This simple recipe for Olive Oil Shortbread Cookies makes a delicious light, buttery, and crisp shortbread cookie that has the texture you know and love, but with half the butter!
If you love shortbreads try my Slice & Bake Vanilla Shortbread Cookies, Chocolate Dipped Almond Shortbread Cookies, or my Earl Grey Shortbread Cookies!
I know that everyone is probably tired of cookies, or sick of sugar, but… I’m not! I eat dessert every day, even after the holidays. So, I thought there’s no better time to share my Olive Oil Shortbreads than now.
These simple shortbread cookies made with olive oil could be considered a healthy shortbread as I’m using half the amount of butter I would use in my normal shortbread bookies. These shortbread cookies made with olive oil have all the health benefits of extra virgin olive oil, but in a cookie!
So, if you are looking for healthy shortbread cookies, look no further. My recipe for Olive Oil Shortbreads is all you need! The addition of extra virgin olive oil in these healthy shortbread cookies gives them a unique flavor and an amazing texture.
Why You'll Love This Recipe
These simple Olive Oil Shortbread Cookies are buttery, crisp, and incredibly light! They have the texture you know and love for traditional shortbread cookies, but with half the butter. Plus, I use a turbinado sugar on top for a texture that makes these cookies perfect!
FAQ's
Can I use another kind of oil?
Yes, if you don’t want the taste of olive oil you can use avocado oil or canola oil. Coconut oil does not give the same results for texture in this cookie.
What if I don’t have turbinado sugar?
You could roll these in organic cane sugar if you don’t have turninado sugar, but they won’t be as good in my opinion. The turbinado sugar gives them a very unique texture that I love! Or you could also just sprinkle them with cane sugar after coming out of the oven, and skip the rolling.
How should I store these Olive Oil Shortbreads?
Shortbread cookies are buttery and crisp, so they are best stored in a cool dry place. You can also freeze them. But be sure to place in a Tupperware or zip bag before freezing.
Ingredients for Olive Oil Shortbreads
La Tourangelle Organic Extra Virgin Olive Oil
Wholesome Organic Powdered Sugar
Costco Kirkland Organic Cane Sugar
Cairnspring Mills Organic All Purpose Flour
Lafaza Organic Ground Vanilla Bean
Iberia Organic Turbinado Sugar
Why Organic
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
These healthy shortbread cookies are made using part butter and part extra virgin olive oil. Their light flavor and amazing texture will make you fall in love!
Ingredients
1/2 cup organic extra virgin olive oil
71 grams (1/2 cup) organic powdered sugar, sifted
57 grams (1/4 cup) organic cane sugar
1/2 cup organic salted butter, cold
255 grams (2 cups) organic all purpose flour
1/2 teaspoon organic ground vanilla bean
48 grams (1/4 cup) organic Turbinado sugar
Directions
- 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 mix and mix on low until combined.
- 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 prepared baking sheets and flatten them slightly so they are about 2-inches in diameter.
- 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.
Recipe Video
Notes
- High Altitude — Bake 350 for 15 to 19 minutes or until golden brown on the bottoms.
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