Gingerbread Cookies with Extra Virgin Olive Oil

Ingredients for the Extra Virgin Olive Oil Gingerbread Cookies

  • 450 g flour
  • 130 g honey
  • 60 g extra virgin olive oil (light fruity)
  • 2 tbsp fresh grated ginger
  • 1 tbsp cinnamon
  • 1 tsp baking soda
  • 1 egg
Preparation Time30 mins
Cooking Time20 mins – 180°C
Yield20 gingerbread man cookies

Gingerbread men have now conquered many of our kitchens over the Christmas season with their scent, and if baking cookies at home is always a joy, this time around it’s magical.

We prepared them using eucalyptus honey and Ruxia Bio extra virgin olive oil (a light fruity olive oil, ideal for making desserts) – a perfect match to the sweet spiciness of these Christmas cookies, good, healthy and beautiful!

Also read our cookies with chocolate chips recipe.


  1. Beat the egg with the honey; mix vigorously to make the honey dissolve.
  2. Incorporate the flour, baking soda, EVO oil, salt. Add cinnamon and the fresh grated ginger into the batter. Mix until the mixture is smooth and soft.
  3. Wrap the dough in cling film and let it rest in the fridge for 30 minutes.
  4. Switch on your oven at 180°C (356°F).
  5. Get your dough from the fridge, and roll it out using a rolling pin. Choose the height of your preference for your cookies (we made them about 1cm thick).
  6. Cut out your cookies from the dough with a pastry gingerbread man cutter, or simply with a knife to get them to the shape of your preference (we used a 7cm pastry cutter).
  7. Bake the biscuits at 180 ° C for 15/17 minutes in a static oven.
  8. Take your cookies out of the oven, let them cool for half an hour and … enjoy them with your friends or family!

We have selected the best extra virgin olive oils for desserts in our EVOO boxes (3 bottles x 500ml). Shop now!