A classic recipe for soft, cake-like orange spice cookies. This old-fashioned drop cookie is rich with the flavors of molasses, brown sugar, orange peel, and warm spices like ginger and cloves.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 ¼ Cups | Flour |
| 1 tsp | Ginger |
| ¼ tsp | Cloves |
| ½ tsp | Baking Soda |
| ⅛ tsp | Salt |
| ½ Cup | Packed Brown Sugar |
| ½ Cup | Butter Or Margarine, softened |
| 2 Tbsp | Molasses |
| ½ | Egg (See Note) |
| ½ Cup | Nuts, chopped |
| Grated Peel Of 1 | Orange |
Instructions
- Preheat your oven to 350°F. Lightly grease a cookie sheet.
- In a medium bowl, stir together the flour, ginger, cloves, baking soda, and salt.
- In a large mixer bowl, cream the softened butter, brown sugar, and molasses until light and fluffy.
- Add the half portion of a beaten egg and the grated orange peel; beat well.
- Gradually stir in the flour mixture until just combined.
- By hand, fold in the chopped nuts.
- Drop by rounded teaspoonfuls about 2 inches apart on the prepared cookie sheet.
- Bake for 12 minutes, or until the edges are lightly browned.
Note
How to measure ½ an egg: Crack one large egg into a small bowl and beat it well with a fork. Measure out approximately 1 ½ to 2 tablespoons of the beaten egg to use in the recipe.
The recipe makes about 42 cookies.
