Olive oil is an ingredient that I’ve been trying to incorporate more often into my baking routine, and so far, I’ve had some really good results with it.
Our first and current favorite is adding it to a sourdough loaf that I make on at least a biweekly basis. But after today I think it just may have some stiff competition.
I had heard of olive oil being incorporated into cake batter before, and that it worked really well. I have yet to try that, but I am pleased to report that I’ve found another really great baking use for it.
I’ve said on here before that I truly think that sugar cookies are the perfect food. While I do have my favorite go-to recipe, that doesn’t stop me from trying out others, and I’ve had some real hits.
Today’s recipe was another.
Olive oil is a relatively ‘healthy’ fat, which is why there’s only one stick of butter in this dough. The substitution of the olive oil not only works to give the cookie a chewier texture, but a pleasant flavor that works really well with lemon zest.
These cookies are thick, soft and chewy. Rolling them in sugar before baking gives them a great crust on the outside. It’s my kind of carrying on, and if you try them out, I think they’ll become yours as well.
Just one more day of our holiday series–see you back here tomorrow for the finale!
Day 11: Lemon Olive Oil Sugar Cookies
Lemon Olive Oil Sugar Cookies
Recipe Adapted from Food Network Magazine
- 3 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups white granulated sugar, plus more for rolling
- 2 tablespoons finely grated lemon zest (2-3 lemons)
- 1/2 cup extra virgin olive oil
- 1 stick unsalted butter, at room temp
- 2 teaspoons vanilla extract
- 1 large egg
In a medium size bowl, combine the flour, baking powder, and salt. Stir together with a fork then set aside
In a large bowl, beat the white granulated sugar and lemon zest with a mixer (standing or handheld) on medium until well combined and sugar is fragrant.
Add the olive oil and butter and beat until creamy, about 3-4 minutes.
Add the egg and vanilla until combined.
Reduce speed to low and add the dry ingredients in about 2 batches, mixing just until combined.
Scoop 1 1/2 tablespoon fulls of cookie dough into your hands and roll in a shallow dish of extra white sugar, enough to coat it evenly.
Place cookie dough balls in a plastic container lined with foil or parchment paper and refrigerate overnight.
Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
Arrange cookie dough balls about 2 inches apart on baking sheets. Lightly press down( not too much though)
Bake, switching pans halfway through until cookies are set and tops begin to crackle, 11-13 minutes total.
Let cool for 5-7 minutes on baking sheets before moving to wire racks to cool completely.
Note: no one oven is the same, & different baking sheets bake cookies differently. Keeping this in mind, I will ALWAYS test bake one cookie before baking entire sheets of the whole batch, just to get a good idea of how long they should be in the oven and if I need to adjust the way I’ve cut, rolled them out, etc. I highly recommend that you do the same.)