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Lemon Rosemary Olive Oil Cookies
Prep: 15 minutes
Cook: 11 minutes
Servings: 24 cookies
A Mediterranean Sunbeam
Transport your senses to the sunny Mediterranean with these incredibly fragrant and tender cookies. The olive oil base creates a wonderfully soft, cake-like texture, while the combination of zesty lemon and woodsy rosemary offers a complex, savory-sweet flavor profile that is both refreshing and comforting.
Materials
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup high-quality extra virgin olive oil
- 2 large eggs
- 1 tbsp fresh rosemary, finely chopped
- Zest of 2 lemons
- For the glaze: 1 cup powdered sugar, 2-3 tbsp fresh lemon juice
Preparation
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, whisk the granulated sugar and olive oil together until well combined. Whisk in the eggs one at a time, followed by the chopped rosemary and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Do not overmix.
- The dough will be soft and sticky.
Cooking
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Drop rounded tablespoons of dough onto the prepared sheets, about 2 inches apart.
- Bake for 9-11 minutes, until the edges are lightly golden and the centers are puffed and set.
- Let the cookies cool completely on a wire rack.
- Once cool, whisk together the powdered sugar and lemon juice to create a glaze. Drizzle the glaze over the cookies.
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