Gingerbread Vampire Cookies

Our Gingerbread Vampire Cookies taste like Christmas and Halloween put together! Use our Arbosano Olive Oil for its rich, complex flavor and floral notes. These cookies have sweetness and spice with every bite… and also, they’re adorable. Don’t you think this is a great treat for Halloween?

INGREDIENTS:

BREAD

• 1/4 c. brown sugar
• Generous 1/3 c. molasses
• 2 tsp. ground ginger
• 1 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 2 tsp. baking soda
• 6 tbsp. Il Fusti Arbosano Olive Oil
• 1 egg
• 2 ½ to 3 c. all-purpose flour

FROSTING

• Black frosting
• White frosting
• Small red x sprinkles, mini M&Ms, or cinnamon redhots

INSTRUCTIONS:

Step 1

Place the Arbosano Olive Oil in a large mixing bowl. Set aside.

Step 2

Put brown sugar, molasses, ginger, cinnamon, and cloves in a pan* and heat to boiling point. 

Step 3

Stir in baking soda. Take off the heat and pour the mixture over the Arbosano Olive Oil in the mixing bowl.

Step 4

Break the egg into the mixture and stir to combine; then work in 2 ½ cups flour. Mix gently together until it becomes a smooth dough, adding up to ½ cup more flour if needed.

Step 5

Cover the bowl with plastic wrap and refrigerate for about an hour.

Step 6

When chilled and stiffened slightly, roll out and cut out cookies with cookie cutters (I roll mine a bit thick ... probably about 1/4" thick. I like thick, soft cookies).

Step 7

Place cookies on a lightly greased cookie sheet. Bake at 325 degrees for 8-10 minutes.

Step 8

Once cooled, decorate with icing, if desired.

This recipe was adapted and sourced directly from TheKitchenIsMyPlayground.com.