Description
These Olive Oil Sugar Cookies are a delightful twist on a classic treat, combining the rich flavor of extra-virgin olive oil with the crunch of finely ground pistachios. The dough is tender and subtly sweet, made without heavy creaming and chilled before being rolled out and baked to golden perfection. Perfectly crisp on the edges and soft inside, these cookies are ideal for cookie lovers seeking a refined yet simple homemade snack.
Ingredients
Units
Scale
Nut Mixture
- 1/3 cup (43 grams) shelled pistachios
Dry Ingredients
- 2 cups (284 grams) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 4 tablespoons (57 grams) unsalted butter, room temperature
- 3/4 cup (149 grams) granulated sugar
- 1/4 cup (29 grams) confectioners' sugar
- 1/2 cup good-quality olive oil
- 1 large egg
- 1 teaspoon pure vanilla extract
Instructions
- Grind Nuts and Combine Dry Ingredients: Place the pistachios in a food processor fitted with a steel blade and pulse until finely ground. Add the flour, baking soda, and salt to the food processor, then pulse until the dry ingredients are fully combined.
- Cream Butter and Sugars, Incorporate Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter on medium speed until creamy. Add the granulated sugar and confectioners’ sugar and continue beating on medium until the mixture is light and fluffy, approximately 2 to 3 minutes. Next, mix in the olive oil on low speed until fully combined. Scrape down the sides of the bowl, add the egg and vanilla extract, and mix on low speed just until combined. Finally, add the flour mixture and mix on low until the dough comes together.
- Chill the Dough: Gather the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours or up to 1 day. This chilling step helps develop flavor and makes the dough easier to roll out.
- Prepare Oven and Baking Sheets: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Roll and Cut Dough: Lightly flour a clean work surface. Roll out the chilled dough to about 1/4-inch thickness. Using a 2-inch biscuit or cookie cutter, cut out cookie rounds. Transfer each round gently onto the prepared baking sheets using a metal spatula, spacing 12 cookies per sheet. Freeze the first baking sheet for 10 minutes before baking to help the cookies hold their shape.
- Bake Cookies: Bake one sheet at a time in the preheated oven for 10 to 12 minutes until the edges just begin to brown. While the first sheet bakes, keep the second sheet frozen to maintain cookie shape.
- Cool Completely: Remove the cookies from the oven and transfer the baking sheet to a wire rack. Allow the cookies to cool completely on the pan before removing or glazing if desired.
Notes
- Chilling the dough is critical for proper texture and to prevent spreading during baking.
- Use good quality extra-virgin olive oil for the best flavor.
- Finely ground pistachios add a mild nutty texture without overpowering the cookies.
- Cookie scraps can be rewrapped and chilled again before rolling out to maximize dough usage.
- If glazing, wait until cookies are fully cooled to avoid dissolving the glaze.
- Can be stored in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
