Olive Oil Sugar Cookies are traditional crisp sugar cookies, made using olive oil instead of butter which makes these sugar cookies deliciously different.
The making of Olive Oil Sugar Cookies
"There's Olive Oil in my Sugar Cookie"
This Olive Oil Sugar Cookie recipe is for a traditional crisp sugar cookie but made healthier by using olive oil instead of butter. Yes, olive oil.
Using olive oil instead of butter is not as weird as you might think.
Using olive oil instead of butter is not as weird as you might think. The olive oil just adds a bit of spice without adding any cholesterol. Using lemon-flavored olive oil gives the cookies a great lemony flavor.
There are many different types of olive oil being marketed these days, some with very grassy flavors, others that are full of pepper notes. You don't want these. When looking at olive oil, to be used in baking, you want to choose one with a mild flavor.
As a part of the Mediterranean diet, olive oil is another one of those "Worlds Healthiest Foods" touting many health benefits, such as antioxidants, helping to prevent cancers, supporting bone health, and much much more. And while I love the flavor of butter, you won't miss it in this recipe.
Olive Oil Sugar Cookies are best enjoyed with a cold glass of milk, lemonade, or a hot cup of tea, in front of a warm fire, or sitting in the sun on your patio. Any time, any place, they are delicious.
Olive Oil Sugar Cookies
- 1 cup granulated sugar plus additional for shaping and sprinkles
- 1 cup confectioner's sugar
- ½ cup lemon-flavored extra virgin olive oil
- ½ cup vegetable oil I use grapeseed or olive oil
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 3 cups all-purpose flour
- 1 cup whole wheat flour
- Preheat oven to 375º F. Place a rack in the middle of the oven.
- In a large bowl, combine the sugars. Add the oil, eggs, vanilla, salt, baking soda, and cream of tartar, mix until combined.
- Add flour and stir until a dough forms; the dough will be fairly dry and crumbly.
- With a small melon baller, or using a tablespoon, form balls; place on an ungreased cookie sheet about 2 inches apart.
- Dip a glass into a small bowl of sugar and flatten each cookie, the edges will crack; sprinkle with additional sugar.
- Bake, in batches, until pale golden, about 10 minutes per batch.
- Let cool slightly on pan, then remove to racks to cool completely. Store in an airtight container at room temperature for up to a week. Makes about 5 dozen cookies.