These olive oil sugar cookies are made without butter. They're soft and chewy with crisp golden edges. The extra virgin olive oil gives them a unique, herbaceous flavor.
Line 2 baking sheets with parchment paper and preheat the oven to 350°F/180C.
Whisk the olive oil and sugar together in a large mixing bowl, creaming together until well combined. Then mix in the vanilla, molasses, egg, and egg yolk until well combined.
1 cup extra virgin olive oil, 1 cup granulated sugar, 2 teaspoon vanilla extract, ½ teaspoon molasses, 1 large egg, 1 egg yolk
In a separate mixing bowl, whisk the all purpose flour, baking soda, baking powder, and salt together.
2 ¾ cup all purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
Add half of the flour mixture to the bowl of wet ingredients and gently fold with a rubber spatula until only a few streaks of flour are left. Pour in the rest of the dry ingredients and fold until no streaks of flour remain.
Scoop 6 cookie dough balls on each prepared baking tray, leaving 2-3 inches between. Bake for 11-14 minutes or until the edges are slightly golden brown. Let the trays cool before transferring the cookies to a wire cooling rack and enjoy!
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Notes
Use high quality olive oil since it greatly impacts the taste.Use room temperature eggs, pull them out 1 hour before baking.Storage: Store in an air tight container at room temperature for up to 5 days. Make sure the cookies are completely cooled before storing.Freezing: Baked olive oil cookies can be frozen in a freezer bag for up to 3 months. Let them thaw on the counter for an hour before eating. Cookie dough can also be frozen- see full blog post for details.