¼ cupwhite sugarthis is for rolling the cookies in before baking
¼cupmolasses
1egg
the grated rind of one orange
2¼cupsall purpose flour
2teaspoonsbaking soda
1teaspoonground ginger
2teaspoonscinnamon
½teaspoonground cloves
pinchof salt
Instructions
Preheat the oven to 350°F.
Cream the butter, brown sugar and ½ cup white sugar together in an electric mixer.
Beat in the molasses and the egg and then add the orange rind.
Sift the flour, baking soda, ginger, cinnamon, cloves and salt together and then stir into the wet ingredients. Blend thoroughly but don't over-mix.
Put the ¼ cup white sugar in a small open bowl.
Roll the cookie mixture into small balls and roll each ball in the sugar.
Place on ungreased cookie sheets, leaving a bit of space between each cookie for them to spread just a bit.
Bake for 8 to 10 minutes. Be careful not to overcook or the cookies will become very crisp. The cookies are done when they have spread and risen a little, and the tops are beginning to crack.
Remove the cookie sheets from the oven and let the cookies sit for about five minutes before removing them to a wire rack to cool completely.
Cookies will keep in an airtight container for 4 or 5 days.
Notes
Adapted from a Gingerbread Cookie recipe by Alison of Prairie Story