Gingersnap Cookies with Orange Zest Recipe

Gingersnap Cookies with Orange Zest

So, this Christmas I decided to mix things up just a little. Our family’s staple Christmas cookie, not counting the Peanut Butter Balls, is the gingersnap. You can capture the entire spirit of Christmas and the season in one cookie! I wanted to capture it perfectly, so I tweaked the family recipe even more than usual (I always add in ground peppercorns, which no one else in the family does). And, so came a twist on an old favorite, the Gingersnap Cookies with Orange Zest Recipe.

Gingersnap Cookie with Orange Zest

Gingersnap Cookies with Orange Zest Recipe
Recipe type: Cookie

  • 1 and ½ Sticks Butter
  • 1 Cup Sugar
  • 1 Egg
  • ¼ Cup Molasses (if you don’t want the full flavor they make mild versions!)
  • 2 and ½ Cups Flour
  • 1 Tablespoon Ginger
  • ⅓ Teaspoon Allspice
  • ⅓ Teaspoon Ground Clove
  • 1 Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • ½ Teaspoon Crushed Peppercorns (I usually use a variety of colored peppercorns)
  • Zest from 1 Orange (or 2 Clementines)

  1. Cream sugar and butter
  2. Add the egg and molasses
  3. Wash and zest orange into mixture
  4. Mix together dry ingredients in separate bowl
  5. Add dry ingredients to mixture and mix well
  6. Refrigerate for 1 hour
  7. Heat the oven to 325 degrees
  8. Roll into balls and roll in sugar (I like rolling them in Sugar in the Raw)
  9. Bake for 10-12 minutes!


Oh, and if you’re feeling like doing something different than cookies – check out my favorite way to put extra gingersnaps to good use – as a crust for my Key Lime Cheesecake Bars!

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