Description
These Lemon Olive Oil Sugar Cookies offer a delightful twist on the classic sugar cookie by incorporating bright lemon zest and a rich olive oil base. The result is a soft, tender cookie with a crackly sugar-coated exterior and a subtle citrus flavor that’s perfect for any occasion.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
Wet Ingredients
- 1 1/4 cups granulated sugar (plus more for rolling)
- 1 teaspoon lemon zest
- 1/3 cup olive oil
- 2 large eggs
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, baking powder, and kosher salt. This step helps to evenly distribute the leavening agents and salt throughout the flour. Set this mixture aside.
- Prepare Sugar and Lemon Zest: In a separate large bowl, mix the granulated sugar and lemon zest. Rub them together between your fingers to release the lemon’s fragrant oils, infusing the sugar with bright citrus flavor.
- Mix Wet Ingredients: Add the olive oil to the sugar and lemon zest mixture. Stir with a spatula until it forms a grainy paste. Then, add the eggs and vanilla extract, mixing until the batter is smooth and well combined.
- Combine Wet and Dry Ingredients: Fold the dry ingredients into the wet mixture gently, mixing until just incorporated. Be careful not to overmix. The dough will be soft and somewhat oily.
- Shape and Coat Cookies: Fill a small dish with additional granulated sugar. Scoop the dough into approximately 1.5-tablespoon balls, then roll each ball in the sugar to coat thoroughly. This gives the cookies their signature crackly, sugary exterior.
- Arrange on Baking Sheet: Place the sugar-coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 11 to 13 minutes, or until the tops are puffed and crackly and the edges begin to turn a light golden brown.
- Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Storage: These cookies are best enjoyed the same day for maximum freshness but can be stored in an airtight container at room temperature for up to 3 days.
Notes
- Using olive oil instead of butter provides a subtle fruity flavor and keeps the cookies moist.
- Be careful not to overbake; the cookies should be just turning golden at the edges for a soft texture.
- Rolling the dough balls in sugar before baking creates a beautiful crackled surface and adds a delightful crunch.
- For a more intense lemon flavor, you can add a teaspoon of lemon juice to the wet ingredients.
- If the dough feels too soft to handle, chill it for 15-20 minutes before shaping.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
