Floating Olive Branch
Easter Egg Olive Oil Sugar Cookies


1/2 cup Sweet Butter Infused Olive Oil 

1/2 cup granulated sugar 

1/2 cup powdered sugar 

2 eggs 

1 1/2 teaspoons vanilla extract 

2 cups all purpose flour 

1/4 teaspoon baking soda 

1/4 teaspoon salt 

Royal icing (about 4 cups) and gel food coloring for decorating your cookies 




Preheat oven to 350°F and line 2 large baking sheets with parchment paper. Place olive oil, granulated sugar, powdered sugar, eggs, and vanilla in the bowl of a stand mixer fitted with the whisk attachment, whisk until smooth and combined. Replace the whisk attachment with the paddle attachment and add the flour, baking powder, and salt, mix on a lower speed until the dough has combined. Set aside to rest for 10 minutes. 

Quarter dough and, working with one quarter at a time, roll dough out into a thin sheet on a lightly floured surface. Cut into egg shapes using a cookie cutter and place on the prepared baking sheets about 1 to 1 1/2-inches apart. Bake for 10-12 minutes (less cooking time for softer cookies, longer cooking time for crunchy cookies). Remove from the oven and let cool to room temperature (ideally elevated on a wire rack). 

For decorating your cookies, separate the royal icing into 5 bowls and color according to preference, leaving one bowl white for adding accent “decorations”. Divide the frosting between piping bags and outline each cookie. Thin the leftover icing with a little water and fill in the cookies with the corresponding color. Once all the cookies have been colored, add accents in the white icing. Set the cookies aside to set for 1-2 hours before serving.