Lemon Olive Oil Sugar Cookies

by Erin

Chewy and bursting with lemon flavor, these olive oil drop sugar cookies are a hit year round.

Lemon Olive Oil Sugar Cookies #olivinataproom

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Another day, another cookie made with Olivina Taproom products! Monday I shared a cookie recipe made with their vinegar and today I am sharing one using their olive oil – Italian lemon to be specific. 

I swapped the butter in my favorite chewy sugar cookies with lemon olive oil to create this slight variation (3 Tbsp oil for every 1/4 cup butter). It might not be a big change but damn if it isn’t good – still perfectly chewy but with extra flavor. I added a little icing drizzle on top too. Can’t find lemon olive oil? Add lemon zest and you’ll be good to go. 

Sugar Cookies made with Lemon Olive Oil

I also think these could be good with a bit of chopped rosemary in the dough but since these were also being sold at Olivina Taproom I didn’t want to get too crazy and scare anyone off. Turns out these were slightly more popular than the brownie cookies so I may have made the right decision. But sometimes the general public impresses me with their willingness to try new things… maybe next time.

Don’t live near Columbus, OH? You can order any olive oil or balsamic vinegar online! And if you order $65+ it will ship for free. No code needed!

Lemon Olive Oil Sugar Cookies with Icing

Welcome to #ChristmasSweetsWeek 2020! Co-hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the holidays than with food and fun? 21 bloggers from around the country have come together to share some of their favorite sweet Christmas recipes!! Deck the halls and get ready for very merry sweet treats, like fudge, cookies, Christmas morning breakfasts, layer cakes, cocoa, and more! Follow along on social media with our #ChristmasSweetsWeek hashtag. Happy Holidays!

Enjoy these #ChristmasSweetsWeek recipes from our bloggers:

Breakfast and Baked Goods Recipes
Cranberry Orange Quick Bread by Simply Inspired Meals
Eggnog Cream Cheese Danish by A Kitchen Hoor’s Adventures
Gingerbread Baked Oatmeal by Making Miracles

Candy and Fudge Recipes
Chocolate Cherry Brownie Bites by A Day in the Life on the Farm
Hard Cinnamon Candy by Blogghetti
Oreo Balls by The Mandatory Mooch
Papaya Halwa by Palatable Pastime
White Chocolate Peppermint Fudge by An Affair from the Heart

Pastry and Dessert Recipes
Chewy Ginger Molasses Cookies by Kathryn’s Kitchen Blog
Chocolate Saltine Toffee by For the Love of Food
Christmas Snack Board by Love & Confections
Christmas Tree Krispie Treats by Sweet Beginnings
Hot Chocolate cookies by Christmas Tree Lane
Lemon Olive Oil Sugar Cookies by The Spiffy Cookie
Lemon Rosemary Shortbread Cookies [Vegan & Allergy-Friendly] by Bear & Bug Eats
Gingerbread House by House of Nash Eats
Gingerbread Layer Cake by The Redhead Baker
Peppermint Candy Cane Ice Cream Pie by A Little Fish in the Kitchen

Iced Lemon Olive Oil Sugar Cookies

One year ago: Gingerbread Gooey Butter Cake

Five years ago: Acorn Squash Stuffed with Quinoa Pilaf

Six years ago: Cider-Glazed Chicken with Browned Butter-Pecan Rice

Seven years ago: Homemade Whole Grain Pancake Mix

Nine years ago: Breakfast Pizza

Ten years ago: Baked Oatmeal

Lemon Olive Oil Sugar Cookies #olivinataproom


Yield: 2 dozen Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat



  • 2 cups all-purpose flour
  • 1-1/2 tsp baking soda
  • 1/2 tsp salt
  • 6 Tbsp lemon olive oil*
  • 1-1/2 cups sugar, plus more for rolling
  • 1 egg, room temperature
  • 1 Tbsp milk
  • 1 tsp vanilla extract


  • Juice from 1 lemon
  • 1/2 cup powdered sugar


  1. In a medium bowl, Whisk together flour, baking soda, and salt. Set aside.
  2. In a large bowl, beat together the olive oil and sugar until light in color, about 3 minutes. Add egg, milk, and vanilla and beat until combined. Gradually add flour mixture, mixing until just combined.
  3. Place extra sugar in a bowl, roll tablespoons of dough into balls (I use a medium cookie scoop), roll in the sugar, and shake off any excess. Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight.
  4. Preheat oven to 350°F. Place on cookie sheets lined with parchment paper or silicone baking mats, about 2 inches apart.
  5. Bake 8-10 minutes, or until edges of cookies are just starting to brown and centers are set. Let cool on sheets for 5-10 minutes before transferring to a wire rack to cool completely.
  6. While the cookies cool, in a small bowl whisk together the lemon juice and powdered sugar. Drizzle over cooled cookies and allot to set before serving.


* Or regular olive oil plus zest from 1 lemon

Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted from my Chewy Sugar Cookies.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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Christie December 29, 2020 - 4:07 pm

I’ve had olive oil cake but not cookies. I bet they taste amazing! And love the lemon and rosemary in there, too.

Sarah Stephens December 14, 2020 - 5:03 pm

Do you think these are too soft to be shaped with cookie cutters like regular sugar cookies?

Erin December 15, 2020 - 11:51 am

Yes, these spread when they bake and would not hold their shape. You could attempt to add more flour but I cannot provide any guidance as I have not tried it myself.


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