Preheat the oven to 375 degrees and line 2 baking sheets with parchment paper. Set the oven racks to the upper and lower thirds of the oven.Cover with plastic wrap and chill up to 2 hours or overnight. Add the dry ingredients to the wet ingredients, beating on low just until combined.Beat in egg on low speed until incorporated, then add the molasses and orange zest and beat till combined.Cream the butter, brown sugar and granulated sugar for 2-3 minutes until light and fluffy.Whisk the flour, baking soda, ginger, espresso powder, cinnamon, clove and salt until combined.This gingersnap cookie recipe include pantry staples that you more than likely have on hand, with two optional ingredients that add a wonderful depth of flavor. They keep for up to two weeks in an air tight container, making them great for holiday gift giving.These cookies are festive enough for the holiday cookie tray, or perfect any time of year.They’re extremely easy to make - the hardest part is waiting for the dough to chill, but it is a necessary step to prevent the cookies from spreading.
They include a couple of optional secret ingredients that take them over the top!
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