Ingredients

The following ingredients have 24 Servings
  • 2 1/4 cups all purpose flour
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 12 TB unsalted butter (softened to room temp)
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar (tightly packed)
  • 1 large egg
  • 1 TB orange juice
  • 1/4 cup molasses
  • Optional: coarse sugar for sprinkling or white chocolate/candy melts for decorating

Instruction

  • In a large bowl, whisk together the four, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
  • In the bowl of a stand mixer fitted with paddle attachment, beat together the softened butter with both sugars on med-high, until light and fluffy, a full 3-4 minutes (set a timer), scraping down sides and beaters as needed. Beat in the egg on medium-low until incorporated. Add orange juice and molasses, continuing to beat just until combined.
  • Add dry ingredients into the butter mixture, beating on medium-low just until ingredients are fully incorporated; do not over-mix. Cover tightly and chill in fridge at least 30 minutes, or until dough is firm enough to handle. (If you're planning to roll and cut into shapes, chill at least 1 hour.)
  • Meanwhile, preheat oven to 350F. Line baking sheets with parchment paper or silicone baking mats.Drop Cookies: Shape dough into 1-TB sized balls. Place them 2 inches apart on lined baking sheet, and sprinkle tops with coarse sugar if desired. Bake about 9 minutes, taking care not to over-bake. Cookies will appear very soft. Allow cookies to cool on baking sheet without disturbing them for 5 minutes, and gently transfer to wire rack to cool completely.Cut-Out Cookies: Lightly flour a large cutting board and rolling pin. Roll dough into 1/4" even thickness. Use 1 1/2 - 2" cookie cutters for best results. Place cookies 2 inches apart on lined baking sheet and place in fridge for 10 minutes. Bake about 8-9 minutes or until cookies have puffed out and are still soft. Let cool on baking sheet for 10 minutes, and gently transfer to wire rack to cool completely before icing.