Comments on: Olive Oil Sugar Cookies with Blood Orange Glaze

By: Kaitlyn

Kaitlyn — Wed, 02 Apr 2025 23:32:02 +0000

Made these today from the 100 cookies book! I used tangelos. I did experience the crumbly dough and i squeezed half an orange’s juice into the dough to make it come together then wrapped for chilling overnight. They are pretty and tasty.

By: Jennifer

Jennifer — Fri, 20 Dec 2024 03:51:38 +0000

Hi if I’m not using nuts do I just add the same quantity in flour?

By: Anita

Anita — Thu, 15 Feb 2024 17:16:51 +0000

What a flavorful and beautiful cookie! I made them gluten free so that a family member could also enjoy them and they were perfect. I used King Arthur Measure for Measure flour as a 1:1 replacement for the flour; they were so good that I wouldn’t make them any other way. I have 100 Cookies, 100 Morning Treats and Baking for the Holidays cookbooks and every recipe I try becomes a new family favorite!

By: Becky

Becky — Tue, 13 Feb 2024 18:16:51 +0000

I would perhaps suggest using 2 T less of flour and see how dough turns out. Could prevent crumbling without needing to add the extra moisture.

By: Omar

Omar — Tue, 13 Feb 2024 03:39:01 +0000

The cookies and glaze themselves are delicious. I was surprised to find blood oranges in my local store. I can get them in my area, but I usually have to go somewhere else. I don’t love sugar cookies generally because they are lacking flavor for me, but these were just wonderful. I toasted the pistachios quite far and I’m glad I did because they really added a nice flavor. No issue working with the dough. I thought the olive oil flavor would come through more but it didn’t. I don’t think it’s a problem with the recipe but it’s just the way it was. I’ve used this olive oil in other recipes and I could really taste it.

By: Sarah Kieffer

Sarah Kieffer — Tue, 06 Feb 2024 23:12:42 +0000

In reply to Jennifer W.. Hi Jennifer - What kind of juice did you use for the glaze? And, to thicken glaze, you can mix in more powdered sugar, a tablespoon at a time, until you get the desired consistency.

By: Jennifer W.

Jennifer W. — Sun, 17 Dec 2023 04:14:38 +0000

First time baking cookies with olive oil and they are delicious, however, I did not get a pink glaze – i’m guessing it assumes on the juice? I am new to making glaze and with just 2 tbs juice the glaze was very thin…any tips on thickening it up?

By: Kelly

Kelly — Tue, 12 Dec 2023 16:17:11 +0000

Experienced baker here. I struggled with the dough for a good while before returning to the comments. I had a brand new bag of flour so that wasn’t the issue. Finally added some water a bit at a time and got the dough to hold together and then rolled out the dough between some heavy duty plastic wrap on both sides. Blood oranges haven’t made their way to Texas yet, so I subbed in pomegrante-cranberry juice. I’ll probably give the recipe one more chance–but wasn’t the most fun I’ve had baking and I love Sarah’s recipes. The cookies were delicious and a hit with the office cookie exchange folks.

By: Carole

Carole — Fri, 17 Feb 2023 21:27:11 +0000

In reply to Lisa. 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 ?? Carole

By: Lisa

Lisa — Thu, 16 Feb 2023 05:20:23 +0000

These cookies are fantastic!