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.
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.
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.
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.
Prep Time:
Yield:
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PinIngredients
- 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
Instructions
- Preheat oven to 350˚F (180˚C), and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- 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.
- Slowly add the dry ingredients. Beating until combined.
- Roll cookies into tablespoon-sized balls, placing them on the baking sheet about 1-inch apart. Sprinkle each cookie with a bit of sugar.
- 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.
Nutrition
- 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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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!
anchoredtosunshine.com
Thanks Amanda! I hope that you love them as much as I do! Enjoy your book club 🙂
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.
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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?
Haha. I love rosemary so much too! I wish I could add it to everything!
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 🙂
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! 🙂
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!
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?
Thanks!
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.
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!
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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 🙁
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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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Was looking for a quick fix for my usual bedtime treat (white chocolate with lemon, olive oil, and sea salt) and ohhhh boy did these deliver. SO EASY!! Clean up was a breeze and they are delicious.
I think next time I might add a bit more lemon and try a stronger olive oil… hmm maybe with basil instead of rosemary… ohh or poppyseeds… or lavender!! So many options! I added a smidgen of sea salt to the sugar topping mix which was a lovely little pop of flavour.
5 stars from this late night sweet snacker.
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