Orange Gingerbread Crinkle Cookies
Recipe type: Cookies
Cook time: 
Total time: 
Serves: 3 dozen cookies
  • 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
  • 1½ teaspoon ground ginger
  • 2 teaspoons cinnamon
  • ½ teaspoon ground cloves
  • pinch of salt
  1. Preheat the oven to 350°F (175°C or 165°C for fan ovens).
  2. Cream the butter, brown sugar and ½ cup white sugar together in an electric mixer.
  3. Scrape down the bowl with a spatula, and beat in the molasses and egg followed by the orange rind.
  4. Remove the bowl from the electric mixer.
  5. The mixture may look a bit curdled at this point but don't worry, it's fine.
  6. Sift the flour, baking soda, ginger, cinnamon, cloves and salt together and then gradually mix into the wet ingredients with the mixer on low speed. Scrape down the bowl from time to time. Blend thoroughly but don't over-mix.
  7. At this point you can chill the mixture to make it easier to roll into balls. I like to put it in the fridge for about an hour, but if you are in a hurry you can roll them up straight away. The dough is just a bit stickier.
  8. Put the ¼ cup sugar in a small,open bowl.
  9. Roll the cookie mixture into small balls about one inch in diameter, and then roll each ball in the sugar.
  10. Place the balls on ungreased cookie sheets, leaving a bit of space between each cookie for them to spread.
  11. Bake for 10 minutes. Be careful not to overcook or the cookies will become too crisp.
  12. Remove from the oven and allow the cookies to cool on the baking sheet for five minutes before removing them carefully.
  13. Cool on wire racks.
  14. Cookies will keep in an airtight container for 4 or 5 days.
Recipe by April J Harris at