Twisted Gingersnap Cookies


Twisted Gingersnap Cookies
  • ¾ cup Sunny Olive Mild Single Varietal Olive Oil
  • 1 cup organic sugar
  • 1 organic egg
  • 1 tablespoon Sunny Olive Blackberry Ginger Balsamic Vinegar
  • 3 tablespoons molasses
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 tablespoon ground ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • Additional sugar for rolling
  1. Preheat oven to 350 degrees. Mix together Single Varietal EVOO and sugar. Add egg and beat well. Stir in Blackberry-Ginger Balsamic Vinegar and molasses. Combine flour, baking soda, ginger, cinnamon and salt. Gradually add to the creamed mixture; mix well. Chill dough for 10 minutes and shape into 1 inch balls and roll in sugar. Place 2 inches apart on a parchment lined baking sheet. Bake for 10-12 minutes. Remove from oven and let cool for about 1 minute. Transfer cookies to a wire rack and cool completely. Enjoy!

sunny olive extra virgin olive oil, aged balsamic vinegar

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