Olive Oil Lemon Cookies With Herbs– a wonderful recipe to make when you have a sweet tooth. An easy cookie recipe, that is made with olive oil and rosemary, thyme or basil, which go really well with lemon.
If life gives you lemons…you make cookies with them and add herbs, because it works perfectly.
Just so you know, if you are planning a party and think to make these cookies, make sure you hide few of them before, as they will disappear fast.
This recipe of olive oil lemon cookies with herbs is a real hit.
If you never had herbs in your cookies, you are here for a treat and an interesting experience.
The lemon goes very well with a lot of herbs and I personally like a cookie with a savory element to it.
As lemon and thyme, or lemon and rosemary go well together on chicken, for example, why it would not work on a cookie?
I made these cookies before and used both fresh and dried herbs. I don’t always have access to fresh ingredients.
In the frozen Minnesota, with the long winters we have, you don’t always want to go out to the grocery store for a handful of rosemary or any other herb, so a pantry full of dried herbs and spices is a necessity to have around.
(Read here about how my pantry looks like)
This time, I used rosemary for this recipe, but you can also replace the rosemary with thyme, or basil.
This way, you can potentially have a different cookie every time, a win-win, if you ask me.
The recipe uses olive oil instead of butter. Big advantage, as you don’t have to wait for the butter to be at room temperature.
Also, we all know the benefits of consuming olive oil. It is good for you.
I always have a bottle of olive oil in the house. Or more. I particularly like the real Spanish olive oil that comes from Andalusia.
It has an earthy slightly bitter taste with a hint of wood that I really like. I use it for everything, from cooking, to frying, to salads, to baking.
For example, I make some killing Sizzling Chili Shrimp or Gambas al Pil Pil– a traditional Spanish appetizer that you can find in many restaurants that serve tapas.
I use that Spanish olive oil I was telling you about and it is amazing! You have to try it!
Getting back to these cookies, I totally say that you need to make them at least once. They are really easy to make, even if you are not an experienced baker.
Just make sure you don’t bake the life out of them.
Set up the timer and remove them from the oven after maximum 13 minutes.
You want them white, not golden brown. You also want them to be slightly golden brown only around the edges.
This is how you make them perfect. Enjoy!
- 2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/3 cup olive oil
- Zest from 1 lemon
- 1 teaspoon finely chopped fresh herbs(see note below) OR 1/2 teaspoon dried herbs
- 2 eggs
- 1/2 teaspoon vanilla extract
- Preheat oven to 350F/180C. Line a baking sheet with parchment paper.
- In a medium bowl, mix together flour, baking powder and salt. Set aside.
- In a large bowl, using an electric mixer, beat together eggs and sugar until creamy and fluffy. Add olive oil, lemon zest and herbs and continue to mix until smooth.
- Slowly add the dry ingredients and mix until combined.
- Use a tablespoon to measure the amount of batter, then roll into balls, placing them on the baking sheet about 1-inch apart.
- Optional, sprinkle each cookie with a bit of granulated sugar.
- Bake for 11-13 minutes. Remove the baking sheet from the oven and allow the sheet to cool for few minutes before transferring the cookies to a cooling rack.
- They keep well for about a week in an airtight container at room temperature and up to 3 months in the freezer.
Spanish oil is preferred in this recipe, but regular vegetable oil(like sunflower oil) is acceptable as well.
Herbs you could use(do not mix them):
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Amount Per Serving:Calories: 66Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 11mgSodium: 26mgCarbohydrates: 10gFiber: 0gSugar: 4gProtein: 1g