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Lemon Olive Oil Shortbread Cookies

Baking Extra Virgin Olive Oil

This extra virgin olive oil is a blend of some of the finest olives, resulting in a buttery, light, and mild oil with sweet finishing notes. This lighter oil can serve as a perfect substitute for butter in your cooking. It is perfect for any dish that requires baking, be it a Thanksgiving turkey or even homemade chocolate chip cookies.

Perfect For: Baking, Broiling, Roasting

Lemon Olive Oil Shortbread Cookies

Recipe by Brianna Shaver


Shortbread Cookies

  • 1/3 cup (66g) Botticelli Baking Olive Oil + extra for brushing the tops
  • ½ cups (99g) granulated sugar + more for sprinkling
  • ¼ cup ( 57g) powdered sugar
  • ½ tsp. salt
  • 2 eggs
  • 1 tsp. lemon juice
  • zest of ½ lemon
  • 2 cups (240g) all purpose flour


  • 1 cup (113g) powdered sugar
  • zest of ½ lemon
  • 1 tbsp. lemon juice



In a large bowl, combine Olive oil, both sugars, salt, and eggs. Using an electric mixer, beat until smooth. Add in the flour and mix until fully combined.

Remove dough from the mixing bowl, wrap it in plastic, and refrigerate for 1 hour.

Preheat the oven to 350F.

Remove the dough from the refrigerator and roll it out on a lightly floured work surface until it is 1/4in thick. Cut out the cookies using 2in fluted cookie cutters.

Place cookies on a parchment-lined sheet pan and brush each cookie with a little bit of olive oil.

Sprinkle each cookie with granulated sugar and bake for 10-15 minutes or until golden around the edges. Remove from the oven and let cool completely.

While the cookies are cooling, make the glaze by whisking together the powdered sugar, lemon zest, and lemon juice until smooth.

Dip half of each cookie in the glaze, dragging the bottom of the cookies along the edge of the bowl to remove any excess glaze, and place the cookies on parchment to set up. Enjoy!

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