Olive Oil Sugar Cookies
The following recipe and photography were provided by our partner, Megan Weimer of Dollop of Dough.
Everyone loves a classic sugar cookie, but have you ever seen a sugar cookie made without butter?
Some believe it can’t be done, but let me assure you, with high quality olive oil as a replacement, you can create the most indulgent sugar cookies without even the smallest pat of butter!
For this particular recipe, I chose to use Filippo Berio extra virgin olive oil. With a 150-year history starting in Tuscany, Filippo Berio has been committed to creating premium olive oils from the highest quality ingredients since its beginning, and today, they offer a robust and delicious assortment of oils for all of your cooking and baking needs. I always stock up on my weekly Heinen’s runs!
These cookies are thick, chewy and have a herbaceous, peppery flavor from the olive oil compliments the cane sugar perfectly!
It’s an unexpected, delicious twist on a classic that might just become a part of your annual holiday baking traditions!
Olive Oil Sugar Cookies
Servings: 16 Large Cookies
Ingredients
- 1 cup Filippo Berio extra virgin olive oil
- 1 cup sugar
- 2 tsp. vanilla extract
- ½ tsp. molasses
- 1 large Heinen's cage free egg
- 1 Heinen's cage free egg yolk
- 2 ¾ cups all-purpose flour
- 1 tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Whisk the olive oil and sugar together in a large mixing bowl until well combined. Then, mix in the vanilla, molasses, egg, and egg yolk. Whisk until the eggs are well combined.
- In a separate mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
- Add half of the dry ingredients to the wet 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.
- Using a large cookie scoop, scoop 6 cookie dough balls onto the lined baking sheet. Leave about 2 inches between each cookie so they have room to spread.
- Bake the cookies for 11-14 minutes, or until the edges are set and golden. The middles should look slightly underdone.
- Allow the cookies to cool on the hot pan for about 5 minutes before transferring to a wire cooling rack. Enjoy!
