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These lemon olive oil cookies come together quickly and are free of gluten, grains, and dairy. The olive oil won’t assert its flavor in the finished cookies, but helps produce a tender, delicate crumb.
It’s Monday, but these lemon olive oil cookies can help ease the pain. They’re bright, chewy, and irresistible. They’re delicious right out of the oven or the next morning, when they fit right in at breakfast by masquerading as extra-tasty mini scones. They’re good with or without the glaze; you can make them with Meyer or regular lemons. The only way to go wrong with these cookies would be to not make them at all.
This is one of those cookie recipes where you basically just stir all the ingredients together in a bowl. You can even use a fork. The hardest part by far is zesting and juicing the lemons, and I find that fun. The smell of the lemon oils released from the peel is reward enough for me. (Wait, I take that back. I actually also need there to be cookies. Cookies are the best reward!)
When I make these without the glaze, I roll the balls of dough in a little raw sugar before baking them to give the outsides a little extra texture. If you’re planning to glaze them, you can skip that step.
