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.
- 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
- Preheat the oven to 350°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 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 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.
- 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.
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.