Lemon Olive Oil Sugar Cookies

This soft and chewy lemony sugar cookie is made with an infused extra virgin olive oil instead of butter for a unique flavor and a delightful chewy texture. It has a delicate crunch on the outside from the sugar coating, and a tender, chewy center. It makes them not only delicious, but a textural delight.

Because the dough is olive oil-based, it is soft and easily mixed by hand with a spatula or wooden spoon, no electric mixer is needed. The ease and simplicity is just one more reason to love these delicious and heart-healthy cookies!

2 ¼ cups

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon kosher salt

1 ¼ cups, plus more for rolling

1/3 cup Eureka Lemon Olive Oil

2 large eggs

1/2 teaspoon vanilla extract

Preheat oven to 350ºF. Line a baking sheet with parchment paper or a silicone baking mat.

In a bowl, sift together flour, baking soda, baking powder, and salt. Set aside.

In a second large bowl, combine sugar and olive oil and mix with a spatula until mixture forms a grainy paste. Add eggs and vanilla and stir until smooth. Fold in dry ingredients until just incorporated. You should have a fairly soft, oily dough.

Fill a small dish with more granulated sugar. Scoop dough by the tablespoonful into balls and roll in sugar to coat. Arrange on a nonstick or parchment-lined baking sheet, leaving 2 inches of space between cookies.

Bake for 10 to 12 minutes or until tops are puffed and crackly and edges just start to turn light golden brown.

Let cool for 5 minutes before transferring to a wire rack to cool completely. Cookies are best enjoyed the day they are made, but will keep in an airtight container for up to 3 days.

You can make these cookies with any infused olive oil such as Persian Lime or Blood Orange.