Gingersnap Crinkle Cookies

These could turn into your go-to cookies.

These cookies were a staple after-school treat when I was young. The blood orange fused olive oil really complements the ginger and makes them way more addictive than your standard ginger snap.

Level: Moderate
Yield: 24-36 cookies


  • 2 ¼ c. all-purpose or whole wheat flour
  • 1 ½ tsp. baking soda
  • ¼ tsp. sea salt
  • 2 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • ½ tsp. ground cloves
  • ⅛ tsp. ground nutmeg
  • 1 egg
  • 1 ¼ c. granulated sugar
  • 2 tsp. orange zest
  • ⅔ c. blood orange fused olive oil
  • ¼ c. molasses


  1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
  2. Sift the flour, baking soda, salt, and spices onto a large piece of parchment paper.
  3. 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 fully combined.
  4. Whisk in the molasses until the mixture is all creamy and golden.
  5. Lift up the parchment paper and gently pour the flour mixture into the wet ingredients.
  6. 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.
  7. Scoop the dough into small balls, about 2 tbsp. each, and then roll in the ¼ cup sugar. Place the cookie dough balls 2 inches apart on the prepared cookie sheet and press down lightly, slightly flattening the dough.
  8. 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.
  9. 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.

To lighten the sugar content, substitute 1/2 sugar and 1/2 honey. If you want a crunchy cookie for dunking in your tea, bake them for 2 minutes longer or make them smaller; for a softer cookie, reduce the baking time by 1 minute. Makes 24 (3-inch) cookies or 36 (2-inch) cookies.

Recipe and photo from The Olive Oil and Vinegar Lover's Cookbook, reprinted with the permission of TouchWood Editions.

More recipes like this
Dipped Gingersnap Cookies
Orange-Sesame Thumbprint Cookies
Chocolate-Buckwheat Cookies
Banana-Oatmeal Breakfast Bites
Good Life Goodies
Coconut-Apricot Macaroons