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
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 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
