Chocolate Sugar Cookie Recipe

Cassandra held onto the box as she passed Suzette’s Bakery. The smell of dark chocolate lingered outside. A sea of townsfolk crowded within. Getting to the delectables looked damn near impossible. Cassandra stepped into the shop and excused herself then squeezed through the sea of townsfolk to grab a ticket from the automated ticket dispenser. #87. She looked up at the wireless display above the clock from across the room. #66. She grimaced then glanced at her chronometer. Her voluntold blind date was going to begin in forty minutes, and the hike alone would take exactly that time.

Only a handful Chocolate & Orange Ginger Sugar Cookies dipped in chocolate and decorated with hectograph-like pictures of delicate dragonflies were left on display. Two chocolate macarons were left, as were the sugar crumbs of what Cassandra guessed had been a delicious array of pâte de fruit. —The Invitation, Riveted series, Book #1

Suzette’s Bakery host a plethora of sweet & savory gastronomy delights in the little New Virginia shop. This southern secret baker and her mysterious chocolatier friend keep the Stubborn townsfolks well satiated. From Challah to meringue drops the comfort desserts are to live for!

A cameo of the duo is made in each of the RIVETED series novellas (#1 through #4.5), but they won’t steal the story. Live vicariously through Cassandra’s evening and get a taste of adventure and make your own tasty Chocolate & Orange Ginger Sugar Cookies. I love using The Ginger People’s Crystallized Ginger Chips and Juice for a spicy kick to balance the sweet.


Chocolate & Orange Sugar Cookies

Chocolate & Orange Sugar Cookies

Yield: 24
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Cassandra may not have gotten to taste Suzette’s Bakery cookies, but you, dear Reader, can. You may use any type of chocolate as long as you temper it to the manufacturer's directions. Use any transfer sheet you like. Be creative!


  • 2 cups unsalted butter, softened
  • 3 cups Caster sugar
  • 1 teaspoon finely grated fresh orange zest or 1/2 teaspoon of orange flavoring
  • 1 teaspoon of smoothly ground candied ginger* or 1/2 teaspoon of ginger flavoring
  • 1 egg, room temp
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 3 cups White Lily flour & 1 ¼ cups general all-purpose flour
  • Cookie cutters, any shape
  • Tempered chocolate (optional)
  • Chocolate transfer sheet (optional) (cut into squares ¼ inch bigger than the cookie)


    1. Preheat oven to 350°F.

    2. In a mixer, beat butter, zest, ginger paste, sugar, and salt until well blended. On low speed, slowly pour flour into the soft ingredients until it pulls from the sides of the bowl and begins to make a soft dough. You may need to add a pinch of extra dough in order to keep it from being sticky when handled.

    3. Place on lightly greased work surface area, divide into two pieces, wrap each in plastic wrap, and chill for at least 2 hours.

    4. Fleurier (sprinkle light flour on your work surface) then knead the chilled dough until pliable, then place dough on the surface. Use a rolling pin on the dough and rotate it constantly until it’s 1/8 inch in thickness, then use cookie cutters on the dough and place on the baking sheet and in the oven for 10 minutes or until pale blond with a light golden edge.

    5. Place on a wire rack and let fully cool.

    6.Temper chocolate while waiting for the cookies to cool. Once the cookies are completely cooled, dip each one at a time, allowing thin layer chocolate on top before placing the transfer on without bubbles. Remember to place the transfer cocoa-side down.

    7. Once the chocolate is firm, remove the chocolate transfer and place your cookies on a dish to serve.


Chocolate (Ginger) Orange Cookies can be found in the Steampunk novella The Invitation (Riveted series, Book 1)

About Author

Nikki Woolfolk is the author of multiple Steampunk (Sweet & Steamy series) and Cozy Food Mystery stories and a Professional Chocolatier. Until a dozen years ago she feared all kitchens, but found inspiration from a film about a rat who longed to cook in a French kitchen and swiftly made her way to a NYC culinary school. Working as a stagiere anywhere she could Nikki received her Advanced Pastry and Chocolatier Certification and has worked with some of the top chefs in her field. Nikki enjoys taking her readers on culinary adventures in a spectacular cogged and geared world with the perfect recipe of fun and adventure with a dash of wit!

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