Lemon Olive Oil Sugar Cookies
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Total Time
45 mins
Lemon Olive Oil Sugar Cookies
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Soft and chewy lemon-scented sugar cookies with an incredibly buttery flavor, considering they are made with no butter at all (rather, extra virgin olive oil).
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Ingredients
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 ¼ cups granulated sugar plus more for rolling
- 1 teaspoon lemon zest
- ⅓ cup olive oil
- 2 large eggs
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350ºF. Line a baking sheet with parchment paper or a silicone baking mat.
- In a bowl, sift together flour, baking soda, baking powder, and salt. Set aside.
- In a second large bowl, combine sugar and lemon zest and rub between your fingers until fragrant.
- Add olive oil and mix with a spatula until mixture forms a grainy paste. Add eggs and vanilla and stir until smooth. Fold in dry ingredients until just incorporated. You should have a fairly soft, oily dough.
- Fill a small dish with more granulated sugar. Scoop dough into 1.5-tablespoon balls and roll in sugar to coat. Arrange on a nonstick or parchment-lined baking sheet, leaving 2 inches of space between cookies.
- Bake for 11 to 13 minutes or until tops are puffed and crackly and edges just start to turn light golden brown. Let cool for 5 minutes before transferring to a wire rack to cool completely. Cookies are best enjoyed the day they are made, but will keep in an airtight container for up to 3 days.
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