Candied Ginger & Citrus Kitchen Sink Cookies
- 35m Prep Time
- 12m Cook Time
- 1h 2mReady In
These kitchen sink cookies are packed with chewy candied ginger, orange peel, and pistachios for a unique and delicious flavor profile.
Ingredients
- all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- ground ginger
- ground cloves
- 1/2 cup unsalted butter at room temperature
- 2/3 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp dark rum or pure vanilla extract
- 3/4 cup chopped pecans
- 2 tbsp chopped candied ginger
- 6 tbsp chopped candied orange peel
- 6 tbsp chopped pistachios
Nutrition (per serving, estimated)
Estimated based off 11 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 6.33 mg
- Iron: 0.28 mg
- Magnesium: 4.26 mg
- Phosphorus: 13.8 mg
- Potassium: 20.7 mg
- Zinc: 0.15 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- ground ginger
- ground cloves
- 2/3 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp dark rum or pure vanilla extract
- 3/4 cup chopped pecans
- 2 tbsp chopped candied ginger
- 6 tbsp chopped candied orange peel
- 6 tbsp chopped pistachios
Prepare
- 1/2 cup unsalted butter, at room temperature
Let's Cook
-
Step 1.
Line 3 baking sheets with parchment paper. In a medium bowl, whisk together 1 cup plus 2 tablespoons all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon kosher salt, a pinch of ground ginger, and a pinch of ground cloves; set aside.
-
Step 2.
Using an electric mixer, beat ½ cup (1 stick) unsalted butter (at room temperature), ⅔ cup packed brown sugar, and ¼ cup granulated sugar in a large bowl on medium speed until light and fluffy, about 3 minutes. Beat in 1 large egg, then 1 teaspoon dark rum or pure vanilla extract, and mix for 2 minutes. Reduce speed to low and gradually add the flour mixture until nearly combined. Add ¾ cup chopped pecans, 2 tablespoons chopped candied ginger, and 4 tablespoons each chopped candied orange peel and chopped pistachios; mix just until incorporated.
-
Step 3.
Scoop rounded teaspoonfuls of dough onto the prepared baking sheets, spacing them 1½ inches apart. Press the remaining 2 tablespoons chopped candied orange peel and 2 tablespoons chopped pistachios into the top of each cookie. Freeze until firm, about 15 minutes.
-
Step 4.
While the cookies are freezing, heat the oven to 375°F. Bake the frozen cookies, rotating the positions of the baking sheets after 8 minutes, until the edges begin to turn golden brown, 11 to 12 minutes total. Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.