Description
These Olive Oil Sugar Cookies with Pistachios & Lemon Glaze are a delightful treat combining the rich, fruity flavor of olive oil with the crunchy texture of pistachios and a refreshing lemon glaze. Perfectly tender and subtly sweet, these cookies are ideal for tea time or festive occasions.
Ingredients
Scale
Cookies
- 1/3 cup (40g) whole pistachios, plus 1/3 cup chopped (33g) for sprinkling
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons (57g) unsalted butter, at room temperature
- 3/4 cup (150g) granulated sugar
- 1/4 cup (30g) confectioners’ sugar
- 1/2 cup (118ml) olive oil
- 1 large egg
- 1 teaspoon pure vanilla extract
Lemon Glaze
- 1 cup (114g) confectioners’ sugar
- Grated zest of 1 lemon
- 1 tablespoon lemon juice
- 2 to 4 tablespoons heavy cream or milk
Instructions
- Prepare Oven and Baking Sheets: Adjust the oven rack to the middle position and preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper to prevent sticking and facilitate easy cleanup.
- Process Dry Ingredients: Place the whole pistachios in a food processor with a steel blade and pulse until finely ground. Add the all-purpose flour, baking soda, and salt; pulse again until fully combined. Set this mixture aside for later use.
- Cream Butter and Sugars: In a stand mixer bowl fitted with the paddle attachment, beat the room temperature unsalted butter on medium speed until creamy. Add both granulated sugar and confectioners’ sugar, then continue beating on medium speed for 2 to 4 minutes until the mixture is light and fluffy.
- Add Wet Ingredients: Reduce the mixer speed to low and pour in the olive oil, mixing until just combined. Scrape down the sides of the bowl to ensure even mixing. Add the egg and vanilla extract, mixing again on low speed until fully incorporated.
- Combine Dough: Gradually add the prepared flour and pistachio mixture to the wet ingredients, mixing on low speed until just combined and a dough forms. Avoid overmixing to keep the cookies tender.
- Chill Dough: Gather the dough into a ball, wrap it tightly with plastic wrap, and refrigerate for at least 2 hours or up to 1 day to firm up and develop flavor.
- Shape Cookies: Lightly flour a clean work surface and roll out the dough to about 1/4-inch (6mm) thickness. Using a 2-inch (5cm) cookie cutter, cut out circles. Collect any scraps, rewrap them, and chill while you bake the first batch.
- Pre-freeze Dough: Place up to 12 cookies on each prepared baking sheet and slide the first sheet into the freezer for 10 minutes to help the cookies keep their shape during baking.
- Bake Cookies: Bake one sheet at a time for 10 to 12 minutes until the edges start to lightly brown. Once baked, transfer the cookies on the sheet to a wire rack and allow them to cool completely on the pan.
- Prepare Lemon Glaze: In a small bowl, whisk together the confectioners’ sugar and lemon zest. Stir in the lemon juice, then add heavy cream or milk 1 tablespoon at a time until a thin, pourable glaze forms.
- Glaze and Garnish: Using an offset spatula or kitchen knife, spread a thin layer of the lemon glaze over each cooled cookie. Immediately sprinkle the chopped pistachios on top. Allow the glaze to set for a few minutes before serving.
Notes
- Ensure the butter is at room temperature for easier creaming and better texture.
- Chilling the dough is essential to prevent spreading and helps flavor development.
- Freezing the shaped cookies before baking helps maintain their shape and prevents spreading.
- The amount of cream or milk added to the glaze can be adjusted to achieve a thinner or thicker consistency based on preference.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
