Soft Lemon Olive Oil Sugar Cookies with Cream Cheese Frosting
Easy to make, sweet to eat, and a joy to share!
Ingredients
Servings: 10-12
For the Lemon Cookies:
- 3/4 cup Batistini Farms USDA Organic Lemon Olive Oil
- 1/2 cup Granulated Cane Sugar
- 1 large Egg
- 3 cups Batistini Farms USDA Organic Ancient Tuscan Grain Flour
- 1/4 tsp. Cream of Tartar
- 1/4 tsp. Baking Soda
- 1/4 tsp. Salt
- 1 tbsp. Water
- 2 tsp. Lemon Juice
- Zest of 1 Lemon
For the Frosting:
- 1/2 cup Unsalted Butter, room temp
- 4 oz. Cream Cheese, room temp
- 1 tsp. Vanilla Extract
- 1 1/4 cup Powdered Sugar
- Zest of a Lemon
Instructions
- Preheat oven to 350F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk the flour, baking soda, cream of tartar and salt together.
- In a separate bowl, beat the olive oil, egg, and sugar until creamy, about 1 minute. Add in the water, lemon juice, and lemon zest.
- Fold together the two mixture until well-combined.
- Using a large ice cream scooper, use 2 tbsp. cookie dough per cookie. Place on the prepared pan 2" apart.
- Bake for 8-10 minutes, or until set.
- When done baking, use the back of a spoon to press down in the center of each cookie for the frosting. Let cool completely.
- In the meantime, make the frosting by beating the softened cream cheese and butter until smooth, about 2 minutes.
- Gradually add in the powdered sugar. Once incorporated, beat on high speed for 3-4 minutes, or until fluffy.
- Fold in the vanilla extract and lemon zest. Add milk, if you want a softer consistency.
- Spread a generous scoop of the frosting into the center of each cookie. Decorate with lemon zest, sprinkles, and a tiny slice of lemon. Enjoy!