Lemon Sugar Cookies with Olive Oil (Dairy-free)
These Lemon Sugar Cookies are fluffy chewy lemon zest filled sugar cookies made with olive oil instead of butter. They have a refreshing sweet lemon taste, all while satisfying your sugar cookie craving. YUM.
If you are in the mood for a lemon dessert, you should check these lemon cookies out because they hit the spot. They are soft and chewy in the middle and have a great citrus lemon flavor.
Perfect for summer time ( or for any lemon lover).
Can you make sugar cookies with olive oil?
Yes of course! I love making sugar cookies with olive oil instead of butter. In fact, these Soft Olive Oil Sugar cookies are a reader favorite and what inspired me to make these lemon sugar cookies.
Olive oil is a wonderful butter replacement. It has less saturated fat and is plant based. I find that it results in a lighter taste/ texture.
This baking with olive oil article from Better Homes and Gardens has great tips.
Ingredients needed:
- all purpose flour
- baking powder
- baking soda
- salt
- olive oil
- apple sauce
- sugar
- egg
- lemon juice
- lemon zest
Tip: make sure you are using a good quality olive oil. If you don’t have olive oil, you can use avocado oil.
Tip: I used the zest of two lemons, but if you want even more lemon flavor, you can add even more zest.
How to make lemon sugar cookies with olive oil:
Step 1: Zest your lemons and then juice them.
I like to zest my lemons first and then juice them so that no lemon goes to waste.
Step 2: Mix the dry ingredients together.
In a large bowl, mix the flour, baking powder, baking soda and salt together.
Step 3: Mix the wet ingredients together.
In another large bowl, mix the olive oil, sugar, egg, apple sauce, lemon juice and lemon zest with a hand held mixer.
Step 4: Mix the wet and dry ingredients together.
Pour the dry ingredients into the wet ones and mix.
Step 5: Roll dough into balls and bake!
Other olive oil dessert recipes you may enjoy:
These Paleo Almond Flour Brownies with Olive Oil are my favorite dairy-free and gluten-free brownies! They are fluffy yet fudgy and are AMAZING.
I love these Dairy-free Banana Oatmeal Muffins Made with Olive Oil. They are soft and nourishing and delicious.
This Pumpkin Olive Oil Cake is my favorite pumpkin cake of all time. SO delicious and naturally dairy-free.
Other dairy-free lemon recipes you may enjoy:
This lemon poppyseed coffee cake is divine and as good as it sounds!
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 apple sauce
- 1 cup sugar
- 1 egg
- the zest of two lemons (note: if want more lemon flavor than use the zest of 3 lemons)
- 2 Tablespoons lemon juice
Instructions
- Preheat oven to 350 degrees F. Cover cookie sheet pan in parchment paper or silicone cookie sheet liner.
- In a large bowl, mix the flour, baking powder, baking soda and salt together with a fork.
- In another bowl, mix the olive oil, sugar, egg, apple sauce, lemon juice and lemon zest with a hand held mixer.
- Pour half of the dry ingredients into the bowl of the wet ingredients and mix with your hand-held mixer. Add the other half of the dry ingredients and mix again. You may need to scrape the sides of the bowl as you do this.
- Using a small cookie scoop, or a spoon, scoop out Tablespoon sized balls of the dough and place on a cookie sheet.
- Note: if you want to roll the dough in coarse sugar, do this prior to placing the balls of dough on a cookie sheet.
- Bake for 10-12 minutes, then remove the cookies from the oven and let them sit on the cookie sheet for 5 minutes before letting them cool on a cookie rack.
Nutrition
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