“Orange Molasses Ginger Cookies”

Day 3 of Cookie Week 2019 brings you what I call one of the best flavor combinations ever created. Nothing says Christmas and welcome to the holidays like the taste of ginger and molasses. These Orange Molasses Ginger Cookies are to die for. Don’t let the holidays go by without making a batch or two of this cookie.

Orange Molasses Ginger Cookies

Adding orange takes a traditional molasses cookie to the next level. Using pure orange extract and the zest of 1 orange adds a beautiful zing of citrus. I have several other ginger style cookies but this one moved right to the top of favorites baked this year. I brought them to work for my annual cookie extravaganza and they were a huge hit.

Orange Molasses Ginger Cookies

The chewy middle with crisp edges and the turbinado sugar the cookies are rolled in before baking set this cookie apart from all other. I recommend when needing to place a sugary exterior crunch on your cookies use turbinado sugar. The large granules don’t melt like regular granulated sugar.

Orange Molasses Ginger Cookies

What you’ll enjoy most about this cookie is the pleasant burst of spicy ginger yet in each bite that blast of robust molasses makes for the ultimate sweet treat. Got a party or having a party? Be sure to include these babies. I bet you’ll find time to bake a batch all winter long because they are just that good. Happy Baking and stay tuned for Day 4.

Orange Molasses Ginger Cookies

2 ¼ cups all-purpose flour

1/4 t. fine sea salt

2 t. baking soda

1 t. ground cinnamon

1 ¾ t. ground ginger

1/2 t. ground cloves

1 large egg

1/2 cup vegetable oil

3 T. unsalted butter, melted

1/3 cup robust molasses

1 cup light brown sugar

1 t. pure orange extract

Zest of 1 orange

1/2 cup Turbinado sugar, for rolling

Heat oven to 375 degrees and line cookie sheets with parchment paper; set aside.

Mix together all dry ingredients in a medium mixing bowl and set aside.

In the bowl of stand mixer, beat egg, oil, butter, molasses, brown sugar, orange extract and orange zest until combined. Add in dry ingredients into wet ingredients and mix on low speed until a dough forms.

Roll dough into 2 T. size cookie balls then roll each in turbinado sugar. Place on prepared cookie sheets 2-inches apart.

Bake for 8 minutes until edges are hard yet center is soft. Cool cookies for 5 minutes before removing to wire racks to cool completely.

Makes about 5 dozen cookies.