Olive Oil Drizzle Cookies
Two olive oils are used here, each playing a distinct role. A milder olive oil is used for baking, where heat softens its complexity, while an early harvest, extra virgin olive oil is added at the end to preserve its bright, aromatic character. The result is an airy, tender cookie with a refined, cake-like texture and gentle sweetness, perfect alongside tea or coffee!
Amount: 12 cookies
Ingredients:
¼ cup sugar
2 tablespoons olive oil (for cooking)
1 egg (room temperature)
3 tablespoons honey
¾ teaspoon vanilla extract
1 cup + 2 tablespoons all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
coarse kosher salt for sprinkling
early harvest, extra virgin olive oil (for finishing, drizzling, dipping)
Mix
Step 1
In a mixing bowl, beat together sugar, oil, egg, honey and vanilla.
In a seperate bowl sift together the flour, baking powder and salt.
Add flour mixture to sugar mixture and mix until well combined.
Cover with plastic wrap and refrigerate at least one hour, this significantly improves the texture and flavor of the cookies. Longer chilling times can enhance these effects.
Scoop
Step 2
Preheat the oven to 350°.
Line a baking sheet with parchment paper.
Using a #50 cookie scoop (1.5 tablespoon, 1.57”, 0.7oz), scoop dough and place 2 inches apart.
Sprinkle
Step 3
Sprinkle the tops with course kosher salt.
Bake
Step 3
Bake for 12 minutes, until the bottoms are lightly browned. Let cool on the baking sheet for 1-2 minutes.
Drizzle
Step 4
Drizzle with finishing early harvest, extra virgin olive oil and enjoy! To make it extra special, serve with a side of early harvest, extra virgin olive oil for dipping, and a cup of coffee!