Cooked - Olive Oil Gingersnaps

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malachiconstant

Olive Oil Gingersnaps

1.0

2 cups all purpose flour

2 tsp baking soda

¼ tsp salt

2 tsp ground ginger

1 tsp ground cinnamon

¼ tsp ground cloves

¼ tsp freshly ground nutmeg

1 cup sugar

⅔ cup olive oil

1 large egg

¼ cup molasses

1 tsp vanilla extract

Sugar, for rolling

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Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt and spices.
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.
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.
Bake for about 7-9 minutes until the outside edge of the cookies are just set and are very lightly browned. Do not overbake.
Let cookies cool for 3-5 minutes on cookie sheet, then transfer them to a wire rack to cool completely.
Makes about 3 dozen.

Course🍰Dessert

Diets🥕Vegetarian...

Category🍪Cookie

Cuisine🇺🇸American

Occasions🥖Baking📆Everyday🎉Holidays

Season🍂Fall

DifficultyEasy ⏰ 20m

Created 73 weeks ago

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