I love ginger spiced treats. Whether it’s rolled gingerbread cookies, Banana Gingerbread with Ginger Icing, Pumpkin Gingerbread Muffins or even my Triple Ginger Pound Cake, I always enjoy a piece of something gingery with a cup of tea this time of year. My Orange Gingerbread Crinkle Cookies are one of my favourite choices. They are by far the favourite cookie around our house at Christmas, although I generally start making them about October and don’t stop until the early days of spring!
As you bite into my Orange Gingerbread Crinkle Cookies, the sugar crusted coating gives way to a tender cookie beneath. These soft, chewy cookies have a deep gingerbread flavour highlighted with a hint of orange that makes them absolutely irresistible.
I’ve been making these Orange Gingerbread Crinkle Cookies for over five years now. My husband takes them to work, my son shares them with friends and I’m often asked to bring them to holiday parties. They are perfect with a glass of milk or a hot drink. Some folks even like them with a wee nip of whiskey!
Originally blogged as Orange Gingerbread Cookies back in 2011, the name has somehow evolved over the years to Orange Gingerbread Crinkles. It isn’t clear who started it – although I suspect it was my son – but the name suits these sugar crusted crinkly cookies so well, I just went with it!
Easy to make and even easier to eat, these Orange Gingerbread Crinkle Cookies are seriously addictive and are sure to become a family favourite round your house too!
Orange Gingerbread Crinkle Cookies Recipe
- ½ cup butter, softened
- ½ cup brown sugar
- ½ cup white sugar plus ¼ cup white sugar
- ¼ cup molasses
- 1 egg
- the grated rind of one orange
- 2¼ cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 2 teaspoons cinnamon
- ½ teaspoon ground cloves
- pinch of salt
- Preheat the oven to 350°F (175°C or 165°C for fan ovens).
- Cream the butter, brown sugar and ½ cup white sugar together in an electric mixer.
- Scrape down the bowl with a spatula, and beat in the molasses and egg followed by the orange rind.
- Remove the bowl from the electric mixer.
- Sift the flour, baking soda, ginger, cinnamon, cloves and salt together and then stir into the wet ingredients with a wooden spoon. Blend thoroughly but don't over-mix.
- Put the ¼ cup sugar in a small,open bowl.
- Roll the cookie mixture into small balls about one inch in diameter, and then roll each ball in the sugar.
- Place the balls on ungreased cookie sheets, leaving a bit of space between each cookie for them to spread.
- Bake for 10 minutes. Be careful not to overcook or the cookies will become too crisp.
- Remove from the oven and allow the cookies to cool on the baking sheet for five minutes before removing them carefully.
- Cool on wire racks.
- Cookies will keep in an airtight container for 4 or 5 days.