Lemon Olive Oil Cookies

Good lemon cookies are just one of those necessities in life. Especially when you’re in the height of citrus season (and the middle of self-isolation).

A kid and parent pleaser, this is a fun recipe to make as a family - it can even work as part of a chemistry lesson for homeschooling. Why do we add baking soda? What does baking powder do? Very important baking-related questions that make learning fun. (We also like a simple lemon/sugar glaze as a topping, which, if made and played with correctly, can be considered a non-newtonian fluid. There you go, physics and chemistry all in one cookie recipe! You’re set on school for the day! Good for you; you deserve a cookie.)

Give them a shot and don’t forget to share your results on social media and tag us at @Grove45evoo!

INGREDIENTS

• 2 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1 cup sugar

• 1/3 cup Grove 45 Extra Virgin Olive Oil

• 3 heaping teaspoons lemon zest

• 2 eggs

• 1/2 teaspoon vanilla extract

  Topping:
  1 cup confectioners sugar
  2-4 TBSP lemon juice

INSTRUCTIONS

1. Preheat oven to 350˚F  and line a cookie sheet with parchment paper

2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

3. In the bowl of your stand mixer, beat the sugar, olive oil, lemon zest and rosemary until smooth. Add in the eggs and vanilla extract.

4. Slowly add the dry ingredients 1 cup at a time. Mix until combined.

5. Roll cookies into tablespoon-sized balls, placing them on the parchment-lined cookie sheet about 1-inch apart. 

6. Bake for 11 – 13 minutes. Remove from the oven and allow the sheet to cool for a few minutes before transferring cookies to a cooling rack.

7. Mix powdered sugar and lemon juice together in a small bowl until well combined. Spoon over cooled cookies and allow glaze to harden before enjoying.