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Mom's Orange Sugar Molasses Cookies

My mom developed this ultimate holiday cookie recipe by combining several cookie inspirations. Not only is this a dark, complex molasses cookie with a solid amount of ginger, cinnamon, and cloves, she also adds white pepper & dry mustard to intensify heat, complementing the spiciness of the ginger. If that wasn't enough, she rolls the cookies in orange sugar for a floral contrast.
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Ingredients
  

  • 4 1/2 cups unbleached all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon cinnamon
  • 2 teaspoons cloves
  • 4 teaspoons ground ginger
  • 2 teaspoons white pepper
  • 1/2 teaspoon dry mustard
  • 3 sticks butter, softened but still cool
  • 2/3 cup packed brown sugar
  • 2/3 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla
  • 1 cup molasses

For the Orange Sugar

  • 1 1/3 cups granulated sugar
  • 4 teaspoons grated orange zest

Instructions
 

  • Adjust an oven rack to the middle position and heat the oven to 375F. Line 2 large baking sheets with parchment.
  • Whisk the flour, baking soda, spices, pepper, and salt in a medium bowl until thoroughly combined. Set aside.
  • With an electric mixer or by hand, beat the butter with the brown sugar, the granulated sugar, and 1 teaspoon orange zest at medium-high speed until light and fluffy, about 3 minutes.
  • Reduce the speed to medium-low and add the egg and vanilla. Increase the speed to medium and beat until well incorporated, about 20 seconds.
  • Reduce the speed to medium-low and add the molasses. Beat until fully incorporated, about 20 seconds, scraping the bottom of the bowl with a rubber spatula.
  • Reduce the speed to the lowest setting, add the flour mixture, and beat until just incorporated, about 30 seconds, scraping the bottom of the bowl. Give the dough a final stir by hand to ensure that no pockets of flour remain at the bottom. The dough will be soft. Refrigerate the dough for at least a half hour.
  • For the orange sugar, combine the 4 teaspoons orange zest with the 1 1/3 cups granulated sugar in a food processor. Blitz until well combined. Place in a wide, shallow bowl.
  • Scoop a heaping tablespoon of cookie dough and roll it between your palms into a 1 1/4 – 1 1/2-inch ball. Roll the ball in the orange sugar to until it is coated and set on the prepared baking sheet.
  • Arrange 9 cookie balls per baking sheet. Very lightly press down on the balls of cookie dough to make the top a little bit flat. Sprinkle a little extra orange sugar on top of each cookie ball so they look pretty.
  • Bake the sheets one at a time for about 11-14 minutes until the cookies are browned and still puffy, with the edges set and the centers still soft. Repeat this process with other baking trays.
  • Cool the cookies on the baking tray for 5 minutes, then use a wide metal spatula to transfer to a wire rack. Cool the cookies to room temp.