Soft Orange Clove Gingerbread Cookies
Infused with the warm flavors of ginger, cinnamon, and cloves, these Soft Orange Clove Gingerbread Cookies are a festive twist on a holiday classic. A hint of zesty orange zest brightens each bite, while a touch of molasses adds rich depth to the soft, chewy texture. Rolled in granulated sugar for a delicate crunch, these cookies are perfect for seasonal gatherings or cozy nights in. With an easy-to-follow recipe and just 15 minutes of prep time, you’ll have a batch of aromatic cookies ready to delight. Pair them with a warm cup of tea or hot cocoa, and enjoy the comforting flavors of the season!
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Recipe Information
Ingredients
- 0.75 cup unsalted butter
- 0.5 cup brown sugar, packed
- 0.5 cup molasses
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 teaspoons orange zest
- 2.75 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground cloves
- 0.25 teaspoon kosher salt
- 0.5 cup granulated sugar (for rolling)
Instructions
In a large mixing bowl, cream together the unsalted butter and brown sugar with a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the molasses, egg, vanilla extract, and orange zest to the butter mixture. Mix until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and kosher salt until evenly distributed.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft, slightly sticky dough forms. Avoid overmixing.
Cover the dough with plastic wrap or transfer it to an airtight container. Chill in the refrigerator for at least 2 hours or overnight for easier handling.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Scoop out tablespoon-sized portions of dough, roll them into balls, and then roll the balls in granulated sugar until coated.
Arrange the dough balls on the prepared baking sheets, leaving about 2 inches of space between each one to allow for spreading.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set but the centers look slightly underbaked. Do not overbake to maintain a soft texture.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days or in the freezer for longer storage.
Nutrition Facts
Calories |
161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.4 g | 8% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 66 mg | 3% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 13.4 g | ||
| Protein | 1.8 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 121 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
