Cream butter and sugar 170g butter, 100g brown sugar, 50g white sugar until fluffy, not grainy

Add molasses, egg, and orange extract 80g/ml molasses and 2tsp orange extract

Mix in dry ingredients 280g flour, 2 tsp ground ginger, 1.5 tsp sifted baking soda, 1.5 tsp ground cinnamon, 0.5 tsp ground cloves, 0.5 tsp nutmeg, 0.5 tsp salt until combined

If adding heat, 300g dough gets 1/4 tsp ancho chili powder + 1/4 tsp szechuan spice for mild spice. This makes 12 ping pong ball sized dough balls for cookies

Cover dough and let chill in fridge at least 30 min and up to 2-3 days.

Oven to 175C/350F: dough should be soft and close to wet before going into oven. If chilled in fridge a long time, let sit at room temp ~30m.

Roll ping-pong ball sized dough balls in brown sugar on top and bake ~11 minutes.

Spread with korean citron tea jelly for extra flavor!