Hello my lovely friends! It’s been a little while since I’ve updated you, but our baby girl was born Monday morning!!! I’m still in shock that I’m now a mom and have the sweetest little baby. We had a scare over the weekend and thought she was going to come earlier, but she couldn’t have come at a more perfect time. We’ve been tending to her the last two days and recovering. My birth went so well and smoothly, it’s almost silly for me to have been so worried about it!!! I can’t wait to get home and be in the comfort of my own space and spend time with her and my little family. I will be sharing pictures sooooon so stay tuned!!
As I lay here, I began thinking about the moment I’ll have baking with her. I wonder if she’ll enjoy it as much as I do. Or maybe she’ll only enjoy eating all the goodies like her dad hehe. Anyways, I’m over the moon to be starting this journey of parenthood and hopefully next year she’ll be making these cookies with me!
On another note, you should know how much I like working with Carapelli already so let’s just keep it short today. I created these gingerbread cookies made with their Il Centenario Olive Oil and they turned out AHHHHMAZING. They are soft, but also hold their shape enough to decorate and I just can’t help but think what other cookie recipes can I adapt and make with olive oil??? They taste so good too, I really wish I brought some to the hospital with me so I could be munching on some right now! Anyways, I hope I’ll be able to share more as the year comes to an end, but in case life gets TOOOO CRAZY, happy holidays and Merry Christmas!
OLIVE OIL GINGERBREAD COOKIES RECIPE
makes 2 dozen cookies
- 1/3 cup of extra virgin olive oil (I used Carapelli’s Il Centenario)
- 1 egg
- 1/2 cup dark brown sugar
- 1/2 cup molasses
- 1/4 tsp. kosher salt
- 1/4 tsp. baking powder
- 3/4 tsp. baking soda
- 2 tsp. ground ginger
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- 3 cups AP flour + more for rolling
- In a stand mixer, beat the olive oil, egg, sugar & molasses till light a creamy.
- Sift all other ingredients into a bowl & gradually add it to the wet mixture on low till JUST combined.
- Lightly flour your work surface & transfer the cookie dough onto it.
- Knead the dough slightly (it is quite sticky at this stage, but don’t worry it is normal).
- Form the dough into a disc & wrap it tightly with plastic wrap.
- Let the dough chill in the fridge for at least 1 hour or overnight.
- Once your dough is chilled, lightly flour your work surface & roll out the dough till it is 1/4 inch thick.
- Preheat oven to 350°F
- Use a cookie cutter to cut out as many cookies as you can then gather the extras, reroll the dough & repeat till no more cookies can be cut out.
- Place the cookies 1 inch apart on a cookie sheet lined with parchment paper & bake for 12 minutes.
- Let the cookies rest on the cookie sheet for 5 mins before transferring to a wire rack to cool completely.
- You can eat them as is or decorate to your liking with royal icing. I really like Alton Brown’s recipe for royal icing which you can find here. Also, I try to use little to no food coloring in my baked goods, so the red is dyed with beetroot powder!