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.

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")

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

Scale

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")

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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