This is the ultimate holiday spice cookie that tickles the tongue and satisfies the most sophisticated of palettes. The fresh ginger gives it a real kick, the sweet cardamom adds an unusual backdrop of  flavor and the orange zest brightens up the cookie. Try and use the most freshly ground spices you can find for the best results.


  • ½ cup cake flour
  • ½ cup bread flour
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ teaspoon ground Vietnamese cinnamon
  • ¼ teaspoon ground ginger
  • 1 teaspoon ground cardamom
  • ¼ teaspoon ground white pepper
  • ¼ teaspoon cocoa powder
  • ¾ cup organic cane sugar
  • 2 tablespoons light brown sugar
  • 2 teaspoons orange zest
  • 5 tablespoons Organic Valley melted butter at room temperature, preferably European style
  • 1 Organic Valley® egg white
  • 1½ teaspoons freshly grated ginger
  • 2 tablespoons molasses
  • ½ teaspoon pure vanilla extract
  • ¼ cup organic cane sugar, for rolling

Step 1

In a bowl, combine flours, baking soda, salt, spices and cocoa. Whisk together.

Step 2

In another medium sized bowl mix together sugars and orange zest. Rub together gently with your fingers to release the oils in the zest.

Step 3

Add butter and beat together on medium speed until combined.

Step 4

Beat in egg white, fresh ginger, molasses and vanilla until smooth.

Step 5

Add in flour mixture all at once and beat on low until thoroughly mixed.

Step 6

Chill dough overnight.

Step 7

Preheat oven to 350F and line a baking sheet with parchment paper.

Step 8

Scoop one teaspoon of dough and roll between the palm of your hands to make an even ball.

Step 9

Place ¼ cup of sugar in a plate. Roll dough in sugar making sure all sides are coated.

Step 10

Place on baking tray. Repeat with remaining dough.

Step 11

If dough begins to get warm, chill for 5-7 minutes before baking.

Step 12

Bake cookies 8-10 minutes maximum for chewy cookies. For crisp cookies bake longer.