Name: Lemon Olive Oil Cookies with Lemon Curd Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 cup granulated sugar; 2 lemons (zested); 2 large eggs (room temperature); ½ cup olive oil (extra virgin for more flavor or light for less flavor); 3 tablespoons milk (whole milk or milk of your choice); 3 cups all purpose flour (360 g); 2 teaspoons baking powder; ¼ teaspoon sea salt; 1 tablespoon vanilla extract; 1 cup granulated sugar; 2 cups water; 5 sprigs fresh basil (optional); 1 tablespoon pure vanilla extract; 2 lemons; ¼ cup limoncello (optional); Yellow food coloring (as needed); Green food coloring (as needed); 1 cup lemon curd; ½ cup granulated sugar (for coating the cookies); 12 fresh basil leaves (for the lemon "leaves")

When you bite into these bright, tender delights, it's impossible not to smile. The combination of zesty lemon and rich olive oil creates something truly special in this Lemon Olive Oil Cookies with Lemon Curd Recipe. Trust me, it’s worth the little extra effort for that perfect balance of fresh, buttery, and sweet flavors.

A small white basket filled with round, golden-brown fried balls stacked on top of each other, with fresh bright green basil leaves around and between the balls. The basket is placed on a light surface with a white marbled texture. To the left, there is a glass jar filled with a thick yellow sauce with a spoon inside it. In the background, there are soft-focus arrangements of small purple flowers in white pottery, enhancing the cozy setting. Near the basket, fresh basil leaves and a whole orange tangerine sit on the white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Lemon Olive Oil Cookies with Lemon Curd Recipe
Top Tip
How to Serve Lemon Olive Oil Cookies with Lemon Curd Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Lemon Olive Oil Cookies with Lemon Curd Recipe

Why You'll Love This Recipe

This isn’t your everyday cookie. These Lemon Olive Oil Cookies with Lemon Curd Recipe are a little jewel of Italian-inspired baking. What I adore about them is the way the olive oil adds a subtle earthiness that makes the lemon flavor pop even more. Plus, the lemon curd filling is such a luscious surprise that keeps you coming back for another bite!

Deliciously Tangy and Buttery: The lemon zest and curd bring an intense citrus punch, perfectly balanced by silky olive oil in the dough.
Natural and Simple Ingredients: No heavy butter here; olive oil makes these cookies tender and moist, with a wholesome touch.
Eye-Catching Presentation: Shaped like tiny lemons and glazed with lemon basil syrup, they’re almost too pretty to eat.
Versatile and Fun to Make: Whether it’s a cozy afternoon baking session or a festive celebration, these cookies shine every time.

Ingredients & Why They Work

The ingredients here are simple but thoughtfully chosen to complement the lemony theme and create that moist, tender texture. Picking good quality olive oil and fresh lemons really lifts this recipe.

Flat lay of fresh whole lemons with bright yellow zest curls, two large brown eggs with clean uncracked shells, a small white ceramic bowl filled with granulated white sugar, a small white ceramic bowl holding smooth pale olive oil, a small white ceramic bowl containing whole milk, a neat pile of fine all-purpose flour, a small white ceramic bowl with white baking powder, a tiny white ceramic bowl with coarse sea salt, a small white ceramic bowl of clear vanilla extract, fresh green basil sprigs arranged attractively, a small white ceramic bowl of vibrant yellow lemon curd, more fresh basil leaves placed symmetrically, all items balanced perfectly on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Granulated Sugar: Sweetens without overpowering; coats the cookies for a subtle crunch.
Lemons (Zest & Juice): Fresh zest brings brightness; juice adds tang and moisture for the lemon curd and syrup.
Large Eggs: Bind everything together; room temperature eggs create a smoother dough.
Olive Oil (Extra Virgin or Light): Adds a delicate fruitiness and ensures the cookies stay tender and moist.
Milk (Whole or Choice): Provides moisture and softens the crumb.
All-Purpose Flour: The backbone of the cookie; gives structure without heaviness.
Baking Powder: Lightens the dough for a tender crumb with just the right rise.
Sea Salt: Enhances the citrus notes and balances sweetness.
Vanilla Extract: Adds a subtle warmth to the flavor profile.
Lemon Curd: The star filling that delivers rich, silky, tangy goodness inside each cookie.
Water, Basil, Limoncello (Optional), Food Coloring: These create the lemon basil syrup and add beautiful, natural colors to the cookies.
Fresh Basil Leaves: Double as delightful “leaves” to decorate your lemon-shaped cookies, bringing an earthy herbal note.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing things up with these cookies depending on the season or my pantry. Adding a little zest of orange alongside lemon or swapping out basil for mint in the syrup are fun twists I’ve enjoyed. Don’t hesitate to tweak it to match your taste — it makes baking more exciting!

Variation: I once made these with blood orange zest and a splash of orange liqueur instead of limoncello, and it gave such a beautiful ruby hue and a sweet twist that everyone raved about.

Step-by-Step: How I Make Lemon Olive Oil Cookies with Lemon Curd Recipe

The image shows a broken lemon cookie placed on a white marbled surface. The cookie has a golden-yellow outer layer with a soft, crumbly texture dusted lightly with sugar. From the center of the cookie flows a smooth, glossy lemon filling, bright yellow and slightly thick. Behind the cookie, there are two whole yellow lemons and one lemon half with its pale yellow inside visible. Around the cookie, some fresh green basil leaves add a pop of color. In the background, a soft, light cloth is blurred to keep the focus on the cookie. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preparing the Dough

First things first, zest two lemons into a bowl with the sugar and give it a good rub between your fingers. This awakens the lemon oils and builds flavor right in your sugar—such a simple trick but so worth it. Then whisk in the eggs, olive oil, milk, and vanilla until smooth. In another bowl, sift together flour, baking powder, and sea salt, and slowly combine the dry mix into the wet until you get a soft, pliable dough. Remember, don’t overwork the dough or it turns tough. Just enough to bring it together.

Step 2: Shaping Your Lemons

This step is where the fun begins! Take small portions of dough and gently shape them into little lemon forms — oval with tapered ends. It’s okay if they’re not perfect; each one has character. You can roll them a little longer or plump, just keep them uniform to bake evenly.

Step 3: Baking and Preparing the Lemon Basil Syrup

Bake your shaped cookies for about 15 minutes or until they’re set but still soft. While baking, prepare the syrup by simmering sugar, water, lemon juice, fresh basil sprigs, and a splash of limoncello if you like, until syrupy and fragrant. This syrup will soak into your cookies, making them juicy and enhanced with a subtle herbal note.

Step 4: Assembling: Filling and Garnishing

Once the cookies have cooled a bit, gently slice them in half and spoon luscious lemon curd inside. Then dip them in the lemon basil syrup, coat with sugar, and garnish with fresh basil leaves as “lemon leaves” for a charming look. This step is what makes these cookies feel like a little celebration wrapped in every bite.

Top Tip

From my many attempts making this Lemon Olive Oil Cookies with Lemon Curd Recipe, I’ve learned these tips can make a real difference to your baking success and final flavor:

Lemon Zesting: Always zest your lemons before juicing — zest loses its zestiness once the lemon is juiced and much harder to grate.
Olive Oil Quality: Use good quality extra virgin olive oil if you enjoy robust flavor, or a lighter version if you want the lemon to shine more.
Syrup Soak: Be gentle when dipping the baked cookies in syrup – a quick dip is enough to keep their shape and impart flavor without sogginess.
Cookie Shape: Uniform shaping means even baking, so take your time and use a small scoop or scale for consistent sizes.

How to Serve Lemon Olive Oil Cookies with Lemon Curd Recipe

lemon olive oil cookies - Serving Suggestion

Garnishes

I love topping the cookies with fresh basil leaves to mimic little lemon trees, and a tiny dusting of powdered sugar adds a sweet finale. A zest of lemon curls can also brighten their pretty plate presentation.

Side Dishes

These cookies pair beautifully with a light tea, sparkling water with lemon, or even a chilled glass of Prosecco for a refreshing twist. For an afternoon snack, I sometimes serve them alongside fresh berries or a tangy yogurt dip.

Creative Ways to Present

For a special occasion, I arrange these cookies on a platter with lemon slices and sprigs of basil scattered around. You could also place each cookie in a mini cupcake liner for a polished look or gift them packed in a decorative box for friends—they always make a memorable gift.

Make Ahead and Storage

Storing Leftovers

Store these cookies in an airtight container at room temperature for up to 3 days. I like to keep the lemon curd filling chilled and assemble the cookies just before serving to keep them fresh and prevent sogginess.

Freezing

I've frozen the baked cookies (unfilled) wrapped tightly in plastic wrap and stored in a freezer bag for up to a month. When ready, I thaw at room temperature, fill with lemon curd, and prepare the syrup coating. This way, you can enjoy your Lemon Olive Oil Cookies with Lemon Curd Recipe anytime!

Reheating

If you want to refresh the cookies, heat them in a low oven (around 275°F/135°C) for 5 minutes before dipping in syrup. Avoid microwaving as it can make them overly soft and lose their texture.

Frequently Asked Questions:

Can I use butter instead of olive oil in this recipe?

While you can substitute butter, the unique flavor and moist texture of these cookies come from olive oil. Using butter will change the flavor profile and texture, making it less tender and more like a traditional cookie. If you prefer, try half butter and half olive oil for a balance.

How do I make homemade lemon curd for the filling?

Homemade lemon curd is simple to make by whisking lemon juice, zest, sugar, eggs, and butter over low heat until thickened. It adds a fresh, tangy flavor that’s unbeatable with these cookies. Make sure to strain to remove zest bits for silky smooth curd.

Can I make these cookies vegan or dairy-free?

Yes! Use dairy-free milk like almond or oat milk and substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg). The olive oil keeps the dough moist, so this swap works well. For the lemon curd, there are vegan versions using coconut milk and cornstarch.

What’s the best way to store the cookies so they stay fresh?

Store the cookies in an airtight container at room temperature away from heat and sunlight. Keep lemon curd fillings chilled and assemble right before serving. If you've already filled and syrup-coated them, refrigerated storage is best to maintain freshness, but bring them to room temperature before eating for best flavor.

Final Thoughts

I’ve made these Lemon Olive Oil Cookies with Lemon Curd Recipe countless times, and they never fail to brighten my day — or impress guests. It’s the kind of recipe I always recommend to friends looking for something a little different yet uncomplicated. These cookies celebrate simple ingredients and fresh flavors, making them a true kitchen treasure. Give them a try, and I’m sure you’ll find yourself baking them again and again!