Recipe: Cathy’s Ginger Spice Cookies
A great friend and loyal customer of Savory gave us this perfectly spiced cookie recipe. It's a fun recipe to explore different varieties of ground cinnamon each time you make it.
- 2 cups softened butter
- 3 cups sugar
- 2 eggs
- grated zest 1 large orange
- 1/4 cup dark corn syrup
- 6 cups flour
- 4 tsp. baking soda
- 4 tsp. your choice of cinnamon:
- Ground Supreme Saigon cinnamon
- Ground Saigon cinnamon
- Ground Indonesian cassia cinnamon
- Ground Ceylon cinnamon
- 3 tsp. Organic Ground Peruvian Ginger
- 1 tsp. Ground Madagascar Cloves
- 1 tsp. salt
Cream butter and sugar together in an electric mixer. Add egg and beat until fluffy. Add orange zest and syrup, and mix well. In a separate bowl, sift together dry ingredients. Add dry ingredients to mixer a bit at a time, mixing on low speed until combined. Form dough into 2 disks, cover with plastic wrap and chill for at least 2 hours. Tip: If dough is too dry to easily come together, add 1 tsp. cold water at a time until it easily forms into a smooth disk. You can either roll out dough on floured surface and use cookie cutters to create desired shape, or form dough into 1-inch balls. Place cut cookies or dough balls about 1-inch apart on ungreased cookie sheets. Bake at 375 degrees for 8 to 10 min. Allow cookies to cool for a minute before removing from pan.
When cookies are cool, decorate with frosting and candies if desired.