Lemon Olive Oil Shortbread Cookies

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Delicate shortbread cookies infused with bright lemon zest and rich olive oil, delivering a tender crumb and subtle citrus aroma. This Mediterranean-inspired recipe, ready in about 30 minutes, layers all-purpose flour, granulated sugar, extra virgin olive oil into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 90 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 24 Mediterranean cuisine 90 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F and line a baking sheet with parchment paper. In a large bowl, whisk together 2 cups all-purpose flour, 3/4 cup granulated sugar, 1/4 tsp fine sea salt, and 1/2 tsp baking powder.
  2. Step 2: Add 3/4 cup extra virgin olive oil, 2 tbsp lemon zest, and 1 tsp vanilla extract to the dry ingredients. Stir with a wooden spoon until a soft, crumbly dough forms.
  3. Step 3: Using your hands, form the dough into 1-inch diameter balls and place them 2 inches apart on the prepared baking sheet. Flatten each ball gently with the bottom of a glass.
  4. Step 4: Sprinkle the tops with 2 tbsp coarse sugar for crunch and bake for 18-20 minutes until the edges are lightly golden and the cookies are set.
  5. Step 5: Remove from oven and let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Frequently asked questions

How long does Lemon Olive Oil Shortbread Cookies take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Lemon Olive Oil Shortbread Cookies?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Lemon Olive Oil Shortbread Cookies?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon Olive Oil Shortbread Cookies for a different number of people?

The recipe is written for 24 servings. Multiply each ingredient by (your serving target / 24). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Lemon Olive Oil Shortbread Cookies?

Mediterranean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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