Lemon Rosemary Olive Oil Cookies

Lemon Rosemary Olive Oil Cookies | dairy free recipe | simplywhisked.com

A while back, Marc and I went to Door County to celebrate our anniversary. While we were there, we stopped at this little shop called The Oilerie. It’s a place that sells all sorts of fancy flavors oils and vinegars, and you get to taste them all. It was really fun tasting them all and deciding which was our favorite.

Lemon Rosemary Olive Oil Cookies | dairy free recipe | simplywhisked.com

When, I decided to buy the lemon olive oil, I totally new that I was going to use it for baking. Partially because it would make a really good dairy-free fat, but also because I know how much you guys loved my lemon butter cookies from years ago. What I didn’t know is just how good these lemon rosemary olive oil cookies would turn out.

Lemon Rosemary Olive Oil Cookies | dairy free recipe | simplywhisked.comLemon Rosemary Olive Oil Cookies | dairy free recipe | simplywhisked.com

These cookies turned out amazing. They’re like soft little pillows of lemon-y goodness. The lemon olive oil really puts the lemon flavor over the top, making it pop in your mouth. And because we’re heading into fall, I decided to add a hint of rosemary, which turned out to be just the right amount. It’s the perfect match.

Lemon Rosemary Olive Oil Cookies | dairy free recipe | simplywhisked.com

The cookies themselves are very easy to make. Baking with oil tends to speed things up for me a bit, because there’s no waiting for the butter to get to rom temperature, and you don’t need to whip it as much to combine the other ingredients. So I just used a hand mixer, and I had the cookies in the oven in no time.

Lemon Rosemary Olive Oil Cookies | dairy free recipe | simplywhisked.com


Lemon Rosemary Olive Oil Cookies

  • Author: Melissa Belanger
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: about 30 cookies


  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/3 cup lemon olive oil (or good quality olive oil)
  • 1 teaspoon lemon zest (2 teaspoons if using regular olive oil)
  • 1/2 heaping teaspoon finely chopped fresh rosemary
  • 2 eggs
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 350˚F (180˚C), and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  3. In a large bowl with an electric mixer, beat the sugar, olive oil, lemon zest and rosemary until smooth. Beat in the eggs and vanilla extract.
  4. Slowly add the dry ingredients. Beating until combined.
  5. Roll cookies into tablespoon-sized balls, placing them on the baking sheet about 1-inch apart. Sprinkle each cookie with a bit of sugar.
  6. Bake for 11 – 13 minutes. Remove from oven and allow the sheet to cool for a few minutes before transferring cookies to a cooling rack.


  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg


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  • Reply
    Amanda Brooks
    August 24, 2015 at 12:22 pm

    These look absolutely amazing! I have book club coming up next weekend and I may just have to make these 🙂 Thanks for the great recipe!


    • Reply
      Melissa Belanger
      August 24, 2015 at 12:24 pm

      Thanks Amanda! I hope that you love them as much as I do! Enjoy your book club 🙂

  • Reply
    Sandra @ Heavenly Home Cooking
    August 24, 2015 at 8:32 pm

    Lemon and rosemary…you can’t go wrong with that combination. These look absolutely beautiful! That store sounds like so much fun. I could probably spend hours in there. I wonder if you can make your own lemon olive oil by adding a sliced lemon to a bottle of olive oil.

  • Reply
    Mary @ StrawmarySmith
    August 24, 2015 at 11:44 pm

    Melissa, these cookies look AMAZING! I LOVE rosemary. And it’s so great that you used olive oil instead of butter. Seriously, I agree, butter just takes forever! Oh, and I also love rosemary.

    Did I mention that I love rosemary?

    • Reply
      Melissa Belanger
      August 27, 2015 at 8:48 am

      Haha. I love rosemary so much too! I wish I could add it to everything!

  • Reply
    January 5, 2016 at 10:36 am

    These are so good! I just made a batch with my 9yo son and all my kids are gobbling them up. I would actually prefer a stronger Rosemary flavor… I wonder if infusing the oil with it would do the trick. Thanks so much for a wonderful out of the ordinary recipe! I’m looking forward to sharing with my diary-free friends 🙂

    • Reply
      Melissa Belanger
      January 5, 2016 at 1:08 pm

      In fusing the oil would be a great idea! I’m glad you liked the recipe. If you do try infusing, I’d love to hear about it! 🙂

  • Reply
    January 28, 2016 at 9:31 am

    Very interesting, very tasty! I only had one (Extra large) egg. Which seem to work fine. And it went extremely quick.

    They look very pretty!

  • Reply
    Ruth Hilliard
    February 11, 2017 at 2:16 pm

    I wonder what the texture of the dough is when you make this recipe. I have made it several times and it is pretty sticky. I spoon the dough onto the pan and the cookies taste great. But the recipe calls for rolling the dough into balls. Do you chill it first? Or do I just need to add flour?

    • Reply
      Melissa Belanger
      February 13, 2017 at 11:32 am

      I didn’t chill the dough. Sometimes things just don’t work the same way for so many reasons. I would try just adding about 1/4 cup of flour if you want to roll them, but you definitely don’t have to roll them. Rolling is more for looks anyway.

  • Reply
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  • Reply
    January 17, 2019 at 3:29 pm

    I loved these! Made them with the woman I am a caregiver for. I ended up making them a little bigger, with 1 tsp of vanilla extract and brown sugar. A total of 16 cookies were made and within 13 minutes, some of the best cookies I’ve ever had were made! Will be making these again!

  • Reply
    February 13, 2019 at 4:52 pm

    I’ve churned these out a couple times! So good!
    My first batch had the lemon and rosemary flavor in only some bites, so I wanted my second to have it evenly distributed in the cookie. I made rosemary-infused olive oil made with the instructions from Spruce Eats. Using only the infused olive oil was, unsurprisingly, way too strong, drowning out the 4t lemon peel (which I grated as small as possible to have that flavor more even as well), but I loved how much more evenly the flavor was distributed. The dough was very wet for me as well, but I squeezed it from a bag, almost like you would frosting when decorating a cake, and the texture still looked lovely. I’m loving experimenting with this recipe, but now I’m out of rosemary 🙁

  • Reply
    March 26, 2019 at 10:59 am

    These are some of the best cookies I’ve ever had in my life! And I even used dried rosemary! Will be making lots more. Thank you!

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