Seasons Recipes

Olive Oil Gingerbread Cookies 

Olive Oil Gingerbread Cookies 
makes 2 dozen cookies 


3 cups all-purpose flour (plus additional flour for dusting)

2 teaspoons ground ginger 

1 1/2 teaspoons cinnamon 

1/2 teaspoon ground clove

1/4 teaspoon nutmeg 

3/4 teaspoon baking soda 

1/4 teaspoon baking powder 

1/2 cup brown sugar 

1/2 cup molasses 

2 eggs 

1/3 cup Seasons Frantoio Aguilar Estate Extra Virgin Olive Oil


Place flour, ginger, cinnamon, clove, nutmeg, baking soda, and baking powder in a medium bowl, whisk to combine. 

Place brown sugar, molasses, eggs, and olive oil in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth and combined. Add flour mixture to the bowl, mix on a lower speed until combined and dough forms. Cover the dough in plastic wrap and refrigerate for 2 hours (or up to overnight). 

Preheat oven to 350°F. Line two large baking sheet pans with parchment paper.

Quarter dough and, working with one quarter at a time, roll the dough into a thin sheet on a lightly floured surface. Cut into shapes using your favorite cookie cutters and place on the prepared baking sheets about 1 to 1 1/2 inches apart. 

Bake for 10-12 minutes (less cooking time for softer cookies, longer cooking time for crunchy cookies). Remove from the oven and let cool to room temperature (ideally, elevated on a wire rack or cooling rack). 

Once the cookies have cooled completely, decorate with your favorite icing!

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