Olive Oil Sugar Cookies Recipe

If you’re in the mood for a cookie that’s buttery-soft, uniquely tender, and boasts a subtle, fruity twist, then you’re in the right place. I can’t wait to share my go-to Olive Oil Sugar Cookies Recipe with you—it’s one of those little kitchen gems that always surprises folks. These cookies bake up with a delicate crumb and a gentle sweetness, plus that lovely richness olive oil brings. Trust me, once you try this recipe, it’ll be your new favorite for casual baking and gifting alike!

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Ingredients You’ll Need

This Olive Oil Sugar Cookies Recipe comes together with ingredients you can easily find at any grocery store. Each one has a role: the flour and baking soda give structure, the olive oil and butter provide that rich, tender bite, and the sugars bring sweetness and a subtle crunch on top. When shopping, I recommend grabbing a good-quality extra virgin olive oil—that’s where the magic happens.

• Shelled pistachios: Grinding these adds a delicious nutty depth, but feel free to skip or swap with almonds or pecans.
• All-purpose flour: Provides the perfect balance for a tender cookie; no need to play with specialty flours here.
• Baking soda: Helps the cookies rise slightly for a better texture, so don’t forget it!
• Salt: Just a pinch to enhance all the flavors.
• Unsalted butter: Room temperature is key to creamy mixing and lovely texture.
• Granulated sugar: Adds the classic sweetness and slight crunch as it caramelizes.
• Confectioners’ sugar: Helps keep the cookies soft and tender.
• Good-quality olive oil: This is the star—use something mild but flavorful for the best taste.
• Large egg: Binds everything together just right.
• Pure vanilla extract: Adds warmth and depth to the cookie’s flavor.

Variations

What I love about the Olive Oil Sugar Cookies Recipe is how easy it is to make it your own. Over the years, I’ve played around with a few tweaks that keep things interesting without complicating the process. Feel free to experiment with flavors and textures—these cookies are terrific for that.

• Nut-Free Version: When my friend had a nut allergy, I simply skipped the pistachios and added a teaspoon of finely grated lemon zest—it gave a lovely fresh boost without nuts.
• Herb-Infused: Adding a pinch of finely chopped rosemary or thyme into the dough gives an unexpected savory twist that pairs beautifully with olive oil.
• Glazed or Dusted: I sometimes brush the cooled cookies with a simple lemon glaze or dust with extra confectioners’ sugar for special occasions.
• Chocolate Chip Addition: When I’m craving something more indulgent, stirring in mini dark chocolate chips before chilling the dough never disappoints.

How to Make Olive Oil Sugar Cookies Recipe

Step 1: Grind Pistachios and Mix Dry Ingredients

Start by pulsing the pistachios in a food processor until finely ground—this adds subtle nuttiness without overpowering. Next, toss in the flour, baking soda, and salt, and pulse a few more times until everything’s combined. This dry mixture is the foundation, so don’t skip the grinding—it makes a huge flavor difference!

Step 2: Beat Butter and Sugars Until Fluffy

In your stand mixer fitted with the paddle attachment (or with a trusty hand mixer), beat the softened butter on medium until it’s creamy. Then add both the granulated and confectioners’ sugar. Beat this combo until it lightens up and gets fluffy; it usually takes about 2 to 3 minutes. You’ll know it’s ready when it looks lighter in color and a bit airy.

Step 3: Add Olive Oil, Egg, and Vanilla

Next, pour in the olive oil slowly while mixing on low speed—that’s important so the batter emulsifies nicely and doesn’t separate. Scrape down the bowl sides to keep everything even, then add the egg and vanilla extract. Mix just until combined; overmixing can make the dough tough.

Step 4: Combine Dry and Wet Ingredients

Switch your mixer to low and gradually add the flour and nut mixture you prepared earlier. Mix until just combined—don’t overdo it! The dough will feel soft and a bit oily—not sticky, but pliable. This step is where patience pays off.

Step 5: Chill the Dough

Gather the dough into a ball, wrap it tightly in plastic wrap, and pop it in the fridge for at least 2 hours, up to a full day. I know waiting isn’t fun, but chilling lets the flavors meld and firms up the dough, making it a breeze to roll out.

Step 6: Roll, Cut, and Chill Again

Preheat your oven to 350°F and line baking sheets with parchment paper. Lightly flour your work surface and roll the dough to a quarter-inch thickness. Use a 2-inch cookie cutter to cut circles. Here’s a fun trick: pop your new batch of cookies on the sheet in the freezer for 10 minutes before baking—it keeps the shape crisp and prevents spreading.

Step 7: Bake to Perfection

Bake the cookies one sheet at a time for 10 to 12 minutes. You’ll notice the edges get a lovely light golden hue—once that happens, they’re done! Don’t worry if the middle seems soft; they firm up as they cool. Transfer the sheets to a wire rack and let the cookies cool completely on the pan to keep their delicate texture intact.

How to Serve Olive Oil Sugar Cookies Recipe

Garnishes

I like to keep these cookies simple, but a light dusting of extra confectioners’ sugar right before serving adds that delicate snowy look and extra sweetness. For an elegant twist, I sometimes drizzle a thin glaze of lemon or orange juice mixed with powdered sugar—it brightens the flavors and adds a pretty sheen.

Side Dishes

These olive oil sugar cookies are fantastic with a cup of strong coffee or a mellow herbal tea. I often serve them alongside fresh fruit or a small dish of mascarpone cheese lightly sweetened with honey for an effortless dessert board that guests rave about.

Creative Ways to Present

For holidays, I’ve arranged these cookies in stacked towers tied with rustic twine, sprinkled with edible flowers or crushed pistachios on top for a vibrant look. They also pair beautifully with gift boxes layered with parchment and festive tissue—perfect for sharing with friends and family.

Make Ahead and Storage

Storing Leftovers

I store leftover sugar cookies in an airtight container at room temperature, layering sheets of parchment paper between them to prevent sticking. In my experience, they’ll stay fresh and tasty for up to 5 days—after that, their texture starts to shift.

Freezing

One of my favorite tricks is freezing this cookie dough before rolling it out. Just shape it into a disk, wrap tightly, and freeze for up to 3 months. When ready, thaw it overnight in the fridge, then roll and bake as usual. I’ve found this really saves time on busy days without compromising texture or flavor.

Reheating

When cookies get a bit stale, warming them gently in a 300°F oven for 3–5 minutes revives their tender crumb and brings back that just-baked aroma. Avoid microwaving as it can make them rubbery or too soft.

FAQs

Final Thoughts

I absolutely love how this Olive Oil Sugar Cookies Recipe turns out every single time. It’s the kind of recipe that feels special but is utterly straightforward, making it perfect for whenever you want to impress yourself or your loved ones with a homemade treat. From the first bite, you’ll notice the difference olive oil makes in the flavor and texture, and honestly, it’s a game-changer in my baking rotation. So grab your ingredients, give this recipe a try, and share the joy—it’s a cookie experience I promise you won’t forget.

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