Gingerbread Olive Oil Cookies

3 1/4 cup all purpose flour
2 tsp ground ginger
1 1/2 tsp ground cinnamon
3/4 tsp baking soda
1/2 tsp ground cloves
1/4 tsp baking powder
1/4 tsp kosher salt
1/4 tsp ground nutmeg
1/2 cup light brown sugar, packed
1/2 cup molasses
1 large egg
1/3 cup + 1 TBS Tubby Olive Mild Extra Virgin Olive Oil, like Chiquititta Olive Oil

Preheat oven to 350ºF and line baking sheets with parchment paper or silicone baking mats. In a medium-sized bowl whisk together 3 cups flour, spices, baking soda, baking powder and salt. Using a stand mixer with a paddle attachment, mix together brown sugar, molasses, egg, and olive oil until creamy and combined. Put mixer on low speed, gradually add flour mixture, and beat until dough starts to form and clump together.

Coat flat work surface or cutting board with some all-purpose flour. You can use up to 1/4 cup flour. Gently knead dough into a round disk. Olive oil cookie dough is sticky, so you will need to lightly flour a silicone mat and place it (flour side down) over the dough. You can also use two sheets of parchment paper. Carefully roll until out dough until approximately 1-cm thick.

Using cookie cutters, cut into desired shape. Dip a thin spatular into flour and gently transfer cut cookies at least 1-inch apart onto prepared baking sheet. Bake for 10 minutes for shapes approximately 4-inches long, 12 minutes for larger sizes.  Remember, olive oil cookies do not brown. If you bake for too long, you will have firm, crisp cookies.

* Recipe adapted from