Orange Gingerbread Cookies
this is for rolling the cookies in before baking
the grated rind of one orange
all purpose flour
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 10 minutes. Be careful not to overcook or the cookies will become very crisp.
Cookies will keep in an airtight container for 4 or 5 days.
Adapted from a Gingerbread Cookie recipe by Alison of Prairie Story
Tried this recipe?