Olive Oil Sugar Cookies with Pistachios and Lemon Glaze Recipe

Oh, you’re going to love this Olive Oil Sugar Cookies with Pistachios and Lemon Glaze Recipe! I absolutely adore how the olive oil adds this subtle fruity richness that makes the cookies beautifully tender, while the pistachios give just the right amount of crunch and nuttiness. Plus, that zesty lemon glaze on top? It balances all the flavors perfectly and makes these cookies feel extra special without being fussy.

This recipe is such a joy for all kinds of occasions—from casual afternoon tea to impressing friends at a weekend brunch. When I first tried this, I was amazed how effortlessly the flavors came together, and how the dough felt silky thanks to the olive oil. Trust me, once you make these, they’ll quickly become a favorite go-to treat in your baking repertoire.

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Ingredients You’ll Need

Each ingredient plays a crucial role in this Olive Oil Sugar Cookies with Pistachios and Lemon Glaze Recipe, creating harmony in texture and flavor. I always recommend using good-quality olive oil and fresh lemons to get the best results.

• Whole pistachios: Use unsalted, shelled pistachios for that perfect nutty crunch and flavor.
• All-purpose flour: The backbone of your cookies – be sure to measure carefully for the right consistency.
• Baking soda: Gives a slight lift so your cookies aren’t too dense.
• Salt: Balances sweetness and enhances overall flavor.
• Unsalted butter: Room temperature for easy creaming and smooth texture.
• Granulated sugar: Adds sweetness and structure.
• Confectioners’ sugar: Helps keep cookies tender and is also used in the glaze.
• Olive oil: I love this instead of other oils for its fruitiness and moist crumb.
• Large egg: Binds everything together nicely.
• Pure vanilla extract: Gives that warm, inviting aroma and depth.
• Grated lemon zest: Brightens the glaze with fresh citrus notes.
• Lemon juice: Adds tang and balances the glaze.
• Heavy cream or milk: Adjusts glaze consistency – use just enough for a thin, spreadable glaze.

Variations

I love how versatile this Olive Oil Sugar Cookies with Pistachios and Lemon Glaze Recipe is—you can easily tweak it based on your mood or what you have on hand. Don’t hesitate to experiment with different nuts or citrus flavors to make it your own.

• Swap the nuts: I’ve tried replacing pistachios with chopped almonds or walnuts; each gives a different, but equally delicious, texture and flavor.
• Glaze alternatives: Instead of lemon, orange zest and juice give a sweeter, more mellow citrus twist.
• Vegan twist: Use a plant-based butter and a flax egg replacement to make these cookies vegan-friendly—I’ve done this and still got great results!
• Spiced version: Adding a pinch of cardamom or cinnamon to the dough adds warmth, especially lovely in cooler months.

How to Make Olive Oil Sugar Cookies with Pistachios and Lemon Glaze Recipe

Step 1: Prep and Pulse the Dry Ingredients

First, adjust your oven rack to the middle position and preheat it to 350°F (180°C). Line two baking sheets with parchment paper so your cookies bake evenly and don’t stick. Then, take your pistachios and pulse them in a food processor until they’re finely ground but not powdery. This step is key because the pistachio pieces add fantastic texture without overwhelming the cookie. Next, add the flour, baking soda, and salt to the processor and pulse again until everything is well combined. Set this dry mixture aside for now.

Step 2: Cream Butter and Sugars, Add Olive Oil and Egg

In your stand mixer fitted with a paddle attachment, beat the room-temperature butter on medium speed until creamy—about 1 to 2 minutes. Then add the granulated and confectioners’ sugar, and beat the mixture until light and fluffy; this usually takes 2 to 4 minutes and is worth the wait to get a soft, tender cookie. Next, pour in the olive oil and mix on low speed until it’s just combined—you’ll notice how luxuriously smooth the dough already feels at this stage. Scrape down the sides of your bowl to keep everything uniform, then add the egg and vanilla extract. Mix again on low until everything is blended smoothly.

Step 3: Combine Dry and Wet Ingredients and Chill Dough

Now, add your dry pistachio-flour mixture to the wet ingredients and mix everything on low speed until it just comes together—don’t overmix, or the cookies might turn out tough. Gather the dough into a ball, wrap it tightly with plastic wrap, and chill it in the refrigerator for at least 2 hours, but up to a day if you’re prepping ahead. Trust me, chilling helps the olive oil solidify a bit and the flavors to meld, giving you better texture and taste in the finished cookies.

Step 4: Roll Out and Cut Your Cookies

Lightly flour your work surface to prevent sticking. Roll the chilled dough out to about 1/4-inch thick (roughly 6mm), then use a 2-inch round cookie cutter to cut out circles. If you have scraps, don’t just toss them—you can rewrap those and return them to the fridge while you bake the first batch. Use a metal spatula to transfer your cookies to the parchment-lined baking sheets, spacing them comfortably apart (I fit about 12 per sheet). Here’s a trick I learned: Pop the cookie sheet in the freezer for 10 minutes before baking; this helps cookies hold their shape and prevents spreading too much in the oven.

Step 5: Bake Until Edges Are Lightly Golden

Bake your cookies one sheet at a time at 350°F (180°C) for 10 to 12 minutes. You want to watch for the edges to get just the faintest hint of golden brown—this means they’re perfectly baked inside and out. When done, transfer the baking sheet to a wire rack and let the cookies cool completely right on the sheet. This prevents them from breaking and helps them set nicely.

Step 6: Make and Spread the Lemon Glaze

While your cookies cool, whisk together the confectioners’ sugar and freshly grated lemon zest in a small bowl. Add the lemon juice, then stir in heavy cream or milk one tablespoon at a time until you get a thin but spreadable glaze consistency. Using an offset spatula or a butter knife, spread a light layer of this glaze over each cookie. Sprinkle the chopped pistachios on top for a bit of color and texture contrast. Let the glaze set for a few minutes before you dive in—it’s totally worth the wait!

How to Serve Olive Oil Sugar Cookies with Pistachios and Lemon Glaze Recipe

Garnishes

I usually keep garnishes simple: just a sprinkle of chopped pistachios over the lemon glaze enhances both texture and visual appeal. Sometimes, I add a tiny lemon twist or a light dusting of extra confectioners’ sugar for festive occasions. These little touches make the cookies feel more special when you’re sharing them with friends or family.

Side Dishes

These cookies pair beautifully with a light cup of tea—Earl Grey and chamomile are favorites of mine. I also love serving them alongside fresh fruit or a mild cheese plate when entertaining, which creates a delightful balance of flavors and textures.

Creative Ways to Present

For holidays or special occasions, I’ve arranged these cookies on a tiered platter with edible flowers or fresh lemon slices as accents. Another idea I tried was stacking them with wax paper in a decorative box tied with a simple ribbon—that was a lovely homemade gift that got rave reviews!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, and they stay fresh and tender for up to 4 days. Just be sure to keep them separated from anything with strong odors, as olive oil can absorb scents easily.

Freezing

If I’m making these cookies ahead of time, I freeze the unbaked dough wrapped tightly in plastic wrap for up to 3 months. When ready, I thaw the dough overnight in the fridge and proceed with rolling, cutting, and baking. You can also freeze baked cookies in an airtight container for up to a month, though the lemon glaze texture might change slightly.

Reheating

To freshen up leftover baked cookies, I pop them in the oven at 300°F (150°C) for 5 minutes. This revives their crisp edges and warms the glaze perfectly—just don’t leave them in too long or the glaze might melt off.

FAQs

Final Thoughts

I can’t recommend this Olive Oil Sugar Cookies with Pistachios and Lemon Glaze Recipe enough—it’s become one of my absolute favorites to make whenever I want something a little fancy but totally doable. You’ll enjoy the lovely balance of tender texture, crunchy nuts, and fresh citrus zing. Honestly, once you taste these, they’ll become your new go-to cookie for treats, gifts, and celebrations alike. So go ahead, give this recipe a try, and let me know what you think—it’s like sharing a little sunshine on a plate!

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