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Olive Oil Sugar Cookies with Pistachios and Lemon Glaze

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These olive oil sugar cookies are thin, crisp, and delicately flavored with ground pistachios, then topped with a bright lemon glaze. With a subtle nuttiness and gentle citrus finish, they’re a refined and elegant treat perfect for any occasion.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Total Time: 2 hours 37 minutes (including chilling time)
  • Yield: 24 to 30 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mediterranean-Inspired
  • Diet: Vegetarian

Ingredients

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

Instructions

  1. Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
  2. In a food processor, pulse pistachios until finely ground. Add flour, baking soda, and salt. Pulse to combine.
  3. In a mixing bowl, cream butter until smooth. Add granulated and confectioners’ sugar and beat until light and fluffy (2–3 minutes).
  4. Add olive oil, mix well. Add egg and vanilla extract, and beat until smooth.
  5. Mix in the flour mixture until a soft dough forms. Wrap and refrigerate for at least 2 hours (up to 24 hours).
  6. On a floured surface, roll dough to 1/4 inch (6 mm) thick. Cut into 2-inch (5 cm) rounds and place on baking sheets.
  7. Freeze one baking sheet for 10 minutes before baking.
  8. Bake each batch for 10–12 minutes, or until edges just start to turn golden. Let cool completely on baking sheets.
  9. To make the glaze, whisk melted butter, lemon juice, and a pinch of salt. Add confectioners’ sugar and whisk until smooth, adjusting with more lemon juice as needed for spreadable consistency.
  10. Spread glaze on cooled cookies, sprinkle with chopped pistachios, and let set before serving.

Notes

  • Chilling the dough is essential to prevent spreading and improve texture.
  • Use a mild olive oil for a more subtle flavor, or a fruity one for added depth.
  • For variation, substitute the lemon juice with lime or orange juice.
  • The glaze should be thick enough to hold but smooth enough to spread easily.
  • Store glazed cookies with parchment between layers to avoid sticking.

Nutrition

Find it online: https://savorymomskitchen.com/olive-oil-sugar-cookies-with-pistachios-and-lemon-glaze/