You won’t spend all day in the kitchen for a batch of these gingerbread cookies!
Gingerbread is a flavor we can’t get enough of this time of year. Homemade gingersnaps are a real treat, but they can be a pain to make! This recipe takes the hassle out of it. Get your homemade Christmas cookie fix without spending hours in the kitchen!
Michelle Malie shares how easy these gingerbread cookies are to make. She is usually a huge fan of butter in cookies, but this recipe uses olive oil to make them a little more heart healthy. You won’t even notice it, especially if you get a light tasting oil.
Chewy Olive Oil Gingerbread Cookies
- 2/3 cup extra light tasting extra virgin olive oil
- 1 cup light brown sugar, packed
- 1/4 cup molasses
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1 cup powdered sugar for rolling (optional)
Preheat oven to 350°.
With an electric mixer, mix together olive oil and sugar until smooth. Add the molasses, egg and vanilla and mix until well combined.
Stir in the rest of the ingredients and mix just until combined.
Scoop the dough into 1 ounce balls and roll in powdered sugar (optional). Place on a parchment-lined baking sheet and bake for 8-10 minutes. Let cool and then move to a cooling rack. Store in an air-tight container.