These light and fluffy cookies are dairy free, and lower in saturated fat than butter cookies. Be sure to use a very mild olive oil, we used California Olive Ranch Mild and Buttery.
- 1 cup powdered sugar, sifted to remove lumps
3-4 Tbsp lemon juice (any amount of this may be swapped for milk or water, if you like a less lemony glaze)
- 1 tsp vanilla extract
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a small bowl, whisk together flour, baking soda, salt, and cornstarch. Set aside.
In a larger bowl, beat together eggs and honey with an electric mixer on high until soft peaks form. About 6 minutes.
Stir in sugar, olive oil, vanilla, lemon juice, and lemon zest.
Gently fold in flour mixture. Mix until smooth. Dough will be very sticky.
Scoop tablespoon sized portions onto prepared cookie sheet several inches apart. Bake 9-11 minutes. Allow to cool before glazing.
While cookies are cooling, prepare glaze. In a small bowl, mix together powdered sugar, 3 tbsp lemon juice, and vanilla. Add more lemon juice for a thinner consistency. Drizzle over cooled cookies.