- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 3/4 cup white sugar
- 1 egg
- 1 tablespoon orange juice
- 2 tsp. fresh grated orange peel
- 1/4 cup molasses
- ½ cup raw (turbinado) sugar *
Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
a large bowl, cream together the butter and ¾ cup sugar until light and
fluffy. Beat in the egg, then stir in the orange juice, grated orange
peel, and molasses.
Gradually stir the sifted ingredients into the molasses mixture. Mixture will be sticky.
Important: Chill the dough for an hour!
Preheat oven to 350 degrees.
dough into balls,** and roll them in the ½ cup raw sugar. Place the
cookies 2 inches apart onto an ungreased cookie sheet, and flatten
slightly. (I highly recommend using parchment paper or Silpat silicone
for 8 to 10 minutes in the preheated oven. Allow cookies to cool on
baking sheet for 5 minutes before removing to a wire rack to cool
completely. Store in an airtight container.
use regular white sugar – the crystal turbinado, or raw sugar, adds
such a sparkle and “crunch” to the otherwise chewy and soft cookie.
Makes all the difference in presentation and texture.
**I use a small ice cream scoop, so I can get compulsively perfect and consistently-sized cookies. Yes, I know I have issues. :)