Description
These Olive Oil Sugar Cookies are a delightful twist on classic sugar cookies, incorporating the rich, fruity flavor of high-quality olive oil and ground pistachios for added texture and a subtle nutty taste. They are tender, slightly crisp on the edges, and perfect for those seeking a unique homemade cookie experience.
Ingredients
Units
Scale
Pistachios and Dry Ingredients
- 1/3 cup (43 grams) shelled pistachios
- 2 cups (284 grams) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients and Sugars
- 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 all-purpose flour, baking soda, and salt, then pulse again until well combined.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter on medium speed until creamy. Add both the granulated sugar and confectioners’ sugar and beat on medium until the mixture is light and fluffy, about 2 to 3 minutes.
- Add Olive Oil, Egg, and Vanilla: Reduce the mixer speed to low and slowly add the olive oil, mixing until combined. Scrape down the sides of the bowl, then add the egg and vanilla extract, beating on low until fully incorporated.
- Incorporate Dry Ingredients into Wet: With the mixer still on low, gradually add the flour and pistachio mixture, mixing just until a cohesive dough forms.
- Chill the Dough: Gather the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours or up to 1 day to allow the dough to firm up and flavors to meld.
- Prepare for Baking: Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper. Lightly flour a clean work surface and roll out the chilled dough to about 1/4-inch thickness.
- Cut Out Cookies: Using a 2-inch biscuit or cookie cutter, cut out rounds from the dough. Transfer each cookie to the prepared baking sheets using a metal spatula, placing about 12 cookies per sheet. Rewrap any dough scraps and chill while baking the first batch.
- Freeze Before Baking: Place the first baking sheet in the freezer for 10 minutes to firm up the cookies, which helps maintain their shape during baking. While baking the first sheet, place the second sheet of cookies into 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.
- Cool and Glaze: Remove the baking sheet from the oven and transfer it to a wire rack. Let the cookies cool completely on the pan. If desired, glaze the cookies following your preferred recipe or instructions mentioned in the original recipe’s headnote.
Notes
- Using high-quality olive oil enhances the flavor, so opt for extra virgin olive oil with a mild, fruity profile.
- Chilling the dough is critical for maintaining cookie shape and improving texture.
- Freezing the cookie sheets before baking prevents excessive spreading.
- The recipe yields approximately 24 cookies, depending on the thickness and cutter size.
- You can substitute the pistachios with another finely ground nut if preferred, but it will change the flavor profile.
- For a sweeter glaze, consider mixing powdered sugar with a little olive oil and lemon juice for a citrus-y finish.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
