Like other houses around the world, the holiday season is the time when my oven gets its biggest workout. My family enjoys tasting all of the different concoctions that come out of the kitchen, including these gingersnap cookies! They are so moist, full of flavor, and seem to almost melt in your mouth!
- 2 1/4 cups flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup butter softened
- 1 cup white sugar
- 1 egg
- 1 tablespoon orange juice
- 1/4 cup molasses
- 1/4 cup sugar
In a medium-sized bowl, sift together the dry ingredients (flour, ginger, baking soda, cinnamon, cloves and salt.)
In your KitchenAid stand mixer bowl or a larger bowl, cream the butter with 1 cup sugar.
Add the egg and beat until fully incorporated.
Add the orange juice and molasses until combined.
Add in the dry ingredients in small batches until just combined.
Cover and refrigerate for 2-3 hours, or at least 30 minutes in the freezer.
Preheat the oven to 350 degrees Fahrenheit
In about 2 tablespoon balls, roll into the 1/4 cup sugar and flatten to approximately 1/2 inch thickness. (I like to use the bottom of a measuring cup for this)
Bake for 9-11 minutes.