Lemon Olive Oil Cookies

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Lemon Olive Oil Cookies

These ultra simple Lemon Olive Oil Cookies are made with extra virgin olive oil rather than butter, along with lemon zest for a sweet and zingy lemon cookie that’s chewy and soft.

Prep Time10

Cook Time9

Total Time19

Course: Dessert, Snack

Cuisine: American, Italian

Diet: Low Lactose

Servings: cookies

Calories: 121kcal

Author: Lauren Skardal

Ingredients

¾ cup extra virgin olive oil, neutral tasting 150g
1½ cups granulated sugar 300g
2 large eggs 100g
1 teaspoon vanilla extract
1½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
zest 2 lemons
2¾ cup all-purpose flour 385g

Instructions

Preheat the oven to 350°F.
In a large bowl, combine the olive oil and sugar. Add the eggs, vanilla extract, and lemon zest and combine.
Add the baking powder, baking soda, and salt, and combine. Add the flour and combine.
Use two tablespoons of dough for each cookie and place on a baking sheet, 12 cookies per baking sheet. Bake for 9 minutes.
The cookies should look set on the edges, yet poofy, and not fully set in the middle. They will continue cooking on the pan after removing them from the oven.

Notes

Fully Preheated Oven: Allow the oven to preheat for an additional 15 minutes beyond when the oven says that it has preheated. Many ovens take longer to fully preheat than indicated.
Measuring Flour: For best results, use a kitchen scale to measure the flour. I use a conversion of 140g per cup of flour. If you do not have a kitchen scale, use America’s Test Kitchen approach, “dip and sweep” to measure the flour with a measuring cup.
Test Cookie: Whenever making a new cookie recipe, I always recommend doing 1 test cookie first. This will help you to make adjustments to the baking time and temperature, or add more flour if the cookies spread.
Olive Oil: The flavor of the olive oil will shine through into the cookies. I like to use a neutral tasting extra virgin olive oil to ensure that the lemon flavor shines through and is not overpowered by the flavor of the olive oil.
Lemon Zest: Zest only the outermost bright yellow portion of the lemon, not the white pith.
Round Cookies: For cookies that have an even round shape, shape the cookies into a ball before baking. This will give you round cookies with slight variations that still keep them looking homemade. Shaping them into a ball also creates surface tension, which prevents spreading.

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