Lemon Zest Olive Oil Cookies- American Special
These Lemon Zest Olive Oil Cookies marry the vibrant brightness of fresh lemon zest with the rich, smooth depth of good olive oil for a treat that’s both elegant and comforting. With each bite, you get a tender, moist crumb, subtle citrus aroma, and just enough olive oil richness to elevate the flavor without overwhelming it. Ideal for afternoon tea, dessert trays, or whenever you crave a light, homemade sweet that feels a little special.
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
Lemon Zest Olive Oil Cookies Ingredients ::
- 1/2 cup extra virgin olive oil
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest (about 1 lemon)
- 2 tablespoons fresh lemon juice
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract (optional)
- Powdered sugar for dusting (optional)
How to make Lemon Zest Olive Oil Cookies :
Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Wet Ingredients: In a large bowl, whisk together the olive oil and granulated sugar until well combined. Add the egg, lemon zest, and lemon juice, and whisk until smooth. If using, add the vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Shape Cookies: Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon.
Bake: Bake for 10-12 minutes, or until the edges are lightly golden. The centers might look slightly underbaked, but they will set as they cool.
Cool and Dust: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving if desired.
Recipe Notes:
Use fresh lemon zest (preferably microplane-zested) for maximum citrus aroma and avoid using the bitter white pith.
Choose a mild or buttery olive oil, not overly peppery, so the lemon shines through.
The dough may be soft; chilling it 30 minutes helps prevent excessive spreading.
Bake just until edges are set; centers will firm up as cookies cool to maintain softness.
Store in an airtight container at room temperature; they stay fresh for several days, or freeze dough balls to bake later for best texture.
