Olive Oil Gingersnaps

Yield

~3 dozen.

Ingredients

• 2 cups (240 g) all purpose flour
• 2 tsp baking soda
• 1/4 tsp salt
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp freshly ground nutmeg
• 1 cup (200 g) sugar
• 2/3 cup (160 mL) olive oil
• 1 large egg
• 1/4 cup (85 g) molasses
• 1 tsp vanilla extract
• sugar, for rolling

Steps

1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, salt and spices.
3. In a large bowl, whisk together sugar and olive oil until well-blended. Beat in egg, molasses and vanilla extract. Stir in flour mixture until no streaks of flour remain.
4. Shape dough into 1 inch balls, roll in sugar and place on baking sheet, allowing about 2-inches between cookies to allow for spread. The cookies do not need to be flattened.
5. Bake for about 7-9 minutes until the outside edge of the cookies are just set and are very lightly browned. Do not overbake.
6. Let cookies cool for 3-5 minutes on cookie sheet, then transfer them to a wire rack to cool completely.