Olive Oil Gingerbread Cookies-The Little Shop of Olive Oils

Olive Oil Gingerbread Cookies


For the Cookies:

For the Icing (Optional):


  • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  • In a medium-sized bowl, whisk together the flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking soda, and salt. Set aside.
  • In a large mixing bowl, beat together the extra virgin olive oil (EVOO), granulated sugar, molasses, egg, and balsamic vinegar until well combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together. The dough will be soft but not sticky. If it's too sticky, you can add a bit more flour.
  • Divide the dough in half. Roll each half between two sheets of parchment paper to about 1/4-inch thickness.
  • Use gingerbread cookie cutters to cut out your desired shapes and place them on the prepared baking sheets, leaving some space between each cookie.
  • Bake in the preheated oven for 8-10 minutes, or until the edges are just starting to turn golden brown.
  • Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  • In a small bowl, whisk together the confectioners' sugar, milk, and balsamic vinegar until you reach a smooth, drizzleable consistency. Add food coloring if desired.
  • Once the cookies are completely cooled, drizzle or pipe the icing onto the cookies to decorate them as desired.
  • Allow the icing to set for about 30 minutes before serving or storing.
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