These thin, crisp olive oil sugar cookies are delicately flavored with ground pistachios and finished with a bright lemon glaze. Light, fragrant, and perfectly balanced, they are an elegant treat that feels special without being overly sweet.

Why You’ll Love This Recipe

These cookies have a beautifully crisp texture that stays light rather than dense. Olive oil adds a subtle fruity note that pairs perfectly with lemon, while pistachios bring gentle nuttiness and a pleasant bite. The dough is forgiving and easy to handle, making this recipe reliable and enjoyable to prepare. They are ideal for holidays, gifting, or a refined everyday treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cookies
1/3 cup roasted shelled pistachios, finely ground (43 g)
2 cups all-purpose flour (284 g)
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature (57 g)
3/4 cup granulated sugar (150 g)
1/4 cup confectioners’ sugar (30 g)
1/2 cup olive oil (112 g)
1 large egg
1 teaspoon pure vanilla extract

For the lemon glaze
1 tablespoon unsalted butter, melted
2 to 4 tablespoons fresh lemon juice
Pinch of salt
1 1/2 cups confectioners’ sugar (180 g)
1/3 cup roasted pistachios, finely chopped, for sprinkling (43 g)

Directions

Preheat the oven to 350°F (180°C) and place a rack in the center. Line two baking sheets with parchment paper.

In a food processor, pulse the pistachios until finely ground. Add the flour, baking soda, and salt, and pulse until fully combined. Set aside.

In a mixing bowl, cream the butter until smooth. Add the granulated sugar and confectioners’ sugar and mix until light and fluffy, about 2 to 3 minutes. Pour in the olive oil and mix until incorporated. Add the egg and vanilla extract and mix until smooth.

Add the flour mixture and mix just until a soft dough forms. Gather the dough, wrap it tightly, and refrigerate for at least 2 hours or up to 24 hours.

Lightly flour a work surface and roll the dough to 1/4 inch (6 mm) thickness. Cut into 2-inch (5 cm) rounds. Transfer the cookies to the prepared baking sheets.

Place one baking sheet in the freezer for 10 minutes. Bake one sheet at a time for 10 to 12 minutes, until the edges are just beginning to turn golden. Allow the cookies to cool completely on the baking sheet.

To prepare the glaze, whisk together the melted butter, 2 tablespoons lemon juice, and salt. Add the confectioners’ sugar and mix until smooth, adding more lemon juice gradually until a spreadable consistency is reached. Spread a thin layer of glaze over each cooled cookie, sprinkle with chopped pistachios, and let the glaze set before serving.

Servings and timing

This recipe yields approximately 24 to 30 cookies, depending on cutter size.
Preparation time is about 25 minutes.
Chilling time is 2 hours.
Baking time is 10 to 12 minutes per batch.

Variations

The lemon glaze can be replaced with orange or lime juice for a different citrus profile. Pistachios may be omitted and replaced with an equal amount of flour if needed. For added warmth, 1/2 teaspoon of ground cardamom or cinnamon can be added to the dough.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 4 days. Once glazed, place parchment paper between layers to prevent sticking. These cookies do not require reheating, but they can be lightly warmed in the oven for a freshly baked feel.

FAQs

Can I taste the olive oil in these cookies?

The olive oil flavor is subtle and balanced, adding depth without overpowering the cookie.

Why is my dough crumbly?

Flour dryness varies by season. If the dough is crumbly, add a teaspoon of water at a time until it comes together.

Can I prepare the dough in advance?

Yes, the dough can be refrigerated for up to 24 hours before baking.

Do these cookies spread while baking?

They spread very little, which helps maintain a neat, round shape.

Can I use another nut instead of pistachios?

Yes, almonds or hazelnuts work well, though the flavor will differ slightly.

Is chilling the dough necessary?

Yes, chilling helps the dough firm up and prevents excess spreading.

Can I make the cookies thicker?

Yes, but thicker cookies may need a slightly longer baking time and will be less crisp.

How thick should the glaze be?

The glaze should be thin enough to spread easily but thick enough to set without running.

Can I freeze the cookies?

Unglazed cookies can be frozen for up to one month. Glaze after thawing.

Are these cookies very sweet?

No, they are lightly sweet with a bright citrus finish.

Conclusion

Olive oil sugar cookies with pistachios and lemon glaze offer a refined combination of crisp texture, gentle sweetness, and fresh citrus flavor. Simple yet elegant, they are a versatile cookie that works beautifully for special occasions or everyday enjoyment.

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