These Lemon Olive Oil Cookies are lemony, simple, delicious - and butter free! We use our Meyer Lemon Fused Extra Virgin Olive Oil for extra lemony kick, but you could use an unflavored olive oil if you prefer. Swap out the lemon for orange or lime for another delicious variation.
Ingredients
Cookies
- 4 cups flour
- 2 teaspoons baking powder
- 2 teaspoons salt (Sea Salt or Sel Gris)
- 2/3 cups Meyer Lemon Olive Oil
- 2 cups powdered sugar
- 3 lemons, zested and juiced
- 2 eggs
Lemon Glaze
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 2 teaspoons Maldon Sea Salt for sprinkling
Instructions
- Preheat oven to 350 degrees
- Mix flour, baking powder and salt in a bowl and set aside
- In a standing mixer bowl add the powdered sugare, olive oil, lemon juice and lemon zest. Mix on medium speed until mixed. Add the eggs and mix well to combine.
- Turn the mixer to low and slowly add the flour mixer to combine. The dough should be slightly crumbly.
- Line two baking trays with parchment. Lightly oil your hands and form the dough into balls and place onto the tray.
- Bake for 15 minutes and cool.
- While the cookies bake make the glaze. Mix powdered sugar and lemon juice until the glaze is smooth. Drizzle over the cookies and top with a bit of sea salt.
Takes 30 minutes
Makes 24 cookies
