I am excited to be a part of A Virtual Christmas Cookie Exchange. A group of 14 bloggers that are getting together to share some pretty amazing Christmas Cookie recipes. I’ve got a guest blogger here on the blog today that I am excited to introduce you to her. Please welcome Martha from A Family Feast!
Hello there! I’m Martha, and I blog over at A Family Feast alongside my husband Jack! The holidays are such a fun time of year and one of our favorite family traditions is baking cookies – some that we give away as gifts, others that we serve at holiday parties, and some that we just enjoy eating ourselves!
One of our favorite cookies is this recipe for Orange and Ginger Cookies with Chocolate Drizzle – and I’m thrilled to be sharing it with you here today on Your Homebased Mom as part of our Virtual Christmas Cookie Exchange!
If you’ve never tasted the combination of orange and chocolate before – you are in for a BIG treat because the two flavors together are absolutely fantastic!
We start with a crisp sugar cookie that has been flavored with a hint of orange and candied ginger also gives the cookies a touch of sweet spiciness. Then, melted chocolate that has also been flavored with a hint of orange is drizzled over the cookies. The rich chocolate is the perfect complement to the sweet and spicy cookie!
When I first made these orange and ginger cookies with chocolate drizzle for my husband Jack, he said (and this is his exact quote), “Oooh – these are special…” Indeed they are – and I must say, they are addictively delicious!
I hope you enjoy the orange and ginger cookies with chocolate drizzle as much as we do! It’s been our huge pleasure sharing our recipe with you today and we’d love to have you visit us over at A Family Feast for even more of our delicious family recipes!
Be sure and visit all the other blogs and check out all the fun cookies. I am guest posting over at Munchkin Munchies
- 2 cups all-purpose flour plus extra for dusting the surface while rolling out the cookie dough
- ½ teaspoon baking powder
- ¾ teaspoon salt
- ¾ cup unsalted butter 1 ½ sticks, softened
- 1 cup packed light brown sugar
- ½ cup very finely chopped candied ginger
- 1 large egg
- 1 tablespoon vanilla extract
- 1 tablespoon pure orange extract
- ¾ cup semi-sweet chocolate chips
- ½ teaspoon pure orange extract
In a medium bowl, combine flour, baking powder and salt, and stir to combine. Set aside.
In the bowl of a stand mixer, cream butter and brown sugar together until light and fluffy, approximately 3 minutes.
Add diced ginger and beat for another 2 minutes.
Add egg, vanilla and orange extracts and mix well. Then add flour mixture and beat on medium-low speed just until the dough comes together.
Divide the dough in half and form each half into flat disks, each about 1-inch thick.
Wrap tightly in plastic wrap and refrigerator for at least one hour or up to 3 days.
When ready to bake the cookies, preheat the oven to 350 degrees. Line cookie sheets with parchment paper.
On a lightly floured surface, roll out the dough to a ¼ inch thickness. Using a cookie cutter, cut dough out into 2-inch circles (you can gather the scraps and re-roll out to make more cookie rounds). Place the rounds approximately ½ inch apart on the lined cookie sheets, then refrigerate for 10 minutes before baking.
After the rounds (on the cookie sheet) have chilled for 10 minutes, bake for 12 to 14 minutes. (If baking more than one cookie sheet at time, rotate the sheets halfway through the baking time.) Remove from the oven when done and slide the parchment paper with the cookies still on it to a wire rack to cool completely.
Repeat with remaining cookie dough.
Once cookies have cooled completely, remove them from the parchment paper and place them onto a wire rack in preparation for the drizzle
Place chocolate chips and orange extract in a microwave-safe bowl. Microwave on high for 30 seconds.
Stir to begin to melt the chocolate chips and keep microwaving in 30 second increments until the chocolate is completely melted and smooth and the extract is fully combined.
Pour the melted chocolate into a small pastry bag fitted with a small piping tip (be careful, the chocolate will be quite warm!). Drizzle each cookie with the chocolate in a striped pattern and allow to harden completely before serving.
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