Soft and chewy lemon-scented sugar cookies with an incredibly buttery flavor, considering they are made with no butter at all (rather, extra virgin olive oil).
Yield: 32 cookies
Cook Time: 11 minutesminutes
Total Time: 45 minutesminutes
Ingredients
2 ¼cups/ 281gall-purpose flour
½teaspoonbaking soda
½teaspoonbaking powder
½teaspoonkosher salt
1 ¼cups/ 250ggranulated sugar, plus more for rolling
Preheat oven to 350ºF. Line a baking sheet with parchment paper or a silicone baking mat.
In a bowl, sift together flour, baking soda, baking powder, and salt. Set aside.
In a second large bowl, combine sugar and lemon zest and rub between your fingers until fragrant.
Add olive oil and mix with a spatula until mixture forms a grainy paste. Add eggs and vanilla and stir until smooth. Fold in dry ingredients until just incorporated. You should have a fairly soft, oily dough.
Fill a small dish with more granulated sugar. Scoop dough into 1.5-tablespoon balls and roll in sugar to coat. Arrange on a nonstick or parchment-lined baking sheet, leaving 2 inches of space between cookies.
Bake for 11 to 13 minutes or until tops are puffed and crackly and edges just start to turn light golden brown. Let cool for 5 minutes before transferring to a wire rack to cool completely. Cookies are best enjoyed the day they are made, but will keep in an airtight container for up to 3 days.