Lemon Olive Oil Sugar Cookies


Prep time: 10 Minutes (+1 Hour of Chill time)
Cook time: 12 Minutes
Total time: 82 Minutes
Serves: 24 Cookies

  • 2 1/4  cups unbleached, all-purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup granulated sugar
  • ½ cup Durant Olive Mill Lemon Fused Olive Oil
  • ¼ cup water
  • Zest of 1 lemon
  • Juice of half a lemon
  • 1 teaspoon apple cider vinegar
  • Extra sugar for rolling


  • In a bowl, whisk dry ingredients together and set aside.
  • In another bowl, combine your wet ingredients together whisking until combined. Add your dry ingredients and fold with a spatula until just combined.
  • Cover bowl with plastic wrap and place in refrigerator for at least an hour can wait overnight as well.
  • Preheat oven to 375°. Pour about ½ cup of granulated sugar in a small bowl.
  • Scoop dough and roll slightly in your palms, then roll cookie ball in the granulated sugar. Place on silicone or parchment-lined cookie sheet. 12 should fit on one tray.
  • Bake for 10-12 minutes until edges are slightly crisp, cookies have puffed and just barely start to crackle. Remove from the oven and let cool. Bake 2nd tray.

    *Recipe and imagery courtesy of Cosette Posko – Cosette’s Kitchen