Description
These Olive Oil Sugar Cookies with Pistachios & Lemon Glaze are delicate, buttery cookies with a unique twist of olive oil for richness and a tangy lemon glaze topped with crunchy pistachios. Perfectly crisp on the edges and soft in the center, these cookies combine nutty flavors and citrus brightness for an irresistible treat.
Ingredients
Units
Scale
Cookies
- 1/3 cup (40g) whole pistachios, plus 1/3 cup chopped (33g) for sprinkling
- 2 cups (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
- Prepare oven and 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.
- Process dry ingredients: Place pistachios in a food processor and pulse until finely ground. Add flour, baking soda, and salt, then pulse again to fully combine all dry ingredients. Set this mixture aside.
- Cream butter and sugars: In a stand mixer bowl fitted with a paddle attachment, beat the butter on medium speed until creamy. Add granulated sugar and confectioners’ sugar and beat on medium for 2 to 4 minutes until the mixture is light and fluffy.
- Add olive oil and wet ingredients: Reduce mixer speed to low; mix in olive oil until combined. Scrape sides of bowl, then add egg and vanilla extract, mixing on low until smooth and combined.
- Incorporate dry ingredients: Add the flour and pistachio mixture to the wet ingredients and mix on low speed until just combined, forming the cookie dough.
- Chill dough: Gather the dough, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 2 hours or up to 1 day, allowing the flavors to meld and dough to firm up.
- Roll out and cut cookies: Lightly flour a work surface and roll dough to 1/4-inch (6mm) thickness. Use a 2-inch (5cm) biscuit or cookie cutter to cut out cookie rounds. Rewrap any scraps and chill while baking the first batch.
- Freeze cookies before baking: Using a metal spatula, transfer 12 cookies to a prepared baking sheet. Place the baking sheet in the freezer for 10 minutes to firm the dough and prevent spreading during baking.
- Bake cookies: Bake one sheet at a time in the preheated oven for 10 to 12 minutes, or until edges begin to lightly brown. Remove baking sheet and allow cookies to cool completely on the sheet set on a wire rack.
- Prepare lemon glaze: In a small bowl, whisk confectioners’ sugar and lemon zest together. Whisk in lemon juice, then gradually add heavy cream or milk, one tablespoon at a time, until a thin glaze forms.
- Glaze and decorate cookies: Spread a thin layer of lemon glaze over each cooled cookie using an offset spatula or kitchen knife. Immediately sprinkle each glazed cookie with chopped pistachios and let the glaze set for a few minutes before serving.
Notes
- Chilling the dough is essential for the best texture and to prevent cookies from spreading too much.
- If you prefer a less intense lemon flavor, reduce the lemon zest in the glaze.
- For a dairy-free version, substitute butter and heavy cream with plant-based alternatives.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Using a food processor for the pistachios ensures they are finely ground and evenly distributed in the dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
