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Orange and Olive Cookie Recipe

Learn how to make these unique Mediterranean-inspired Orange and Olive Cookies with this quick and easy recipe. The perfect balance of sweet and savory, these cookies feature bright orange zest and earthy green olives for an unforgettable flavor combination that's sure to impress at your next gathering.

Prep

20 mins

Cook

15 mins

Serve

24

Kcal

175

Ingredients

Directions

<ul class="ingredients-main-list"><li class="ingredients-single-item">1 cup unsalted butter, softened</li><li class="ingredients-single-item">3/4 cup granulated sugar</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">2 tablespoons orange zest (from 2 medium oranges)</li><li class="ingredients-single-item">2 tablespoons fresh orange juice</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">2 1/4 cups all-purpose flour</li><li class="ingredients-single-item">1/2 teaspoon baking powder</li><li class="ingredients-single-item">1/4 teaspoon salt</li><li class="ingredients-single-item">1/2 cup pitted green olives, finely chopped (Castelvetrano preferred)</li><li class="ingredients-single-item">2 tablespoons coarse sugar, for topping (optional)</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Really take your time here, mate – properly creamed butter and sugar creates that lovely tender crumb we're after.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Add the egg, orange zest, orange juice, and vanilla extract to the butter mixture. Beat until well combined, scraping down the sides of the bowl as needed. The mixture might look slightly curdled at this point – don't worry, that's perfectly normal!</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until a soft dough forms. Be careful not to overmix – we want these cookies to stay tender.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Drain your olives thoroughly and pat them dry with paper towels to remove excess moisture. Finely chop them into small pieces – you want little bursts of flavor, not large chunks. Gently fold the chopped olives into the cookie dough until evenly distributed.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Cover the dough with plastic wrap, pressing it directly onto the surface of the dough, and refrigerate for at least 1 hour, or up to overnight. This chilling step is crucial – it firms up the butter and allows the flavors to meld beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> When ready to bake, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Remove the chilled dough from the refrigerator and let it sit at room temperature for about 10 minutes to make it easier to handle.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Using a tablespoon or small cookie scoop, portion the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets. Slightly flatten each ball with the palm of your hand or the bottom of a glass dipped in granulated sugar to prevent sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> If using, sprinkle the tops of the cookies with coarse sugar for a bit of sparkle and crunch. This creates a lovely contrast with the savory olives.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Bake in the preheated oven for 12-15 minutes, or until the edges are just turning golden brown while the centers remain soft. You don't want to overbake these beauties – they should be lightly golden around the edges but still tender in the middle.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4> Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. The cookies will firm up as they cool but maintain a wonderful tender texture. Store in an airtight container at room temperature for up to 5 days, though I doubt they'll last that long!</li></ol>
Orange and Olive Cookie Recipe

What ingredients are used in Orange and Olive Cookies?

These unique cookies require unsalted butter, granulated sugar, egg, orange zest and juice, vanilla extract, all-purpose flour, baking powder, salt, pitted green olives (preferably Castelvetrano), and optional coarse sugar for topping.

How to bake Orange and Olive Cookies at home?

Learn how to bake Orange and Olive Cookies by creaming butter and sugar, adding egg and orange flavourings, mixing in dry ingredients, and folding in chopped olives. After chilling the dough, form into balls, flatten slightly, sprinkle with sugar if desired, and bake at 350°F (175°C) until just golden at the edges for a perfect sweet-savory treat.

Why do I need to chill cookie dough before baking?

Chilling cookie dough is crucial as it firms up the butter, preventing excessive spreading during baking. It also allows flavours to develop and meld together, particularly important with contrasting ingredients like orange and olives, resulting in a more complex, harmonious taste.

Can I use black olives instead of green ones in these cookies?

Yes, you can substitute black olives, though they'll impart a slightly different flavour profile. Kalamata or Niçoise varieties work well, but ensure they're pitted and thoroughly dried before chopping. The earthier taste of black olives creates a deeper, more intense contrast with the citrus.

What drinks pair well with sweet-savory cookies?

Sweet-savory cookies like these pair beautifully with dessert wines such as Moscato or Sauternes, a crisp Prosecco, or even a medium-bodied sherry. For non-alcoholic options, try orange blossom tea, Earl Grey, or a citrus-infused sparkling water to complement the flavour profile.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required.
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