Gingersnap Cookie Recipe

Place the flour, baking soda, ginger, espresso powder, cinnamon, cloves, and salt in a small bowl and whisk until combined. Set aside.

Place the butter, brown sugar, and 1/2 cup granulated sugar in medium bowl and cream at medium high speed until light and fluffy, about 2-3 minutes.

Beat in egg on low speed until incorporated, then add the molasses and orange zest and beat till combined.

Add the dry ingredients to the wet ingredients, beating on low just until combined. Cover with plastic wrap and chill up to 2 hours or overnight.

Set the oven racks to the upper and lower thirds of the oven. Preheat the oven to 375 degrees and line 2 baking sheets with parchment paper. Let the cookie dough sit out a bit until it's easier to scoop if it was chilled overnight. Using a 1 1/2" cookie scoop, scoop out 1 1/2 tablespoons of dough and roll them into balls, then toss them in the 1/3 cup granulated sugar or sparkle sugar until well coated.

Place the dough balls on the cookie sheet 2 inches apart. Bake 8-12 minutes, or until the edges become crisp, switching the pans between the top and bottom racks and rotating them halfway through during the baking time. Cool for 10 minutes on a wire rack, then remove from the pan and cool completely on the wire rack.