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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...

“My friend has been begging for more Mt. Evans rub since his Christmas turkey was the hit of the season. He's a pro cook and is boggle-eyed at how a turkey rubbed with Mt. Evans turned out.”

-Michael G. of Grand Junction, 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.