(recipe makes 16 large cookies)
2 ¼ C flour
2 t soda
½ t salt
1 ½ t cinnamon
1 t ginger
¾ t cloves
¼ t allspice
1 ½ sticks butter, softened
½ C brown sugar
½ c sugar
Zest from half an orange
1 t vanilla
1/3 C molasses
In a mixing bowl, combine flour, soda, salt, cinnamon, ginger, cloves and allspice. Use a whisk to mix well.
In the bowl of a stand mixer, combine butter, brown sugar, sugar and orange zest. Beat well with the paddle attachment until light and fluffy. Add egg and vanilla and beat well. Add molasses and continue mixing until well combined.
Spoon flour mix into sugar mix while machine is running on lowest speed. Finishing combining by hand.
Using an ice cream scoop, portion dough onto a cookie sheet for chilling. Once dough portions have firmed up, place them onto a cookie sheet that has been sprayed with non-stick baking spray. Place into a preheated 325 degree oven and bake for 12 minutes. Rotate and bake for an additional 12 minutes. Remove to a rack for cooling. Once cooled, glaze away.
½ C powdered sugar
1 T orange juice, plus a smidge
Combine sugar and juice in a small bowl and stir until a smooth consistency forms. If it’s too loose add more sugar. Too tight, add more juice. It should drizzle nicely off the tip of your spoon.