Ingredients
2/3 cup sugar
1/2 cup butter, softened
1/2 cup honey
1 teaspoon orange extract
1 large egg
2 1/4 cups all-purpose flour
1 tablespoon orange zest
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon baking powder
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Crystallized ginger — cookies, scones, chocolate dipping, snacking
Stem ginger in syrup — ginger cake, sticky toffee pudding, ice cream
Air-insulated sheet — no burnt bottoms on delicate cookies
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Preheat oven to 350°. Beat sugar and butter at medium speed with a heavy-duty electric stand mixer until creamy. Add honey, orange extract, and egg, beating until blended. Stir together flour, orange zest, ground ginger, baking soda, and baking powder; gradually add to sugar mixture, beating until blended. Cover and chill 30 minutes to 1 hour. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased baking sheets, and slightly flatten each with bottom of a glass. Bake 8 to 10 minutes or until lightly browned. Cool completely on wire racks (about 20 minutes).