Nutty, zesty, and sweet these sugar cookies taste so good! The cookie is an olive oil base with crushed pistachios and a lemon sugar glaze. They are fun to decorate and are delicious to eat!
I found this recipe on the Vanilla Bean Blog because I was looking for a different kind of cookie to make. I was pleasantly surprised by how yummy these cookies came out tasting. The nutty flavor from the pistachios and the fresh citrus flavor from the lemons are a perfect combination. These cookies are light, simple, and sweet!
When I lived in NYC, I used to order an olive oil cake from a small Italian restaurant in the west village. My go-to dessert choice at any restaurant is to pick something with chocolate! In my opinion, any dessert with chocolate always tastes amazing. Instead of choosing a chocolate dessert, I ended up trying an olive oil cake and it tasted so good. These olive oil cookies remind me of the flavor of this olive oil cake. Olive oil cake is light, sweet, and moist and these cookies are even better because they have the crunch from the sugar cookie and pistachios. In every bite, you taste a light, moist olive oil flavor with a crunchy texture from the pistachios. The lemon glaze on top gives it an extra sweetness that is needed to balance out the salty nutty flavor.
A few tips:
The crushed pistachios when blended will form a flour consistency that is slightly more grainy and chunky. Because the crushed pistachios are mixed into the dough, the dough will come out more crumbly than a classic sugar cookie. So refrigerate this dough as long as possible before working with.
These cookies will last for 2-3 days iced in your fridge in an airtight container.
You can freeze the cookie dough balls and bake them for later.
The cookies should be fully cooled before icing, about 10 minutes after baking, so that the icing does not melt on the cookie.
Check out how to make these cookies in the video below:
Olive Oil Sugar Pistachio Cookies with Lemon Glaze
Serving size: 24 cookies
Total Time: 1 hour
Source: Adapted from vanilla bean blog
1/3 cup shelled pistachios, plus 1/3 cup chopped for sprinkling
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
1/4 cup confectioners’ sugar
1/2 cup olive oil
1 large egg
1 teaspoon pure vanilla extract
Lemon glaze
1 tablespoon unsalted butter, melted
2 to 4 tablespoons lemon juice
Pinch of salt
1 1/2 cup confectioners’ sugar
Step 1: Preheat the oven to 350 degrees. Grease two baking sheets.
Step 2: Place the pistachios in a food processor and pulse until finely ground. Add the flour, baking soda, and salt. Pulse to fully combine and set aside.
Step 3: In the bowl of a stand mixer fitted with a paddle, beat the softened butter on medium until creamy. Add the granulated and confectioners’ sugars and beat on medium until light and fluffy, 2 to 3 minutes. Add the olive oil and mix until combined. Add the egg and vanilla, mixing on low until combined. Add the flour mixture and mix on low until combined.
Step 4: Gather the dough, wrap with plastic wrap, and chill in the refrigerator for at least 2 hours. If you are in a rush, you can add the dough to the freezer for 30 minutes.
Step 5: Take out the dough, lightly flour a work surface and roll the dough to 1/4 in thick. Using any shape cookie cutter, cut out cookies. I used a star-shaped cookie cutter. You can re-roll the extra scraps to make more cookies. Use a metal spatula underneath each round and transfer it to the prepared baking sheet. Put the cookies that are on a baking sheet in the freezer for 10 minutes. After the dough has chilled, put the cookies in the oven, and then bake for 10 minutes until cookies begin to brown.
Step 6: While the cookies are baking, make the lemon glaze. Mix the melted butter, salt, and sugar together. Slowly add the lemon juice 1 tablespoon at a time until the icing forms a smooth consistency. Taste and adjust to your liking. If you prefer less lemon flavor you can use water to make the icing.
Step 7: When cookies are cooled completely, ice the cookies and sprinkle crushed pistachios on top. Serve and enjoy!
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