Soft Lemon Olive Oil Sugar Cookies with Cream Cheese Frosting

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

1. Preheat oven to 350F. Line a large baking sheet with parchment paper.
2. In a large bowl, whisk the flour, baking soda, cream of tartar and salt together.
3. 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.
4. Fold together the two mixture until well-combined.
5. Using a large ice cream scooper, use 2 tbsp. cookie dough per cookie. Place on the prepared pan 2" apart.
6. Bake for 8-10 minutes, or until set.
7. When done baking, use the back of a spoon to press down in the center of each cookie for the frosting. Let cool completely.
8. In the meantime, make the frosting by beating the softened cream cheese and butter until smooth, about 2 minutes.
9. Gradually add in the powdered sugar. Once incorporated, beat on high speed for 3-4 minutes, or until fluffy.
10. Fold in the vanilla extract and lemon zest. Add milk, if you want a softer consistency.
11. 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!