These olive oil sugar cookies are a variation of the Sugar Cookies with Lemon Glaze from my book. They can be made with or without the pistachios (both versions are there). I think they are good both ways.
Regular oranges will also work, but you won’t get the pretty pink glaze. You can cut them out into different shapes (see hearts above), but they do puff up a bit when baking and sometimes won’t keep sharp lines, depending on the shape. I find circles work best.
The day before my cookie book came out, I decided I was going to spend the entire winter reading. My plan was to take my kids to the bus stop each morning, send them off with a kiss and a wave, and then take a giant mug of warm coffee (with a splash of half and half), curl up in my bed under piles of blankets, and read all the books. Yes, all of them. However, today as I was washing dishes after an entire day in the kitchen baking, it occurred to me that I haven’t done this once, not one.single.time. (O, to be sure, we laugh less and play less and wear uncomfortable disguises like adults, but beneath the costume is the child we always are, whose needs are simple, whose daily life is still best described by fairy tales.*) Alas. The pile of books on my nightstand will keep growing, I guess.
But, today, while I was bustling around my toasty warm kitchen, I did make treats to share with you. I know it’s been quiet around these parts (I’ll blame an entire month of recipes that just didn’t quite turn out as hoped, and still need some work), but I’ll have some new posts for you soon. And I do have cookies! I love them almost as much as I do my chocolate chip cookies. Plus they are pink, without any food coloring whatsoever.
But before you head off to find the recipe, I have one question for you. I am currently trying to revamp my newsletter/email, and am wondering what exactly you would like to see in such a thing. I’ve sent out a couple with new blog post highlights and any upcoming events, but I’d love your feedback on what actually makes you want to click open an email and read it. Or do you hate them? Delete them immediately? Tell me all.
More Sugar Cookie Recipes:
- Red Velvet Sugar Cookies
- Olive Oil Sugar Cookies with Pistachios and Lemon Glaze
- Pan-banging Sugar Cookies
Olive Oil Cookies with Blood Orange Glaze
- 1/3 cup [43 g] roasted shelled pistachios*
- 2 cups [284 g] all-purpose flour*
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons [57 g] unsalted butter at room temperature
- 3/4 cup [150 g] granulated sugar
- 1/4 cup [30 g] confectioners’ sugar
- 1/2 cup [112 g] olive oil
- 1 large egg
- 1 teaspoon pure vanilla extract
Blood Orange Glaze
- 1 cup confectioner's sugar
- zest of a blood orange
- 2-4 tablespoons blood orange juice
- gold flaky sprinkles (optional)
For the cookies
- Adjust an oven rack to the middle of the oven. Preheat the oven to 350F [180C]. Line two baking sheets with parchment paper.
- Place the pistachios in a food processor fitted with a steel blade and pulse until finely ground. Add the flour, baking soda, and salt. Pulse to fully combine and set aside.
- In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until creamy. Add the granulated and confectioners’ sugars and beat on medium until light and fluffy, 2 to 3 minutes. Add the olive oil and mix on low until combined. Scrape down the sides of the bowl and add the egg and vanilla, mixing on low until combined. Add the flour mixture and mix on low until combined.
- Gather the dough, wrap with plastic wrap, and chill in the refrigerator for at least 2 hours and up to 1 day.
- Lightly flour a work surface and roll the dough to 1/4 in [6 mm] thick. Using a 2 inch biscuit or cookie cutter, cut out circles. (Any dough scraps can be rewrapped and chilled while the cookies are baking.) Gently slide a metal spatula underneath each round and transfer it to the prepared baking sheet.
- Place 12 cookies on each sheet. Put the first baking sheet in the freezer for 10 minutes. After the dough has chilled, put the first pan of cookies in the oven, and then put the second pan in the freezer. Repeat with the leftover dough.
- Bake one sheet at a time, 10 to 12 minutes, until the cookies are just beginning to brown on the edges.
- Transfer the baking sheet to a wire rack and let the cookies cool completely on the pan.
For the glaze
- In a small bowl, whisk together confectioner’s sugar and orange zest. Add the blood orange juice, one tablespoon at a time, until you have a thin glaze. Spread each of the cooled olive oil sugar cookies with glaze and let set before serving.
LisaWednesday, February 15, 2023 at 11:20 pm
These cookies are fantastic!
CaroleFriday, February 17, 2023 at 3:27 pm
Dear Sara- this my 2nd year making these delicious cookies – yes it is crumbling dough, but be fearless and quickly came together. I shipped them to my daughter from Los Angeles to San Diego for Valentine’s, but USPS goofed & sent them Washington State. I mailed them 4 days ago, not sure when they’ll arrive. How long will these cookies last? What a fiasco ??
NatalieWednesday, February 8, 2023 at 8:29 pm
I’ve made this recipe twice and love it! One note- the first time I made them, I measured by volume and had no problem. The second time I used the gram measurement and the dough was extremely dry and crumbly as other reviewers noted. I added another egg and some water to help it stick together. Upon further review, I believe the issue may have stemmed from the gram measurement listed. I believe following the assumption that 1 cup flour = 120 grams may result in a less dry product? Just a thought.
Sarah KiefferFriday, February 10, 2023 at 1:42 pm
Hi Natalie – 1 cup of flour always equals 142 g in my recipes, so I don’t think that is the problem. I notice most people have trouble with the dough being dryer in the winter, and it could be a result of flour drying out more in cold climates. If flour isn’t kept in an air tight container it can dry out much faster. It also could be the difference between using shelled pistachios vs. unshelled – unshelled have more oils on them. The latter is something I am going to test soon, and see if that could be a reason why the dough is sometimes more crumbly. I’m glad you liked the recipe, and I appreciate your thoughts.
Eileen DKMonday, March 21, 2022 at 7:21 am
My friend gifted me with these last week. I cannot stop thinking about them. She made rounds and used pretty gold heart shaped sprinkles. The word on the street is that your cookie recipes are reliably delicious!
RickTuesday, February 8, 2022 at 1:15 pm
Can you share what type of olive oil you use?
Sarah KiefferTuesday, February 8, 2022 at 2:34 pm
It differs depending on what’s in my pantry at the time, but a good quality one at that. Examples would be California Olive Ranch which you can find at most grocery stores.
Brianne OlsonTuesday, February 8, 2022 at 8:58 am
These cookies are totally awesome! I made them with Bob’s red mill 1 to 1 Gluten free baking flour & the recipe worked beautifully. Soooo good!
AmalieTuesday, February 8, 2022 at 8:00 am
Oh I love your sugar cookies so much. They look really fantastic. I admire that you baked them with olive oil. I also baked heart cookies last year.. it was for the Valentine’s Day. But I did them, a little bit boring, with butter.
I like your blog very much, just found it and I’m so happy about this. I will definitely visit you again soon. Greetings from Munich form the Amalienwohnzimmer,
leahMonday, February 7, 2022 at 10:17 am
If I have lightly salted pistachios, should I just leave out the additional salt in the recipe? Or keep it bc we love salt! 😉
Sarah KiefferThursday, May 26, 2022 at 11:22 am
I often use salted ones because the extra salt tastes so good, especially with the sweet glaze!
Lynne TSunday, February 6, 2022 at 6:35 pm
Can these be frozen? Love cookies using olive oil. Looking forward to making these for Valentines Day. Thank you
Sarah KiefferMonday, February 7, 2022 at 8:31 am
Yes, they can be frozen unglazed. Then when you want to glaze, unthaw and proceed.
Ziba BurrowMonday, February 7, 2022 at 8:46 pm
I assume you bake them and then freeze them. Correct?
Also, you stated they could be made with or without pistachios. If I make them without, do I need to sub anything instead?
Sarah KiefferTuesday, February 8, 2022 at 8:55 am
Yes, bake and then freeze without glaze.
You do not need to sub anything for the pistachios if not using.
Allie XSunday, February 6, 2022 at 1:58 pm
I haven’t made these yet but my non-profit is having a bake sale next week. I will bake these because your recipes can always be trusted and I have a blood orange tree in my front yard. I told my friend about the recipe and she suggested calling them My Bloody Valentine Cookies. Can’t wait to make them! Thank you for the recipe.
EileenMonday, February 14, 2022 at 6:30 pm
Love that name! And totally stealing it. 🙂
TheresaSunday, February 6, 2022 at 11:18 am
Looking forward to making these. If I choose pistachios, do I use roasted and salted?
Sarah KiefferSunday, February 6, 2022 at 1:16 pm
roasted, i’ll update the recipe card!
TheresaSunday, February 6, 2022 at 4:04 pm
Jennifer ShufeltSaturday, February 5, 2022 at 5:16 pm
Hi! Can you please tell me what you are using as
“Sprinkles” in the photo?
Sarah KiefferThursday, February 10, 2022 at 8:24 am
Hi Jennifer! It’s these gold sprinkles. (affiliate)
FallonSunday, April 4, 2021 at 11:04 pm
Okay – we saved the crumbly dough! After it had been refrigerated for a bit – still super crumbly – we put it in a mixing bowl and added whole milk, one tablespoon at a time which loosened it up quite a bit, working it by hand. We added 5 T, which ended up being one tablespoon too many however and we had to add 1 – 2 T flour back in, and also added 1/2 T sugar to get it less sticky. That seemed to work!
LillianTuesday, February 9, 2021 at 9:35 am
Hi! Love the idea for these cookies. Can you tell me what I might have done wrong, though? I followed the book and the dough came out so crumbly that I couldn’t roll it out. I didn’t over-mix, and I’m a fairly experienced baker. Should I have weighed the amounts instead of following the cup/spoon measurements? I’d like to try it again. TIA
ErinSunday, March 7, 2021 at 9:13 am
This also just happened to me! I let the dough rest in the fridge for about 24 hours and I can’t work with it – it’s just falling apart. Any tips would be great!
FallonSaturday, April 3, 2021 at 7:55 pm
Me too!! My dough is a crumbly mess!
SabineSaturday, March 11, 2017 at 9:29 am
Pretties in pink, what else can one say! Not sure what I love more, your cookies , or that quote I´ll save this instant to add to my favorites. So true, so revealing. Let´s just hope we all find enough moments to let our inner kid out to play 🙂 (belated resolution for 2017). Always a pleasure to hop to your site, Sabine
bellaTuesday, March 7, 2017 at 1:01 pm
Love the blood orange variation…that pink glaze is so pretty! Also, I love any recipe that utilizes olive oil…I look forward to baking these!
LizSaturday, March 4, 2017 at 2:01 pm
I love naturally coloured frostings/glazes, your kids are super lucky.
fatimahFriday, March 3, 2017 at 9:29 pm
These cookies look amazing! I seriously love the shade of pink from blood oranges, so beautiful.
Kelsey @ Appeasing a Food GeekFriday, March 3, 2017 at 5:51 am
Love these cookies! They’ve been bookmarked forever as my next thing to make from your book. I’ve become borderline-obsessed with sneaking olive oil into just about everything lately…And the blood orange is so stunning in the glaze! As for your newsletter, I actually like your updates! For some reason I get a little calmer when I open them up 🙂