Olive Oil Sugar Cookies With Pistachios & Lemon Glaze

November 29, 2019
19 Ratings
  • Prep time 3 hours
  • Cook time 12 minutes
  • Makes 2 dozen cookies
Author Notes

When I was growing up, my grandma would often stay with us during Christmas. She never learned to drive, so she took a three-hour bus to Minneapolis. She traveled with one suitcase—full of clothes and a plethora of scarves (she always had a scarf around her neck or head)—and a container of crispy pecan cookies. My mom hid these from the rest of us as soon as Grandma arrived, nibbling in secret all of Christmas Eve and Day. At the time, I had no interest, and let my mom enjoy them as she pleased.

When I was in sixth grade, Grandma came a few days after Christmas, with her usual suitcase, scarves, and crispy cookies. My siblings and I were impatient for another round of present opening and, in anticipation of the big event, were pleasantly helpful all day. After dinner, my little brother passed out the presents, and the three of us discovered, in dismay, that Grandma had brought just one small gift for each. Sensing my mother’s narrowed eyes, we tried to conceal our disappointment. Grandma was excited and encouraged us to open our gifts at the same time. We did, silently praying it was something amazing. A Game Boy? A really small tape recorder? Maybe a new Baby-Sitters Club book?

But when I removed the paper from my gift, I discovered a 5x7-inch framed photograph—of Grandma. She was in a bright pink sweater with a light pink scarf around her neck, half-smiling to the camera. “I took pictures of myself this year for Christmas!” she laughed. “I’ll always be watching you, even when I’m gone. You won’t ever be able to forget me!” My siblings and I glanced at each other, mortified, but, remembering again that we should be polite, thanked her. “You better put those up in your room!” she said sternly. The three of us set them on our dressers, completely bemused.

Regardless of that initial disappointment, Grandma sat on my shelf all through junior high, and high school. She came with me to college, perched on my dresser next to square, silver Pier One frames full of high school friends, her humble wooden frame standing out. She made the journey back to my parents’ house when I lived there for a year, then to my first apartment with my husband. She was always with me, even when she wasn’t.

Every time I glance at the photo, I see her in all pink, then think of her tall frame in the kitchen, baking pies, bread, cookies, and huge meals for us every time we visited. I see her nestled in her favorite chair—quilting and watching football, and muttering under her breath when her team was losing. I see so many other things I missed as a child, how she worked hard to keep food on the table after her husband died, her quirky sense of humor, and how she couldn’t always say what she wanted to. When I was 12, I didn’t appreciate the photograph but, 30 years later, I see it was such a gift. She is always watching.

I came up with these cookies in remembrance of Grandma’s pecan cookies. She died years ago, along with her recipe, which she never wrote down or shared. I make these for my mom because she still loves crispy cookies, and she prefers pistachios. They’re easy to make, very forgiving, a perfect addition to any holiday table. I think Grandma would approve of them (though she would think the glaze wasn’t necessary).

Reprinted from The Vanilla Bean Baking Book by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Sarah Kieffer —sarah kieffer | the vanilla bean blog

Test Kitchen Notes

Featured in: Food52's Holiday Cookie Chronicles —The Editors

What You'll Need
Watch This Recipe
Olive Oil Sugar Cookies With Pistachios & Lemon Glaze
  • Cookies
  • 1/3 cup (40g) whole pistachios, plus 1/3 cup chopped (33g) for sprinkling
  • 2 cups (250g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 tablespoons (1/2 stick, 1/4 cup, or 57g) unsalted butter, at room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (30g) confectioners’ sugar
  • 1/2 cup (118ml) olive oil
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • Lemon glaze
  • 1 cup (114g) confectioners’ sugar
  • Grated zest of 1 lemon
  • 1 tablespoon lemon juice
  • 2 to 4 tablespoons heavy cream or milk
  1. Cookies
  2. Adjust the oven rack to the middle position. Preheat the oven to 350°F (180°F). Line two baking sheets with parchment paper.
  3. Place the pistachios in a food processor fitted with a steel blade and pulse until finely ground. Add the flour, baking soda, and salt. Pulse to fully combine and set aside.
  4. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until creamy. Add the granulated and confectioners’ sugars and beat on medium until light and fluffy, 2 to 4 minutes. Add the olive oil and mix on low until combined. Scrape down the sides of the bowl and add the egg and vanilla, mixing on low until combined. Add the flour mixture and mix on low until combined.
  5. Gather the dough, wrap with plastic wrap, and chill in the refrigerator for at least 2 hours and up to 1 day.
  6. Lightly flour a work surface and roll the dough to 1/4-inch (6mm) thick. Using a 2-inch (5cm) biscuit or cookie cutter, cut out circles. (Any dough scraps can be rewrapped and chilled while the cookies are baking.) Gently slide a metal spatula underneath each round and transfer it to the prepared baking sheet. Place 12 on each sheet. Put the first baking sheet in the freezer for 10 minutes. After the dough has chilled, put the first pan of cookies in the oven, and then put the second pan in the freezer. Repeat with the leftover dough.
  7. Bake 10 to 12 minutes one sheet at a time, until the cookies are just beginning to brown on the edges. Transfer the baking sheet to a wire rack and let the cookies cool completely on the pan.
  1. Lemon glaze
  2. In a small bowl, whisk the confectioners’ sugar and lemon zest. Whisk in the lemon juice. Wisk in the heavy cream, 1 tablespoon at a time. Add just enough cream to make a thin glaze. Using an offset spatula or kitchen knife, spread a thin layer of the glaze on each cooled cookie. Sprinkle with the chopped pistachios and let the glaze set a few minutes before serving.

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16 Reviews

Vero666 March 9, 2023
I made these cookies over the Christmas holidays and they turned out great. Just make sure that the dough is very chilled before baking. Stick the dough back in the fridge for 10 minutes after cutting out your cookies. I doubled the recipe, and my first batch into the oven did spread a bit because the dough had started to warm up a bit by the time I got my cookies cut out, but the rest didn't really spread, and maintained definition from the crinkle cookie cutter I used since I stuck the dough back in the fridge after cutting the rest cookies out.
LsHyman December 26, 2022
Exquisite cookies! Great without the glaze for elegant shortbread cookies without the butter load and pretty/celebratory with the glaze.
Discovered on arriving at country home with dough, no rolling pin or cookie cutter. Rolled into a log and sliced 1/4 in and worked perfectly. Wanted to post this because it’s so much less fuss.
Sophia December 26, 2022
Great idea! Will try next time.
Patti R. December 24, 2022
really great flavors - had some lemon olive oil so used that. My dough turned out very crumbly so ended up rolling thicker and cutting in squares- equally delicious but can't figure out why so crumbly after chilling 8 hours.
Tsetsets July 4, 2022
I tried this recipe but had some substitutions.

I used 41 grams of pecans instead of pistachios, decreased the granulated sugar by 10 grams, and left out the powdered sugar and added about 1/2 to 1 tbsp cornstarch to compensate. I also split the dough in half and added a handful of chopped pecans to one and a handful of semisweet chocolate to the other. I didn't make the glaze.

Overall the directions were easy to follow and the cookies came out great! Instead of rolling them out I just sliced them after chilling (it requires some extra shaping with your fingers). They had a nice golden brown bottom and crisp bite. Mine had the perfect amount of sweetness; the powdered sugar seems unnecessary. This would be a great recipe to use as a base with other types of nuts (walnuts, almonds, etc.) or just to follow as is. Although I didn't use pistachios or try the glaze, I imagine the results would be just as tasty.
samanthaalison March 21, 2022
These turned out pretty well! They spread A LOT, so beware of that. I used a crinkle cutter and they lost all definition in the oven, but oh well. I also crowded too many together on one pan so several ended up not being round. I didn't notice the taste of olive oil at all in the finished cookies. I'm divided on whether I'd make them again - I hate rolling cookies so I usually go for drop cookies or slice and bakes, and these were solidly good but didn't quite blow me away.
JustMegan December 19, 2021
I make these cookies every year for Christmas and they are by far my favorite kind that we bake. I could eat them all in the first two days....but I try to exercise restraint. Not only are they absolutely delicious but they look gorgeous on a plate. These are a permanent family favorite, and even my husband who doesn't normally like nuts in his baked goods devours these.
Sophia November 5, 2021
These are family hit! Love them. Any “make ahead” directions? Might dough and/or cookie be frozen?
Kate M. March 1, 2021
Made these last night. I'm generally not a fan of sugar cookies, too bland and pasty. Often just a vehicle for icing I find too thick and sweet. These are something else all together. Crisp, sweet but salty, nutty, a little citrus punch with the glaze. I used lime because I was out of lemons, which tasted great and looked beautiful with the pistachios. Easy too! I'll be making them again soon.
Sovie M. May 3, 2020
Don't use x.v.olive oil!Too overpowering. I had to use a mix of pine nuts and pistachios and a fabulous result!😚😚
Kellyjune March 23, 2020
I am not a baker, but I followed this recipe, and must say that these cookies were absolutely amazing! I will definitely be making these time and time again!
h.wong January 7, 2020
I made these for Christmas and they were so so so delicious. I couldn't find shelled raw pistachios in any grocery store near me so I put in a bit of elbow grease to de-shell an entire bag. It was totally worth the effort and my friends devoured all the cookies. I found that flash freezing the cookies before baking was a tad bit unnecessary since I didn't notice too much of a different between the batches that I didn't flash freeze. I also found that this recipe is pretty forgiving. Even if you slightly over bake the cookies on accident, the cookies will absorb moisture from the glaze overnight and become soft again the next day.

Probably my most favorite cookie recipe ever now!!
becker December 26, 2019
Small suggestion: Remove the instruction in Step 1 to preheat the oven, when Step 4 instructs to chill the dough for at least 2 hours. Didn't notice that until my oven was already hot!
Linnet T. December 17, 2019
This was the one new cookie recipe I tried this year . . . and it's a keeper! Very yummy, attractive, and pretty easy. I bake about 10-12 varieties at Christmas, and like to try 1-2 new ones a year. The new ones don't often displace the tried and true, but this one is great. Couple suggestions: the dough is very soft and sticky so next time I would refrigerate the dough for much longer than 2 hours, perhaps overnight. Also, best to leave cutout cookies in the freezer for 20 minutes instead of 10. I used crinkle-edged cutters and with the longer time in the freezer, they held their pretty edges much better! Thanks for a great recipe!
Karen S. December 13, 2019
Just finished making these yummy cookies. They are so easy and look beautiful. Thanks for the recipe, I bake cookies often and this recipe is a keeper.
Hafsa S. December 9, 2019
These look divine! My husband loves olive oil cake and will be pleased to find cookies with it as well :)