Nothing says Holiday Season more than the smell of fresh baked cookies just out of the oven. Whether you are decorating cookies for Santa with the kids or preparing for the office potluck, these olive oil cookies are a great addition to any festive spread.
Olive Oil Confetti Cookies For Holiday
1 1/2 cups unbleached all-purpose flour
3/4 TSP baking powder
3/4 TSP baking soda
1/2 TSP salt
3/4 cup sugar
1/3 cup McEvoy Ranch Traditional Blend Extra Virgin Olive Oil
2 TSP vanilla extract
1 large egg + 1 large egg yolk, room temp
3/4 cup sprinkles, divided (1/4 & ½ cup)
Bring your eggs to room temperature. In a large bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
In a medium bowl, mix together the sugar, McEvoy Ranch Traditional Blend Extra Virgin Olive (also amazing with McEvoy Ranch Lemon or Rosemary Olive Oil), and vanilla. Whisk in the egg + egg yolk until mixture is completely combined and smooth. Add liquid ingredients to dry and use a wooden spoon to gently mix. Gently stir in 1/4 cup of sprinkles (Holiday, Valentine, Spring, or Summer colors). Cover and chill the dough for at least two hours or overnight.
Preheat your oven to 350°F and line a baking sheet with parchment paper. Add 1/2 cup of sprinkles to a small bowl. Scoop cookies 1.5 TBP in size, rolling the dough into smooth balls – the cookies spread more evenly when rolled. Roll each dough ball in sprinkles (optional). I only rolled the top and sides of my dough balls. Place cookies 2 inches apart on your parchment covered baking sheet and slightly press down on each dough ball. Note: they will spread.
Bake cookies at 350°F for 5-7 minutes or until cookies have spread and puffed. Be careful not to over-bake them! Let cookies rest on baking sheet for 1-2 minutes before moving to a cooling rack. Cookies will deflate and soften as they sit.
Store cookies in an airtight container at room temperature.