These cookies bring a delightful twist to the classic ginger cookie, with a perfect balance of spices and a hint of citrus.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated for even baking.
In a mixing bowl, cream together the butter, sugar, and molasses until light and fluffy.
Use room temperature butter for easier mixing.
Add the egg and orange zest to the creamed mixture and mix well.
The orange zest adds a refreshing citrus note to the cookies.
In a separate bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, and cloves.
Sifting the dry ingredients ensures a smooth dough.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the chopped candied ginger.
Chopping the candied ginger finely ensures even distribution.
Chill the dough in the refrigerator for 1 hour.
Chilling the dough helps the cookies maintain their shape during baking.
Form the dough into 1-inch balls and roll them in granulated sugar.
Rolling the dough in sugar gives the cookies a delightful crunch.
Place the balls on a parchment-lined baking sheet, spacing them 2 inches apart.
Using parchment paper prevents sticking and makes cleanup easier.
Bake in the preheated oven for 8-10 minutes, until the edges are set.
Do not overbake; the cookies should be soft in the center.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Cooling on the sheet helps the cookies firm up slightly.
Serve the cookies with your favorite beverage and enjoy!
These cookies pair wonderfully with a cup of tea or coffee.
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