Olive Oil Sugar Cookies With Pistachios & Lemon Glaze Recipe

I’ve got a treat for you that’s both comforting and a bit unexpected—my Olive Oil Sugar Cookies With Pistachios & Lemon Glaze Recipe. This cookie strikes the perfect balance between tender and crisp, with the olive oil giving it a subtle fruitiness that really sets it apart from your classic sugar cookie. Adding pistachios brings a lovely nutty crunch, while the bright lemon glaze ties everything together with just the right amount of zing.

If you’re anything like me, you’ll find these cookies perfect for a leisurely afternoon tea or to share when friends pop by. I love how versatile they are—you can make the dough a day ahead, which makes the whole process feel effortless when you’re ready to bake. Once you try these cookies, I bet they’ll become your new go-to when you want something that’s simple, elegant, and bursting with flavor.

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Ingredients You’ll Need

Each ingredient plays a part in creating the cookie’s unique character: pistachios bring nuttiness and crunch, olive oil lends moisture and depth, and the lemon glaze adds that bright, refreshing finish. When shopping, look for good quality olive oil and fresh lemons to really make the flavors pop.

• Pistachios: Whole for grinding and chopped for sprinkling—fresh and unsalted works best.
• All-purpose flour: This is the backbone of your cookie dough for that perfect tender crumb.
• Baking soda: Helps the cookies rise just enough for a delicate texture.
• Salt: A pinch enhances all the flavors—don’t skip it!
• Unsalted butter: Room temperature to easily cream with sugars.
• Granulated sugar: Adds sweetness and helps with that slight crunch.
• Confectioners’ sugar: For soft sweetness and to mix into both dough and glaze.
• Olive oil: Use a fruity extra virgin variety to infuse the cookies with richness.
• Egg: Binds everything together and adds moisture.
• Pure vanilla extract: A warm note that balances the lemon glaze.
• Confectioners’ sugar (for glaze): The base for the smooth, sweet lemon glaze.
• Lemon zest and juice: Adds the bright, fresh citrus flavor that shines through.
• Heavy cream or milk: To thin the glaze to the perfect consistency.

Variations

I often like to switch things up depending on the season or who I’m sharing these cookies with—feel free to play around with the nuts and citrus or make it dairy-free if needed. You’ll find that this recipe is a wonderful base that welcomes your own personal twists.

• Swap the pistachios for almonds or walnuts: I did this once and it gave the cookies a lovely earthier flavor that paired beautifully with the lemon glaze.
• Lime glaze instead of lemon: For a slightly different citrus punch, lime zest and juice make a refreshing alternative that my family loved.
• Dairy-free version: Replace the butter with coconut oil and use your preferred non-dairy milk in the glaze to suit your dietary needs.
• Add dried lavender or rose petals: A sprinkle on top of the glaze adds an elegant floral note—and guests always ask for the recipe when I do this!

How to Make Olive Oil Sugar Cookies With Pistachios & Lemon Glaze Recipe

Step 1: Prep and Grind the Pistachios

Start by adjusting your oven rack to the middle position and preheating it to 350°F (180°C). Line two baking sheets with parchment paper—that way, your cookies won’t stick and cleanup is a breeze. Then, toss the pistachios into your food processor and pulse until they’re finely ground but not into a paste—you still want a little texture there for that delightful crunch.

Step 2: Mix Dry Ingredients

Next, combine your ground pistachios with the all-purpose flour, baking soda, and salt in the food processor. Give it a few quick pulses just until everything is fully mixed. This ensures even distribution of leavening and salt, which is crucial for the cookie’s texture and flavor.

Step 3: Cream Butter and Sugars

In the bowl of your stand mixer fitted with the paddle attachment, beat the room temperature butter on medium speed until it’s smooth and creamy. Add both the granulated and confectioners’ sugars and continue beating until the mixture lightens in color and looks fluffy—this usually takes about 2 to 4 minutes. This step is key to those light, tender cookies you’ll adore.

Step 4: Add Olive Oil, Egg, and Vanilla

Lower the mixer speed, then slowly pour in the olive oil. Mix just until it’s combined—overmixing here can affect the cookie’s texture. Scrape down the sides of the bowl to make sure everything is well incorporated. Add the egg and vanilla extract, mixing again on low speed until the mixture is smooth and uniform.

Step 5: Incorporate the Dry Ingredients and Chill

Gradually add the flour and pistachio mixture to the wet ingredients, mixing on low just until combined—be careful not to overwork the dough. Then gather it into a ball, wrap it snugly in plastic wrap, and pop it in the fridge for at least 2 hours, or even better, up to a full day. Chilling helps the dough firm up, making it easier to roll and cut, and it also deepens the flavors.

Step 6: Roll, Cut, and Bake

Lightly flour your workspace and roll the dough out to about 1/4-inch (6mm) thickness. Use a 2-inch cookie cutter to press out rounds. I love this size because the cookies are perfectly bite-sized yet still substantial. Carefully transfer the cut cookies to your prepared baking sheets—12 per sheet fits nicely. Here’s a nifty trick: place the first tray in the freezer for 10 minutes before baking; this helps cookies keep their shape and prevents spreading. Bake one tray at a time for 10-12 minutes until the edges start to turn a delicate golden brown. Let the cookies cool right on the sheet for best texture.

Step 7: Whip Up the Lemon Glaze and Finish

While the cookies cool, whisk together confectioners’ sugar and fresh lemon zest in a small bowl. Slowly add the lemon juice, then add heavy cream—just a tablespoon at a time—until the glaze is thin enough to spread easily but still coats the back of a spoon. Spread a thin layer on each cookie, then sprinkle generously with the chopped pistachios. Allow the glaze to set for a few minutes before enjoying—or sharing!

How to Serve Olive Oil Sugar Cookies With Pistachios & Lemon Glaze Recipe

Garnishes

I like to sprinkle a few extra chopped pistachios on top of the glaze for a final pop of color and texture. Occasionally, I’ll add thin lemon zest curls for a beautiful, elegant touch. If I’m feeling fancy, a tiny edible flower petal on each cookie makes them look irresistible for special occasions.

Side Dishes

These cookies pair wonderfully with a hot cup of Earl Grey tea or a fresh herbal infusion like chamomile. For a brunch spread, I serve them alongside fresh berries and creamy ricotta drizzled with honey. They’re so light and flavorful, they also work great as a sweet finish to a Mediterranean-inspired meal.

Creative Ways to Present

I once arranged these cookies on a rustic wooden board with sprigs of fresh rosemary and lemon wedges for a spring get-together—it looked stunning and smelled amazing. For gift-giving, I stack a few cookies in a cute box tied with a lemon-yellow ribbon and a handwritten tag; people love receiving these homemade delights!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 4 days. To keep the glaze from getting sticky, I place a sheet of parchment paper between layers. This way, the cookies maintain their crisp edges yet stay tender inside.

Freezing

I’ve had great success freezing both the dough and baked cookies. For the dough, shape and flash freeze the cut rounds on a tray first, then transfer them to freezer bags; when ready, pop them straight into the oven with just a few extra minutes of baking. For baked cookies, freeze leftovers uncovered initially to avoid condensation, then wrap tightly once frozen.

Reheating

To refresh cookies from the freezer, I let them thaw at room temperature for 15 minutes, then warm them in a 300°F oven for 5 minutes to revive that freshly baked texture without melting the glaze. It’s a little trick I learned that makes frozen cookies taste nearly as good as freshly baked.

FAQs

Final Thoughts

Honestly, this Olive Oil Sugar Cookies With Pistachios & Lemon Glaze Recipe has become one of my most cherished go-to recipes. The first time I made them, I was surprised by how the olive oil transformed the texture and flavor—it’s like a secret ingredient that makes the whole cookie sing. Sharing these with friends and family always sparks compliments, and I hope you’ll enjoy making and eating them just as much as I do. Give it a try—you might just discover your new favorite cookie!

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