Gingersnap Crinkle Cookies

2 1/4 c. flour
1 1/2 tsp. baking soda
1/4 tsp. sea salt
2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/8 tsp. ground nutmeg
1 egg
1 1/4 c. granulated sugar
2 tsp. orange zest
2/3 c. Blood Orange Olive Oil
1/4 c. molasses

Preheat the oven to 350F. Line a cookie sheet with parchment paper. Sift the flour, baking soda, salt and spices onto a large piece of parchment paper.

In the bowl of a stand mixer, whisk the egg with 1 cup of the sugar and the orange zest until creamy and fluffy, then drizzle in the olive oil continuing to whisk until combined. Whisk in the molasses until the mixture is all creamy and golden.

Lift up the parchment paper and gently pour the flour mixture into the wet ingredients. Stir with a wooden spoon until everything is fully combined. The dough does get stiff, so be sure to scrape everything from the bottom of the bowl to mix well.

Scoop the dough into small balls, about 2 Tbsp. each, and then roll in the 1/4 c. sugar.

Place the cookie dough balls 2 inches apart on the prepared cookie sheet and press down lightly, slightly flattening the dough. Bake for 7 - 9 minutes for a soft chewy cookie with a lightly browned bottom, or 9 - 10 minutes for a firmer, crisp, perfect-for-dunking cookie.

Cool the cookies on the pan for 5 minutes before transferring them to a cooling rack.

Store in an airtight container for up to 1 week to keep cookies soft and chewy. The crisp version can be stored on a plate, covered with a tea towel on the counter for a couple of days.

Print Friendly and PDF