Yield: About 3 - 3 1/2-inch cookies depending on cutter size
3 1/2 cups All-Purpose Flour
1 teaspoon Baking Soda
1/4 teaspoon Coarse Salt
2 1/2 teaspoons Ground Ginger
1 teaspoon Ground Cinnamon
1/2 teaspoon Freshly Grated Nutmeg
1/4 teaspoon Ground Cloves
3/4 cup Light Brown Sugar, packed
1/2 cup (1 stick) Unsalted Butter, softened
3/4 cup Molasses
1 Large Egg
1 tablespoon Grated Orange Zest (2 large Oranges)
Grate the Orange Zest; set aside.
In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt; set aside.
Cream butter and light brown sugar in a hand held mixer or stand mixer with paddle attachment on medium speed; 1-2 minutes. Do not overmix.
Scrape sides of bowl with spatula and mix for a 10 seconds.
Add egg and mix until incorporated. Scrape sides of bowl and mix for 5 seconds.
Add molasses and orange zest, and beat until incorporated, about 1 minute.
Turn off mixer and add the flour mixture, and cover mixer with kitchen towel.
Turn the mixer to low speed and incorporate.
The dough is ready when it begins to clump around the paddle attachment.
This dough is sticky from the molasses.
Form into a disk shape, cover with plastic wrap, and chill in fridge for 1-3 hours or overnight.
Heat oven to 350°F.
Use two sheets of parchment paper with dough in between and roll with rolling pin until desired thickness is reached.
Line baking sheets with parchment paper.
Cut out shapes and place on baking sheets and freeze for 10 minutes so they cookies hold their shape as they bake.
Bake for 10 minutes until they feel firm.
Wait 5 minutes and then transfer to wire racks to cool completely; about one hour.
For the Gingerbread Cookies recipe, please visit Fine Cooking: