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Lemon Rosemary Olive Oil Cookies (Melissa Belanger)




  1. Preheat oven to 350˚F (180˚C), and line a baking sheet with parchment paper.

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

  3. In a large bowl with an electric mixer, beat the sugar, olive oil, lemon zest and rosemary until smooth. Beat in the eggs and vanilla extract.

  4. Slowly add the dry ingredients. Beating until combined.

  5. Roll cookies into tablespoon-sized balls, placing them on the baking sheet about 1-inch apart. Sprinkle each cookie with a bit of sugar.

  6. Bake for 11 – 13 minutes. Remove from oven and allow the sheet to cool for a few minutes before transferring cookies to a cooling rack.

Stock image photo. Not actual recipe photo.


  • 2 cups all-purpose flour

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1 cup sugar

  • 1/3 cup lemon olive oil (or good quality olive oil)

  • 1 teaspoon lemon zest (2 teaspoons if using regular olive oil)

  • 1/2 heaping teaspoon finely chopped fresh rosemary

  • 2 eggs

  • 1/2 teaspoon vanilla extract

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