Blood Orange Gingersnap Cookies
2 cups all-purpose flour
2 tsp baking soda
1/4 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 cup sugar
1/3 cup butter (softened)
1/4 cup Vinesation Blood Orange Olive Oil
1 large egg
1/4 cup molasses
1 tsp vanilla
Sugar for rolling
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt and spices.
in a large bowl, whisk together sugar and olive oil until well blended. Beat in egg molasses and vanilla extract. Stir in flour mixture until no streaks of flour remain.
Shape dough into 1 inch balls, roll in sugar and place on baking sheet, allowing about 2 inches between cookies to allow for spreading. The cookies do not need to be flattened.
Bake for about 7-9 unites until the outside edge of the cookies are just set and are very lightly browned. Do not overtake.
Let cookies cool for 3-5 minutes on cookie sheet and then transfer them to a wire rack to cool.