Description
These Olive Oil Sugar Cookies offer a delightful twist on classic sugar cookies, incorporating rich olive oil for a moist, tender crumb and a subtle fruity flavor. Ground pistachios provide a nutty texture, while the combination of both granulated and confectioners’ sugar ensures a perfectly sweet and light cookie. Ideal for baking enthusiasts who want a simple yet gourmet cookie experience.
Ingredients
Scale
Nut Mixture
- 1/3 cup (43 grams) shelled pistachios
Dry Ingredients
- 2 cups (284 grams) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 4 tablespoons (57 grams) unsalted butter, room temperature
- 3/4 cup (149 grams) granulated sugar
- 1/4 cup (29 grams) confectioners’ sugar
- 1/2 cup good-quality olive oil
- 1 large egg
- 1 teaspoon pure vanilla extract
Instructions
- Grind Pistachios and Combine Dry Ingredients: Place the shelled pistachios in a food processor fitted with a steel blade and pulse until finely ground. Add the all-purpose flour, baking soda, and salt, then pulse until all dry ingredients are thoroughly combined.
- Cream Butter and Sugars; Add Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature unsalted butter on medium speed until creamy. Add both granulated sugar and confectioners’ sugar, beating on medium until the mixture is light and fluffy, approximately 2 to 3 minutes. Reduce speed to low and mix in the olive oil until just combined. Scrape down the sides of the bowl, then add the egg and pure vanilla extract, mixing on low speed until incorporated. Finally, gradually add the dry flour mixture and blend on low just until the dough comes together.
- Chill the Dough: Gather the dough into a ball, wrap tightly with plastic wrap, and refrigerate for at least 2 hours or up to 1 day to help the dough firm up and improve the cookie texture.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy removal and clean-up.
- Roll and Cut Dough: Lightly flour a clean work surface and roll the chilled dough to 1/4-inch thickness. Use a 2-inch biscuit or cookie cutter to cut out round shapes. Rewrap any dough scraps and chill while baking the first batch.
- Freeze Cookies on Sheets: Transfer up to 12 cookie rounds per sheet onto the prepared baking sheets using a metal spatula. Place the first baking sheet in the freezer for 10 minutes to firm up the dough, which helps maintain shape during baking. When the first sheet is baking, place the second sheet in the freezer, and repeat this process for remaining dough.
- Bake Cookies: Bake one tray at a time in the preheated oven for 10 to 12 minutes, until the edges just begin to brown. This ensures crisp edges and a tender center.
- Cool and Serve: Remove the baking sheet from the oven and transfer it to a wire rack. Allow the cookies to cool completely on the sheet before removing. Optionally, glaze the cooled cookies as desired.
Notes
- For a more intense pistachio flavor, toast the nuts lightly before grinding.
- Ensure the butter is at room temperature for proper creaming with the sugar.
- Chilling the dough is important to prevent spreading and to develop flavor.
- Using high-quality olive oil enhances the cookie’s aroma and taste.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- Dough scraps should be chilled before rolling out again to maintain the cookie shape.
Nutrition
- Serving Size: 1 cookie (approx. 25 grams)
- Calories: 130
- Sugar: 8 grams
- Sodium: 70 milligrams
- Fat: 8 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 16 grams
- Fiber: 1 gram
- Protein: 2 grams
- Cholesterol: 20 milligrams
