These cookies combine the sunny brightness of our Lemon Olive Oil with the fresh, aromatic herbaceousness of our Basil Olive Oil, transforming the humble sugar cookie into a Mediterranean getaway! Lemon adds a lively citrus zing, while basil brings a fragrant, garden-fresh flair that keeps you coming back for more. These cookies are the perfect balance of sweet and zesty, with a slightly crisp edge and a soft center. Imagine lounging in a sun-dappled garden, a breeze carrying hints of lemon and herbs—these cookies are that feeling in edible form.

I N G R E D I E N T S:

• 2 ¼ cups regular or gluten-free all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup Rocky Mountain Olive Oil Whole Fruit Lemon Fused Olive Oil
• ¼ cup Rocky Mountain Olive Oil Basil Infused Olive Oil
• 1 cup sugar
• 1 egg
• 1 tsp vanilla extract
• 2 Tbsps fresh basil, chopped

I N S T R U C T I O N S :

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In another bowl, mix both the Lemon Olive Oil & Basil Olive Oil and sugar until smooth. Beat in the egg and vanilla.
4. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
5. Drop spoonfuls of dough onto the baking sheet.
6. Bake for 10-12 minutes or until edges are golden. Immediately after removing from over, sprinkle with fresh basil.
7. Let cool on a wire rack and enjoy!