Lemon Cookies with Olive Oil Glaze Recipe
Super easy, incredibly delicious, and beautiful to look at, these lemon cookies are a favorite to make every year. Our Arbequina Premium Reserve Extra Virgin Olive Oil replaces butter for a lighter, fruitier, more elevated cookie that we know you’ll love.
Ingredients
Cookie Ingredients
- 2 ¼ cups flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ¼ cups granulated sugar
- Zest of one lemon, preferably meyer
- ⅓ cup California Olive Ranch Arbequina Premium Reserve Extra Virgin Olive Oil
- 2 large eggs
- 1 tsp vanilla paste (or vanilla extract)
Glaze Ingredients
- ½ cup powdered sugar
- 1 tbsp water
- 1 tsp California Olive Ranch Arbequina Premium Reserve Extra Virgin Olive Oil
- Pinch of salt
- Toppings
- Crushed pistachios
- Edible dried flowers
Instructions
Preheat oven to 350 degrees and line a baking sheet with parchment.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, add the sugar and lemon zest and rub together with your hands until sugar is fragrant. Mix in the olive oil, then the eggs and vanilla. Add in the dry ingredients ⅓ at a time and fold with a rubber spatula until just combined.
Use a tablespoon to portion out cookie dough onto the prepared baking sheet. The dough will feel sticky - this is normal. If it’s feeling tough to work with, refrigerate the dough for 30 minutes and try again.
Bake for 10 minutes, until the edges just start to set. Remove from the oven and transfer to a wire rack to cool completely.
Make the glaze. Add all ingredients to a small bowl and whisk until smooth. If you want a thicker consistency add more powdered sugar; if you want it thinner, add more water. Drizzle over the cooled cookies and top with crushed pistachios and dried flowers.