Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Servings 30 cookies
Bursting with bright citrus flavor and a subtle hint of fresh rosemary, these delicious olive oil cookies are fluffy and soft, with a cake-like texture. They're perfect any time of year, but they make an especially good treat during the spring and summer when fresh herbs are at their best.
- 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
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.
Calories: 82kcal Carbohydrates: 13g Protein: 1g Fat: 3g Trans Fat: 0.001g Cholesterol: 11mg Sodium: 49mg Fiber: 0.2g Sugar: 7g Vitamin C: 0.1mg