Ingredients
  • 2¼ cup all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon cloves
  • ¼ teaspoon salt
  • ¾ cup unsalted butter, room temperature
  • 1 cup white sugar
  • 1 egg
  • 1 tablespoon orange juice (no pulp or freshly squeezed)
  • ¼ cup molasses
  • Extra white sugar for rolling (about ¼ cup)
Instructions
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. Sift together the flour, ginger, cinnamon, cloves, and salt. Set aside.
  3. Cream together the butter and 1 cup white sugar until fluffy. Beat in the egg and orange juice. Stir in the molasses. Gradually add the flour mixture. Mix until just combined.
  4. Using a handy, dandy cookie scoop, scoop out a large ball of dough (about 2 tablespoons). Roll it around in your hands to create a nice, uniform ball. Drop dough into a small bowl filled with the extra white sugar – roll until coated. Place on cookie sheet and flatten slightly.
  5. Bake for 8-9 minutes, or until edges are only lightly browned. These cookies can get crunchy very fast, so err on the side of being slightly underdone! Cool on baking sheets for a couple minutes before transferring to wire racks to cool.
  6. Eat one right away – no judging from me!
Notes
Lightly adapted from the recipe on the Grandma’s Molasses bottle!
Recipe by Not Your Momma’s Cookie at https://notyourmommascookie.com/2012/12/soft-ginger-molasses-cookies/