True Orange Ginger Icebox Cookies

True Orange ginger icebox cookies on a golden tray

A sophisticated take on old-fashioned icebox cookies. This dough is great to keep on hand in the freezer so that you can bake fresh cookies whenever you want!


1 2/3 cups all-purpose flour (or gluten-free baking flour, if desired)
2 tablespoons True Orange Ginger spice blend
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup butter or margarine (1 stick), softened
1/2 cup sugar or honey
1 large egg yolk

  1. In medium bowl, combine flour, baking powder, baking soda, and salt.
  2. In large bowl, with mixer at medium speed, beat butter and sugar until light and fluffy.
  3. Beat in yolk and True Orange Ginger until combined.
  4. Reduce speed to low, beat in flour mixture just until blended. Divide dough into half.
  5. On waxed paper, form piece of dough into 12-inch log. Repeat with the remaining dough.
  6. Wrap each log and refrigerate overnight, or freeze until firm (at least 2 hours).
  7. When ready to bake, remove from refrigerator or freezer and preheat oven to 375 degrees.
  8. Grease two cookie sheets or line with parchment paper. Cut logs crosswise into 1/2 inch thick slices, and place 1-inch apart on prepared cookie sheets.
  9. Bake for 10 to 12 minutes, rotating cookie sheets between upper and lower oven racks halfway through baking.
  10. Transfer cookies to a wire rack to cool completely, then repeat with remaining dough.

This recipe makes approximately 96 cookies. Freeze any additional dough for future batches.