AuthorAlicjaDThe Blood Orange in this recipe compliments the ginger and more addictive than the standard gingersnaps. The crunchy cookies are great for dunking in your tea. Makes 24 (3 inch) cookies or 36 (2-inch) cookies
Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
Sift the flour, baking soda, salt, and spices onto a large piece of parchment paper.
In a 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 fully 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 dip each one in the 1/4 cup sugar. Place the cookie dough balls 2 inches apart on the prepared cookie sheet and press down 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 cookie sheet for 5 minutes before transferring them to a cooling rack.
Store these in an airtight container for up to 1 week to keep them 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.
Ingredients
Directions
Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
Sift the flour, baking soda, salt, and spices onto a large piece of parchment paper.
In a 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 fully 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 dip each one in the 1/4 cup sugar. Place the cookie dough balls 2 inches apart on the prepared cookie sheet and press down 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 cookie sheet for 5 minutes before transferring them to a cooling rack.
Store these in an airtight container for up to 1 week to keep them 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.