These simple olive oil and lemon cookies pack a major WOW factor. Light and fluffy, soft and chewy, this cookie recipe is bursting with fresh lemon flavor.
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When I lived in San Diego, I saw lemon trees packed with lemons everywhere. I always wondered why people weren’t using the lemons. Now that I have my very own (small) lemon tree in my yard, I get it. Even a small tree produces too many lemons for a single family to ingest in one season.
I’ve been juicing lemons weekly and putting lemon in pretty much everything, but I still have plenty of lemons to pass around to all my neighbors which is not a bad thing.
With lemon season coming to an end, I’m doing my best to maximize the end of my crop. Generally I go for more savory applications (lemon goes great in pretty much anything), but I was inspired by my trip to the olive groves in Lodi last year to make some olive oil and lemon cookies.
Did you know? The freshest olive oil in the world is grown in California. State of the art harvesting techniques allow field to mill in under an hour.
I had the great fortune to tour Corto Olive Oil fields and mill last year, and they sent me home with a box of their classic Corto Truly extra virgin olive oil. This stuff has an amazing zippy tang to it which I thought would be great paired with fresh lemon flavor.
I’ve made an olive oil cake in the past but never cookies. The perfect texture of these cookies makes me want to ONLY make olive oil cookies moving forward.
Seriously light and fluffy. I would go so far as to say they were “to die for”
There’s something to be said for using the very freshest ingredients. I’m looking forward to planting my inaugural Oakland garden in a few weeks. This summer is going to be full of garden fresh eating like this kale, quinoa tabbouleh salad with backyard cucumbers, and these zucchini noodles with turkey meatballs.
Let’s not forget the herbs! Blueberry basil bundt cake anyone?
Here’s to hoping I can keep the aphids away long enough to harvest all my fresh veggies.
I need to remember to freeze some of my lemon juice and lemon zest so I can enjoy these olive oil and lemon cookies year round. Add a scoop of ice cream and these will make EPIC ice cream sandwiches.
Plus, I’m definitely going to want to add fresh lemon flavor to all my summer veggie creations.
If you’re lucky enough to have a lemon tree in your backyard I’d love to hear what you’re cooking up in your kitchen! Sweet, savory, or both? Leave a comment below with your best go-to lemon recipe.
Also, if you make these olive oil and lemon cookies be sure to post a pic on Instagram and tag @betsylife I love to see all your creations!
Olive Oil and Lemon Cookies
These simple olive oil and lemon cookies pack a major WOW factor. Light and fluffy, soft and chewy, this cookie recipe is bursting with fresh lemon flavor. A great soft batch cookie for any dessert table. Even makes an EPIC ice cream sandwich. You may question your loyalty to chocolate chip after tasting these.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/3 cup high quality olive oil
- 1 1/2 tablespoons lemon zest
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1 cup powdered sugar sifted
- 1-2 tablespoons lemon juice
Instructions
Preheat oven to 350 degrees
In a medium bowl, combine flour, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer beat sugar and olive oil until smooth. Mix in lemon zest and vanilla extract. Add eggs, one at a time, mixing well between each addition.
Turn mixer speed to low and slowly add in dry ingredients. Mix until fully combined.
Scoop dough onto a baking sheet lined with parchment paper using a 1.25 oz scoop. Baking for 15-18 minutes until cookies are golden. Cool for 5 minutes then transfer to a wire rack and cool completely.
To make the glaze, whisk together powdered sugar and 1 tablespoon lemon juice. If the mixture seems too thick to drizzle, add additional lemon juice until desired consistency is achieved. Pour over cookies.
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