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Stir-'N-Drop Sugar Cookies

Category: Desserts

Products Used: Blood Orange Extra Virgin Olive Oil, Meyer Lemon Extra Virgin Olive Oil

Baking with olive oil instead of butter transforms the traditional sugar cookie, giving it an extra kick of sweet flavor and a healthier profile.


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2/3 cup OTO Meyer Lemon or Blood Orange Olive Oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon grated lemon rind
  • 3/4 cup granulated sugar
  • extra sugar for dipping


Preheat oven to 325°.

In a medium bowl, mix flour, baking powder, and salt; set aside.

Combine eggs, EVOO, vanilla, and lemon rind in a large mixing bowl and beat well. Add sugar and beat until well blended. Stir in flour until just mixed.

Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets. Flatten cookies with the greased bottom of a glass dipped in sugar.

Bake for 8-10 minutes or until lightly browned. Transfer immediately to wire racks to cool. Store in airtight containers.

Yield: about 3 dozen cookies