Light and Crisp Orange-Spice Tea Cookies Recipe
Every year around the holidays, I bake cookies . . . lots of cookies. I like to give out an assortment of my home-baked goodies to family and friends. Because I make so many, I always try to find recipes that make big batches.
These orange-spice tea cookies fit the bill. One batch makes approximately 9 dozen, plenty for everyone.
Slightly reminiscent of ginger snaps, these cookies are not nearly as spicy. That is what I like most about them. Some ginger snap recipes are too strong for my taste, but not these. The orange adds a fresh twist, and the mix of spices doesn't overwhelm.
Delicious any time of year, and with a buttery crisp texture, these cookies are always requested, and they always make my annual Christmas cookie list.
What do you think about this cookie recipe?
*Please note that this prep time includes refrigeration overnight.
- 1 cup butter, softened
- 1 1/2 cups sugar
- 1 egg
- 2 tablespoons light corn syrup
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoons ground cloves
- 1 tablespoon orange zest
- Cream butter and add sugar slowly, beating until fluffy.
- While mixer is on, add the egg and corn syrup. Mix well.
- Meanwhile, combine flour, baking soda, ginger, cinnamon and cloves in a bowl and set aside.
- Gradually add the dry mixture to the wet ingredients until well blended. Add in the orange rind.
- The dough is ready to be shaped and refrigerated (see instructions below).
- After refrigerating dough overnight, bake slices on cookie sheets at 400° for 5 minutes. Keep an eye on them as they burn very quickly.
How to Prep the Dough for Refrigeration and Baking
- Step 1: Divide the dough into thirds and place one third onto wax paper.
- Step 2: Gently begin rolling the dough into a log shape on the wax paper.
- Step 3: Continue rolling until the diameter is about 1 inch. Wrap in wax paper and refrigerate overnight.
- Step 4: When ready to bake, take the rolls out of the refrigerator and slice, about 1/8" to a scant 1/4" width.
Note: Don't skimp on the time the dough sits in the fridge. The flavors really develop overnight. Also, when ready to bake, only take what you need out of the refrigerator and leave the rest in. The colder the dough is, the easier it is to slice.
Baking Tip: Use Parchment Paper
A few years ago, a friend told me about parchment paper after I had a tray of cookies stick to the pan. I have never looked back.
Now I use it every time I bake a batch of cookies, and they never stick—no matter what kind of dough. Just cut the paper to the size of your baking sheet. The same sheet can be used 4 to 5 times, so it is cost-effective. Parchment paper can be found in the baking section of your supermarket.
|Serving size: 3 cookies|
|Calories from Fat||54|
|% Daily Value *|
|Fat 6 g||9%|
|Carbohydrates 18 g||6%|
|Protein 1 g||2%|
|Cholesterol 18 mg||6%|
|Sodium 3 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
These crispy little spice cookies are a hit with everyone who tries them. They aren't very big, but you only need a few—preferably with a cup of tea—to satisfy your sweet craving. An added bonus is that one serving of three cookies is only 120 calories, so your diet won't be completely ruined if you eat a few.
With the flavor of fresh oranges and mild spices, this cookie is a good replacement if ginger snaps or gingerbread are too strong for your taste.
This recipe also makes loads of cookies, so if you need something for a crowd, it works well.
Try these orange-spice tea cookies for your next baking project. You won't be disappointed.
© 2013 Claudia Mitchell