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Olive Oil Sugar Cookies with Pistachios

Olive Oil Sugar Cookies with Pistachios
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These Olive Oil Sugar Cookies with Pistachios offer a delightful twist on classic sugar cookies by using extra virgin olive oil instead of butter, resulting in crispy edges and a soft, tender center. The addition of chopped pistachios brings a vibrant crunch and earthy flavor that perfectly balances the sweetness, making them a perfect treat for any occasion.

Ingredients

Scale

Wet Ingredients

  • 1/2 cup extra virgin olive oil (mild, high-quality)
  • 3/4 cup granulated sugar
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Add-ins

  • 1/2 cup chopped pistachios

Instructions

  1. Preheat the oven and prepare your baking sheet: Start by heating your oven to 350°F (175°C) and lining a baking sheet with parchment paper or a silicone mat to prevent sticking and promote even baking.
  2. Mix the wet ingredients: In a large bowl, whisk together the extra virgin olive oil, granulated sugar, egg, and vanilla extract until smooth and well combined. This mixture forms the flavorful base of your cookie dough.
  3. Combine the dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure a light texture and proper rise.
  4. Bring wet and dry together, then add pistachios: Gradually add the dry ingredients into the wet mixture, stirring until just combined to avoid overmixing and maintain tenderness. Fold in the chopped pistachios evenly throughout the dough.
  5. Shape the cookies: Scoop tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart to allow for spreading. For a decorative touch, gently press a few whole pistachios on top of each cookie ball.
  6. Bake until golden: Bake at 350°F (175°C) for 12 to 15 minutes. Watch for golden edges while keeping the centers soft and tender.
  7. Cool and enjoy: Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes before transferring them to a wire rack to set perfectly.

Notes

  • Use a mild extra virgin olive oil to avoid overpowering the sweetness.
  • Stir the batter until just combined to keep cookies tender.
  • Chop pistachios roughly for a pleasant crunch contrast.
  • Remove cookies from the oven as soon as edges set for chewy centers.
  • Use a room temperature egg for better mixture consistency.

Nutrition

Keywords: olive oil sugar cookies, pistachio cookies, olive oil cookies, nutty sugar cookies, holiday cookies, easy baking

Find it online: https://sophiemelody.com/olive-oil-sugar-cookies-with-pistachios/