Description
Olive Oil Pistachio Cookies with Lemon Glaze combine the rich nutty flavor of pistachios and fruity depth of extra virgin olive oil with a bright, tangy lemon glaze. These moist and tender cookies feature a delightful crunch and refreshing citrus finish, perfect for a cozy afternoon treat, gifting, or festive gatherings.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ⅔ cup extra virgin olive oil
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
Add-ins
- 1 cup chopped pistachios
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Prep and Combine Dry Ingredients: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening.
- Mix Wet Ingredients: In a large mixing bowl, whisk the extra virgin olive oil with granulated sugar until smooth and well combined. Stir in vanilla extract to integrate thoroughly, creating a moist and fruity base.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid over-mixing to maintain tender cookie texture.
- Add Pistachios: Fold in the chopped pistachios evenly throughout the dough to ensure delightful crunch and nutty flavor in every bite.
- Shape and Bake: Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart. Bake for 12-15 minutes or until edges are lightly golden and centers remain soft.
- Prepare Lemon Glaze: While the cookies bake, whisk together powdered sugar, fresh lemon juice, and lemon zest in a small bowl until smooth and glossy. The glaze should be pourable but thick enough to coat the back of a spoon.
- Glaze and Cool: Once cookies have cooled slightly but are still warm, drizzle or brush the lemon glaze over the tops. Allow the glaze to set completely before serving.
Notes
- Use a high-quality, fruity extra virgin olive oil for the best flavor.
- Hand chop pistachios to retain texture and avoid turning them into a paste.
- Remove cookies from the oven as soon as the edges start to turn golden to keep them soft and tender.
- Use freshly grated lemon zest for a brighter and more aromatic glaze.
- Apply the glaze while the cookies are still warm to allow it to soak in slightly and create a beautiful finish.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 1.2g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: olive oil cookies, pistachio cookies, lemon glaze cookies, nutty cookies, gluten-free cookies, Mediterranean dessert, citrus glaze, homemade cookies
