Olive Oil Gingerbread Cookies

Olive Oil Gingerbread Cookies-The Little Shop of Olive Oils

There’s nothing that says holiday magic quite like the smell of gingerbread baking in the oven. Cozy spices, twinkling lights, and the joy of decorating cookies — it’s a tradition we look forward to every year. 

This year, we decided to give the classic gingerbread cookie a Little Shop upgrade. The secret? Our Blood Orange Whole Fruit Extra Virgin Olive Oil adds citrusy brightness and keeps the cookies soft, while a splash of Dark Chocolate Aged Balsamic brings a deep, rich warmth that makes every bite taste like pure holiday happiness. 

Each cookie comes out tender, perfectly spiced, and ready for the fun part: decorating! Pipe on icing, add sprinkles, make candy buttons, or let the kids design a gingerbread village — all while sipping hot cocoa, of course. 

These cookies are wonderful to gift, share, or stack onto a festive dessert tray. They taste like tradition… with a delightful twist.

Scroll down for the full recipe — your home is about to smell amazing.

Olive Oil Gingerbread Cookies

https://shopevoo.com

Servings

~24 Cookies

Prep Time

20 minutes

Cook Time

8-10 minutes

Cuisine

American

Category

Desserts

A warm and cozy holiday classic with a flavorful twist — bright citrus olive oil and rich dark chocolate balsamic take these gingerbread cookies to a festive new level! Perfect for decorating, gifting, and nibbling all season long.

Olive Oil Gingerbread Cookies

Ingredients

  • 2 ¼ cups all-purpose flour
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup Blood Orange Whole Fruit Premium Olive Oil
  • ½ cup granulated sugar
  • ½ cup unsulfured molasses
  • 1 large egg
  • 1 tsp Dark Chocolate Aged Balsamic Vinegar
  • Icing Ingredients (Optional)
  • 1 cup confectioners’ sugar
  • 1–2 tbsp milk
  • ½ tsp Cara Cara Orange Vanilla White Balsamic Vinegar
  • Food coloring (optional)

Directions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
  3. In a large bowl, beat together olive oil, sugar, molasses, egg, and balsamic until fully combined.
  4. Gradually mix the dry ingredients into the wet ingredients until dough forms. If dough is sticky, add 1–2 tbsp flour.
  5. Divide dough in half. Roll each half between two sheets of parchment to ¼-inch thickness.
  6. Cut dough into shapes using your favorite gingerbread cookie cutters and place onto prepared baking sheets.
  7. Bake 8–10 minutes, or until edges are just turning golden.
  8. Cool cookies on the baking sheet 2–3 minutes, then transfer to a wire rack to cool completely.
  9. For icing: whisk together confectioners’ sugar, milk, and Cara Cara Balsamic until smooth. Tint with food coloring if desired.
  10. Decorate cookies with icing once completely cooled. Allow icing to set at least 30 minutes before serving or storing.

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