Olive Oil Sugar Cookies With Pistachios & Lemon Glaze Recipe

If you’re on the hunt for a cookie that’s both comforting and a little unexpected, you’ve got to try my Olive Oil Sugar Cookies With Pistachios & Lemon Glaze Recipe. These cookies are the perfect balance of rich and fresh, nutty and bright. I absolutely love how the olive oil keeps them tender while adding a subtle depth, and the pistachios bring a crunchy surprise that pairs beautifully with the zingy lemon glaze. Trust me, once you make these, they’ll become a go-to treat for any time you want something a bit special without a ton of fuss.

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Ingredients You’ll Need

These ingredients might seem simple, but they come together to make a cookie with layers of flavor and texture. Make sure you use good-quality olive oil—it makes a noticeable difference in the final taste.

• Pistachios: I recommend unsalted and raw to control the salt in your cookies and keep that fresh, nutty flavor.
• All-purpose flour: Standard flour works best here for structure without toughness.
• Baking soda: Helps with a slight lift and browning.
• Salt: Just a pinch to balance all the sweetness.
• Unsalted butter: Adds creaminess—make sure it’s room temperature for easier mixing.
• Granulated sugar: Gives that classic sugar cookie crunch.
• Confectioners’ sugar: For both the dough and the glaze, this keeps things nicely sweet without graininess.
• Olive oil: Choose a mild or medium-flavored variety; extra virgin works wonderfully if you like the fruity note.
• Egg: Binds the dough and lends richness.
• Pure vanilla extract: Adds warmth and depth.
• Lemon zest and juice: Freshly grated and squeezed for the brightest, most vibrant glaze.
• Heavy cream or milk: Used to thin the glaze; cream gives a richer texture.

Variations

I’ve played around with this Olive Oil Sugar Cookies With Pistachios & Lemon Glaze Recipe quite a bit, and it’s fun to tailor it to what you have on hand or your taste preferences. Don’t be afraid to get creative!

• Nut Variations: One time, I swapped pistachios for toasted almonds for a milder crunch, and it was just as delightful.
• Glaze Flavors: Try orange zest and juice instead of lemon for a sweet, citrusy twist that pairs beautifully with olive oil.
• Dietary Modifications: You could experiment with gluten-free flour blends; just be mindful that texture might shift slightly.
• Herbal Touch: Adding finely chopped rosemary or thyme into the dough adds an herbal note, especially great around the holidays.

How to Make Olive Oil Sugar Cookies With Pistachios & Lemon Glaze Recipe

Step 1: Prep and Grind Your Pistachios

Start by setting your oven rack to the middle and preheating to 350°F (180°C). Line two baking sheets with parchment paper—it’s such an easy way to ensure your cookies don’t stick and make clean-up a breeze. Then, pop the pistachios into a food processor and pulse them until finely ground but not paste-like. This gives the cookies their signature crunch without being too chunky. Combine the pistachios with flour, baking soda, and salt, and give it a few pulses to mix evenly. This blend forms your dry base.

Step 2: Cream Butter, Sugars, and Olive Oil

Using a stand mixer fitted with a paddle (or a sturdy hand mixer), beat the room-temperature butter on medium speed until super creamy. Next, add both the granulated and confectioners’ sugars, beating until the mixture lightens in color and becomes fluffy—this usually takes about 2 to 4 minutes. When you add olive oil, slow the mixer to low and blend it in gently so everything stays emulsified. This olive oil addition is what makes these cookies unique—I discovered that it keeps them tender while adding this subtle fruitiness that I’m obsessed with.

Step 3: Incorporate Egg, Vanilla, and Dry Ingredients

Scrape down the bowl so nothing’s stuck to the sides, then add your egg and vanilla extract. Mix on low until just combined to avoid overworking the batter. Then add your flour and pistachio mixture in batches, mixing only until the dough comes together—you want a soft, slightly sticky dough. Overmixing can make the cookies tough, so be gentle here!

Step 4: Chill and Roll the Dough

Wrap the dough tightly in plastic wrap and chill it in the fridge for at least 2 hours or up to a day. Chilling not only firms up the dough for easy rolling but also helps develop flavor and controls spreading during baking. When you’re ready, lightly flour your work surface, roll the dough out to about 1/4-inch thick, and use a 2-inch cookie cutter to cut circles. Don’t toss your scraps! Just gather, wrap, and chill them while you bake the first batches.

Step 5: Freeze and Bake for Perfect Texture

Here’s a trick I discovered that really makes a difference: place your cut cookies on the baking sheet and pop one sheet into the freezer for about 10 minutes before baking. This extra chilling helps the cookies hold their shape and develop that lovely edge crisp. Bake each sheet for 10 to 12 minutes, just until the edges turn golden. Let them cool completely on the pan before moving on to glazing.

Step 6: Whip Up the Lemon Glaze and Finish

In a small bowl, whisk together confectioners’ sugar and fresh lemon zest — this zest is the star that’s going to give you a burst of freshness. Add lemon juice and then thin the glaze to a nice spreading consistency with heavy cream or milk, adding it a tablespoon at a time. Spread a thin layer of glaze over each cooled cookie, sprinkle with the chopped pistachios, and let the glaze set for a few minutes. The first time I glazed these cookies, I was worried about the lemons overpowering the sugar, but honestly the balance is perfect and so refreshing!

How to Serve Olive Oil Sugar Cookies With Pistachios & Lemon Glaze Recipe

Garnishes

I always sprinkle a few extra chopped pistachios on top of the glaze—not just for looks but that extra crunch and vibrant green really make these cookies pop. If you’re feeling fancy, a tiny pinch of flaky sea salt over the glaze takes the flavor up another notch.

Side Dishes

These cookies pair beautifully with a hot cup of citrusy tea, like Earl Grey, or a simple glass of cold milk. For a little party twist, I like serving them alongside fresh fruit or a light mascarpone dip to round out the flavors.

Creative Ways to Present

For gatherings, I like to arrange these cookies in small stacks tied with twine or nestled in pretty tins with parchment paper. They also make adorable edible gifts when wrapped in cellophane bags with a little pistachio sprinkle on top. You could also drizzle extra lemon glaze in a zigzag pattern for more visual appeal.

Make Ahead and Storage

Storing Leftovers

Once these cookies have cooled and the glaze is set, store them in an airtight container at room temperature for up to five days. I always separate layers with parchment paper to keep them from sticking together.

Freezing

I’ve frozen the dough successfully—just portion and wrap tightly, then thaw overnight in the fridge before rolling and cutting. Baked cookies freeze well too; just freeze on a baking sheet first, then transfer to an airtight container or freezer bag for up to 3 months.

Reheating

Cookies are best enjoyed fresh, but if you want that “just-baked” warmth, microwave one for about 10-15 seconds or warm in a low oven (300°F) for 5 minutes. Be sure not to overheat or the glaze might soften too much.

FAQs

Final Thoughts

Honestly, this Olive Oil Sugar Cookies With Pistachios & Lemon Glaze Recipe is one of my favorite discoveries in the cookie world. Every time I make it, friends and family ask for seconds (and thirds!). What I love most is how it’s simple enough to whip up any night, yet feels truly special—no fancy ingredients, just thoughtful combinations and a little patience with chilling. So, grab your favorite olive oil and pistachios, give this recipe a try, and I promise you’ll have a new cookie obsession that’s as satisfying to eat as it is to make.

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