These Lemon Sugar Cookies are fluffy, chewy sugar cookies brightened with lemon zest and made with olive oil instead of butter. They offer a refreshing sweet citrus flavor while still satisfying a classic sugar cookie craving. YUM.
If you love anything lemony, these cookies are worth trying. They are soft and slightly chewy in the center with a bright lemon flavor from both zest and juice. They work beautifully for warm-weather gatherings, picnic baskets or any time you want a citrus-forward treat.
If you enjoy lemon recipes, try other lemon-forward dishes such as Lemon Thyme Roast Chicken with Root Vegetables, Healthy Lemon Ginger Turmeric Salmon, or a Dairy-free Lemon Poppy Seed Coffee Cake. These pair well with the same bright, fresh flavors featured in these cookies.
Table of Contents
- Why this recipe works:
- Ingredients needed:
- Additions/ Substitutions
- Step by step instructions
- Recipe FAQs
- Other olive oil recipes you’ll love:
- Lemon Sugar Cookies with Olive Oil (Dairy-free) Recipe
Why this recipe works:
- This recipe is an excellent option for anyone following a dairy-free diet or looking to bake with olive oil as a butter alternative.
- Using olive oil gives the cookies a lighter texture compared to traditional butter-based sugar cookies while keeping them tender and chewy.
- The combination of lemon zest and lemon juice creates a clear citrus note without overpowering the cookie base.
- The dough comes together quickly and the cookies bake in about 10 minutes, making this a fast and flavorful option for busy cooks.
Ingredients needed:
- All-purpose flour – the best choice for these cookies to get the right structure and texture.
- Baking powder and baking soda – both leavening agents help the cookies rise and achieve a light crumb.
- Olive oil – use a mild, good-quality olive oil for baking; it replaces butter while keeping the cookies tender.
- Applesauce – use plain, unsweetened applesauce as a moisture binder; avoid flavored or sweetened varieties.
- Cane sugar – or regular granulated sugar will give these cookies the classic sweet crunch.
- Egg – helps bind the dough and gives structure.
- Lemon zest and lemon juice – zest two lemons for the bright citrus aroma and use fresh lemon juice for flavor balance.
See the recipe card below for exact measurements and a printable ingredient list.
Additions/ Substitutions
- Substitute avocado oil for olive oil if you prefer a neutral-flavored oil.
- Swap pear sauce for applesauce if you want a slightly different fruit flavor.
- To intensify lemon flavor, add extra lemon zest or a bit more lemon juice. You can also fold in a teaspoon of lemon extract if you have it on hand.
Step by step instructions
Step 1: Zest the lemons, then squeeze them for juice. Zesting first ensures you capture maximum aroma before juicing.
Step 2: Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda and salt until evenly combined.
Step 3: Mix the wet ingredients. In a separate large bowl, combine the olive oil, sugar, egg, applesauce, lemon juice and lemon zest. Use a hand mixer or whisk to blend until smooth and well combined.
Step 4: Combine wet and dry. Pour about half the dry ingredients into the wet mixture and mix gently to incorporate, scraping down the sides of the bowl. Add the remaining dry ingredients and mix until a cohesive dough forms.
Step 5: Portion and bake. Using a small cookie scoop or a spoon, form tablespoon-sized balls of dough and place them about 2 inches apart on a parchment-lined or silicone-lined cookie sheet. If desired, roll each ball in coarse sugar before placing on the sheet.
Step 6: Bake at 350°F (175°C) for 10–12 minutes, until edges are lightly golden. Remove from the oven and let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack to finish cooling. This brief rest helps the cookies set while remaining tender inside.
Recipe FAQs
Yes. Olive oil works well as a replacement for butter in many cookie recipes. It reduces saturated fat content, brings a plant-based fat option to baking and tends to yield a lighter, more tender texture. Choose a mild-flavored olive oil for baking so it does not overpower the other ingredients.
Yes. Substitute lime or orange for lemon by using the corresponding zest and juice. Adjust the amount to taste, as some citrus fruits are more or less tart than lemons.
You will need at least two lemons for the zest and juice called for. If you prefer a stronger lemon flavor, you can zest a third lemon.
Other olive oil recipes you’ll love:
Paleo Almond Flour Brownies with Olive Oil are a favorite for a dairy-free and gluten-free brownie that still delivers fudgy texture.
Dairy-free Banana Oatmeal Muffins made with olive oil are soft, nourishing and great for breakfast or snack time.
Pumpkin Olive Oil Cake is a moist, naturally dairy-free cake that makes the most of fall flavors.
Cottage cheese cookies provide another approach to replacing butter, using either cottage cheese or olive oil to create a light, fluffy cookie.
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Lemon Sugar Cookies with Olive Oil (Dairy-free)
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup olive oil
- 1/4 cup applesauce
- 1 cup sugar
- 1 egg
- the zest of two lemons (use zest of 3 lemons for stronger lemon flavor)
- 2 Tablespoons lemon juice
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone liner.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt.
- In a separate bowl, combine the olive oil, sugar, egg, applesauce, lemon juice and lemon zest. Mix until smooth.
- Add half the dry ingredients to the wet ingredients and mix gently. Add the remaining dry ingredients and combine until a cohesive dough forms, scraping the bowl as needed.
- Scoop tablespoon-sized balls of dough and place them on the prepared baking sheet. Optionally roll dough balls in coarse sugar before baking.
- Bake 10–12 minutes until the edges are lightly golden. Let cookies cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
Notes
- Avocado oil is a suitable substitute for olive oil if you prefer a more neutral flavor.
- Pear sauce can replace applesauce for a slightly different fruity profile.
- For crisper edges, bake a minute or two longer and watch carefully to prevent over-browning.
Nutrition
Carbohydrates: 17 g
Protein: 1 g
Fat: 5 g
Sugar: 9 g
Nutrition information is an approximation and should be used as a guideline.
Additional Info
Course: Dessert
Cuisine: American
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