Olive Oil Cake Cookies

With a citrus base and sweet lemon glaze, these olive oil cake cookies are a burst of fresh flavor. Made with yogurt to keep them soft inside, the cake cookies are light in texture and subtly sweet.

Delicate and cake-like these olive oil cookies are a dessert to impress in the warmer months! Not only can you skip the time it takes to soften butter, but by combining olive oil and yogurt you end up with a cookie that’s moist in the middle and ultra-soft.

Another perk of using olive oil as the fat is that you have more room to play around with bright and refreshing flavors. These cake cookies are topped with a sweet lemon glaze that brings out the tangy citrus undertones in the base and gives you a sweet, cake-like taste in every bite.

Ingredients

• 1 egg
• 1/3 cup of natural yogurt
• 1/2 cup of sugar
• 1/2 cup brown sugar
• 1/3 cup of olive oil
• 2 cups of all-purpose flour
• 2 tablespoons of orange zest
• 2 tablespoons of orange juice
• 1/2 teaspoon of baking powder
• 1/2 teaspoon baking soda
• pinch salt

For the Glaze:

• 1 cup of powdered sugar
• 1 tablespoon of lemon juice

Preparation Times:

Dough preparation: 10 minutes
Dough refrigeration: 30 minutes
Baking: 12 minutes
Cooling: 10 minutes
Glazing and decorating: 5 minutes
Total estimated time: 1 hour (including refrigeration)
Serves: 14 cookies

Directions

Preparation:

In a bowl, mix the egg, yogurt, white sugar, brown sugar, and olive oil. Whisk until well combined.

Add the orange juice and orange zest, then mix again.

Add the flour, baking powder, baking soda, and salt. Stir with a spatula until a homogeneous dough forms.

Refrigerate the dough for at least 30 minutes.

Preheat the oven to 350°F (180°C).

Line a baking sheet with parchment paper.

Using a #20 ice cream scoop, place portions of dough onto the baking sheet, leaving space between them to allow for expansion while baking.

Bake for approximately 12 minutes, or until the edges are lightly golden.

Remove from the oven and let cool completely on a wire rack.

For the glaze:

In a bowl, mix the powdered sugar with the orange juice. Add the juice gradually until the desired consistency is achieved.

Once the cookies are cool, drizzle with the glaze and, if desired, sprinkle with additional orange zest.

Variations and Substitutions

Citrus: Play around with new tastes by changing the orange base to something like grapefruit or replacing the lemon glaze. Mix and match lime, citrus, grapefruit, and lemon to create new cookies each time.

Crunch: Add some texture to the cookies by mixing in some chopped pecans, pistachios, or almonds. Roasting them in advance will bring even more flavor.

Dried fruit: Sprinkle in some dried cranberries, cherries, or blueberries to create a chewier texture and bursts of fruity flavor.

Glaze: Replace the lemon glaze with a more comforting vanilla one. This is a wonderful swap in the cooler months.

Zest: For presentation and taste, dust some fresh citrus zest on top of the glaze.

Sweet and salty: If you enjoy bold contrast, sprinkle some sea salt on top of the cookies before baking them to bring out more flavor.

How To Make the Best Olive Oil Cake Cookies

Only mix the batter until everything is combined. Overmixing the dough can cause dense cookies.

To ensure uniform cookies, use an ice cream scoop to portion the dough and take the time to preheat the oven so that the cookies bake evenly.

The cake cookies are delicate as they come out of the oven. Allow them to cool for a few minutes and firm up before transferring them to a wire rack and cooling them further.

You can adjust the texture and taste of the glaze by adding more or less lemon juice. Add it slowly and adjust as per preference.

The cookies come out soft and light. If you prefer a crunchier texture, bake them for 2-3 minutes longer. However, keep a close eye on them so that they don’t burn.

Store the olive oil cookies in an airtight container at room temperature for up to a week. You can also freeze them in a freezer-safe bag for up to 2 months. If you do this, make sure to separate layers of cookies with parchment paper so that they don’t stick together. Thaw them at room temperature when you need them.