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Lemon Olive Oil Rosemary Cookies
Soft, citrusy, and herbaceous, these lemon rosemary olive oil cookies are a unique and delicious treat. Great alongside afternoon tea, or served as part of brunch.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24 cookies
Calories 107 kcal
Ingredients
- ¾ cup granulated sugar
- 1 lemon, zested and juiced
- ½ cup olive oil
- 1 large egg
- 2 cups all-purpose flour
- 1 tablespoon finely chopped fresh rosemary
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
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Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
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In another large mixing bowl, combine the sugar, lemon zest, and lemon juice. Stir together well for a minute – this will help the lemon flavor be more prominent in the cookies.
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Add the olive oil and egg to the bowl with the sugar mixture. Stir until well combined.
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In a separate mixing bowl, combine the flour, rosemary, baking soda, and salt.
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Add the dry ingredients to the wet ingredients, and stir until combined.
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Use a cookie scoop or heaping tablespoon to portion the cookies onto the parchment-lined baking sheets. Bake at 350 degrees F for 10-12 minutes, or until the cookies are cooked through.
Recipe Notes
- If the dough looks too dry (which can happen if the flour is packed into the cup rather than spooned and leveled), add an extra tablespoon of olive oil.
Nutrition analysis (approximate per cookie): 107 calories, 5 g fat, 1 g saturated fat, 55 mg sodium, 14.5 g carbohydrate, 6.5 g sugar, 1.5 g protein, Vitamin D: 0%, Calcium: 0%, Iron: 4%, Potassium: 0%