Olive Oil Gingerbread

This is one of those things which will forever make me think of my mom. It’s the kind that, when I go to college, I’ll bake and think of marathoning Harry Potter movies, and the time she tried to teach me how to knit (it didn’t go well, to say the least). Around the holidays, you always see more of your family, whether you like it or not! And amidst all the political arguments (don’t let anyone make like an elephant and trample you. Well, I guess bullying is more their thing. Either way, be careful!) and criticisms about the state of your hair (it’s just fine, thankyouverymuch), a plate of cookies is a necessity. Especially if they’re chewy, spicy, crumbly, and nice-y. Just like these!

 

INGREDIENTS

 

3 cups all-purpose flour

3/4 packed brown sugar

2/3 cup olive oil (trust me!)

1/2 cup blackstrap molasses

1 egg

1/2 tablespoon vanilla extract (or hey, use a vanilla bean. It’s a free country. For a few weeks, anyways)

1 tablespoon ground ginger

1/2 tablespoon cinnamon

1 teaspoon nutmeg

Coarse brown sugar, for sprinkling (optional)

 

Start by pouring olive oil into a bowl. Yeah, you heard me. Normally, I’m a cookie purist. I use butter, and only butter. But just this once, I let my mom convince me to use olive oil. So I made half with butter, and half with olive oil. And you know what? The olive oil batch turned out so much better. It was nice and moist and crumbly and everything a gingerbread cookie should be.

Now throw in the sugar,

and mix it up. I love my stand mixer. It’s not a KitchenAid, it’s a Bodum. Professional as heck, and even though everyone says it’s only for snobs, it’s the only option. It’s the only one I trust. Makes me feel like I can do anything! I named it Hillary. Beat the oil and sugar together, and this makes a great lip scrub!  But right now is cookie time.

So crack in the egg,

beat that in,

and then pour in the molasses. (For those of you who asked, my nails are painted with OPI in Bubble Bath)

For many, many moons I’d never get all the molasses in, cause so much would stick to the cup. But just spray the measuring cup with cooking spray before you measure in the molasses, and it’ll all come out! That hack saved my life. Not to be dramatic or anything. Now beat it all up, until it’s this gorgeous toffee color.

Into a large bowl, sift the flour and spices. You could reduce the quantity of the spices a bit, I guess… But why?

Now mix the flour and spices

and in three batches, pour and mix in the flour. At first, it’ll seem like way too much flour, but have heart.

Soon you’ll be left with a beautiful cookie dough like this! Yum.

Now make little balls, and put them on a cookie sheet. With a spatula or your bare hands, smush them down so they’re flat. I like to sprinkle a bit of coarse brown sugar on top!

 

Now bake them at 350 F for 14-17 minutes

 

These just scream Christmas!

Leave a Reply

Your email address will not be published.