These super easy spiced gingerbread olive oil crinkle cookies with an Orange twist will really hit the spot. I love spiced cookies this time of the year.
Ingredients:
- 1/2 cup brown sugar
- 4 tbsps Redstone Blood Orange Olive Oil or if you prefer citrus use Redstone Meyer Lemon Olive Oil
- 3/4 cup all-purpose flour
- 1 egg
- 1/2 tsp baking powder
- 2 tsps ground ginger
- 1 tsp ground cinnamon
- About 1/4 cup icing sugar
Plus at least 30 minutes of refrigeration time
Instructions:
In a medium-sized mixing bowl, whisk egg and brown sugar until pale smooth and creamy. Then add in olive oil gradually and whisk until the mixture is well-combined. Stir in all-purpose flour, baking powder, ground ginger, and ground cinnamon until the mixture is well-mixed. At this point, you’ll notice the dough is very soft and sticky. Refrigerate the dough for at least 30 – 40 minutes to make it pliable.
Preheat oven to 325F. Line a baking tray with parchment paper. Remove the dough from the fridge and roll it into balls (about a tablespoon per ball). Then roll the individual ball in the icing sugar and flatten them very slightly. Make sure that the balls are well coated with the icing sugar. Place the icing sugar-coated balls onto the baking tray and bake in the preheated oven for 10 minutes. Remove from the oven and allow the cookies to rest for 5 – 10 minutes. After this time, the cookies will firm up. Keep the cookies in an airtight container for a few days, or refrigerate them if you wish to keep them longer.
