Key Indgredients 

• Ground Ginger – ground ginger is easy to use and provides intense ginger flavor to these cookies.
• Cinnamon and Cloves – these warm fall spices balance out the flavors beautifully.
• Orange Juice – a bit of orange juice gives these gingerbread cookies a touch of citrus essence. If preferred, you can use apple juice or milk instead.
• Molasses – molasses gives these gingerbread cookies an earthy, warm sweetness. It also helps keep these cookies chewy and soft.
• Coarse sugar, colorful sprinkles, or your choice of icing can be used for decorating however you’d like.
• I’ve used melted white chocolate as a pretty (and super easy!) drizzle on top of the cookies.

Directions:

1. In a large bowl, whisk together the four, baking soda, ginger, cinnamon, cloves, and salt.
2. In the bowl of a stand mixer fitted with paddle attachment, beat together the softened butter with both sugars until light and fluffy, a full 3-4 minutes, scraping down sides and beaters as needed. Beat in egg, orange juice, and molasses.
3. Add dry ingredients into the butter mixture, beating on medium-low just until ingredients are fully incorporated. Cover tightly and chill in fridge at least 30 minutes, or until dough is firm enough to handle.
4. Meanwhile, preheat oven to 350F. Line baking sheets with parchment paper or silicone baking mats
5. Drop Cookies: Shape dough into 1-TB sized balls. Place them 2 inches apart on lined baking sheet. Bake about 9 minutes. Cookies will appear very soft. Allow cookies to cool on baking sheet without disturbing them for 5 minutes.
6. Cut-Out Cookies: Lightly flour a large cutting board and rolling pin. Roll dough into 1/4″ even thickness. Use 1 1/2 – 2″ cookie cutters for best results. Place cookies 2 inches apart on lined baking sheet and place in fridge for 10 minutes. Bake about 8-9 minutes or until cookies have puffed out and are still soft. Let cool on baking sheet for 10 minutes.