Bake
Olive Oil Sugar Cookies With Pistachios & Lemon Glaze
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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.
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.
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.
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!!
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 :)
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