Lemon Olive Oil Sugar Cookies
These soft and chewy sugar cookies are made with Olive Oil and lemon juice. They are surprisingly buttery for a cookie made with no butter at all (in fact, these cookies are naturally dairy free).
Yield: 32 cookies
Total Time: 45 minutes
Ingredients:
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups white sugar, plus more for rolling
1/3 cup Frantoio extra virgin olive oil
2 large eggs
1/2 teaspoon vanilla extract
Directions:
Preheat oven to 180ºC.
In a bowl, sift together flour, baking soda, baking powder, and salt. Set aside.
In a second large bowl, combine sugar and olive oil and mix with a spatula until it forms a grainy paste. Add eggs and vanilla and stir until smooth. Fold in dry ingredients until just incorporated. You should have a fairly soft, oily dough.
Fill a small dish with more granulated sugar. Scoop dough by the tablespoonful into balls and roll in sugar to coat. Arrange on baking paper on an oven tray, leaving 2 inches of space between cookies.
Bake for 11 to 13 minutes or until tops are puffed and crackly and edges just start to turn light golden brown. Let cool for 5 minutes before transferring to a wire rack to cool completely. Cookies are best enjoyed the day they are made, but will keep in an airtight container for up to 3 days.
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