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 (360g); 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 (juice and zest); 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 wonderfully bright and comforting about these soft lemon treats. The Lemon Olive Oil Cookies with Lemon Curd Recipe blends zesty citrus, fragrant basil, and rich olive oil into a cookie that feels elegant yet effortless—perfect for sharing or savoring with a cup of tea.

A white basket filled with round, golden fried balls arranged in two layers, each ball has a crispy textured surface and there are fresh green basil leaves scattered inside and around the basket. To the left, there is a jar of yellow sauce with a spoon in it, slightly blurred in the background. The setting is a white marbled surface, with a single small orange fruit on the right and a few basil leaves scattered nearby. In the distant background, there are blurred cream-colored pitchers with purple flowers. 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’m genuinely excited to let you in on these charming Italian-inspired lemon olive oil cookies. They’re super soft, bursting with lemon flavor and so much more than your average cookie. You’ll love how the lemon curd center adds that perfect gooey surprise.

Bright and fresh flavors: The blend of lemon zest, lemon curd, and basil syrup lifts these cookies beyond ordinary citrus treats.
Soft, tender texture: Thanks to olive oil, these cookies stay moist and almost melt in your mouth.
Pretty presentation: Shaped like little lemons and dipped in syrup, they’re beautiful for any party or special occasion.
Surprisingly simple process: Don’t worry, the steps are straightforward even if they look fancy.

Ingredients & Why They Work

All these ingredients come together to create cookies with a delicate balance of moistness, tanginess, and aroma. The olive oil, in particular, adds richness without overwhelming the lemon’s brightness.

Flat lay of two whole fresh lemons with bright yellow zest, two large brown eggs with clean shells, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of whole milk, a small white ceramic bowl of all purpose flour, a small white ceramic bowl of baking powder, a small white ceramic bowl of fine sea salt, a small white ceramic bowl of clear vanilla extract, a small white ceramic bowl of water, five fresh sprigs of green basil, a small white ceramic bowl of golden yellow lemon curd, twelve fresh basil leaves arranged neatly, placed 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: Sweetens while helping create that slight crisp edge on the cookie surface.
Lemon Zest: Brings fresh, natural citrus oils and aroma that brighten every bite.
Large Eggs (room temperature): Help bind everything gently and contribute to the tender crumb.
Olive Oil (extra virgin or light): Offers moisture and a subtle fruitiness; extra virgin gives more flavor but light works well too.
Milk: Adds a bit of tang and helps adjust the dough’s consistency.
All-Purpose Flour: The base structure for the cookie, giving it just enough chew.
Baking Powder: Gives the cookie a light lift for a soft texture.
Sea Salt: Balances the sweetness and enhances the lemon flavor.
Vanilla Extract: Adds warmth that complements lemon beautifully.
Lemon Curd: The gooey filling that’s rich, tangy, and the showstopper inside each cookie.
Water, Sugar, Fresh Basil, Limoncello: Combined into a syrup to dip the cookies for added flavor and shine (limoncello’s optional but lovely).
Yellow and Green Food Coloring: Used sparingly for that authentic lemon look, but feel free to skip if you prefer natural.
Fresh Basil Leaves: For garnishing “leaves” to make the cookies look like little lemons.

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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 thing I love about the Lemon Olive Oil Cookies with Lemon Curd Recipe is how easy it is to tweak. You can dial the lemon flavor up or down, swap lemon curd with jam for a different filling, or even skip the syrup dip for a simpler but still delicious cookie.

Variation: Once, I replaced lemon curd with raspberry jam and it created a lovely mix of fruity tang with the basil syrup—totally delightful and a fun twist.
Dairy-Free Option: Use your favorite plant-based milk instead of whole milk to keep it vegan-friendly.
Less Sweet: Reduce the sugar coating or syrup for a less sweet final cookie while keeping the flavor intact.
Skip Food Coloring: The cookies taste just as lovely without the color, making it perfect if you want a more natural look.

Step-by-Step: How I Make Lemon Olive Oil Cookies with Lemon Curd Recipe

A lemon-filled cookie is broken in half with smooth yellow lemon cream flowing out from the soft, crumbly light golden dough. Behind the cookie, two whole bright yellow lemons and one lemon half sit on a white marbled surface, with scattered fresh green basil leaves near the cookie, adding a pop of color. The scene is bright and fresh, with soft focus on the background and sharp detail on the cookie and lemon cream, photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisking Together the Wet Ingredients

Start by whisking sugar and lemon zest until the mixture smells intensely lemony and is evenly combined. Add the eggs one by one, then pour in the olive oil, milk, and vanilla extract. I find using room temperature eggs and milk helps everything blend smoothly without lumps.

Step 2: Mixing Dry Ingredients and Combining

In a separate bowl, sift together flour, baking powder, and sea salt. Gently fold these into your wet mixture—don't overmix here! Just combine until you see no dry flour. The dough will be soft and a bit sticky, which is exactly what you want for tender cookies.

Step 3: Shaping and Filling the Cookies

Divide the dough into 12 equal portions. Flatten each piece and place a small spoonful of lemon curd right in the center. Carefully fold the dough over and gently shape it into a little lemon shape—oval with pointy ends. This step takes patience, but I promise it’s worth the charming look.

Step 4: Baking

Pop the arranged cookies onto a parchment-lined baking sheet and bake at 350°F (175°C) for about 15 minutes. They should be just set but still soft. Keep an eye on them so they don’t overbake and dry out—softness is key here.

Step 5: Preparing Lemon Basil Syrup

While the cookies bake, simmer sugar, water, lemon juice, fresh basil, and optional limoncello to make a fragrant syrup. I usually strain out the basil for a smooth syrup, but you can leave some leaves for extra flavor if you like. Add just a drop of yellow or green food coloring if you want that vibrant lemon look.

Step 6: Dipping and Garnishing

When your cookies are warm, dip each one into the syrup, then roll in extra sugar for a sparkly finish. Attach a fresh basil leaf on top to mimic the lemon “leaf.” Let them cool completely so the syrup sets beautifully—this part makes them extra special!

Top Tip

From my many attempts, I learned a few key tips that make all the difference when making these lemon olive oil cookies with lemon curd.

Use Fresh Lemons: The zest and juice from fresh lemons make a far superior flavor than bottled extracts—don’t skip it!
Don’t Overmix the Dough: This keeps the cookies tender and soft rather than cakey or tough.
Warm Syrup is Key: Dip the cookies while syrup is still warm for the perfect glaze and flavor absorption.
Shape Gently: When enclosing the lemon curd, handle dough carefully to prevent any leaks or cracks during baking.

How to Serve Lemon Olive Oil Cookies with Lemon Curd Recipe

lemon olive oil cookies - Serving Suggestion

Garnishes

I always go for fresh basil leaves on top—it adds a pop of color and a herbal note that plays beautifully with the lemon. A light dusting of powdered sugar can also add a delicate snowy look if you're serving in the afternoon with tea.

Side Dishes

These cookies pair wonderfully with a light cup of green or herbal tea, or even a sparkling wine to celebrate. For brunch, I love serving them alongside fresh fruit and a creamy ricotta spread to balance the tang.

Creative Ways to Present

For parties, I arranged mine in a citrus-themed platter surrounded by lemon wedges and basil sprigs—it’s a total showstopper. You could also nestle them inside cupcake liners for easy grab-and-go treats that look incredibly polished and festive.

Make Ahead and Storage

Storing Leftovers

I usually keep these cookies in an airtight container at room temperature for up to three days. They remain soft and delicious, but I recommend eating them sooner rather than later to enjoy their fresh lemon flavor at its peak.

Freezing

They freeze beautifully if you want to prepare ahead. I wrap each cookie individually in plastic wrap, then store them in a freezer bag. Just thaw at room temperature when ready to eat and dip in syrup fresh if desired.

Reheating

To refresh the cookies, I pop them in a 300°F (150°C) oven for 5 minutes, which warms the lemon curd inside without drying the dough. It feels like freshly baked all over again!

Frequently Asked Questions:

Can I use a different oil instead of olive oil?

You could, but olive oil adds a unique fruity richness that pairs perfectly with lemon. If you use a neutral oil like canola, the flavor will be milder but the cookies will still be tender.

What if I don’t have lemon curd?

You can substitute with any thick, flavorful jam like apricot or raspberry for a tasty alternative. Homemade or store-bought lemon curd works best for that authentic tangy surprise though.

How do I shape the cookies so the filling doesn’t leak?

Make sure the dough edges are pinched tightly around the lemon curd and try to avoid overfilling. Working gently and sealing well before baking keeps the curd inside without oozing.

Can I make these cookies gluten-free?

Yes! Using a gluten-free all-purpose flour blend with xanthan gum should yield similar results. Just keep an eye on the dough’s texture and adjust milk slightly if needed for softness.

Final Thoughts

These Lemon Olive Oil Cookies with Lemon Curd Recipe have become one of my favorite ways to celebrate lemon season, or just lift a regular day. The soft texture, lemony brightness, and that unexpected herby basil syrup create something truly special. I hope you’ll give them a try and find as much joy in baking and sharing them as I do—happy baking!