Ingredients:
For the Cookies:
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup Blood Orange Whole Fruit Premium Extra Virgin Olive Oil
- 1/2 cup granulated sugar
- 1/2 cup unsulfured molasses
- 1 large egg
- 1 teaspoon Dark Chocolate Aged Balsamic Vinegar
For the Icing (Optional):
- 1 cup confectioners' sugar
- 1-2 tablespoons milk
- 1/2 teaspoon Cara Cara Orange Vanilla White Balsamic Vinegar
- Food coloring (optional)
Instructions:
- 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.