Greek olive oil cookies, so simple yet so delicious, are one of those traditional flavors we remember from childhood. There are many recipes for olive oil cookies, but this is one of my favorites, inspired by my grandmother's recipe book with a few personal touches. These cookies are beautiful, crispy, with a lovely cinnamon aroma that fills the kitchen as they bake. In Greece, these traditional cookies are more than just a treat. They are part of our heritage, we enjoy them with our coffee and beyond, we share them with our people and we make them with love. Each bite carries the warmth of home and tradition, making them truly special...
Easy
22 - 25 min
70 cookies
Ingredients
- 180 g sugar
- 200 g light olive oil
- 130 g orange juice
- 1/2 tsp baking soda
- 1 - 1.5 tbsp cinnamon powder
- 1/3 tsp clove powder
- 10 g baking powder
- 550 g of all-purpose flour, sifted
- Sesame seeds (optional)
How to
- In a mixer's bowl, beat the sugar and the olive oil.
- Add the baking soda to the orange juice, mix (be careful, it foams!) and add to the mixer bowl.
- Continue with the cinnamon, cloves, baking powder and gradually add the flour.
- When the dough pulls away from the sides of the bowl it is ready.
- Divide your dough into about 15 g (or more if you want bigger cookies) and shape the dough into strings, giving them the design you like.
- If you want sesame seeds on your cookies, dip one side in sesame seeds and transfer to a baking tray lined with parchment paper.
- Bake in a preheated oven (set to fan) at 340° F - 170° C for about 22 - 25 min (depending on the intensity of the oven).
- Let them cool on a wire rack and enjoy!
Note from Greek jar:
Instead of a mixer, you can use a hand whisk.
You can make larger cookies if you want, but the specific size and baking time make them crispy, so this is the recipe I like and I don't change it.
Weighing is an extra process, especially when the quantity of dough is large, but it helps with even baking.
When I don't have light olive oil, I use half olive oil, half seed oil.
