Olive Oil Gingerbread Cookies

makes 2 dozen cookies

Ingredients:

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 Gils Gourmet California Extra Virgin Olive Oil

Instructions:

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 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 dough out 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.