Recipes

1. Cover 2 or 3 sheets pans with parchment paper. Set racks in the upper and lower thirds of the oven and preheat to 350F.
2. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix.
3. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough.
4. Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your hands, then roll in the extra-fine sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. Bake the 15-20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Slide the papers from the pans to wire racks to cool.
5. While still warm, lightly dust cookies with orange zest.
6. When cookies are completely cooled, light dust with powdered sugar.

Recipe note: Adapted from Nick Malgieri. Store cooled cookies between sheets of parchment or wax paper in a container with a tight-fitting lid.