Place the oven rack in the center position of the oven. Preheat the oven to 350 degrees F. Cover a 14-by-16-inch baking sheet with aluminum foil, shiny-side up. Spray the foil lightly with the cooking spray
. Cook's Note: You could also use a silicone liner.
In a large bowl, sift
together the flour, baking soda
, ginger, nutmeg
, salt, and cloves.
In the bowl of a stand mixer
, add the butter and 1 cup sugar. Using the paddle attachment, cream
the butter and sugar together until the mixture is light and the sugar is dissolved. Beat in the egg
. Add the molasses
, jam, or marmalade, and orange zest
and beat to incorporate. On low speed, gradually add the dry ingredients until well blended. Scrape the dough onto a piece of plastic wrap
, cover, and chill in the refrigerator for 1 hour, or until firm enough to handle.
With floured hands or while wearing disposable gloves, break off 1 1/2 teaspoons dough
and roll into a ball. Continue making the balls until all the dough is used. Roll the balls in the remaining 3/4 cup sugar and place them onto the prepared baking sheet, spaced at least 1 1/2-inches apart, or 12 cookies per sheet, to allow for spreading during baking. Bake the cookies
until golden brown, about 14 minutes. Cool on the baking sheet on a cooling rack
, the cookies will firm up when they cool. Remove and store between sheets of parchment paper or wax paper in a covered tin.