Olive Oil Shortbread Cookies
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!
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
- ½ cup extra virgin olive oil
- 71 grams powdered sugar (sifted)
- 57 grams cane sugar
- 113 grams salted butter (cold)
- 255 grams all purpose flour
- ½ teaspoon ground vanilla bean
- 48 grams Turbinado sugar
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 to the mixing bowl.
- Mix on low until combined into a smooth cookie dough.
- 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 parchment paper lined pan and flatten them slightly so they are about 2-inches in diameter. You'll have 12 cookie dough balls per sheet.
- 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.
Video
Notes
Tips
- Always use a digital food scale for the best results.
- 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 for a similar texture.
- 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.
- Shortbread cookies are crisp, so they are best stored in a cool, dry place.
- High Altitude — Bake 350°F 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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