Lemon Olive Oil Cookies – Bright, tender, and irresistibly zesty

Name: Lemon Olive Oil Cookies Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 cup granulated sugar; 2 lemons (zested); 2 large eggs (room temperature); ½ cup olive oil (extra virgin or light); 3 tablespoons milk (whole or choice); 3 cups all purpose flour (360g); 2 teaspoons baking powder; ¼ teaspoon sea salt; 1 tablespoon vanilla extract; 1 cup granulated sugar; 2 cups water; 5 sprigs fresh basil (optional); 1 tablespoon pure vanilla extract; 2 lemons; ¼ cup limoncello (optional); Yellow food coloring (as needed); Green food coloring (as needed); 1 cup lemon curd; ½ cup granulated sugar (for coating the cookies); 12 fresh basil leaves (for the lemon "leaves")

There’s something so bright and comforting about these soft, zesty treats that keep me coming back for more. The **Lemon Olive Oil Cookies Recipe** combines the rich, earthy flavor of olive oil with fresh lemon zing in a way that’s utterly addictive—perfect for a sunny afternoon or a special celebration.

A white basket filled with round, golden fried balls arranged in two layers, each ball has a crispy textured surface and there are fresh green basil leaves scattered inside and around the basket. To the left, there is a jar of yellow sauce with a spoon in it, slightly blurred in the background. The setting is a white marbled surface, with a single small orange fruit on the right and a few basil leaves scattered nearby. In the distant background, there are blurred cream-colored pitchers with purple flowers. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Lemon Olive Oil Cookies Recipe
Top Tip
How to Serve Lemon Olive Oil Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Lemon Olive Oil Cookies Recipe

Why You'll Love This Recipe

Honestly, this Lemon Olive Oil Cookies Recipe has become one of my absolute favorites. The texture, the silky lemon curd center, and that unexpected basil-scented syrup just elevate it into something special. If you want a cookie that’s both familiar and uniquely sophisticated, this one’s for you.

Unique Flavor Combo: The olive oil’s earthiness contrasts beautifully with the bright lemon zest and tangy curd filling.
Soft, Tender Texture: These cookies are delightfully soft with a melt-in-your-mouth feel, not your average crunchy cookie.
Showstopping Presentation: Shaped like lemons and dipped in a lemon-basil syrup, they’re perfect for impressing guests.
Versatile Dessert: Great for celebrations, afternoon tea, or whenever a little lemony delight is needed.

Ingredients & Why They Work

All the ingredients here come together to build layers of flavor and texture. The olive oil lends moisture and a subtle fruitiness, while the lemon brightens everything up. Plus, that hint of vanilla balances the whole cookie perfectly—it's a simple list, but each ingredient really matters.

Flat lay of two whole fresh lemons with bright yellow zest, two large brown eggs with clean shells, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of whole milk, a small white ceramic bowl of all purpose flour, a small white ceramic bowl of baking powder, a small white ceramic bowl of fine sea salt, a small white ceramic bowl of clear vanilla extract, a small white ceramic bowl of water, five fresh sprigs of green basil, a small white ceramic bowl of golden yellow lemon curd, twelve fresh basil leaves arranged neatly, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Granulated Sugar: Sweetens the dough and provides structure; also used for coating to give a sparkling finish.
Lemon Zest: Adds fresh citrus aroma and zing that makes these cookies sing.
Large Eggs: Help bind the dough and add richness; room temperature eggs blend more smoothly.
Olive Oil: Use extra virgin olive oil for robust flavor or a lighter one if you prefer subtler taste.
Milk: Adds moisture and tenderness—whole milk works best, but other types can be used.
All-purpose Flour: The base of the dough, providing structure and texture.
Baking Powder: Gives a gentle lift, ensuring the cookies stay soft but not dense.
Sea Salt: Enhances all the flavors, balancing sweetness and brightness.
Vanilla Extract: Adds a warm depth that rounds out the lemon’s sharpness.
Lemon Curd: The luscious, tangy surprise inside each cookie.
Fresh Basil: Used in the syrup and for garnish, it adds a subtle herbaceous twist that’s refreshing.
Limoncello (Optional): Boosts the lemon flavor and adds an adult kick if you choose to include it.
Water and Food Coloring: For making the lemon basil syrup and giving the cookies their vibrant look.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this recipe depending on the occasion. Sometimes I add a bit more lemon zest or swap in a flavored olive oil to deepen the complexity. You can totally experiment to make these cookies just how you like.

Variation: I once tried substituting fresh thyme instead of basil in the syrup for a different herbal note—it was surprisingly delicious and pairs beautifully with lemon.

Step-by-Step: How I Make Lemon Olive Oil Cookies Recipe

A lemon-filled cookie is broken in half with smooth yellow lemon cream flowing out from the soft, crumbly light golden dough. Behind the cookie, two whole bright yellow lemons and one lemon half sit on a white marbled surface, with scattered fresh green basil leaves near the cookie, adding a pop of color. The scene is bright and fresh, with soft focus on the background and sharp detail on the cookie and lemon cream, photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk the Wet Ingredients

I start by zesting the lemons—don’t skip this part because it really infuses the dough with freshness. Then, I whisk together the eggs, olive oil, milk, and vanilla until smooth and velvety. Using room temperature eggs helps everything blend nicely, preventing a curdled mixture.

Step 2: Mix the Dry Ingredients

In a separate bowl, I sift together the flour, baking powder, and sea salt. Sifting ensures there are no lumps and keeps the dough light. This step is key to getting that tender texture.

Step 3: Combine Gently

Slowly fold the dry ingredients into the wet mixture, careful not to overmix. You want everything just combined to keep the cookies soft and delicate. Then I stir in the lemon zest, making sure it’s evenly distributed.

Step 4: Shape and Fill

I take small spoonfuls of dough, flatten them slightly and make a little well in the center. A dollop of tangy lemon curd goes right in there—that gooey center is what makes these cookies truly showstoppers. Then I seal the dough around it, shaping each cookie like a miniature lemon, which takes a bit of practice but is so fun.

Step 5: Bake and Prepare the Syrup

While the cookies bake for about 15 minutes until just set and golden at the edges, I simmer lemon slices, water, sugar, fresh basil, lemon juice, and limoncello until it thickens into a fragrant syrup. This syrup is the magic touch—you dip the warm cookies in it right after baking for that glossy, citrusy finish.

Step 6: Finish with Coating and Garnish

Once dipped in syrup, I let the cookies coat in a bit more granulated sugar for sparkle and texture. A fresh basil leaf attached with a touch of lemon curd becomes the perfect “leaf” on each lemon-shaped cookie. The contrast is just gorgeous!

Top Tip

After making this Lemon Olive Oil Cookies Recipe several times, I’ve learned little tricks that make all the difference in getting that perfect balance of flavor and texture.

Use Quality Olive Oil: Extra virgin olive oil brings the best depth and fruitiness, but if your EVOO is strong, go lighter to avoid overpowering the lemon.
Keep Dough Cool: If the dough gets too soft or sticky, pop it in the fridge for 10-15 minutes. This makes shaping easier and prevents spreading during baking.
Don’t Skip the Syrup: The lemon-basil syrup is what elevates this cookie to wow status, so be patient letting it thicken and infuse.
Seal Well Around Lemon Curd: To avoid leaks, press edges firmly around the curd, or chill the dough slightly before filling.

How to Serve Lemon Olive Oil Cookies Recipe

Lemon Olive Oil Cookies - Serving Suggestion

Garnishes

I love to use fresh basil leaves as a garnish—they add a subtle herbaceous aroma that pairs perfectly with lemon. Sometimes I add a thin twist of lemon peel on top for extra color and zing. These little touches make quite the impression.

Side Dishes

These cookies are fantastic alongside a simple cup of herbal tea, like chamomile or green tea, which complements the citrus notes. For a more decadent pairing, try them with a mascarpone cream or even a scoop of vanilla gelato.

Creative Ways to Present

For parties, I’ve arranged these cookies in a circle on a platter, mimicking a lemon slice, with basil leaves scattered around for a fresh pop of green. You can also present them in pretty little paper cupcake liners for individual servings that look festive and neat.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature, layering parchment paper between them to prevent sticking. They usually stay fresh and soft for up to 3 days, though I’m often tempted to eat them sooner!

Freezing

You can freeze the dough balls before baking, which is great for preparing ahead. Wrap them tightly and freeze for up to a month. When ready, just thaw slightly and bake as usual. I haven’t tried freezing baked cookies with curd, so I recommend freezing pre-bake.

Reheating

To refresh cookies that have cooled or lost a bit of their soft texture, I pop them in a warm oven for 5 minutes. This revives their tender crumb and slightly melts the lemon curd inside, making each bite irresistible again.

Frequently Asked Questions:

Can I use another oil instead of olive oil?

You could try mild oils like avocado or grapeseed oil, but I recommend olive oil, especially extra virgin, because it adds a wonderful depth and brightness that other oils can’t replicate.

Do these cookies keep well?

Yes! Stored in an airtight container at room temperature, they stay soft and delicious for 2 to 3 days. For longer storage, freezing the dough before baking is your best bet.

Can I make the lemon curd myself?

Absolutely! Making your own lemon curd is simple and it makes the cookies even more special. Just be sure it’s cooled completely before filling the cookies to avoid melting the dough.

Can I skip the basil in the syrup?

Yes, the basil adds a lovely herbaceous note, but the cookies are still fantastic with just a lemon syrup. It’s a signature touch, but not essential for enjoying the flavor.

Final Thoughts

This Lemon Olive Oil Cookies Recipe holds a special place in my heart because it transforms simple ingredients into something unexpectedly elegant and delicious. Sharing these with friends and family always sparks joy, and I hope you’ll feel the same when you try making them yourself. Trust me, once you’ve tasted that tender dough and tangy curd combo, it’s hard to go back to ordinary cookies!

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way