These Gingerbread Cookies will get you feeling festive and make your Christmas Cookie Exchange clamor for the recipe! Given to me by a family friend, they have won three cookie competitions in less than 10 years!
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 tablespoon orange juice
1/4 cup molasses
1/4 cup sugar
Sift together the dry ingredients (flour, ginger, baking soda, cinnamon, cloves and salt.)
Cream the butter and 1 cup sugar.
Add the egg and beat until fully incorporated.
Add the orange juice and molasses (I use light molasses) until combined.
Add in the dry ingredients in small batches until just combined.
Refrigerate for 2-3 hours, if you can’t at least put it in the freezer for a half an hour.
Preheat the oven to 350 degrees.
In about 2 tablespoon balls, roll into the 1/4 cup sugar and flatten so it looks like the thickness of a double stuff Oreo, really thick but clearly flattened.