It’s a little bit late in the day, but I didn’t forget about today’s cookie recipe. This is another simple cookie recipe. They are a little dense, chewy, and full of flavor.
Ginger and Orange Refrigerator Cookies
1/2 cup softened Earth Balance margarine
1 1/2 cup sugar, divided
1 1/2 tsp baking powder
1/8 tsp salt
3 tbsp plain or vanilla soy yogurt
2 cups white flour
1/3 cup finely chopped crystallized ginger
4 tsp orange zest
In a large bowl, cream the margarine and 3/4 cup sugar. Add the baking powder, salt, and yogurt and continue to beat until smooth. Mix in the flour, ginger and zest. When well combined, divide the dough into 3 pieces and shape into rolls about 1 1/4 inches in diameter. Roll each log in the additional 3/4 cup sugar, wrap in waxed paper and refrigerate dough at least 4 hours.
When read to bake, preheat over to 350 degrees. Slice dough into 1/4 inch slices and place on parchment lined cookie sheets, about 2 inches apart. Sprinkle each cookie with a little bit of the remaining sugar. Bake 8-10 minutes, until the edges are firm and bottoms are lightly browned. Cool on a wire rack. When completely cool, store in an airtight container. Cookies will last about 5 days at room temperature or up to 3 months in the freezer. Makes about 60 cookies.
This recipe is a veganized version of the Candied Ginger-and-Orange Icebox Cookies recipe found in the Better Homes and Gardens 100 Best Cookies magazine.