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.
Jump to:
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.
- 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.
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
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
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:
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.
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.
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.
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!
Print
Lemon Olive Oil Cookies Recipe
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
These Italian Lemon Cookies are soft olive oil cookies bursting with zesty lemon flavor and filled with tangy lemon curd. Dipped in a fragrant lemon basil syrup and shaped like lemons, they offer a unique combination of herby basil, citrus tang, and earthy olive oil, making them a standout dessert for any celebration.
Ingredients
Cookie Dough
- 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
Lemon Basil Syrup
- 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)
Filling and Coating
- 1 cup lemon curd
- ½ cup granulated sugar (for coating the cookies)
- 12 fresh basil leaves (for the lemon "leaves")
Instructions
- Prepare the Dough: In a large bowl, combine 1 cup granulated sugar with the zest of 2 lemons. Whisk in 2 large eggs at room temperature, then slowly pour in ½ cup olive oil and 3 tablespoons milk. Mix until smooth.
- Combine Dry Ingredients: In a separate bowl, sift together 3 cups all-purpose flour, 2 teaspoons baking powder, and ¼ teaspoon sea salt. Gradually add dry ingredients to the wet mixture, stirring until a soft dough forms. Add 1 tablespoon vanilla extract and mix thoroughly.
- Shape Cookies: Preheat the oven to 350°F (175°C). Take portions of dough and shape into lemon-like ovals. Place cookies on a lined baking sheet, spacing them evenly. Optionally, create a slight indentation for the lemon curd filling.
- Bake Cookies: Bake the shaped cookies for 15 minutes or until lightly golden and set. Allow them to cool completely on a wire rack.
- Prepare Lemon Basil Syrup: In a saucepan, combine 1 cup granulated sugar, 2 cups water, zest and juice of 2 lemons, 5 sprigs of fresh basil, 1 tablespoon vanilla extract, and ¼ cup limoncello if using. Bring to a gentle boil, stirring until sugar dissolves. Add yellow and green food coloring as desired to mimic lemon hues. Simmer for 5 minutes then remove from heat and let cool slightly.
- Assemble Cookies: Using a spoon or piping bag, fill the cooled cookies' indentation with 1 cup lemon curd. Dip or brush them generously with the cooled lemon basil syrup to glaze and infuse flavor.
- Coat and Decorate: Roll or sprinkle each cookie in ½ cup granulated sugar to create a sparkling coating. Garnish with fresh basil leaves positioned like lemon leaves for a decorative touch.
Notes
- Using extra virgin olive oil adds more pronounced flavor; light olive oil produces a milder taste.
- Ensure eggs are at room temperature for better dough consistency.
- Allow cookies to cool thoroughly before adding lemon curd to prevent melting.
- Limoncello is optional but adds a lovely extra citrus depth to the syrup.
- Adjust food coloring dosage to achieve your desired lemon colors for visual appeal.
- Store cookies in an airtight container to maintain freshness for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 465 kcal
- Sugar: 56 g
- Sodium: 192 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.04 g
- Carbohydrates: 83 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 28 mg
Leave a Reply