Olive Oil Sugar Cookies
These soft and chewy olive oil sugar cookies are easy to make with simple pantry ingredients- no butter needed! Olive oil adds a subtle flavor and keeps the cookies moist and tender. They’re a delicious twist on the classic sugar cookie.
Equipment
- 1 large cookie scoop 3 tablespoons
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
- 1 cup extra virgin olive oil
- 1 cup granulated sugar
- 2 teaspoon vanilla extract
- ½ teaspoon molasses dark or blackstrap
- 1 large egg room temperature
- 1 egg yolk room temperature
- 2 ¾ cup all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- 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!
Video
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.
Nutrition
Serving: 1cookieCalories: 257kcalCarbohydrates: 29.3gProtein: 2.8gFat: 14.8gSaturated Fat: 2.2gPolyunsaturated Fat: 1.7gMonounsaturated Fat: 10.3gTrans Fat: 0gCholesterol: 23.2mgSodium: 157.2mgPotassium: 64.1mgFiber: 0.6gSugar: 12.8gVitamin A: 9IUVitamin C: 0mgCalcium: 20.5mgIron: 1.1mg
Tried this recipe?Let us know how it was!