Description
These Olive Oil Sugar Cookies with Pistachios & Lemon Glaze combine the nutty richness of pistachios and olive oil with a bright, tangy lemon glaze. Perfectly tender and subtly sweet, these cookies are elegant yet simple, making them an ideal treat for any occasion.
Ingredients
Scale
Cookies
- 1/3 cup (40g) whole pistachios, plus 1/3 cup chopped (33g) for sprinkling
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons (1/2 stick, 1/4 cup, or 57g) unsalted butter, at room temperature
- 3/4 cup (150g) granulated sugar
- 1/4 cup (30g) confectioners’ sugar
- 1/2 cup (118ml) olive oil
- 1 large egg
- 1 teaspoon pure vanilla extract
Lemon Glaze
- 1 cup (114g) confectioners’ sugar
- Grated zest of 1 lemon
- 1 tablespoon lemon juice
- 2 to 4 tablespoons heavy cream or milk
Instructions
- Prepare Oven and Baking Sheets: Adjust the oven rack to the middle position and preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Grind Pistachios and Mix Dry Ingredients: Pulse the whole pistachios in a food processor until finely ground. Add the flour, baking soda, and salt, pulsing again to blend all dry ingredients thoroughly. Set this mixture aside.
- Cream Butter and Sugars, Add Wet Ingredients: In a stand mixer fitted with a paddle attachment, beat the unsalted butter on medium speed until creamy. Gradually add both granulated and confectioners’ sugars, beating until the mixture is light and fluffy, roughly 2 to 4 minutes. Add olive oil slowly and mix on low speed until incorporated. Scrape down the bowl, then add the egg and vanilla extract, mixing again until combined.
- Combine Dry and Wet Mixtures: With the mixer on low speed, gradually add the flour and pistachio mixture to the wet ingredients, mixing until just combined to form the dough.
- Chill the Dough: Gather the dough into a ball, wrap it tightly with plastic wrap, and refrigerate for at least 2 hours or up to 1 day. This chilling step helps the cookies maintain their shape during baking.
- Roll and Cut the Dough: Lightly flour a work surface and roll the chilled dough to a 1/4-inch (6mm) thickness. Using a 2-inch (5cm) biscuit or cookie cutter, cut out rounds. Rewrap any scraps, chilling them while you bake the first batch. Transfer the cut dough rounds onto the prepared baking sheets, spacing 12 cookies per sheet. Freeze the first sheet for 10 minutes before baking. While the first sheet bakes, freeze the second sheet as well.
- Bake the Cookies: Bake one sheet at a time in the preheated oven for 10 to 12 minutes, or until the edges begin to gently brown. Remove the baking sheet and place it on a wire rack to cool completely before glazing.
- Prepare Lemon Glaze: In a small bowl, whisk together confectioners’ sugar and the grated lemon zest. Add lemon juice and whisk until smooth. Gradually add heavy cream or milk, one tablespoon at a time, until a thin glaze consistency is achieved.
- Glaze and Garnish: Once cookies are completely cooled, use an offset spatula or kitchen knife to spread a thin layer of lemon glaze on each cookie. Sprinkle with chopped pistachios and allow the glaze to set for a few minutes before serving.
Notes
- Chilling the dough is crucial to prevent spreading during baking and to enhance cookie texture.
- If you prefer a stronger lemon flavor, add more lemon zest to the glaze.
- For a dairy-free option, substitute butter with a vegan butter alternative and use plant-based milk for the glaze.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
- Using parchment paper ensures easy cookie removal and cleanup.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
