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Olive Oil Coconut Sugar Cookies

A new take on an old fashioned sugar cookies, using olive oil instead of butter. Adapted from The Fannie Farmer Cookbook.
Prep Time20 mins
Cook Time8 mins
Total Time28 mins
Course: Dessert
Cuisine: American
Servings: 3 doz
Author: Julia Ann


  • 1 1/4 cups flour
  • 1/8 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup finely chopped coconut
  • 1/4 cup plus 2 tablespoons extra virgin olive oil
  • 3/4 cup granulated sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon coconut flavoring
  • 1 tablespoon evaporated milk undiluted


  • Preheat oven 350 F.
  • Line cookie sheets with parchment paper.
  • Measure and mix together: flour, salt, baking powder and coconut; set aside.
  • In a large mixing bowl, cream the olive oil and sugar, beat until light and blended.
  • Add the egg, vanilla and coconut flavoring, beat thoroughly.
  • Add the dry ingredients to the oil and sugar mixture, adding 1/2 cup at a time.
  • Blend well.
  • Roll teaspoons of batter into a ball and place on cookie sheet 1 inches apart.
  • Flatten with bottom of glass dipped in granulated sugar.
  • Bake 8-10 minutes until lightly browned.


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