I’ve got a treat for you—these Olive Oil Sugar Cookies with Pistachios and Lemon Glaze Recipe are simply irresistible! They strike this beautiful balance between soft and slightly crisp with a gentle nuttiness from the pistachios and a bright, zesty finish from the lemon glaze. Whenever I bring these to a gathering, people can’t stop asking for the recipe, and honestly, I don’t blame them.
You’ll find that these cookies are perfect for almost any occasion—whether you’re hosting a cozy tea party or just want something sweet with your afternoon coffee. The olive oil lends a subtle fruitiness that complements the pistachios so well, while the lemon glaze adds a fresh, tangy kick that keeps you coming back for more. Trust me, once you try this Olive Oil Sugar Cookies with Pistachios and Lemon Glaze Recipe, it’ll become a staple in your cookie rotation.
Why You’ll Love This Recipe
- Unique Flavor Combination: Olive oil and pistachios create a nutty, rich base, brightened up by the lemon glaze.
- Simple to Make: You don’t need fancy equipment—just some basic tools and a little patience, and you’re all set.
- Versatile Treat: These cookies are elegant enough for special occasions but easy enough for everyday indulgence.
- Great Make-Ahead Option: The dough chills beautifully and the glaze keeps well, so you can prep in advance with no stress.
Ingredients You’ll Need
The magic of this Olive Oil Sugar Cookies with Pistachios and Lemon Glaze Recipe really comes down to the quality of your ingredients. Each one plays a role—from the fragrant olive oil to the aromatic lemon zest and the tender pistachios offering both texture and flavor.
- Whole Pistachios: Use unsalted for the best balance; pulsing them fresh gives you that perfect nutty crunch.
- All-Purpose Flour: This keeps the cookies light and tender—no need for fancy flours here.
- Baking Soda: Helps your cookies rise gently, giving them just enough softness.
- Salt: Enhances all other flavors—don’t skip it!
- Unsalted Butter: Adds richness and moisture without overpowering the olive oil.
- Granulated Sugar: Sweetens and helps create the classic sugar cookie texture.
- Confectioners’ Sugar: Gives the dough a silky texture and sweetens the glaze perfectly.
- Olive Oil: Look for a fruity, mild extra virgin olive oil—this is key for that unique flavor.
- Large Egg: Binds everything together and adds a touch of richness.
- Pure Vanilla Extract: Adds depth alongside the citrus notes.
- Lemon Zest and Juice: Freshly grated zest and juice brighten the glaze with a refreshing tartness.
- Heavy Cream or Milk: Used to thin the glaze to the perfect spreadable consistency.
Variations
I love how versatile this Olive Oil Sugar Cookies with Pistachios and Lemon Glaze Recipe is. Feel free to adjust the nuts, swap citrus, or add your favorite spices to make it your own—it’s all about what delights your taste buds the most.
- Nut Swap: I’ve tried almonds or walnuts in place of pistachios, and while you’ll get a different crunch, the cookie still shines.
- Citrus Flair: Adding orange zest instead of lemon is a lovely twist for when you want a sweeter citrus note.
- Gluten-Free Option: Using a gluten-free flour blend works great if you need to keep it gluten-free—just be sure to chill the dough well.
- Spiced Version: A pinch of cardamom or cinnamon adds a warm dimension that I adore during colder months.
How to Make Olive Oil Sugar Cookies with Pistachios and Lemon Glaze Recipe
Step 1: Prep Your Oven and Pistachios
First things first, get your oven warmed up to 350°F and line your baking sheets with parchment paper so your cookies don’t stick. While that’s happening, pulse the pistachios in a food processor until they’re finely ground. Mixing these with your dry ingredients right away helps spread that wonderful nutty flavor evenly.
Step 2: Cream Butter, Sugars, and Add Olive Oil
Next, in a stand mixer fitted with a paddle attachment, beat the butter until creamy, then slowly add both granulated sugar and confectioners’ sugar. This step is crucial—you want that mixture light and fluffy so your cookies have a tender crumb. Once combined, drizzle in your olive oil on low speed; this keeps the dough from breaking apart or getting too greasy.
Step 3: Add Egg, Vanilla, and Dry Ingredients
After the olive oil is incorporated, scrape down the bowl and add the egg and vanilla extract. Mix just until combined. Then, on low speed, add your flour mixture with the pistachios, baking soda, and salt. Don’t overmix here—you want everything blended, but overworking the dough can make cookies tough.
Step 4: Chill the Dough
This is my favorite part—the dough needs to chill for at least two hours, or up to a full day. Chilling not only firms the dough for easier handling but also deepens the flavors. I usually wrap it tightly in plastic wrap and pop it in the fridge overnight for best results.
Step 5: Roll, Cut, and Chill Again
Lightly flour your work surface and roll the dough out to about 1/4 inch thick. Grab your favorite 2-inch cookie cutter and cut out shapes. A quick tip: freeze the cut cookie shapes on the baking sheet for 10 minutes before baking—that helps them hold their shape perfectly. It’s a trick I discovered after some trial and error!
Step 6: Bake and Cool
Bake your cookies one sheet at a time for 10 to 12 minutes. You’ll know they’re ready when the edges just start to turn golden. Let them cool completely on the pan—resisting the urge to lift them while hot prevents breakage.
Step 7: Mix and Spread the Lemon Glaze
Whisk together confectioners’ sugar, lemon zest, and lemon juice, then slowly add cream or milk until you reach a thin, spreadable glaze. I like to use an offset spatula for even coverage. Finally, sprinkle the chopped pistachios on top and let the glaze set for a few minutes before serving. The combination of glossy glaze and crunchy nuts is truly irresistible.
Pro Tips for Making Olive Oil Sugar Cookies with Pistachios and Lemon Glaze Recipe
- Use Mild Olive Oil: I always pick a fruity but not overpowering extra virgin olive oil—it keeps the flavor balanced without turning the cookie oily.
- Chill Twice for Best Results: Chilling before rolling and chilling the cutouts helps maintain shape and gives you that perfect crumb.
- Don’t Skip Parchment Paper: Baking directly on sheets can cause sticking and uneven browning in my experience.
- Even Spreading of Glaze: Wait for cookies to cool completely before glazing to avoid melting and ensure a smooth finish.
How to Serve Olive Oil Sugar Cookies with Pistachios and Lemon Glaze Recipe
Garnishes
I usually sprinkle a few extra chopped pistachios on top after glazing for a pop of vibrant green and that lovely crunch. Occasionally, a light dusting of extra lemon zest right before serving elevates the fresh aroma—just enough to make your kitchen smell amazing.
Side Dishes
These cookies pair wonderfully with a hot cup of Earl Grey or chamomile tea. If serving as part of a dessert spread, I love adding fresh berries or a small bowl of whipped cream for dipping to complement the light lemon glaze.
Creative Ways to Present
For parties, I arrange these cookies on a tiered platter with edible flowers for a garden-party feel. Another favorite trick is serving them wrapped individually in parchment paper tied with a ribbon—makes for a charming gift or take-home treat.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature for up to 3 days. This keeps the cookies perfectly tender and the glaze intact without getting sticky or soggy in my experience.
Freezing
If I’m looking to freeze and bake later, I freeze the cut cookie dough pieces on a sheet, then transfer them to a resealable bag. Frozen dough keeps well for up to a month. After thawing slightly, bake as directed for fresh cookies anytime you crave them.
Reheating
Leftover cookies can be gently warmed in a 300°F oven for about 5 minutes to refresh their texture—but avoid microwaving, which can make the glaze melt and the cookies rubbery.
FAQs
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Can I use other nuts instead of pistachios?
Absolutely! While pistachios add a unique flavor and color, almonds, walnuts, or hazelnuts can be used. Just make sure to pulse them finely so the texture blends well in the dough and topping.
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Is olive oil really necessary in this cookie recipe?
Yes, olive oil is key here. It gives these sugar cookies a subtle fruitiness and tenderness that butter alone can’t provide. Using a high-quality, mild-flavored olive oil really makes a difference in the final taste.
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How do I make sure the lemon glaze isn’t too thick or too runny?
Start by whisking your powdered sugar and lemon juice first, then add cream or milk slowly, one tablespoon at a time, until you reach a spreadable consistency. The glaze should coat the back of a spoon but still be thin enough to spread evenly.
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Can I make these cookies without chilling the dough?
While you technically can, chilling is important to help the cookies hold their shape and develop better flavor and texture. If you’re in a rush, chill the dough at least 30 minutes, but two hours or more is best.
Final Thoughts
I absolutely love how this Olive Oil Sugar Cookies with Pistachios and Lemon Glaze Recipe turns out every single time. It’s become my go-to when I want a cookie that’s just a little bit special—something that feels homemade and sophisticated all at once. You’ll enjoy the ease of making these with pantry staples and the delight your friends and family will have biting into that perfect combo of nutty, buttery, and citrusy flavors. Give it a try—you might just find your new favorite cookie!
Print
Olive Oil Sugar Cookies with Pistachios and Lemon Glaze Recipe
- Prep Time: 3 Hours
- Cook Time: 12 Minutes
- Total Time: 3 Hours 12 Minutes
- Yield: 2 dozen cookies
- Category: Baking
- Method: Baking
- Cuisine: American
Description
These Olive Oil Sugar Cookies with Pistachios and Lemon Glaze offer a delightful twist on classic sugar cookies, combining the rich flavor of olive oil with the crunch of pistachios and a refreshing tangy lemon glaze. Perfectly crisp on the edges and soft in the center, these cookies make a delicious treat for any occasion.
Ingredients
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 tablespoons (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 tablespoons 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 and for even baking.
- Process Pistachios and Dry Ingredients: Place the whole pistachios in a food processor with a steel blade and pulse until finely ground. Add the all-purpose flour, baking soda, and salt to the food processor, then pulse again to combine all the dry ingredients evenly. 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 the granulated sugar and confectioners’ sugar, and continue beating on medium speed until the mixture is light and fluffy, about 2 to 4 minutes.
- Add Olive Oil, Egg, and Vanilla: Reduce the mixer speed to low and add the olive oil, mixing until fully incorporated. Scrape down the sides of the bowl to ensure even mixing. Add the egg and vanilla extract, mixing on low speed until just combined.
- Combine with Dry Ingredients: Gradually add the flour and pistachio mixture to the wet ingredients, mixing on low speed until everything is combined into a smooth dough.
- Chill the Dough: Gather the dough into a ball, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 2 hours or up to 1 day. This chilling step helps to firm the dough for easier handling and enhances flavor.
- Roll and Cut Dough: Lightly flour a clean work surface and roll the chilled dough to approximately 1/4 inch (6mm) thickness. Using a 2-inch (5cm) biscuit or cookie cutter, cut out cookie rounds. Collect any scraps, rewrap them, and chill while baking the first batch.
- Freeze Cookies Before Baking: Transfer the cut cookies to the prepared baking sheets using a metal spatula. Place 12 cookies per sheet. Put the first baking sheet in the freezer for 10 minutes to firm up the cookies before baking. While the first sheet bakes, keep the second sheet in the freezer.
- Bake Cookies: Bake one sheet at a time in the preheated oven for 10 to 12 minutes, or until the edges are just beginning to brown. Remove from the oven and transfer the baking sheet to a wire rack. Allow the cookies to cool completely on the pan.
- Prepare Lemon Glaze: In a small bowl, whisk together the confectioners’ sugar and lemon zest. Add the lemon juice and continue whisking. Gradually add 2 to 4 tablespoons of heavy cream or milk, one tablespoon at a time, until the glaze reaches a thin, spreadable consistency.
- Glaze and Garnish: Once the cookies are fully cooled, spread a thin layer of lemon glaze on top of each cookie using an offset spatula or kitchen knife. Immediately sprinkle with the chopped pistachios. Let the glaze set for a few minutes before serving.
Notes
- For best texture, chilling the dough is essential. It helps cookies hold their shape and enhances flavor.
- Make sure not to overbake the cookies; they should be slightly golden at the edges but still soft in the center.
- If you prefer a dairy-free option, use a plant-based milk in the lemon glaze.
- The glaze should be thin enough to spread easily but not runny; adjust cream or milk quantity as needed.
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
