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Olive Oil Gingerbread Cookies

These gingerbread cookies have the ultimate warm spiciness, crisp outside and soft inside all because of DaVinci Olive Oil. Our 100% Pure Olive Oil brings the perfect moistness to each bite as a healthy alternative to butter/

Servings: 6   |    Prep: 15 mins   |    Cook: 10 mins


3 ¼ cup all purpose flour
2 teaspoon ground ginger
1 ½ teaspoon ground cinnamon
¾ teaspoon baking soda
½ teaspoon ground cloves
¼ teaspoon baking powder
¼ teaspoon kosher salt
¼ teaspoon ground nutmeg
½ cup light brown sugar, packed
½ cup molasses
1 large egg
⅓ cup + 1 TBS DaVinci Extra Virgin Olive Oil


Preheat oven to 350ºF and line baking sheets with parchment paper or silicone baking mats.
In a medium-sized bowl whisk together 3 cups flour, spices, baking soda, baking powder and salt.
Using a stand mixer with a paddle attachment, mix together brown sugar, molasses, egg, and olive oil until creamy and combined.
Put mixer on low speed, gradually add flour mixture, and beat until dough starts to form and clump together.
Coat flat work surface or cutting board with some all-purpose flour. You can use up to ¼ cup flour
Gently knead dough into a round disk.
Olive oil cookie dough is sticky, so you will need to lightly flour a silicone mat and place it (flour side down) over the dough. You can also use two sheets of parchment paper.
Carefully roll until out dough until approximately 1-cm thick.
Using cookie cutters, cut into desired shape. Dip a thin spatular into flour and gently transfer cut cookies at least 1-inch apart onto prepared baking sheet. Bake for 10 minutes for shapes approximately 4-inches long, 12 minutes for larger sizes.
Remember, olive oil cookies do not brown. If you bake for too long, you will have firm, crisp cookies.
Let sit on baking sheet for 10 minutes after removal from oven, and then using a thin spatula, transfer to a cooling rack.
Serve as is or ice as desired. Store in airtight container for up to 1 week. Enjoy!

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