Eureka Lemon Sugar Cookies

March 13, 2017


  • 2 1/4 c all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp backing powder
  • 1/2 tsp kosher salt
  • 1 1/4 c granulated sugar
  • 1/3 c Olivino Eureka Lemon Olive Oil
  • 1/2 tsp vanilla extract
  • 2 large fresh eggs
  • 1/2 tsp sugar in raw


  1. Preheat oven to 350ºF.
  2. In a bowl, sift together flour, baking soda, baking powder, and salt. Set aside.
  3. In a second large bowl, combine sugar and Olivino Eureka Lemon olive oil and mix with a spatula until it forms a grainy paste. Add eggs and vanilla and stir until smooth. Fold in dry ingredients until just incorporated. You should have a fairly soft, oily dough.
  4. Fill a small dish with raw (Demerara) sugar. Scoop dough by the tablespoonful into balls and roll in sugar to coat. Arrange on a nonstick or parchment-lined baking sheet, leaving 2 inches of space between cookies.
  5. Bake for 11 to 13 minutes or until tops are puffed and crackly and edges just start to turn light golden brown. Let cool for 5 minutes before transferring to a wire rack to cool completely. These cookies are best enjoyed the day they are made, but will keep in an airtight container for up to 3 days.
Variations: While we loved the candy-like flavor from the Olivino Eureka Lemon Olive Oil, I think using our Blood Orange Olive Oil or even a smooth and fruity extra virgin olive oil (such as Arbequina or Frantoio would work well too.