Olive Oil Sugar Cookies with Pistachios and Lemon Glaze Recipe

I absolutely love sharing this Olive Oil Sugar Cookies with Pistachios and Lemon Glaze Recipe because it strikes the perfect balance between rich, buttery texture and bright, zesty flavor. The olive oil lends a subtle fruitiness that makes these cookies feel special and brighter than your usual sugar cookie, while the pistachios give a satisfying crunch and a hint of nuttiness. Whenever I make these, I feel like I’m treating myself to something both comforting and a little fancy.

This recipe works wonderfully for everything from afternoon tea to a casual get-together with friends. I discovered that the lemon glaze really brings out the flavors and adds just the right amount of tang to complement the buttery sweetness. If you’re searching for an easy, crowd-pleasing cookie that’s a little unexpected, you’ll find that Olive Oil Sugar Cookies with Pistachios and Lemon Glaze Recipe becomes an instant favorite in your baking rotation.

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Ingredients You’ll Need

The ingredients in this Olive Oil Sugar Cookies with Pistachios and Lemon Glaze Recipe are super simple but thoughtfully combined to give you that irresistible flavor and texture. I recommend getting good quality olive oil for that subtle fruity note and fresh lemons for the glaze zest.

• Whole pistachios: I like to use raw, unsalted pistachios—freshness really matters here for the best crunch and flavor.
• All-purpose flour: This is your cookie base; be sure to measure accurately for the right dough consistency.
• Baking soda: Just enough to give a gentle lift without puffing up the cookie too much.
• Salt: A pinch to balance and enhance the sweetness.
• Unsalted butter: Room temperature makes creaming with sugar smooth and easy.
• Granulated sugar: For that classic sugar cookie sweetness and slight crunch.
• Confectioners’ sugar: Gives a softer texture and integrates beautifully in dough and glaze.
• Olive oil: I use a mild, fruity extra virgin olive oil that adds depth and moistness.
• Large egg: Binds the dough and keeps cookies tender.
• Pure vanilla extract: Adds a warm, familiar flavor that balances everything.
• Lemon zest: Use fresh zest for the glaze to really brighten up the cookies.
• Lemon juice: Adds tang and balance in the glaze.
• Heavy cream or milk: Just enough to thin the glaze to the perfect spreading consistency.

Variations

One of the things I love most about this Olive Oil Sugar Cookies with Pistachios and Lemon Glaze Recipe is how adaptable it is. You can easily put your own twist on it, depending on what you have on hand or your flavor preferences.

• Nut swaps: I’ve swapped pistachios for finely chopped almonds or walnuts when I ran out—and the cookies still came out wonderful with their own distinct crunch.
• Glaze flavors: Sometimes I switch lemon for orange zest and juice for a sweeter, more mellow citrus note that’s great in winter months.
• Vegan adaptation: I experimented once by using vegan butter and a flax egg; the texture was a little different but still delicious.
• Gluten-free version: Using a gluten-free flour blend works fairly well, just be sure to chill the dough thoroughly so it’s easier to handle.

How to Make Olive Oil Sugar Cookies with Pistachios and Lemon Glaze Recipe

Step 1: Prepare Your Oven and Pistachios

Start by adjusting your oven rack to the middle position and preheating the oven to 350°F (180°C). Line two baking sheets with parchment paper—this keeps your cookies from sticking and helps them bake evenly. Next, pulse the pistachios in a food processor until finely ground. This part is key because finely ground pistachios mix seamlessly into your dough, giving every bite that subtle nutty essence.

Step 2: Mix Dry Ingredients

To the ground pistachios, add the all-purpose flour, baking soda, and salt. Give it all a few pulses to combine everything well, then set this mixture aside. This keeps your dry ingredients ready to go when you start mixing the wet ingredients.

Step 3: Cream Butter and Sugars

In a stand mixer fitted with a paddle attachment, beat the room temperature butter on medium speed until it’s creamy. This usually takes about a minute or two. Then add your granulated sugar and confectioners’ sugar, and continue beating until the mixture becomes light and fluffy—about 2 to 4 minutes. I find this step makes a big difference in the cookie’s texture, so don’t rush it!

Step 4: Add Olive Oil, Egg, and Vanilla

Slowly pour in the olive oil while mixing on low speed to combine. Scrape down the bowl so nothing sticks to the sides. Then add the egg and vanilla extract, mixing again on low until just combined. This keeps the dough tender and silky, which is why I love using olive oil here instead of just butter alone.

Step 5: Incorporate Dry Ingredients and Chill

Switch your mixer to low speed and gradually mix in the dry ingredients until you have a cohesive dough. It might look a bit crumbly at first, but keep mixing gently—it will come together. Then gather the dough, wrap it tightly in plastic wrap, and chill in the fridge for at least two hours or up to a full day. Chilling really helps the dough firm up so your cookies hold their shape and don’t spread too much.

Step 6: Roll, Cut, and Freeze Before Baking

On a lightly floured surface, roll the dough out to 1/4-inch thickness. Use a 2-inch cookie cutter to cut out circles, then carefully transfer them to the prepared baking sheets using a metal spatula. Place 12 cookies per sheet, not too crowded. Here’s a little trick I learned: Pop the baking sheet in the freezer for 10 minutes before baking. This chilling step helps the cookies keep their lovely shape while baking.

Step 7: Bake and Cool

Bake one sheet at a time for 10 to 12 minutes, or until the edges just begin to turn golden. The cookies will look a bit soft, but they’ll firm up nicely as they cool. Transfer the baked cookies to a wire rack and let them cool completely before adding the glaze.

Step 8: Make and Spread the Lemon Glaze

Whisk together the confectioners’ sugar and lemon zest. Add lemon juice and stir until smooth, then mix in heavy cream or milk one tablespoon at a time until you reach a thin glaze consistency. Spread a thin layer over each cooled cookie, then sprinkle chopped pistachios on top. Let the glaze set for a few minutes so it firms up but stays delightfully soft.

How to Serve Olive Oil Sugar Cookies with Pistachios and Lemon Glaze Recipe

Garnishes

I usually keep it simple with this recipe because the pistachios and lemon glaze do all the heavy lifting. Sometimes, for a little extra touch, I add a few edible flower petals or a tiny dusting of powdered sugar over the glaze. It makes the cookies look extra special if you’re serving guests.

Side Dishes

My go-to pairing is a cup of freshly brewed Earl Grey tea or a lemon-infused green tea—they complement the citrus notes beautifully. These cookies also shine alongside a dollop of whipped cream or small bowls of fresh berries when you want to make an afternoon treat feel indulgent.

Creative Ways to Present

For holiday gatherings, I like to stack these cookies on a tiered dessert tray, alternating layers with sprigs of fresh rosemary or small lemon wedges for a festive look. Another fun idea is to serve them in small baskets lined with parchment paper wrapped in a pretty ribbon—makes a thoughtful gift, too!

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature for up to 4 days. They stay tender and delicious without the glaze losing its fresh lemony zing. If your kitchen is warm, a cool spot or refrigerator works fine—just beware that the glaze might become a little tacky.

Freezing

Once the cookies are baked and cooled (but before glazing), I freeze them in a single layer on a tray. After hardening, I transfer them to a freezer-safe bag or container. This way, you can have dough ready for a quick bake or freeze finished cookies and glaze them right before serving for that fresh finish.

Reheating

If your cookies lose a bit of softness, I gently warm them for 5-7 seconds in the microwave to refresh their tender texture. Avoid overheating or they’ll get too soft. I don’t recommend reheating after glazing since it can cause the glaze to melt or become sticky.

FAQs

Final Thoughts

Making this Olive Oil Sugar Cookies with Pistachios and Lemon Glaze Recipe quickly became one of my go-to baking treats because it feels indulgent yet surprisingly simple. I love how the olive oil adds such a unique richness without heaviness, and the pistachios with lemon just brighten the whole experience. I hope you enjoy baking and sharing these as much as I do—whether it’s a cozy afternoon snack or a special gift for someone you care about, these cookies always bring a smile to the table.

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