Ultra light. Crispy edges. Soft centre. Glistening with sugar crystals. Packed with lemon flavour. And made with healthy extra virgin olive oil. No butter required. 


2 1/4 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp Kosher salt
1 1/4 cups granulated sugar, plus more for decorating
1/3 cup Lemon extra virgin olive oil
2 large eggs
1/2 tsp vanilla extract


Preheat oven to 350ºF. In a large bowl, sift together flour, baking soda, baking powder, and salt. Set aside. In a second large bowl, combine sugar and olive oil and mix with a soft spatula until it forms a grainy paste. Add eggs and vanilla, then stir until smooth. Fold in dry ingredients until just incorporated. The dough will be soft and a bit oily. Place 1/2 cup granualted sugar into small dish. Scoop a tablespoon of dough, roll into ball, then sugar. Place on parchment lined baking sheet with 2 inches between cookies. Press tops flat with bottom of glass. Bake for 11 to 13 minutes until tops are puffed and crackly with edges barely golden. Do not over bake. Remove from oven and cool for 5 minutes then transfer to wire rack. 

OPTIONAL GLAZE: Whisk 1 tbsp heavy cream, 1 tsp vanilla extract. Add 1 cup icing sugar and whisk until smooth. Dip the face of each cookie into glaze. Place back on wire rack to dry.