I know in the world of food bloggers it is totally 'uncool' to re-post about someone else's recipes. However, there are times when it is necessary to post a recipe that is so good the entire world needs to know about it. These Orange Spiced Ginger Cookies are probably the VERY BEST cookie that has ever graced my taste buds. I really am a sucker for a homemade cookie of any kind! However, add the elements of chocolate combined with gooey-ness and I am in love! These cookies have the most unique and intense flavor, while at the same time they have a smooth and soft texture unlike any ginger snap I have ever had. It is, as they say, a party in your mouth. The orange, fresh ginger, molasses, white chocolate is all mixed together into a fall treat your friends and family are sure to love!!
I had these cookies at book club last night where 7 adult women were ooing and awing about how amazing these cookies were. We all took a few home for the next day, but all but one of mine, made there way to my stomach before I went to bed. This morning I relished my last cookie for breakfast and was so devastated it was gone. I quickly decided I MUST make a batch of them for myself today (okay..I shared a few with the rest of the family). Needless to say, you know a recipe is amazing when I can't even wait a few hours to post about it. I felt this cookie would be the best introduction to the fall season. Thank you good ol' Paula Deen for my new found favorite ginger cookie recipe. Bring on the Christmas season!
Orange Spiced Ginger Cookies with White Chocolate Drizzle
Recipe slightly adapted from Our Best Bites and Paula Deen
3/4 c. butter flavored Crisco (don't use butter, they won't work as well)
1 c. white sugar, plus more for rolling
1 large egg
1/4 c. molasses
2 c. flour
2 t. baking soda
1 t. ground cinnamon
1 t. fresh ginger, grated (or powdered ginger)
1/2 t. ground cloves
1/2 t. salt
Zest of two oranges (about 2 T.)
Preheat oven to 350 degrees. Spray with non-stick spray a cookie sheet. With an electric mixer, combine shortening and sugar and cream until light and fluffy (about 2 minutes). Add the egg and the molasses and beat until completely incorporated. Add to this mixture the dry ingredients: flour, baking soda, cinnamon, ginger, cloves and salt.
Roll the dough into one inch balls and roll in sugar. Place on the cookie sheets. Bake for 8-10 minutes (I found 8 was perfect), or until they seem to set around the edges and crack on the top (don't over cook them!). Let them cool while you make the chocolate glaze.
1 bag white milk chocolate chips or almond bark (good quality chocolate will melt much easier)
1 T. orange zest (about one orange)
In a double broiler, melt the chocolate until smooth and creamy. Add the orange zest and drizzle chocolate mixture over the cooled cookies. (If your chocolate does not thin out enough to drizzle, add a little evaporated milk until the chocolate is thin enough to drizzle).