These refreshing bite-size cookies are the perfect snack with an afternoon coffee or tea. Ginger and orange combine for a zesty treat sure to lift your spirits¿and your energy level.



  • ½ cup butter, softened

  • ¾ cup granulated sugar

  • 1 ½ teaspoons baking powder

  • ⅛ teaspoon salt

  • 1 egg

  • 1 tablespoon milk

  • 2 cups all-purpose flour

  • ⅓ cup finely chopped crystallized ginger

  • 2 teaspoons finely shredded orange peel

  • ¼ cup coarse sugar

  • Milk


  • In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and the 1 tablespoon milk until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the crystallized ginger, and orange peel. If necessary, use your hands to knead dough until it comes together.

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  • Divide dough into three portions. On a lightly floured surface, shape each portion into a 7-inch roll. Spread coarse sugar on waxed paper. Roll each dough roll in coarse sugar to coat, pressing lightly as you roll (you won't use all of the sugar). If necessary, reshape rolls. Wrap each roll in waxed paper or plastic wrap. Chill for 2 to 3 hours or until dough is firm enough to slice.

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  • Preheat oven to 350°F. Cut rolls into 1/4-inch slices. Place slices 1 inch apart on an ungreased cookie sheet. Brush lightly with additional milk and sprinkle with the remaining coarse sugar.

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  • Bake about 8 minutes or until edges are light brown. Transfer cookies to a wire rack; cool.

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To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts

43 calories, 2 g fat (1 g saturated fat, 0 g polyunsaturated fat, 0 g monounsaturated fat), 7 mg cholesterol, 29 mg sodium, 7 g carbohydrates, 0 g fiber, 3 g sugar, 1 g protein.

Reviews (1)

1 Ratings
  • 5 Rating Star 1
I made these cookies for a cookie swap. I had to make over 300 cookies, and these were just the ticket! The only addition I made was to add an 1/8th of a tspn (or to your own taste) of orange extract. I felt didn't feel that the orange zest offered enough orangey flavor. And they were the favorite of the swap! I'm making them again this year.