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Olive Oil Sugar Cookies

The following recipe and photography were provided by our partner, Megan Weimer of Meg and Matcha.

Everyone loves a classic sugar cookie, but have you ever seen a sugar cookie made without butter?

Some believe it can’t be done, but let me assure you, with high quality olive oil as a replacement, you can create the most indulgent sugar cookies without even the smallest pat of butter!

Olive Oil Sugar Cookies

For this particular recipe, I chose to use Filippo Berio extra virgin olive oil. With a 150-year history starting in Tuscany, Filippo Berio has been committed to creating premium olive oils from the highest quality ingredients since its beginning, and today, they offer a robust and delicious assortment of oils for all of your cooking and baking needs. I always stock up on my weekly Heinen’s runs!

These cookies are thick, chewy and have a herbaceous, peppery flavor from the olive oil compliments the cane sugar perfectly!

It’s an unexpected, delicious twist on a classic that might just become a part of your annual holiday baking traditions!

Olive Oil Sugar Cookies
Olive Oil Sugar Cookies
Cook time:
11min
Prep time:
10min
Total time:
21min

Servings:
16 Larger Cookies

Ingredients

  • 1 cup Filippo Berio extra virgin olive oil
  • 1 cup sugar
  • 2 tsp. vanilla extract
  • ½ tsp. molasses
  • 1 large egg
  • 1 egg yolk
  • 2 ¾ cups all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt

Instructions

  1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
  2. Whisk the olive oil and sugar together in a large mixing bowl until well combined. Then, mix in the vanilla, molasses, egg and egg yolk. Whisk until the eggs are well combined.
  3. In a separate mixing bowl, whisk together the flour, baking soda, baking powder and salt.
  4. Add half of the dry ingredients to the wet and gently fold with a rubber spatula until only a few streaks of flour are left. Pour in the rest of the dry ingredients and fold until no streaks of flour remain.
  5. Using a large cookie scoop, scoop 6 cookie dough balls onto the lined baking sheet. Leave about 2 inches between each cookie so they have room to spread.
  6. Bake the cookies for 11-14 minutes, or until the edges are set and golden. The middles should look slightly underdone.
  7. Allow the cookies to cool on the hot pan for about 5 minutes before transferring to a wire cooling rack. Enjoy!

Olive Oil Sugar Cookies

Megan Weimer
By Megan Weimer
Megan Weimer is a food photographer, recipe developer and blogger. She focuses on creating easy dessert recipes using wholesome, natural ingredients. Her recipes range from healthy to decadent because life is all about balance.

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