Olive Oil Sugar Cookies — Soft, Citrusy & Perfect for Decorating

If you think great sugar cookies require a block of butter, these olive oil sugar cookies are about to change your mind. Swapping in fruity olive oil and bright orange zest gives you a cookie that is soft in the middle, lightly crisp at the edges, and perfumed with citrus — and the dough is sturdy enough to roll, cut, and decorate for any occasion.

I started making these when I ran out of butter mid-holiday baking season and refused to make another grocery run. One test batch later, my family declared them better than the original: the olive oil keeps the crumb tender for days, and the orange-sugar coating bakes into a crackled, sparkly top that needs no frosting at all (though it takes royal icing beautifully).

Best of all, the method is simple. Whisk, chill, scoop, roll in sugar, and bake at 350°F (175°C). About 70 minutes start to finish — including chill time — and you will have 24 bakery-worthy cookies.

Whether you need a dairy-free holiday cookie, a blank canvas for decorating with the kids, or just a really good sugar cookie, this recipe delivers. Let us bake.

Why You’ll Love These Olive Oil Sugar Cookies

• No butter needed: Olive oil replaces butter one-for-one, so the recipe is naturally dairy-free and you can bake on a whim.
• Soft for days: Olive oil coats the flour proteins and keeps the crumb tender far longer than butter-based cookies.
• Bright citrus flavor: Fresh orange zest and juice perfume every bite without any extract.
• Decorator-friendly: The dough is sturdy enough to roll and cut, and the baked cookies are a perfect canvas for royal icing and sprinkles.
• Simple pantry ingredients: Ten everyday ingredients, one bowl, no mixer required.

Ingredients You’ll Need

Ten simple ingredients, and every one earns its place. Measure carefully — especially the flour — for the softest cookies.

All-Purpose Flour

Two and a half cups (300 g), spooned and leveled. It gives the cookies structure while staying tender.

Granulated Sugar

One and a quarter cups (250 g) in the dough, plus a third cup for rolling. The sugar coating creates the signature crackled top.

Olive Oil

Two-thirds cup (160 ml). Use a fruity extra-virgin olive oil for noticeable flavor or a light olive oil for a more neutral cookie.

Eggs

Two large eggs at room temperature. They bind the dough and add richness.

Orange Zest and Juice

One tablespoon of fresh orange zest plus two tablespoons of fresh juice. This is where the citrusy brightness comes from — do not substitute bottled juice.

Leaveners, Salt, and Vanilla

One teaspoon baking powder, half a teaspoon baking soda, half a teaspoon fine salt, and two teaspoons pure vanilla extract round out the dough.

Recommended Equipment

• Two rimmed baking sheets
• Parchment paper or silicone baking mats
• Large mixing bowl and whisk
• Sturdy spatula or wooden spoon
• Cookie scoop, about 2 tablespoons
• Microplane or fine zester
• Citrus juicer
• Wire cooling rack

How to Make Olive Oil Sugar Cookies

1. Whisk the dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

2. Make the orange sugar

Add the orange zest to the granulated sugar in a large bowl. Rub the zest into the sugar with your fingertips until fragrant and lightly tinted — this releases the citrus oils and perfumes the whole batch.

3. Whisk the wet ingredients

Pour the olive oil into the orange sugar and whisk until combined. Whisk in the eggs one at a time, then the vanilla extract and orange juice, until smooth and slightly thickened.

4. Combine and chill

Fold the dry ingredients into the wet mixture with a spatula just until no flour streaks remain. Cover the bowl and refrigerate for at least 30 minutes (up to 1 hour). Do not skip the chill — it firms the dough so the cookies bake thick instead of spreading flat.

5. Heat the oven

Position racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line two baking sheets with parchment paper. Place the remaining third cup of sugar in a small shallow bowl.

6. Scoop, roll, and bake

Scoop 2-tablespoon portions of chilled dough, roll into smooth balls, and roll generously in the sugar to coat. Arrange 2 inches apart on the prepared sheets. Bake for 10 to 12 minutes, until the edges are set and the tops are crackled — the centers should still look slightly soft.

7. Cool

Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. They firm up as they cool.

8. Decorate (optional)

Once completely cool, decorate with royal icing, a simple orange glaze, or sprinkles — or enjoy them plain with their sparkly sugar tops.

Pro Tips

Chill the dough. Warm dough spreads. The 30-minute chill is the difference between thick, soft cookies and flat, crisp ones.

Do not overbake. Pull the cookies when the centers still look slightly underdone; residual heat finishes the job and keeps them soft.

Roll generously in sugar. A thick sugar coating gives the crackled tops and pretty sparkle — do not be shy.

Zest before you juice. It is nearly impossible to zest a juiced orange half, so always zest first.

Use room-temperature eggs. They emulsify with the olive oil far better than cold eggs, giving a smoother dough.

Variations

Lemon Olive Oil Sugar Cookies

Swap the orange zest and juice for lemon. The bright lemon-olive oil pairing tastes like the Italian coast.

Frosted Cut-Outs

Chill the dough for a full hour, roll to a quarter inch thick, and cut into shapes. Bake a minute or two less, cool completely, and decorate with royal icing.

Spiced Holiday Version

Add half a teaspoon of ground cinnamon and a quarter teaspoon of ground cardamom to the dry ingredients for a warm, wintry twist.

Ingredient Substitutions

Olive oil: Any mild olive oil works. For a neutral flavor, use light olive oil; for peppery character, use a robust extra-virgin. Melted coconut oil can stand in, but the texture will be slightly crisper.

Eggs: Two flax eggs (2 tablespoons ground flaxseed plus 5 tablespoons water, rested 5 minutes) work in a pinch, though the cookies will be a touch denser.

All-purpose flour: A 1:1 gluten-free baking flour blend can be substituted; chill the dough a full hour since GF doughs spread more.

Orange: Lemon or blood orange zest and juice substitute 1:1 and are equally delicious.

Dietary Notes

Dairy-free: Yes, as written — there is no butter or milk anywhere in the recipe.

Vegetarian: Yes.

Gluten-free: Not as written, but a 1:1 gluten-free flour blend works (see substitutions).

Nut-free: Yes — no nuts in the dough. Always check your ingredient labels if baking for allergies.

Make-Ahead, Storage & Freezing

Make ahead: The dough can be mixed and refrigerated for up to 48 hours before scooping and baking. You can also scoop the dough balls, roll them in sugar, and refrigerate on the baking sheet overnight — bake straight from the fridge, adding 1 minute.

Room temperature: Store baked cookies in an airtight container for up to 5 days, with parchment between layers if frosted.

Freezer: Freeze scooped, sugar-rolled dough balls for up to 3 months and bake from frozen (add 2 minutes). Baked, unfrosted cookies freeze well for up to 2 months; thaw at room temperature.

What to Serve With

These citrusy cookies shine on a holiday cookie platter next to our almond joy cookies — the coconut-chocolate chew is a perfect contrast to the bright orange crumb. Serve with cold milk, hot tea, or espresso for an afternoon treat.

Planning a party menu? Start savory with our KFC-style crispy fried chicken or a tray of mummy hot dogs, then finish sweet with a plate of these sugar cookies and fresh orange slices.

Recipe Notes

• The 30-minute chill is mandatory — warm dough spreads into thin, crisp cookies.
• Pull the cookies when the centers look slightly underdone; they set as they cool.
• Measure flour by spooning it into the cup and leveling off for the most accurate (and softest) results.
• For cut-out shapes, chill the dough a full hour before rolling.
• Cool completely before decorating with royal icing so it sets properly.

For the holidays, try our Christmas sugar cookies too — they are perfect for decorating alongside these citrus cookies.