Springtime Olive Oil Sugar Cookies

These delicious, chewy cookies redolent with bright citrus flavors will please every palate. Bright Springtime flavors are created by using healthy flavor infused olive oils from The Ancient Olive; be creative and try several different flavors! Some of our favorite olive oils to use in this recipe: lemon OO (add some finely chopped fresh rosemary), blood orange OO, Persian lime OO, rosemary OO and basil OO (serve with strawberry slices and a drizzle of our strawberry balsamic vinegar. Or for slightly more savory version, make these cookies with one of our mild, super fresh single varietal EVOOs.

Total Time: 45 min Yield: 32

Ingredients:

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 1/4 cups granulated sugar, plus more for rolling
• 1/3 cup TAO flavored olive oil suggestions: blood orange, Persian lime, lemon, basil or rosemary.
• 2 large eggs
• 1/2 teaspoon vanilla extract

Directions:

Preheat oven to 350ºF.

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 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.

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 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.

Springtime Olive Oil Sugar Cookies

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Servings

32 cookies

Servings 32 cookies

Springtime Olive Oil Sugar Cookies Votes: 2 Rating: 5 You: Rate this recipe! Print Recipe Servings 32 cookies Servings 32 cookies

Ingredients

• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 1/4 cups granulated sugar plus more for rolling
• 1/3 cup The Ancient Olive infused olive oil*
• 2 large eggs
• 1/2 teaspoon vanilla extract

Servings: cookies

Units:MetricUS Imperial

Instructions

1. Preheat oven to 350ºF.
2. In a bowl, sift together flour, baking soda, baking powder, and salt. Set aside.
3. In a second large bowl, combine sugar and 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.