Meyer Lemon EVOO Cookies

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These soft and chewy sugar cookies are made with a secret ingredient: Meyer Lemon Infused Olive Oil. The resulting cookies have a candy-like lemon flavor and a subtle hint of olive oil flavor shining through. They are surprisingly buttery for a cookie made with no butter at al (in fact, these cookies are naturally dairy free).

Yield: 32 cookies

Total Time: 45 minutes

Ingredients

  • 2 1/4 cups all-purpose flour

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon kosher salt

  • 1 1/4 cups granulated sugar, plus more for rolling

  • 1/3 cups Olivins Meyer Lemon EVOO

  • 2 large eggs

  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 F.

  2. In a bowl, sift together flour, baking soda, baking powder, and salt. Set aside.

  3. In a second large bowl, combine sugar and olive oil and mix with a spatula until it forms a grainy paste. Add eggs and vanilla and stir until smooth. Fold in the dry ingredients until just incorporated. You should have a fairly soft, oily dough.

  4. Fill a small dish with more granulated sugar. Scoop dough by the tablespoonful into balls and roll in sugar to coat. Arrange on a nonstick or parchment-lined baking sheet, leaving 2 inches of space between cookies.

  5. 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.

Variations: While we loved the candy-like flavor from the Meyer Lemon Infused Olive Oil, the Blood Orange Infused Olive Oil or even a fruity extra virgin olive oil (such as Arbequina) would work well too.

For More Recipes

Purchase our official digital cookbook "Olivins Recipe Book"

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