Olive Oil Lemon Cookies With Herbs– a wonderful recipe to make when you have a sweet tooth. This recipe features olive oil and delicate herbs, like rosemary, thyme, or basil, that go very 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 of making these cookies, make sure you hide a few of them before, as they will disappear fast.
This recipe of olive oil lemon cookies with herbs is a real hit.
If you have never had herbs in your cookies, you are here for a treat and an exciting experience.
The lemon goes very well with many 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, why would it 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 frozen Minnesota, with our long winters, we 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 what 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—a significant 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 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 you can find in many restaurants that serve tapas.
I use that Spanish olive oil I was telling you about, which is fantastic! You have to try it!
Going 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 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!
More recipes to love:
Olive Oil Lemon Cookies With Herbs
- 2 cups all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ⅓ cup olive oil
- Zest from 1 lemon
- 1 teaspoon finely chopped fresh herbs see note below OR 1/2 teaspoon dried herbs
- 2 eggs
- ½ teaspoon vanilla extract
- Preheat oven to 350F/180C. Line a baking sheet with parchment paper.
- In a medium bowl, mix 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.