Lemon Olive Oil Snickerdoodles

Lemon Olive oil snicker doodles pin image

Lemon Olive Oil Snickerdoodles

My baking experiments, lucky readers,

can be considered a series of unfortunate events. For example the basil chocolate chip cookies I tried to make a few days ago have me temporarily off basil…which is a very difficult thing to do. it was real bad. But the rose of success growing from those ashes (literally, because I burned them) is that I finally achieved an olive oil:butter ratio that results in amazing cookie texture.

So you all lucky people get to skip the utter gross basil failure and get right to the delicious lemony success that is these lemon olive oil snickerdoodles. We’ll call them Lemony Snickets for short, because typing that whole thing out is just no.

So what are you waiting for? Get baking. You’ll discover the Lemony Snicket to be VFD (very f***ing delicious)


lindsey mae

I'm holding a snickerdoodle

Lemon Olive Oil Snickerdoodles

These cookies are flavored with lemon extract and with Meyer Lemon infused olive oil- you can likely find this at your local nice grocery store, or online at this company I’ve worked for and trust, called We Olive.* . I highly recommend adding the ginger to the cinnamon sugar mix, it really plays well with the lemon.

Time: 1 hour
Makes 8 – 4″ Cookies



2/3 cup white flour
1/4 tsp salt
1/4 tsp baking soda
2 tbsp butter, melted
4 tbsp Meyer lemon olive oil
1/2 cup white sugar
1 egg
1/2 tsp lemon extract

Sugar Coating

2 tbsp white sugar
1 tsp cinnamon
3/4 tsp powdered ginger


  1. Preheat oven to 350˚F
  2. Whisk to combine flour, salt, and baking soda, set aside.
  3. Stir to combine melted butter and lemon olive oil, then mix in sugar and lemon extract.
  4. Beat in egg, just until combined
  5. Whisk dry ingredients into the wet ingredients
  6. Prepare the sugar topping, making sure white sugar, cinnamon, and ginger are well combined
  7. Roll 2 tbsp of batter into a ball, roll the ball around in the sugar mixture until it is well coated, place on lightly greased cookie sheet. Repeat with remaining batter, ensuring cookies are spaced roughly 3″ apart
  8. flatten each cookie with the bottom of a drinking glass, first dipping the glass in the sugar mixture to prevent sticking to the cookies
  9. place cookie tray in freezer for 20 minutes to harden before baking, pull out five minutes before putting in the oven to allow the metal to warm a little first
  10. bake for 12 minutes, remove from oven, and let cool completely

*This website and post are not in anyway affiliated with We Olive. I do not make money by referring their product.

lemon olive oil snickerdoodles on the pan and ready to bake

close up of unbaked snickerdoodle
“Shot on an iPhone”

cookie on plate

cookie on chipped plate I saved from my restaurant

lemon olive oil snicker doodle part eaten

breaking apart a cookie

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