Ginger-Ginger Cookies

Yield: 2 1/2 Dozen Cookies

Cookies:

1 1/2 Stick Unsalted Butter, Room Temperature

1/2 Cup Ginger Sugar Divided

3/4 Cup Packed Golden Brown Sugar

1 Egg

1/4 Cup Light Molasses

1 Teaspoon Pure Vanilla Extract

1 Tablespoon Grated Fresh Ginger

2 1/2 Cups All-Purpose Flour

2 Teaspoons Baking Soda

1/4 Teaspoon Vanilla Bean Sea Salt

1 Tablespoon Seville Orange Peel

1 1/2 Teaspoons Five! Seasoning

1/4 Teaspoon Ground Tellicherry Peppercorns

1/2 Cup Minced Crystallized Ginger

1 Cup Turbinado, Divided

 

Frosting:

1 1/2 Cup Powdered Sugar

1-2 Tablespoons Milk

1/2 Teaspoon Pure Vanilla Extract

We call these Ginger-Ginger Cookies because they pack a real ginger punch into every bite. While a lot of our friends claim they don’t like “gingerbread”, we have yet to meet a single person who didn’t love these! They’re great for the holidays, but we like to freeze enough dough to serve these little gems several times throughout the year.

 

Preheat oven to 350 degrees.  Line a baking sheet with parchment. Cream together butter, 1/4 cup ginger sugar, and brown sugar in a large mixing bowl. Add egg, molasses and extract and beat together until smooth. Stir in fresh ginger.

 

In a separate bowl, sift together flour, baking soda, salt, orange peel, and spices. Slowly add dry ingredients to the butter mixture. Stir to combine. Add minced ginger and stir until well combined.

 

Refrigerate dough for 30 minutes. Form into 1½” balls. Roll each to coat with remaining ginger sugar.

 

Place cookies 2” apart on baking sheet. Bake for 13-15 minutes until done. Let cool slightly, then transfer to a baking rack to cool completely.

 

Make frosting by whisking together powdered sugar, orange peel, vanilla, and milk (1 tablespoon at a time). Spread on tops of cooled cookies and sprinkle with remaining turbinado before serving.

MorningStar Kitchen Seasonings Featured in this Recipe
Click on images below to learn more about seasonings in this recipe
Ginger Sugar
Rich, sweet, and warm,
our Ginger Sugar can be
used creatively for both
sweet and savory dishes. Sprinkle some on salmon before grilling, use to add a subtle sweetness to sauces and vinaigrettes, or use as a finishing touch on pastries and desserts.
Ginger Sugar from MorningStar Kitchen
Vanilla Bean
Sea Salt

Sweet, yet salty, our Vanilla

Bean Sea Salt makes a rich

and flavorful addition to both sweet

and savory dishes. Try a little on chicken, vegetables, or salads. Use it as a finishing salt to create an extra layer of flavor in breads, pastries – even cocktails!

Vanilla Bean Salt from MorningStar Kitchen
Seville
Orange Peel
Used by Scandinavian chefs as
a seasoning for game and
poultry dishes, sauces, wines and liqueurs, our Seville Orange Peel is a must-have for any adventurous Home Chef. Use as the Scandinavians do, and add it to breads, cakes, cookies, too. 
Seville Orange Peel from MorningStar Kitchen

Five! Seasoning

At once sweet and savory,

spicy and warm, Five! has

distinctive taste all its own.

Use with pork, poultry, and

shell fish; vegetables, rice, and remoulades. And venture out even further by using Five! in some of your baked creations. 

Five! Chinese Five Spice Seasoning from MorningStar Kitchen
Tellicherry
Peppercorns
No Home Chef's kitchen is
complete without Tellicherry peppercorns, which are considered the finest pepper in the world. Left on the vine longer than other black peppercorns, these berries are given time to develop their complex, robust flavor to develop more fully.
Tellicherry Peppercorn from MorningStar Kitchen