Description
Delightfully crisp and buttery Olive Oil Sugar Cookies made with finely ground pistachios for a subtle nutty flavor. These cookies use a combination of olive oil and unsalted butter for richness and moisture, balanced by a perfect blend of granulated and confectioners’ sugar. Rolled thin and baked to a golden edge, they are elegant treats perfect for a sophisticated snack or dessert.
Ingredients
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 Pistachios 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 and pulse together until fully combined, creating a uniform dry mixture.
- 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 both the granulated and confectioners’ sugars and continue beating on medium speed until the mixture is light and fluffy, approximately 2 to 3 minutes.
- Add Olive Oil, Egg, and Vanilla: Reduce the mixer speed to low and gradually mix in the olive oil until fully incorporated. Scrape down the bowl sides, then add the egg and vanilla extract, mixing again on low speed until just combined.
- Combine Wet and Dry Ingredients: With the mixer still on low, slowly add the ground pistachio and flour mixture to the wet ingredients. Mix just until everything comes together into a dough.
- Chill the Dough: Gather the dough into a ball, wrap tightly with plastic wrap, and refrigerate for at least 2 hours or up to one full day. This resting helps to develop flavors and makes rolling easier.
- Prepare for Baking: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Lightly flour a clean work surface and roll out the chilled dough to a 1/4-inch thickness.
- Cut and Chill Cookies: Use a 2-inch biscuit or cookie cutter to cut out cookie rounds. Transfer them gently using a metal spatula onto the prepared baking sheets, placing 12 cookies per sheet. Place the first sheet in the freezer for 10 minutes to firm up the dough before baking. While baking the first sheet, keep the second sheet in the freezer.
- Bake Cookies: Bake one sheet at a time for 10 to 12 minutes, or until the cookies are just starting to brown around the edges.
- Cool Cookies: Remove the baking sheet from the oven and transfer it to a wire rack. Let the cookies cool completely on the sheet to maintain their delicate texture. Optionally, glaze the cookies according to personal preference once cooled.
Notes
- For best texture, do not overmix once the flour mixture is added.
- Use a good-quality olive oil with a mild flavor to avoid overpowering the cookie taste.
- Chilling the dough and cookie rounds before baking helps cookies hold their shape and develop better texture.
- Cookie scraps can be re-rolled and chilled again to avoid waste.
- Cookies keep well in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 15mg
