Lemon Sugar Cookies
Lemon Sugar Cookies
Ingredients
For the Cookies
- 1 cup granulated sugar
- 1 tablespoon lemon zest, from 1 large lemon
- 1/2 cup extra virgin olive oil
- 2 eggs, large
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Glaze
- 1 1/2 cups powdered sugar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice, freshly squeezed
For Garnish
- 1/4 cup pistachios, chopped
- 1 teaspoon dried edible flowers
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
In a large bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingertips to release the lemon oils and infuse the sugar with flavor. Add the 1/2 cup of extra virgin olive oil and mix until well combined and the mixture is fragrant.
⏱️ 3 min
- 3
Crack the two large eggs into the mixture and whisk well until fully incorporated and the mixture is smooth.
⏱️ 2 min
- 4
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Be careful not to overmix.
⏱️ 4 min
- 5
Scoop rounded portions of dough, about 1 1/2 tablespoons each, onto the prepared baking sheet, leaving about 2 inches between cookies. You may need to bake in batches.
⏱️ 3 min
- 6
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies should still be soft in the middle. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
⏱️ 12 min•🌡️ 375
- 7
While the cookies cool, prepare the glaze. In a small bowl, combine the powdered sugar, 2 tablespoons of extra virgin olive oil, and lemon juice. Whisk until smooth and pourable. If the glaze is too thick, add a few drops more lemon juice or olive oil; if too thin, add a little more powdered sugar.
⏱️ 3 min
- 8
Once the cookies are completely cooled, drizzle the olive oil glaze over them using a spoon or fork.
⏱️ 2 min
- 9
Immediately garnish the glazed cookies with chopped pistachios and dried edible flowers before the glaze sets.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Sugar Cookies
For the Cookies
- 1 cup granulated sugar
- 1 tablespoon lemon zest, from 1 large lemon
- 1/2 cup extra virgin olive oil
- 2 eggs, large
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Glaze
- 1 1/2 cups powdered sugar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice, freshly squeezed
For Garnish
- 1/4 cup pistachios, chopped
- 1 teaspoon dried edible flowers
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
In a large bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingertips to release the lemon oils and infuse the sugar with flavor. Add the 1/2 cup of extra virgin olive oil and mix until well combined and the mixture is fragrant.
⏱️ 3 min - 3
Crack the two large eggs into the mixture and whisk well until fully incorporated and the mixture is smooth.
⏱️ 2 min - 4
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Be careful not to overmix.
⏱️ 4 min - 5
Scoop rounded portions of dough, about 1 1/2 tablespoons each, onto the prepared baking sheet, leaving about 2 inches between cookies. You may need to bake in batches.
⏱️ 3 min - 6
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies should still be soft in the middle. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
⏱️ 12 min•🌡️ 375 - 7
While the cookies cool, prepare the glaze. In a small bowl, combine the powdered sugar, 2 tablespoons of extra virgin olive oil, and lemon juice. Whisk until smooth and pourable. If the glaze is too thick, add a few drops more lemon juice or olive oil; if too thin, add a little more powdered sugar.
⏱️ 3 min - 8
Once the cookies are completely cooled, drizzle the olive oil glaze over them using a spoon or fork.
⏱️ 2 min - 9
Immediately garnish the glazed cookies with chopped pistachios and dried edible flowers before the glaze sets.
⏱️ 1 min