All right, kids – it’s finally time to share this recipe.
I won’t do too much of a preamble here, other than to say that this is my favorite holiday cookie. And yes, that includes the chocolatey ones. I’m a peppermint gal, but the orange molasses spice cookie checks all the boxes for me: chewy, sweet but not too sweet, and balanced with the bitter earthiness of both dark molasses and orange peel. It’s the foil to the achingly-sweet frosted sugar cookie sitting next to it on the tray, and companion to its crunchier cousin, the gingersnap.
I say it in the recipe note, but I’ll say it again here: use dark unsulphured molasses for these cookies. I’ve made them with the light kind, and the cookies are still good, but the flavor and color are not as pronounced (re: delicious).
That’s all I have to say. Let’s bake some cookies!
Orange Molasses Spice Cookies
For maximum chew and molasses flavor, use dark molasses and be sure not to overbake. Use freshly-ground spices for best flavor.
you will need:
- 2½ cups all-purpose flour
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon black pepper
- ½ teaspoon ground nutmeg
- ¾ teaspoon kosher salt
- 1 teaspoon baking soda
- 1½ sticks (¾ cup) unsalted butter, softened to room temperature
- ¾ cup brown sugar
- ½ cup granulated sugar, plus more for rolling
- ⅓ cup dark molasses
- zest of 1 large orange (about 1½ tablespoons, divided)
- 2 eggs
- 1 teaspoon vanilla extract
Directions
- Preheat the oven to 350 degrees F. Line two heavy-bottomed baking sheets with Silpats or parchment paper.
- In a medium bowl, combine your dry ingredients: flour, spices, baking soda, and salt. Set aside.
- Place ¼ c granulated sugar into a small bowl, and combine with 1½ teaspoons orange zest, breaking apart any clumps (you can use your fingers). Set aside.
- In a large bowl or bowl of a stand mixer with paddle attachment, beat the butter until creamy, about 1 minute (or 2 minutes by hand with a wooden spoon). Add granulated sugar and remaining orange zest, and beat until light and fluffy, about 2-3 minutes. Add eggs and vanilla, and beat until combined. Add the flour mixture and beat until just combined.
- Form the cookie dough into 2 tablespoon-sized balls. (If you want mega cookies, use a ¼ c muffin scoop for each dough ball, and adjust your baking time 2-3 minutes longer.) Roll each ball in the orange sugar and place dough balls on your lined pan, at least 2 inches apart.
- Bake at 350 degrees for about 12-14 minutes, rotating the pans halfway through baking and tapping the pans once or twice against the oven racks to flatten. (Bake shorter for chewier cookies, and longer for crispier cookies.) Transfer the sheet to a wire rack to cool for about 5-10 minutes, then transfer cookies to wire racks to cool completely before storing.
The Crunchy Baker 
Hi Laura,I think I’m gonna try making this cookie, when I’m well enough to cook and bake. I’ve been down for about eight days with a really bad cold. Does this cookie taste like a regular ginger molasses cookie and not too much
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