Gingerbread is a festive classic, known for its warm spices and rich aroma. This version keeps everything you love about traditional gingerbread but swaps the butter for Extra Virgin Olive Oil, giving you a dough that’s soft, easy to work with and beautifully tender once baked.
Olive oil adds moisture and depth without overpowering the spices. The result is a smooth, pliable dough that rolls cleanly, holds its shape in the oven and bakes into perfectly soft or crisp cookies — depending on the thickness you choose. Whether you’re making gingerbread people, stars, or decorating a gingerbread house, this recipe delivers reliable, consistent results every time.
The blend of ginger, cinnamon and cloves creates a warm, festive flavour that pairs incredibly well with the subtle fruitiness of Extra Virgin Olive Oil. Simple ingredients, quick preparation, and ideal for baking with kids or gifting during the holidays.
Ingredients
Method
- In a large bowl, combine the flour, salt, baking powder, cinnamon, ginger and cloves, Stir it to combine and set aside.
- In the bowl of a stand mixer, combine the molasses, 1/2 cup (100g) of vegetable oil, brown sugar and egg. Mix on medium speed with the paddle attachment until fully incorporated, about one minute.
- Turn the speed to low and gradually add in the flour mixture. Stop and scrape the sides of the mixing bowl as needed. Mix until fully incorporated, about 1-2 minutes – avoid over mixing.
- Turn dough out of the bowl onto a piece of plastic wrap. Wrap the dough and place in the refrigerator to chill for at least 3 hours before rolling out. (You can store the dough in the refrigerator for up to 5 days).
- When ready to roll out the dough, preheat oven to 300°F. Pour 1/3 cup (33g) Olive oil onto the surface of a 12×17 rimmed baking sheet, coating the entire surface.
- Remove the plastic wrap from the chilled dough. Place the dough onto the oiled baking sheet and turn to coat all sides. Using either a rolling pin or straight sided glass, roll the gingerbread dough inside the pan, spreading it out to cover the entire surface evenly. Do not pour off any oil that settles on top of the dough.
- Gingerbread house dough, rolled out to fill a half sheet baking sheet, with a hand rolling a long glass cup over the dough.
- Bake on the middle rack for 25-30 minutes, until the edges are golden brown and pulling away from the sides of the pan.
- Place the pan on a wire cooling rack. While it is still warm, arrange the template pieces over the gingerbread and cut out the shapes with a sharp knife. Carefully remove the pieces and place onto a wire rack to cool completely.
- The gingerbread house template cutouts arranged over the baked gingerbread, with the roof pieces at the top, then the side pieces, and then the front and back pieces, with the chimney piece in the empty space above the front piece.
- While the gingerbread is cooling, make the royal icing. Place the meringue powder and water in the bowl of a stand mixer. With the wire whisk attachment, whip on high speed until the mixture starts to foam, about 3 minutes. Turn the speed to low and slowly add the powdered sugar. Stop and scrape the sides of the bowl as needed. Mix until the icing is smooth and glossy. Cover the bowl with plastic wrap or a slightly dampened kitchen towel until ready to use. When ready to use, get a disposable pastry bag, cut off the tip and insert piping tip. Fill the bag with the royal icing.
- When you are ready to assemble your house, use a 12-inch round disposable cake board as your base. Start with the front and left sides of the house. Pipe icing onto the bottom and adjoining edges to affix the pieces to the board and each other. Put the side piece on the outside edge of the front piece. Hold them in place for 1-2 minutes while the icing sets. Next, attach the back piece by piping frosting in the same manner. Hold in place for 1-2 minutes. Use a tall glass or can if you need help propping up the sides of the house. Then, attach the last side of the house. Hold in place for 1-2 minutes. Allow the base four pieces to set for 15 minutes before adding the roof. Once the roof is set in place, add the chimney and door.
- Four images showing how to assemble the gingerbread house cutouts.
- Let the gingerbread house set for at least 5 hours before decorating – letting it set for 24 hours before is ideal.