Description
These Olive Oil Sugar Cookies are a delightful twist on traditional sugar cookies, featuring a tender crumb and subtle nutty flavor from ground pistachios and high-quality olive oil. With a perfect balance of crisp edges and soft centers, these cookies are easy to make and ideal for any occasion.
Ingredients
Scale
Nut Mixture
- 1/3 cup (43 grams) shelled pistachios
Dry Ingredients
- 2 cups (284 grams) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 4 tablespoons (57 grams) unsalted butter, room temperature
- 3/4 cup (149 grams) granulated sugar
- 1/4 cup (29 grams) confectioners’ sugar
- 1/2 cup good-quality olive oil
- 1 large egg
- 1 teaspoon pure vanilla extract
Instructions
- Grind Pistachios and Combine Dry Ingredients: Place the pistachios in a food processor fitted with a steel blade and pulse until finely ground. Add the flour, baking soda, and salt to the processor and pulse again until all dry ingredients are fully combined.
- Cream Butters and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter on medium speed until creamy. Add both the granulated sugar and confectioners’ sugar and beat on medium until the mixture is light and fluffy, about 2 to 3 minutes.
- Add Olive Oil, Egg, and Vanilla: Pour in the olive oil and mix on low speed until just combined. Scrape down the sides of the bowl, then add the egg and vanilla extract, mixing again on low until everything is combined.
- Incorporate Dry Ingredients: Add the flour and pistachio mixture to the wet ingredients and mix on low speed until the dough forms and all ingredients are evenly combined.
- Chill the Dough: Gather the dough into a ball, wrap it tightly with plastic wrap, and refrigerate for at least 2 hours and up to 1 day to let the flavors meld and dough firm up.
- Prepare Oven and Baking Sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Roll and Cut Dough: Lightly flour a clean work surface and roll the chilled dough out to about 1/4-inch thick. Use a 2-inch biscuit or cookie cutter to cut the dough into rounds. Rewrap any scraps and chill them while the cookies bake.
- Freeze Dough Rounds: Place 12 cookie rounds on each prepared baking sheet. Put the first baking sheet in the freezer for 10 minutes before baking to help cookies hold their shape. While the first sheet bakes, keep the second sheet frozen.
- Bake the Cookies: Bake one sheet at a time in the preheated oven for 10 to 12 minutes or until the cookies are just starting to brown on the edges.
- Cool on Rack: Transfer the baking sheet to a wire rack and let the cookies cool completely on the pan before glazing or serving.
Notes
- Using good-quality olive oil is crucial as it imparts a subtle fruity flavor and moist texture.
- Chilling the dough solidifies the fats and prevents excessive spreading during baking for perfectly shaped cookies.
- The pistachios add a slight crunch and nutty flavor but can be omitted for a more classic sugar cookie flavor.
- If desired, glaze the cooled cookies with a simple powdered sugar glaze for added sweetness and visual appeal.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8 grams
- Sodium: 100 milligrams
- Fat: 7 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 16 grams
- Fiber: 1 gram
- Protein: 2 grams
- Cholesterol: 20 milligrams
