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 (juiced); 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")

There’s something downright magical about these soft, zesty Lemon Olive Oil Cookies with Lemon Curd Recipe that transports you straight to an Italian cafe. The mix of bright lemon, rich olive oil, and a luscious lemon curd filling makes these cookies truly unforgettable—perfect for sharing with friends or savoring with a cup of tea.

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

I remember the first time I made these lemon olive oil cookies—they were unlike anything I’d tried before. The olive oil adds such a moist, tender crumb and a subtle fruity note that pairs perfectly with the vibrant lemon curd filling. It’s a fresh, satisfying twist on a classic cookie.

Unique Flavor Combo: The marriage of extra virgin olive oil and zesty lemon creates a cookie bursting with bright yet comforting flavors.
Soft & Moist Texture: Thanks to the olive oil and eggs, these cookies stay soft and tender, never dry or crumbly.
Elegant Presentation: Shaped like lemons and glazed with lemon basil syrup, these cookies look as delightful as they taste.
Perfect for Special Occasions: These cookies add a touch of sophistication to any dessert table or celebration.

Ingredients & Why They Work

Each ingredient in this Lemon Olive Oil Cookies with Lemon Curd Recipe plays a crucial role—whether it’s adding moisture, flavor, or that perfect texture. Here’s what you need to know before you start mixing.

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: Provides sweetness and helps create a slightly crisp exterior after baking.
Lemon Zest: Infuses bright citrus oils for a fresh, fragrant bite—always zest before juicing to maximize flavor!
Large Eggs: Bind the ingredients and add richness; bring them to room temperature for even mixing.
Olive Oil: Using extra virgin delivers a deeper, fruity olive note; light olive oil works too if you prefer a subtler taste.
Milk: Adds a little hydration and tenderness to the dough—use whatever kind you like.
All-Purpose Flour: The structure behind these cookies; measure carefully and sift to avoid lumps.
Baking Powder: Gives a gentle lift for a light, airy texture.
Sea Salt: Enhances all flavors, balancing the sweetness beautifully.
Vanilla Extract: Adds warmth and complexity, rounding out the citrus notes.
Lemon Curd: The star filling that brings tartness and a luscious, creamy texture inside each cookie.
Water and Basil: The lemon basil syrup bath adds a sticky, herbaceous glaze reminiscent of Italian desserts.
Limoncello and Food Coloring: (Optional) For a boozy lift and fun visual charm to make these cookies truly pop!

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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

One of the joys of this Lemon Olive Oil Cookies with Lemon Curd Recipe is how adaptable it is. I often tweak things based on the season or my mood—and you should too!

Variation: Once, I swapped basil for fresh thyme in the syrup—it added a lovely aroma and took the cookies in a savory-herbal direction that my friends adored.
Dairy-Free: Using almond milk instead of cow’s milk works perfectly without changing texture.
Lemon Curd Alternatives: I’ve even tried raspberry preserves inside for a fun fruity twist that pairs nicely with the olive oil flavor.
Color Play: If you want more of a visual pop, add some yellow and green food coloring to the dough or syrup to highlight the lemon and leaf shapes.

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: Mix the Wet Ingredients with Love

Start by whisking together granulated sugar and lemon zest until it smells bright and fresh—this releases those magical oils. Then add eggs, olive oil, milk, and vanilla extract. Take your time here to get a smooth, even mixture; it’s the base of your tender cookie.

Step 2: Combine the Dry Ingredients

In a separate bowl, sift together the all-purpose flour, baking powder, and sea salt. This keeps everything light and spreads out the leavening evenly. Gradually fold the dry ingredients into the wet, working gently to avoid overmixing, which can lead to toughness.

Step 3: Shape Your Lemons

Once your dough is ready, divide it into 12 equal pieces. Roll each into an oval and pinch one end to create that signature lemon shape. This part is fun—don’t worry about perfection! Just enjoy being creative.

Step 4: Bake Until Just Right

Bake the cookies at 350°F (175°C) for about 13-15 minutes, until the edges are just turning golden. You want them soft in the middle, so watch closely to avoid overbaking.

Step 5: Prepare the Lemon Basil Syrup

While the cookies bake, simmer water, granulated sugar, fresh basil sprigs, lemon zest, vanilla, and optional limoncello until it thickens slightly. This syrup is like the finishing touch that brings these cookies to life.

Step 6: Dip and Fill

Once the cookies are cool enough to handle, dip each one briefly into the syrup and let them soak up the herbal lemon goodness. Use a piping bag to fill the cookies with creamy lemon curd—this gooey center is a total showstopper!

Step 7: Add Final Touches

Roll the cookie edges in granulated sugar for a sparkly finish and press fresh basil leaves on top to mimic lemon leaves. It’s these little details that will impress your guests and make every bite feel special.

Top Tip

From my experience making this Lemon Olive Oil Cookies with Lemon Curd Recipe multiple times, these tips help keep everything smooth and stress-free—because a happy kitchen equals happy cookies.

Zest Before Juicing: Always zest your lemons before squeezing them to capture maximum flavor and aroma.
Room Temperature Eggs Matter: Cold eggs can lead to uneven mixing; bringing them to room temp helps everything blend beautifully.
Don’t Overbake: Keep a close eye near the end of baking time to retain soft, tender cookies instead of hard edges.
Dip Quickly: When dipping in the lemon basil syrup, a quick dunk is enough—too long and your cookies get soggy.

How to Serve Lemon Olive Oil Cookies with Lemon Curd Recipe

lemon olive oil cookies - Serving Suggestion

Garnishes

I love topping each cookie with a fresh basil leaf because it not only looks charming but also adds a subtle, fragrant note that complements the lemon perfectly. A light dusting of powdered sugar is lovely, too, if you want an extra touch of sweetness and elegance.

Side Dishes

These cookies pair beautifully with an herbal tea like chamomile or a bright cup of Earl Grey. For more indulgence, try them alongside a lemon panna cotta or fresh berries for a full citrus-themed dessert spread.

Creative Ways to Present

For special occasions, I sometimes arrange these cookies in a circle on a pretty platter, adding edible flowers and tiny lemon wedges as decoration. Serving each on a mini doily or scalloped paper liner gives them a lovely gift-like feel that guests appreciate.

Make Ahead and Storage

Storing Leftovers

After dipping and filling, store the cookies in an airtight container at room temperature for up to 2 days. I keep layers separated by parchment paper to prevent sticking. The flavors actually deepen after sitting for a few hours!

Freezing

You can freeze the unbaked dough balls wrapped tightly in plastic wrap and then in a freezer bag for up to 1 month. Thaw overnight in the fridge before shaping and baking. Avoid freezing the finished, dipped cookies because the syrup can get sticky and weep.

Reheating

If you need to reheat, pop the cookies in a warm oven (300°F/150°C) for 3-5 minutes to refresh their softness. Avoid microwaving, since it can make the lemon curd too runny and the cookie soggy.

Frequently Asked Questions:

Can I use a different oil instead of olive oil?

While olive oil gives these cookies their signature flavor and moist texture, you can substitute a neutral oil like canola or vegetable oil if needed, though the flavor will be less pronounced.

How do I make sure the lemon curd doesn't leak out?

To prevent leakage, fill the cookies once they have fully cooled, and avoid overfilling. Use a piping bag with a narrow tip for controlled filling and gently press the edges after sealing.

What if I don’t have fresh basil for the syrup?

Fresh basil adds a lovely herbal aroma, but if you don’t have it, you can omit it or replace it with mint or thyme. The syrup will still taste delicious, just with a slightly different herbal note.

Can I make these cookies gluten-free?

Yes! Swap the all-purpose flour for a sturdy gluten-free blend that contains xanthan gum. Be mindful that texture might be a bit different, so handle the dough gently and monitor baking time closely.

Final Thoughts

Honestly, there’s something special about making these Lemon Olive Oil Cookies with Lemon Curd Recipe that brings a little Italian sunshine right into your kitchen. Whether you’re baking for a party, gifting to friends, or just treating yourself on a lazy afternoon, these cookies never disappoint. Give them a try—you’ll find it’s one of those recipes you return to again and again, with that perfect balance of tangy, sweet, and buttery olive oil goodness.