Lemon Olive Oil Semolina Cookies

Greek bakers often swap butter for olive oil, giving cookies a tender crumb and soft fruitiness. These lemon olive oil semolina cookies shine with bright zest and juice, plus fine semolina for a delicate sandy bite.

Serves 6 · 20 min prep · 15 min cook

Estimate for one serving

• 268 cal
• 4g protein
• 34g carbs
• 13g fat
• 1g fiber

Every recipe here is free to read.

Ingredients

• 1 cup fine semolina flour
• 3/4 cup all-purpose flour
• 2/3 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 1/2 cup extra-virgin olive oil
• 1 large egg
• 2 tbsp fresh lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp pure vanilla extract
• 2 tbsp for sprinkling turbinado sugar

Instructions

1. 1Preheat the oven to 350°F. Line two baking sheets with parchment paper so the cookies release cleanly and brown evenly.
2. 2In a large bowl, whisk together the semolina, all-purpose flour, granulated sugar, baking powder, and sea salt until evenly combined.
3. 3In a separate bowl, whisk the olive oil, egg, lemon zest, lemon juice, and vanilla until emulsified and fragrant.
4. 4Pour the wet mixture into the dry ingredients. Stir with a wooden spoon or spatula until a soft, slightly sandy dough forms that holds together when pressed. Rest the dough 5 minutes so the semolina hydrates.
5. 5Scoop tablespoon-sized portions and roll gently into balls between your palms. Place them 2 inches apart on the prepared sheets. Flatten each ball slightly with the bottom of a glass or your fingers to about 1/2-inch thick.
6. 6Sprinkle the tops generously with turbinado sugar for sparkle and crunch.
7. 7Bake one sheet at a time for 12 to 15 minutes, until the edges are lightly golden and the centers look set but still pale. The cookies will firm as they cool.
8. 8Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight tin; the lemon perfume deepens by the next day.