Olive Oil Cake Cookie Recipe That Turns Skeptics Into Snackers
If the words “olive oil” and “cookie” in the same sentence make you squint, you’re not alone—and you’re about to eat your words. This olive oil cake cookie recipe is the kind of wild card that shuts down skeptics fast. It’s got that tender, buttery vibe without using, well, butter. Somehow, it’s rich without being heavy and fancy without the attitude. Basically, it’s the cookie equivalent of someone who shows up in sweatpants and still steals the show.
Ingredients
1 egg, 1/3 cup natural yogurt, 1/2 cup sugar, 1/2 cup brown sugar, 1/3 cup olive oil, 2 cups all-purpose flour, 2 tablespoons orange zest, 2 tablespoons orange juice, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, pinch salt. For the glaze: 1 cup powdered sugar, 1 tablespoon lemon juice.
Get the Recipe: Olive Oil Cake Cookie
Make the Dough
In a bowl, whisk together the egg, yogurt, white sugar, brown sugar, and olive oil until smooth. Add the orange juice and zest, mix well, then stir in the flour, baking powder, baking soda, and salt until a uniform dough forms. Chill dough in the refrigerator for at least 30 minutes.
Get the Recipe: Olive Oil Cake Cookie
Prep and Portion
Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper. Using a #20 ice cream scoop, portion the chilled dough onto the sheet, leaving space between each for spreading.
Get the Recipe: Olive Oil Cake Cookie
Bake and Cool
Bake for about 12 minutes, or until the edges turn lightly golden. Remove from oven and let cookies cool completely on a wire rack.
Get the Recipe: Olive Oil Cake Cookie
Make and Apply Glaze
In a small bowl, gradually mix orange juice into powdered sugar until you reach a drizzling consistency. Drizzle glaze over cooled cookies and top with extra orange zest if desired.
Get the Recipe: Olive Oil Cake Cookie
Variations and Substitutions
Switch up the citrus flavor by using lime, grapefruit, or a mix of citrus fruits in place of the orange and lemon. For added texture, mix in chopped nuts like pecans or pistachios, or toss in dried cranberries or cherries for a fruity chew. The lemon glaze can be swapped with a vanilla version for a cozier touch. Top with fresh citrus zest for a pop of color and flavor, or sprinkle with sea salt before baking for a sweet-salty finish.
Get the Recipe: Olive Oil Cake Cookie
How To Make the Best Olive Oil Cake Cookies
Avoid overmixing the dough to keep the cookies light and soft. Use an ice cream scoop for even portions and always preheat your oven for consistent baking. Let the cookies cool for a few minutes on the tray before transferring to a wire rack—they’re delicate when hot. Adjust the glaze texture by adding lemon juice gradually to get your desired consistency. For a crispier cookie, bake 2–3 minutes longer, watching closely to prevent burning.
Get the Recipe: Olive Oil Cake Cookie
