Description
These Olive Oil Sugar Cookies with Pistachios and Lemon Glaze are a delightful twist on traditional sugar cookies, combining the rich flavor of olive oil with crunchy pistachios and a tangy lemon glaze. Soft and slightly crisp, these cookies are perfect for any occasion and offer a balance of buttery sweetness and citrus zest.
Ingredients
Units
Scale
Cookies
- 1/3 cup (40g) whole pistachios, plus 1/3 cup chopped (33g) for sprinkling
- 2 cup (250g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoon (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 tablespoon heavy cream or milk
Instructions
- Preheat oven and prepare 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.
- Process dry ingredients: Place 1/3 cup whole pistachios in a food processor fitted with a steel blade and pulse until finely ground. Add flour, baking soda, and salt, then pulse again until well combined. Set this mixture aside.
- Cream butter and sugars: In the bowl of a stand mixer fitted with a paddle attachment, beat the unsalted butter on medium speed until creamy. Add granulated sugar and confectioners’ sugar, beating on medium until light and fluffy, about 2 to 4 minutes.
- Add olive oil, egg, and vanilla: Mix in the olive oil on low speed until combined, scraping down the bowl’s sides as needed. Then add the egg and vanilla extract, mixing until just combined.
- Incorporate dry ingredients: Add the flour and pistachio mixture to the wet ingredients and mix on low speed until just combined to form the dough.
- Chill the dough: Gather the dough, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours or up to 1 day to firm up for easier handling.
- Roll out and cut cookies: 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 circles. Transfer them to the prepared baking sheets, placing 12 cookies per sheet. Freeze the first baking sheet for 10 minutes before baking.
- Bake the cookies: Bake one sheet at a time for 10 to 12 minutes, or until the edges just begin to brown. After baking, transfer the cookies to a wire rack and let them cool completely on the sheet. While one sheet bakes, freeze the next one.
- Make the lemon glaze: In a small bowl, whisk together the confectioners’ sugar and lemon zest. Add lemon juice and whisk until smooth. Gradually add heavy cream or milk, one tablespoon at a time, until a thin glaze forms.
- Glaze and garnish: Using an offset spatula or kitchen knife, spread a thin layer of the lemon glaze onto each cooled cookie. Sprinkle with chopped pistachios and allow the glaze to set for a few minutes before serving.
Notes
- Chilling the dough is essential for easy rolling and cutting, and it helps achieve the perfect texture.
- If you don’t have a food processor, finely chop the pistachios by hand but ensure they are evenly ground.
- You can substitute heavy cream with whole milk or a milk alternative for the glaze, adjusting the amount to achieve desired consistency.
- Store the cookies in an airtight container at room temperature for up to 5 days.
- For a more intense lemon flavor, add extra lemon zest to the glaze or dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
