Christmas Recipe from 30A Olive oil: Gingersnap Crinkle Cookies
A super-addictive cookie recipe from 30A Olive Oil using their Blood Orange Olive Oil. Perfect for those holiday cookie parties- or just for dunking in tea at home! Makes 24 (3 inch) cookies or 36 (2 inch) cookies
2 1/4 cups all-purpose flour
1 1/2 tsp baking soda
1/4 tsp 30A Olive Oil Himalayan Pink Sea Salt
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/8 tsp ground nutmeg
1 1/4 cups granulated sugar
2 tsp orange zest
2/3 cup 30A Olive Oil Blood Orange Fused Olive Oil
1/4 cup molasses
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 the bowl of a standard mixer, whisk the egg with 1 cup of 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 creamy and golden.
Lift 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 stuff so be sure to scrape everything from bottom of bowl to mix well.
Scoop the dough into small balls, about 2 tbsp each and then roll into 1/4 cup sugar. Place 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, crispier 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. Enjoy!