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Recipe Reviews (4 out of 5 stars)

Cathy’s Ginger Spice Cookies

Yields: 2 to 4 dozen depending on cookie size
Make this recipe how many times?
Savory Spice Shop Ingredients
Cinnamon, Saigon Cassia: Ground 1/2 oz bag $1.45
Ginger, Peruvian, Ground, Organic 1/2 oz bag $1.45
Cloves, Madagascar, Ground 1/2 oz bag $1.95

Ingredients:

Directions:

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.

Serving Suggestions:

When cookies are cool, decorate with frosting and candies if desired.

Yields:

2 to 4 dozen depending on cookie size

Thanks to:

Cathy Schwartz, Savory Spice Shop customer
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Cathy’s Ginger Spice Cookies


  • Review by: Paula
    10/11/12

    This is an easy and tasty recipe...

"I love your store! The quality of your products is great, and even with shipping costs it still costs less than buying spices at the grocery store."

-Lisa O, of Thornton, CO

Cathy’s Ginger Spice Cookies


Yields: 2 to 4 dozen depending on cookie size

Ingredients:

Directions:

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.

Serving Suggestions:

When cookies are cool, decorate with frosting and candies if desired.

Yields:

2 to 4 dozen depending on cookie size

Thanks to:

Cathy Schwartz, Savory Spice Shop customer
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.