Olive Oil-Orange Sugar Cookies next to a few slices of orange

Olive Oil-Orange Sugar Cookies

Olive Oil-Orange Sugar Cookies

The New Classics

Who said sugar cookies had to be dull and boring? Not this version! Revamped with warm spices and kissed with orange zest, these cookies are delicate yet packed with flavor. Cardamom and turmeric are members of the same botanical family, and they pair beautifully with nutmeg and cloves. The subtle olive oil flavor makes these a sophisticated cookie, while the turmeric provides a pop of natural color. The cookies' brightness and reimagined flavor all but guarantee that this recipe will be the star of the show. 

Olive Oil-Orange Sugar Cookies are a part of The New Classics: Holiday Cookies collection. Check out the full lineup of all 14 cookies here.

Prep
30 mins
Bake
12 to 15 mins
Total
3 hrs
Yield
2 1/2 dozen 3” cookies
Olive Oil-Orange Sugar Cookies broken in half to a crispy texture - select to zoom
Olive Oil-Orange Sugar Cookies broken in half to a crispy texture - select to zoom
Orange Olive Oil Sugar Cookies next to slices of oranges - select to zoom

Instructions

  1. To make the dough: In a large bowl, combine the oil, butter, sugars, and zest; beat until combined. (Avoid overmixing at this stage; if the butter is creamed until light and fluffy, the cookies will have a dome shape instead of being flat and crackly on the top.)

  2. Add the egg, vanilla, and spices, beating until smooth.

  3. Add the baking soda, baking powder, salt, and flour; mix until smooth. Cover the bowl and refrigerate the dough for at least 2 hours, until it's stiff enough to scoop easily and hold its shape; overnight is fine.

  4. To assemble and bake: Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment.

  5. Put the sugar for coating in a bowl and combine with the spices. Rub the zest into the mixture, stirring until well blended.

  6. Scoop the chilled dough by the tablespoonful (a level tablespoon cookie scoop works well here) and roll in the sugar to coat.

  7. Place the balls of dough on the prepared baking sheets, leaving 1 1/2" between them.

  8. Bake the cookies for 12 to 15 minutes, until the edges just begin to brown. Remove them from the oven and let them cool on the pan for 10 minutes before transferring to a rack to cool completely.

  9. Storage information: Store cookies in an airtight container at room temperature for up to two weeks; freeze for longer storage.