Olive Oil Gingerbread 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
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!