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A lemony twist on the classic sugar cookie. Lemon is such a staple in Italian baking and cooking. These lemon olive oil cookies will be a refreshing treat to enjoy all year round.
Recipe by Anna Chighizola
Products used: Meyer Lemon Olive Oil
2 ¼ cups Flour
½ teaspoon Baking Powder
½ teaspoon Salt
1 ½ cups Sugar
½ cup SOOC Meyer Lemon Olive Oil
1 stick Butter
2 teaspoons Vanilla
1 Egg
Sanding Sugar
Preheat the oven to 350 degrees.
Combine the dry ingredients into a bowl and mix. Set aside.
Combine the dry ingredients, except the sugar, into a bowl and mix. Set aside.
In a mixer, combine the sugar, olive oil, and butter. Beat until light and fluffy.
Add the egg and vanilla and mix until just combined.
Add the dry ingredient mixture in increments.
Refrigerate the dough for about 30 minutes.
Scoop the cookie dough and roll in sanding sugar.
Place on baking sheet and bake for 10 – 12 minutes or until cooked. Enjoy!
