Lemon Olive Oil Shortbread with Crisp Sugared Edges

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Lemon olive oil shortbread is a shortbread cookie made with extra virgin olive oil instead of butter, plus lemon zest and juice worked into the dough. The oil keeps the crumb tender and a little sandy, and the lemon cuts through the richness so the cookie never feels heavy.

The flavor is milder than a lemon bar or this baked Greek honey cake. You get a faint fruity note from the oil under the lemon, and the edges turn pale gold and crisp while the center stays soft and short.

I like this one because there’s no butter to soften and no mixer needed. You whisk the oil and sugar together, fold in the flour, roll the dough into a log, and slice it once chilled.

Use a decent extra virgin olive oil here. A cheap, thin one can taste flat or slightly bitter once baked, and since the oil is the main fat, you’ll notice it.

Why You’ll Love This Recipe

• No butter to soften, just whisk and go
• Sandy, crisp edges with a soft short center
• Dough log can be made ahead and sliced later
• Dairy free and egg free without tasting like a substitute

Ingredient Notes

• extra virgin olive oil: Use a fruity, decent-quality oil since it’s the only fat in the dough. A cheap refined oil can taste flat once baked.
• lemon zest: Zest before you juice the lemons. Two medium lemons usually give about 2 tablespoons of zest.
• cornstarch: This softens the crumb so the cookie isn’t as dense as an all-flour shortbread. You can leave it out and add 2 tbsp more flour instead.
• granulated sugar: Split between the dough and the rolling sugar. Rolling the log in sugar before slicing gives the crisp, sparkly edge.
• vanilla extract: Optional, but it rounds out the lemon so the cookie doesn’t taste one-note.

Lemon Olive Oil Shortbread with Crisp Sugared Edges

Slice-and-bake shortbread made with extra virgin olive oil and lemon zest instead of butter, rolled in sugar for a crisp edge.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 16 cookies

Course: Dessert

Cuisine: Mediterranean

Calories: 157

Ingredients Method Notes

Ingredients

  

• 250 g all-purpose flour
• 2 tbsp cornstarch for a more tender crumb
• 1/2 tsp fine sea salt
• 80 g granulated sugar for the dough
• 2 tbsp granulated sugar for rolling the log
• 120 ml extra virgin olive oil use a fruity, decent-quality oil
• 2 tbsp lemon zest from about 2 medium lemons
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract optional

Method

 

1. Zest the lemons before juicing them, then measure out 2 tbsp zest and 2 tbsp juice.
2. In a mixing bowl, whisk together the flour, cornstarch, and salt.
3. In a separate bowl, whisk the olive oil, 80 g sugar, lemon zest, lemon juice, and vanilla for about 1 to 2 minutes, until the mixture looks slightly thick and well combined.
4. Add the dry mix to the wet mix and fold with a spatula until the dough comes together with no dry streaks. The dough will feel soft and a little oily, not sticky like a cookie dough.
5. Turn the dough onto a sheet of plastic wrap and shape it into a log about 5 cm / 2 inches wide. Wrap tightly and chill for 45 minutes to 1 hour, until firm enough to slice cleanly.
6. Unwrap the log and roll it in the remaining 2 tbsp sugar, pressing gently so the sugar sticks to the outside.
7. Heat the oven to 170 C / 340 F and line a sheet pan (33 x 46 cm / 13 x 18 inch) with parchment paper.
8. Slice the log into rounds about 1 cm / 0.4 inch thick with a sharp knife. If the dough crumbles instead of slicing clean, let it sit at room temperature for 2 to 3 minutes and try again.
9. Arrange the rounds on the pan, spacing them about 2.5 cm / 1 inch apart.
10. Bake for 14 to 16 minutes, until the edges turn light gold and the centers still look pale and set.
11. Let the cookies cool on the pan for 5 minutes, then move them to a wire rack to cool completely. They firm up as they sit.

Notes

• Zest the lemons before juicing them, it's much harder to zest a juiced lemon.
• Don't skip chilling the dough log, warm dough won't slice into clean rounds.
• Roll the log in sugar while the dough still feels soft enough to hold it.
• Pull the pan when edges are light gold, the center firms up as it cools.

Tips for Success

• Chill the dough log until it feels firm all the way through, or the slices will smear instead of cutting clean.
• Roll the log in sugar right after shaping, while the dough is still soft enough for the sugar to stick.
• Slice with a sharp thin knife and turn the log a quarter turn every few cuts to keep the rounds even.
• Watch the edges, not the center, for doneness. Pull the pan when the edges are light gold and the middle still looks pale.
• Let the cookies sit on the pan for 5 minutes before moving them. They’re fragile hot and firm up as they cool.

Variations

• Add 1 tsp poppy seeds to the dry mix for a lemon-poppy version with a slight crunch.
• Swap half the lemon zest for orange zest for a softer, less tart flavor.
• Dip half of each cooled cookie in melted dark chocolate for a firmer, richer bite.

Storage and Reheating

Store baked lemon olive oil shortbread in an airtight container at room temperature for 5 to 6 days. Keep them somewhere cool and dry, since the olive oil can make them feel greasy if the kitchen is warm.

For longer storage, freeze the baked cookies in a single layer, then stack with parchment between layers, for up to 2 months. Let them thaw at room temperature for about 15 minutes before serving.

These don’t need reheating. They’re meant to be eaten at room temperature, and warming them softens the crisp edge instead of improving it.

Serving Suggestions

Serve lemon olive oil shortbread with tea or coffee as a plain afternoon snack. The citrus edge also works well after a heavier meal, since it’s lighter than a butter cookie.

I like to set a few out with a bowl of berries or a small dish of lemon curd for dipping. A little mascarpone or ricotta on the side turns them into a quick dessert plate.

They also travel well in a tin, so they’re an easy cookie to bring to a gathering or pack for a picnic.

FAQ

Why did my lemon olive oil shortbread spread out flat in the oven?

The dough was likely too warm when it went into the oven. Olive oil melts faster than butter, so if the sliced rounds sit out too long before baking, they spread instead of holding their shape. Chill the log fully and bake straight from the fridge or freezer for the best edges.

Can I use regular olive oil instead of extra virgin for this shortbread?

Yes, but the flavor will be milder and more neutral. Extra virgin olive oil gives a fruitier, slightly grassy note that pairs well with the lemon, while regular olive oil mostly just adds fat without much extra flavor. Either works for the texture.

Can I freeze the lemon olive oil shortbread dough log before baking?

Yes, the raw dough log freezes well for up to 2 months. Wrap it tightly in plastic, then a layer of foil, and slice straight from frozen, adding 2 to 3 minutes to the bake time since the rounds start colder.

Is lemon olive oil shortbread dairy free?

Yes, this version has no butter, milk, or cream, since olive oil replaces the fat completely. It’s also egg free, which makes it an easy option for dairy-free or egg-free baking without swapping ingredients around.

What’s the difference between this and regular butter shortbread?

Butter shortbread is richer and has a firmer snap, while lemon olive oil shortbread is a bit sandier and lighter, with a fruitier background flavor from the oil. The lemon also makes this version taste brighter and less rich than a classic butter shortbread.

What goes well with lemon olive oil shortbread besides tea?

Coffee, berries, or a small spoon of lemon curd all work well alongside these cookies. I also like them next to a scoop of vanilla or lemon sorbet, since the crisp edge holds up next to something cold.

Loved this? Try these next

• our One-Pan Greek Chicken and Rice Bake with Feta and Lemon
• the Soft Orange Olive Oil Cake with Fresh Orange Glaze
• Cypriot Chicken and Potato Tray Bake with Lemon and Oregano