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Lemon Olive Oil Sugar Cookies

by Suzie Bellomo on August 09, 2022

 Meyer Lemon Olive Oil Sugar Cookies

These Lemon Olive Oil Sugar Cookies were such a treat! They came out soft and chewy and incredibly buttery. Surprisingly, these sugar cookies are made with no butter at all. Just our very own Lemon Olive Oil! Give these a try at your next gathering, or just to have around for a fun morning or after dinner treat.


  • 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 Il Fusti Lemon Olive Oil
  • 2 large eggs
  • 1/2 teaspoon vanilla extract


  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.
This recipe was adapted and sourced directly from

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