Olive Oil Gingersnaps

As much as I like the intricate and more difficult cookies and baked goods around the holidays, sometime you just need a good simple cookie to whip up for a last minute party or event. These gingersnaps are those cookies. They're perfect all year round and are some of my favorite cookies.

Our Virtual Potluck group is working with Bertolli olive oil this week and so as I was getting ready to make these, I decided to substitute the regular shortening for Bertolli's Extra Light Olive Oil. I admit I wasn't positive they would turn out as well but I thought it would be a worthy experiment. My first concern is that subbing it for the shortening would cause problems since I cream the sugar and shortening together in the beginning. Since the olive oil was a liquid, I wondered if it could produce the same result as when I cream it with the shortening. I ended up beating then together for a few minutes before I added the other ingredients and then proceeded as normal.

In the end, I couldn't tell any difference between these and my normal batch. Neither the taste nor texture were any different, and I think I'll continue to use the olive oil. It's a great healthy alternative to butter and shortening and if it doesn't make a difference in the end result, I'm all for it!

I'm giving away a selection of three bottle of Bertolli oils, check out how to enter after the recipe!

Olive Oil Gingersnaps

Ingredients
2 cups flour
2 tsp. baking soda
1/4 tsp. salt
3/4 Cup Bertolli Extra Light Olive Oil
1 Cup sugar
1 large egg
1/4 Cup molasses
1 tablespoon ginger
1 tsp. cinnamon
1/2 tsp. cloves
1/3 Cup sugar (to roll dough in)

Directions
Sift together the flour, baking soda and slat. In the bowl of a mixer, cream together the olive oil and sugar. Add the egg and spices and beat until combined. Mix in the flour in two parts and mix until combined.

Wrap the dough in plastic wrap and chill for two hours. Make balls of approximately 1 1/2 to 2 tablespoons of dough and roll in the sugar. Place on ungreased cookie sheet and bake at 350 degrees for 15 minutes. Remove from pans and cool on a rack.

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Disclaimer: This is a sponsored post for Bertolli Olive Oil. All opinions are my own.