Ingredients
Scale
- 2 1/4 cups all purpose flour (270 g)
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon fine sea salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup packed dark brown sugar
- 1/4 cup honey
- 1/4 cup molasses
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated orange zest
- 1 cup powdered sugar, for the glaze
- 2 tablespoons milk, for the glaze
- 1 teaspoon lemon juice, for the glaze
Instructions
- Whisk the flour, baking soda, cinnamon, ginger, cloves, cardamom, nutmeg, white pepper and salt together in a medium bowl.
- Beat the butter and brown sugar for 2 minutes, until lighter and fluffy. Pour in the honey and molasses and beat until glossy and dark.
- Beat in the egg, vanilla and orange zest until smooth.
- Add the dry ingredients in two additions, mixing on low just until no streaks of flour remain. The dough will be soft and sticky.
- Scrape the dough onto plastic wrap, pat into a disk, wrap tightly and chill for at least 1 hour, or up to 3 days.
- Heat the oven to 350 degrees F and line two baking sheets with parchment. Scoop teaspoon portions of dough, about 15 grams each, roll into 1 inch balls with lightly floured hands, and set 1 1/2 inches apart on the sheets.
- Bake for 10 to 12 minutes, until the domes are set, the tops look matte and the bottoms are just golden. The centers will feel soft; they firm as they cool.
- Cool on the pan for 5 minutes. Whisk the powdered sugar, milk and lemon juice into a ribbon glaze, dip the warm tops, and set glaze side up on a rack to dry for 1 hour before boxing.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size: 1
- Calories: 70
- Sugar: 7
- Sodium: 45
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 1
- Protein: 1
- Cholesterol: 10