Meyer Lemon Olive Oil Sugar Cookies

Yield: 32 cookies

Ingredients

 2 ¼ cups all-purpose flour
 ½ tsp baking soda
 ½ tsp baking powder
 ½ tsp kosher salt
 1 ¼ cups granulated sugar, plus more for rolling
 2 large eggs
 ½ tsp vanilla extract
Directions
1

Preheat oven to 350F.

2

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

3

In a second large bowl, combine sugar and Meyer Lemon Olive Oil and mix with a spatula until it 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.

4

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.

5

Bake for 11 to 13 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.

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Ingredients

 2 ¼ cups all-purpose flour
 ½ tsp baking soda
 ½ tsp baking powder
 ½ tsp kosher salt
 1 ¼ cups granulated sugar, plus more for rolling
 2 large eggs
 ½ tsp vanilla extract

Directions

1

Preheat oven to 350F.

2

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

3

In a second large bowl, combine sugar and Meyer Lemon Olive Oil and mix with a spatula until it 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.

4

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.

5

Bake for 11 to 13 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.

Meyer Lemon Olive Oil Sugar Cookies

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