Name: Lemon Olive Oil Cookies Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 cup granulated sugar; 2 lemons, zested; 2 large eggs, room temperature; ½ cup olive oil, extra virgin or light; 3 tablespoons milk, any type; 3 cups all purpose flour (360 g); 2 teaspoons baking powder; ¼ teaspoon sea salt; 1 tablespoon vanilla extract; 1 cup granulated sugar; 2 cups water; 5 sprigs fresh basil (optional); 1 tablespoon pure vanilla extract; 2 lemons, juiced and zested; ¼ cup limoncello (optional); Yellow food coloring, as needed; Green food coloring, as needed; 1 cup lemon curd; ½ cup granulated sugar, for coating the cookies; 12 fresh basil leaves, for decoration as lemon "leaves"

There’s something wonderfully bright and unexpected about these Lemon Olive Oil Cookies Recipe. Soft, zesty, and infused with olive oil’s subtle depth, they're like a sunny afternoon in cookie form — perfect for sharing with friends or savoring solo.

A white basket filled with round, golden fried balls arranged in two layers, each ball has a crispy textured surface and there are fresh green basil leaves scattered inside and around the basket. To the left, there is a jar of yellow sauce with a spoon in it, slightly blurred in the background. The setting is a white marbled surface, with a single small orange fruit on the right and a few basil leaves scattered nearby. In the distant background, there are blurred cream-colored pitchers with purple flowers. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Lemon Olive Oil Cookies Recipe
Top Tip
How to Serve Lemon Olive Oil Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Lemon Olive Oil Cookies Recipe

Why You'll Love This Recipe

I remember the first time I made these cookies; their bright lemon flavor combined with the distinct richness of olive oil instantly hooked me. They stand out because they’re soft yet subtly complex — no typical buttery cookie here.

Bright and zesty: The fresh lemon zest paired with tangy lemon curd offers a vibrant citrus punch that's hard to resist.
Moist texture: Thanks to olive oil, these cookies stay tender and soft, breaking the mold from traditional butter-based cookies.
Elegant and impressive: The lemon shape and basil-lemon syrup soak bring an Italian flair that’s perfect for celebrations or gifting.
Unique flavor profile: The earthy olive oil combined with fresh basil syrup creates a sophisticated but approachable treat.

Ingredients & Why They Work

This Lemon Olive Oil Cookies Recipe balances simple ingredients you likely have on hand with some fresh elements that bring it all together beautifully. Each plays a role in texture, flavor, or that signature Italian charm.

Flat lay of two whole fresh lemons with bright yellow zest, two large brown eggs with clean shells, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of whole milk, a small white ceramic bowl of all purpose flour, a small white ceramic bowl of baking powder, a small white ceramic bowl of fine sea salt, a small white ceramic bowl of clear vanilla extract, a small white ceramic bowl of water, five fresh sprigs of green basil, a small white ceramic bowl of golden yellow lemon curd, twelve fresh basil leaves arranged neatly, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Granulated sugar: Sweetens the cookie dough and also adds a crisp coating that enhances texture.
Lemon zest: The star for fragrance and citrus note that wakes up every bite.
Large eggs: Bind everything while keeping the dough light.
Olive oil: Extra virgin brings a grassy, fruity depth; light olive oil makes it milder but still amazing.
Milk: Adds moisture; whole milk works well but don’t hesitate to swap in alternatives.
All-purpose flour: The base for structure; measuring carefully ensures soft cookies.
Baking powder: Gives gentle lift for perfect tenderness.
Sea salt: Balances sweetness and elevates flavor complexity.
Vanilla extract: Rounds out flavors with warmth and complements citrus beautifully.
Lemon curd: That gooey, tangy filling — trust me, it’s the cookie’s heart and soul.
Water, basil, limoncello (optional), and food coloring: Create the delicate lemon-basil syrup that makes these cookies memorable.
Fresh basil leaves: Serve as “leaves” to complete the lemon look and add an herbal aroma.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love switching it up depending on the occasion — sometimes I’ll skip the basil syrup for a simpler version or add a sprinkle of coarse sugar on top before baking for extra crunch. You can easily tailor this cookie to your taste.

Variation: For a dairy-free take, swapping milk with almond or oat milk works great and keeps the texture tender.
Seasonal twist: In summer, I like to add a touch of fresh thyme instead of basil for a different but equally lovely herbal note.
Sweetener swap: I’ve tried using honey or maple syrup instead of some sugar, but be sure to reduce liquid slightly to keep dough firm.
Advanced treat: Try adding finely chopped pistachios inside the dough for a delightful crunch and an extra layer of flavor.

Step-by-Step: How I Make Lemon Olive Oil Cookies Recipe

A lemon-filled cookie is broken in half with smooth yellow lemon cream flowing out from the soft, crumbly light golden dough. Behind the cookie, two whole bright yellow lemons and one lemon half sit on a white marbled surface, with scattered fresh green basil leaves near the cookie, adding a pop of color. The scene is bright and fresh, with soft focus on the background and sharp detail on the cookie and lemon cream, photo taken with an iphone --ar 2:3 --v 7

Step 1: Zesting and Mixing the Bright Flavors

Start by zesting those lemons — I always zest directly into the sugar to infuse the citrus oils from the get-go. Then, in a bowl, whisk together the lemon-scented sugar with eggs, olive oil, milk, and vanilla. This combo is key; blending well here ensures smooth, moist dough later on.

Step 2: Bringing the Dry Ingredients Together

Next up, sift the flour with baking powder and sea salt. Sifting helps distribute the leavening and salt evenly. Gently fold this into your wet ingredients, mixing just until combined — that way you keep the cookies tender, not tough.

Step 3: Shaping Like Little Lemons

This is the fun part! Divide the dough into 12 pieces, then shape each into an oval to mimic lemons. If you want to get fancy like I did at a party, use a small knife or offset spatula to create light indentations for those lemon-like ridges.

Step 4: Bake Until Lightly Golden

Pop the shaped cookies into a preheated oven for about 15 minutes or until the edges just start to turn golden. Watch carefully — these cookies bake fast and you want to avoid drying them out.

Step 5: Soak in the Lemon-Basil Syrup

While the cookies cool, make the syrup from water, sugar, lemon zest, basil sprigs, and optional limoncello. Once warm, dip each cookie halfway in the syrup for a swoon-worthy glossy finish and subtle herbal note that really puts these over the top.

Step 6: Fill with Tangy Lemon Curd and Garnish

Last, fill the center of each cookie with a generous dollop of lemon curd for that signature tang and gooey texture. Attach a fresh basil leaf on top as your “lemon leaf” — it’s such a simple touch but makes these cookies feel special and fresh.

Top Tip

From my experience, the magic in this Lemon Olive Oil Cookies Recipe lies in the balance of flavor and texture. Here’s what helped me make them perfect every time — and I hope these tips help you, too!

Zesting into sugar: It releases essential oils and makes every bite bursting with lemon aroma.
Don’t overmix dough: Stop once flour disappears to keep cookies tender and soft.
Syrup soak timing: Dip cookies while syrup is warm but not hot — this absorbs best without making cookies soggy.
Fresh basil garnish: Add basil leaves right before serving to keep that fresh herbal brightness intact.

How to Serve Lemon Olive Oil Cookies Recipe

Lemon Olive Oil Cookies - Serving Suggestion

Garnishes

I love to top these cookies with fresh basil leaves to mimic lemon leaves—it’s not just for looks. The subtle herbaceous kick complements the citrus beautifully. Sometimes, I'll add a light dusting of powdered sugar or a tiny drizzle of extra lemon curd for an extra zing.

Side Dishes

Pair these cookies with a cup of Earl Grey tea or a chilled glass of dessert wine. I find the floral notes in the tea or the slight sweetness in the wine complements that olive oil richness and lemon brightness perfectly.

Creative Ways to Present

For special occasions, I arranged these cookies on a platter with lemon slices and a few sprigs of fresh basil scattered around. The presentation feels festive and adds to the sensory experience. I even packaged a batch in a gift box tied with twine and a sprig of basil — it’s a charming gift!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container at room temperature for 2-3 days. The cookies stay soft and flavorful, but the syrup soak ensures they retain moisture without getting soggy. Bring them to room temp before serving for best texture.

Freezing

Freezing is a bit tricky because of the syrup and curd filling. I prefer freezing the unbaked shaped dough balls wrapped well in plastic wrap. When ready, thaw in the fridge overnight and bake fresh for the best results. It’s the only way to keep the texture spot-on.

Reheating

Gently warm leftovers in a 300°F oven for about 5 minutes to refresh softness and slightly intensify the lemon aroma. Avoid microwaving, which tends to make the texture rubbery or overly soft.

Frequently Asked Questions:

Can I use other citrus instead of lemon in this cookie recipe?

Absolutely! While lemon gives this cookie its signature bright zing, grapefruit or orange zest can add a deliciously different flavor twist. Just be mindful that the syrup’s balance might need slight tweaking if you opt for sweeter citrus.

Why use olive oil instead of butter?

Olive oil provides these cookies with a moist, tender crumb and a subtle fruity depth that butter can’t replicate. Using extra virgin olive oil especially adds a pleasant grassy note, making the cookie unique and more aromatic.

Can I make these cookies vegan?

With some adjustments, yes! Swap eggs with flax eggs or applesauce and use plant-based milk. Make sure to use vegan lemon curd or make your own. The texture might vary slightly but they’re still deliciously lemony and tender.

What’s the best way to shape the cookies into lemons?

I find that shaping dough into smooth ovals and then gently pressing a small knife along the sides to create shallow ridges works well. It’s easier if your dough is slightly chilled. Finish with a basil leaf to mimic the lemon’s leaf — it’s a charming detail that makes a big impression.

Final Thoughts

Truly, this Lemon Olive Oil Cookies Recipe holds a special place in my baking repertoire because it’s both familiar and refreshingly unique. It’s the kind of recipe I’m always excited to share at gatherings — every bite sparks compliments. I hope you’ll enjoy making and savoring these little Italian-inspired delights as much as I do.