This recipe for Gingerbread Olive Oil Crinkle Cookies is one you absolutely must try!
INSTRUCTIONS
In a medium sized mixing bowl, whisk egg and brown sugar until pale smooth and creamy.
add in olive oil gradually and whisk until the mixture is well-combined. Stir in all-purpose flour, baking powder, ground ginger and ground cinnamon until the mixture is well-mixed. At this point, you’ll notice the dough is very soft and sticky.
Refrigerate the dough for at least 30 – 40 minutes to make it pliable.
Preheat oven to 160C/325F and line a baking tray with parchment paper. Remove the dough from the fridge and roll the it into balls (about a tablespoon per ball).
Roll each ball in the icing sugar and flatten them very slightly. Make sure that the balls are well coated with the icing sugar.
Place the icing sugar coated balls onto the baking tray and bake in the preheated oven for 10 minutes. Remove from the oven and allow the cookies to rest for 5 – 10 minutes. After this time, the cookies will firm up.
Keep the cookies in an airtight container for a few days or refrigerate them if you wish to keep them longer.
