Welcome to the delightful world of Citrus Zest Gingerbread Cookies! These cookies capture the warm, spiced flavors of classic gingerbread, with a refreshing twist of citrus zest to brighten up any day. Perfect for holiday gatherings or cozy afternoons, they’re sure to become a new favorite.
The base of these cookies is all-purpose flour, providing structure. Baking soda helps the cookies rise and become slightly puffy. The quartet of spices — ginger, cinnamon, cloves, and nutmeg — brings warmth and depth. A pinch of salt balances the sweetness and enhances flavor.
Butter is creamed with brown sugar to create a rich, flavorful base, while molasses adds moisture and that classic gingerbread taste. Egg binds everything together, and vanilla extract adds a subtle sweetness. The stars of the show, orange zest and lemon zest, introduce a fresh, aromatic twist. Lastly, a touch of cardamom offers an exotic hint that elevates the cookie’s flavor profile.
Pair these cookies with a rich dark chocolate ganache for dipping, or enjoy them alongside a scoop of vanilla bean ice cream. They also make a lovely addition to a holiday dessert platter, adding a pop of citrusy brightness.
Start by preheating your oven to 350°F (175°C). Grab your baking sheets and line them with parchment paper. This prevents sticking and makes cleanup a breeze.
In a medium bowl, whisk together the dry ingredients: all-purpose flour, baking soda, ginger, cinnamon, cloves, nutmeg, cardamom, and salt. This ensures that the spices are evenly distributed throughout the dough.
In a large bowl, cream the butter and brown sugar together until the mixture is light and fluffy. This should take about 2-3 minutes with an electric mixer. Once creamed, add in the molasses, egg, vanilla extract, orange zest, and lemon zest. Beat until everything is well combined and smooth.
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Overmixing can make the cookies tough, so stop as soon as the flour is incorporated.
Roll the dough into 1-inch balls and place them on your prepared baking sheets, leaving about 2 inches between each ball. This gives them room to spread. Flatten each ball slightly with the bottom of a glass for even baking.
Bake in your preheated oven for 10-12 minutes, or until the edges are set and the cookies have slightly puffed. Allow them to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
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