Mimi's Organic Eats » Cookie Recipes » Olive Oil Shortbread Cookies

Olive Oil Shortbread Cookies

This simple recipe for Olive Oil Shortbread Cookies makes a delicious light, buttery, and crisp shortbread cookie that has the texture you know and love, but with half the butter!

If you love shortbreads try my Slice & Bake Vanilla Shortbread Cookies, Chocolate Dipped Almond Shortbread Cookies, or my Earl Grey Shortbread Cookies!

olive oil shortbreads

I know that everyone is probably tired of cookies, or sick of sugar, but… I’m not! I eat dessert every day, even after the holidays. So, I thought there’s no better time to share my Olive Oil Shortbreads than now. This is a healthy shortbread cookie compared to most! So, if you are watching what you eat, this is a great option.

These simple shortbread cookies made with olive oil could be considered a healthy shortbread cookie as I’m using half the amount of butter I would use in my normal shortbread cookies. These shortbread cookies made with olive oil have all the health benefits of extra virgin olive oil, but in a cookie!

So, if you are looking for a healthy shortbread cookie, look no further. My recipe for Olive Oil Shortbreads is all you need! The addition of extra virgin olive oil in this healthy shortbread cookie recipe gives them a unique flavor and an amazing texture.

Why You'll Love This Recipe

Light & Crisp: These simple Olive Oil Shortbread Cookies are buttery, crisp, and incredibly light! They have the texture you know and love for traditional shortbread cookies, but with half the butter.

Buttery & Sweet: While this healthy shortbread cookie is made with olive oil, it still has butter! The butter truly shines and really compliments the olive oil for a lightly sweet and buttery cookie.

Subtle Crunch: I top these cookies with turbinado sugar for a subtle crunch. I love using this sugar on cookies and pie crust as it not only makes them sparkle, but it provides a little texture that is so good!

Extra Virgin Olive Oil: I use extra virgin olive oil in this healthy shortbread cookie recipe. This recipe gives you health benefits of olive oil along with a little butter and sugar for a sweet treat you can feel good about indulging in!

olive oil shortbreads

Ingredients

Organic Valley Salted Butter

La Tourangelle Organic Extra Virgin Olive Oil

Wholesome Organic Powdered Sugar

Costco Kirkland Organic Cane Sugar

Cairnspring Mills Organic All Purpose Flour

Lafaza Organic Ground Vanilla Bean

Iberia Organic Turbinado Sugar

Tools Needed

Digital Food Scale

Stand Mixer

Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

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Step by Step Instructions

Step 1

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, add the olive oil, powdered sugar, and cane sugar.

Using a large box grater (think pizza cheese size) grate the butter. Add the butter into the mixing bowl with the sugar. Mix on low until combined, you’ll still see small bits of butter, that’s okay.

Add the flour and vanilla bean mix and mix on low until combined.

In a small bowl, add the turbinado sugar.

Step 3

Using your hands, form the dough into 24 balls and roll in the turbinado sugar. Place on the prepared baking sheets and flatten them slightly so they are about 2-inches in diameter.

Step 4

Bake for 18 to 22 minutes or until lightly browned on the edges and bottom. Allow to cool completely on the baking sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

olive oil shortbreads

Easy Substitutions

  • If you only have unsalted butter, just add ¼ teaspoon of fine sea salt to the recipe.
  • You can substitute 1 teaspoon of vanilla extract for the vanilla bean if you don't have ground vanilla bean.
  • Substitute avocado oil or canola oil if you don't have extra virgin olive oil.
  • If you don't have turbinado sugar, feel free to sprinkle with cane sugar right after they come out of the oven.
  • Feel free to add chocolate chips! I'd recommend adding 198 grams (1 cup).
  • Feel free to add nuts, I'd start with 85 grams (3 ounces) of chopped almonds, pecans, or walnuts.

FAQ's

Can I use another kind of oil?

Yes, if you don’t want the taste of olive oil you can use avocado oil or canola oil. Coconut oil does not give the same results for texture in this cookie.

What if I don't have turbinado sugar?

You could roll these in organic cane sugar if you don’t have turninado sugar, but they won’t be as good in my opinion. The turbinado sugar gives them a very unique texture that I love! Or you could also just sprinkle them with cane sugar after coming out of the oven, and skip the rolling.

How should I store these?

Shortbread cookies are buttery and crisp, so they are best stored in a cool dry place. You can also freeze them. But be sure to place in a Tupperware or zip bag before freezing.

olive oil shortbreads

Craving More?

olive oil shortbreads

Olive Oil Shortbread Cookies

Mimi Council
This healthy shortbread cookies recipe is made using part butter and part extra virgin olive oil. Their light flavor and amazing texture will make you fall in love!
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Dessert
Cuisine American
Makes 24 cookies
Calories 141 kcal

Ingredients
 
 

Instructions
 

  • Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the olive oil, powdered sugar, and cane sugar.
  • Using a large box grater (think pizza cheese size) grate the butter. Add the butter into the mixing bowl with the sugar. Mix on low until combined, you’ll still see small bits of butter, that’s okay.
  • Add the flour and vanilla bean mix and mix on low until combined.
  • In a small bowl, add the turbinado sugar.
  • Using your hands, form the dough into 24 balls and roll in the turbinado sugar. Place on the prepared baking sheets and flatten them slightly so they are about 2-inches in diameter.
  • Bake for 18 to 22 minutes or until lightly browned on the edges and bottom. Allow to cool completely on the baking sheets.
  • Store in in a cool dry place for up to 7 days.

Notes

High Altitude — Bake 350 for 15 to 19 minutes or until golden brown on the bottoms.

Nutrition

Calories: 141kcalCarbohydrates: 15gProtein: 1gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 10mgSodium: 31mgPotassium: 13mgFiber: 0.3gSugar: 7gVitamin A: 118IUCalcium: 3mgIron: 1mg
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