Ginger Molasses Cookies with Candied Orange Peels

Actually we celebrate Christmas on the 7 of January. But with all these crazy awesome Christmas preparations going on around, I've caught a Christmas spirit way earlier than I expected. Seriously, my Instagram feed is just screaming in  my face about gingerbread men, candy canes and gift wrapping ideas! Anyway, it is already a holiday time (even thought it feels like spring outdoors! and I still have examinations until December 27!) . So, I can plunge into it without any feeling of guilt!

Every year I make gingerbread men to ornament a Christmas tree. But this year I felt like it became an obligation. Almost everyone I know has been asking me whether I am gonna make my gingerbread man! So, I decided to go for something new. And at the same time I wanted it to be a great holiday gift. I truly believe that a present, made with love and with your own hands, really values a lot (and not only because it is eatable!)))  At least it is better to give a box of this awesomeness than an ordinary postcard.

Choosing a recipe I knew it must be gingery, but isn't it too simple? This is when candied orange peels appear. I am not that kind of show-off person, but these cookies are good. Too good. I can't get enough of them! For god's sake, you have to make them!  

GINGER MOLASSES COOKIES with CANDIED ORANGE PEELS

makes 32 cookies

ingredients

2 cups all purpose flour

2 tsp baking soda

1 tsp ground cinnamon

1  tsp ground ginger

1/2 tsp ground nutmeg

1/2 tsp salt                  

1/2 cup (120 grams) unsalted butter, room temperature

1 cup sugar, plus more to garnish

1/4 cup molasses 

1 large egg

1 tsp fresh ginger, finely minced

1 tsp orange zest

1/2 teaspoon pure vanilla extract

1/3 cup (60 grams) candied orange peels, cut into small particles

instructions 

1. Preheat the oven to 375 F (180°C). Line two baking sheets with parchment paper.
2. In a large bowl whisk flour, baking soda, cinnamon, ground ginger, ground nutmeg, salt.
3. In a bowl of the mixer beat butter and sugar.  Beat in molasses, egg, fresh ginger, orange zest, vanilla extract.
4. Mix in gradually the flour mixture until fully incorporated. Cover and refrigerate for 1-2 hours (or you can leave overnight). 
5. Form from the dough 1-inch (2.5 cm) balls and roll each in granulated sugar. Place on a lined baking sheet, placing cookies 2 inches (5cm) apart. Top with candied orange peels, pressing them gently into the dough.
6. Bake for 8-10 minutes. The cookies should have crinkles and look slightly under baked, with a raw centre.
7. The cookies will keep up to a week. The spicy flavour will come out even more overnight. 

- Xo Xo