Lemon Pistachio Olive Oil Cookies
Tender lemon cookies made with olive oil and pistachios, bright, simple, and not too sweet.
Prep: 15 · Cook: 12 · Total: 27 · Serves: 24 · Difficulty: Easy · Rating: 4.8/5 (287 reviews)
INSPIRED BY
A classic olive oil cookie approach, with lemon and pistachio for a bright, bakery-style twist.
Story
I started making olive oil cookies when I realized I was out of butter one afternoon. Now I reach for them on purpose. The dough comes together in a bowl with a spoon, and the lemon makes the kitchen smell clean and sweet at the same time. They are great with coffee, and honestly, they do not last long enough to get stale.
By Casey
Ingredients
- 1/2 cup olive oil
- 3/4 cup granulated sugar
- 1 large egg
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1/2 cup chopped pistachios
- Powdered sugar for dusting (optional)
Instructions
- Heat oven to 350F. Line two baking sheets with parchment.
- Whisk olive oil, sugar, egg, lemon zest, lemon juice, and vanilla until smooth.
- Stir in flour, baking powder, and salt just until no dry spots remain.
- Fold in pistachios. Scoop tablespoon-sized mounds onto the sheets.
- Bake 10 to 12 minutes until the edges are set and the centers look just barely matte.
- Cool 5 minutes on the pan, then move to a rack and dust with powdered sugar if you like.
Chef Tips
- Zest the lemon before you juice it, it is much easier.
- Chill the dough 10 minutes if it feels too soft to scoop.
- A light dusting of powdered sugar looks pretty and keeps them from sticking.
Cook's Notes
- Choose a mild, fruity olive oil, peppery oil can come through in baked goods.
- For extra lemon, add another half teaspoon of zest.
- Let them cool before you judge the texture, they firm up as they sit.