I feel like with Christmas just days away, cookie season is almost at its peak! So, I’m sneaking in one last recipe bedecked in teeny Christmas trees before I sign off for the week to spend time with my family. I’ll likely still be on Instagram and Snapchat (cindyishungry), so follow along there if you want! We’re hosting Christmas at our house, and all three of Sean’s brothers will be here. I baked two types of cookies this weekend in preparation, these chewy spiced ones and my Super Soft Chocolate Chip Cookies. I’m thinking another batch will be in the works before the week comes to an end, though. These chewy beauties are a variation of my favorite Ginger Chocolate Chip Cookies. This version has lots of bright orange zest and a pop of cayenne mixed in with the typical cookie spices for some heat. These are super chewy and a bit crunchy thanks to the pearl sugar. Inside the cookies are creamy white chocolate chips and some extra, spicy chew from candied ginger.
These would be really nice to leave out for Santa with a little milk, or let’s be real…a nightcap. Rudolph is the really the one driving that sleigh, right?
- 2¼ cups all-purpose flour
- 2 teaspoons baking soda
- 1 /4 teaspoon kosher salt
- 1½ teaspoons cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ⅛-1/4 teaspoon cayenne
- ¾ cup (12 tablespoons) unsalted butter, softened
- 1 cup brown sugar
- 2 tablespoons orange zest (from about 2 oranges)
- 1 egg
- ¼ cup molasses
- ¼ cup finely diced candied ginger
- ¾ cup white chocolate chips
- ½ cup pearl sugar
- 1 teaspoon vanilla
- Whisk the flour, baking soda, kosher salt, cinnamon, ginger, nutmeg, allspice, and cayenne in a bowl. Set it aside.
- Using an electric mixer beat the butter until smooth and creamy. Beat in the brown sugar and orange zest, just to combine. Beat in the egg, scraping the bowl after it’s combined. Beat in the molasses and vanilla. With the mixer on low, mix in the dry ingredients until just combined. Mix in the candied ginger and white chocolate chips. Cover the dough and chill in the refrigerator for at least 2 hours, until firm.
- Preheat the oven to 350°F and line 2 baking sheets with parchment.
- Scoop about cookies using a levered cookie scoop (about 2 tablespoons of dough) and roll each scoop of dough in pearl sugar. Place the cookies a few inches apart on a baking sheet and bake for 11-13 minutes. Repeat with the remaining dough.
Serene @ House of Yumm
These are so pretty!! I’m loving all the flavors that you have in here.
Linda | The Baker Who Kerns
i love all these Christmas cookie madness! These really look chewy and delicious, and I love those plates!
Michelle @ Hummingbird High
ooh loving that pearl sugar look xoxo
These look and sound amazing! Good luck with all those boys in the house 🙂 Thanks for the lovely Christmas greetings! Have a great Christmas and New Year!