Ginger-Maple Cookies With Orange Zest Recipe
Full of warm spice and rich flavors, these ginger-maple cookies with orange zest are bursting with fall flavor. Each buttery bite is perfectly soft and chewy. You won't find a more perfect fall cookie.
How to Make the Best Ginger-Maple Cookies With Orange Zest
These ginger-maple cookies with orange zest capture the essence of fall in every bite. The combination of warm spices—ground ginger and fresh grated ginger—creates a cozy, sophisticated flavor profile that’s perfectly complemented by bright citrus notes from the orange zest. The maple extract adds a subtle sweetness and depth that sets these cookies apart from typical ginger cookies.
What makes these cookies truly special is their texture: perfectly soft and chewy with a buttery crumb that melts in your mouth. The white chocolate chips provide pockets of sweetness throughout, creating a delightful contrast to the spiced dough. This is the kind of cookie you’ll find yourself reaching for again and again, whether you’re enjoying them with afternoon coffee or sharing them at a fall gathering.
The recipe is straightforward enough for even novice bakers, but the results are impressive enough to serve at any table. With a 25-minute prep and just 9 minutes in the oven, you’ll have a batch of homemade cookies ready in about an hour, including refrigeration time. These are sure to become your go-to fall cookie recipe.
Ginger-Maple Cookies With Orange Zest
Full of warm spice and rich flavors, these ginger-maple cookies with orange zest are bursting with fall flavor. Each buttery bite is perfectly soft and chewy. You won't find a more perfect fall cookie.
Ingredients
Dry Ingredients
Wet Ingredients
Instructions
Preparation
- In a small bowl, stir together flour, ground ginger, cornstarch, baking soda and salt until well mixed.
- Using a stand or hand mixer, cream together butter, sugars, orange zest, fresh ginger and extracts until fluffy. Periodically scrape the edge of the bowl.
Mixing
- Scrape the edge of the bowl and add one egg. Beat until just combined. Repeat with the second egg.
- Add a spoonful or two of the flour mixture and stir until it's incorporated. Repeat until you mix in all of the flour.
- Stir in the white chocolate chips and refrigerate dough for 30 minutes.
Baking
- As the dough refrigerates, heat the oven to 375 degrees.
- Form the dough into golf ball-size balls and drop onto an ungreased, parchment paper-lined baking sheet, leaving a couple inches between each dough ball.
- Bake for nine minutes. The dough might look underbaked, but that's OK. This leaves the cookies soft, and they solidify as they cool.
- Allow the cookies to cool for a couple minutes on the baking sheet before moving to wire baking racks to finish cooling. Once cooled, store in an airtight container.
Notes
- The cookies will look slightly underbaked when removed from the oven, which is intentional—they'll set as they cool, resulting in a perfectly soft and chewy texture.
- For best results, use room temperature eggs so they incorporate smoothly into the creamed butter mixture.
- Store cooled cookies in an airtight container to maintain their soft, chewy texture.