Description
A sophisticated twist on traditional gingerbread, these cookies feature a deep molasses base brightened with fresh orange zest for a chewy, fragrant finish.
Ingredients
Scale
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 large egg
- 1/4 cup molasses (dark or original)
- 1 tablespoon orange zest
- 3 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the softened butter and brown sugar in a large bowl until light and fluffy.
- Beat in the egg, molasses, and orange zest until the mixture is smooth and well combined.
- In a separate medium bowl, whisk together the flour, ground ginger, cinnamon, baking soda, and salt.
- Gradually stir the dry ingredients into the wet ingredients until just combined; do not overmix.
- Shape the dough into a disk, wrap it in plastic, and refrigerate for at least 2 hours.
- On a floured surface, roll the dough to 1/4-inch thickness and cut into desired shapes.
- Place cookies on the prepared baking sheets, spacing them 2 inches apart.
- Bake for 8 to 10 minutes, or until the edges are set but the centers are still slightly soft.
- Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prep Time: 2 hours 30 minutes (including chilling)
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American