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; 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 irresistibly bright and comforting about these Lemon Olive Oil Cookies with Lemon Curd Recipe. Soft, tender cookies infused with fresh lemon zest, drizzled with a sweet lemon basil syrup, and bursting with tangy lemon curd make every bite a little moment of sunshine. Trust me, these are worth every minute you spend in the kitchen.

A small white basket filled with round, golden-brown fried balls stacked on top of each other, with fresh bright green basil leaves around and between the balls. The basket is placed on a light surface with a white marbled texture. To the left, there is a glass jar filled with a thick yellow sauce with a spoon inside it. In the background, there are soft-focus arrangements of small purple flowers in white pottery, enhancing the cozy setting. Near the basket, fresh basil leaves and a whole orange tangerine sit on the white marbled surface. 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 absolutely adore this recipe because it marries rustic Italian flavors with a fresh, zingy twist. It’s like a little edible sunshine that’s perfect for virtually any occasion — from casual weekday treats to elegant celebrations.

Lush Lemon Flavor: Fresh lemon zest combined with lemon curd gives an authentic, vibrant lemon punch you won’t find in ordinary cookies.
Moist, Soft Texture: The olive oil base keeps these cookies tender and soft, unlike typical butter cookies that can dry out quickly.
Unique Lemon Basil Syrup: The subtle aromatic hint from fresh basil in the syrup adds an unexpected, elegant depth.
Beautiful Presentation: Shaping cookies like lemons makes these treats as charming as they are delicious — perfect for gifts or parties.

Ingredients & Why They Work

Each ingredient in this Lemon Olive Oil Cookies with Lemon Curd Recipe plays a special role — from balancing flavors to creating that perfect tender crumb. Here’s why they’re all important:

Flat lay of fresh whole lemons with bright yellow zest curls, two large brown eggs with clean uncracked shells, a small white ceramic bowl filled with granulated white sugar, a small white ceramic bowl holding smooth pale olive oil, a small white ceramic bowl containing whole milk, a neat pile of fine all-purpose flour, a small white ceramic bowl with white baking powder, a tiny white ceramic bowl with coarse sea salt, a small white ceramic bowl of clear vanilla extract, fresh green basil sprigs arranged attractively, a small white ceramic bowl of vibrant yellow lemon curd, more fresh basil leaves placed symmetrically, all items balanced perfectly 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 the dough and gives the cookies a light crunch on the outside when coated.
Lemon Zest: Offers bright citrus oils that infuse every bite with fresh, vibrant lemon flavor.
Large Eggs: Help bind the dough and add richness for a chewy, tender texture.
Olive Oil: Using extra virgin olive oil gives a fruity, peppery depth that’s unique and delicious.
Milk: Adds moisture and helps create a soft crumb.
All-Purpose Flour: The foundation of the cookie’s structure — use good quality for best results.
Baking Powder: Gives a gentle lift, so the cookies aren’t dense.
Sea Salt: Enhances all the flavors and balances the sweetness beautifully.
Vanilla Extract: Adds warmth and rounds out the lemon’s brightness.
Lemon Curd: The gooey, tangy filling that’s the star of the show.
Lemon Basil Syrup Ingredients (Sugar, Water, Fresh Basil, Lemon, Limoncello optional): This syrup is the crown on the cookie, making it beautifully glossy and adding subtle herbal notes.
Fresh Basil Leaves: Used for garnish, they add a fresh green contrast that looks like lemon leaves.

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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

Even though this recipe feels perfect as is, I love adding little personal twists that make it mine or better suit seasons and guests. You can easily tailor the lemon and basil flavor to your liking or dietary needs.

Variation: I sometimes swap half the lemon zest for orange zest for a softer citrus combo — it’s surprisingly good and just as refreshing.
Dairy-Free: Use almond or oat milk instead of dairy milk and ensure your lemon curd is dairy-free to keep it vegan-friendly.
Extra Lemon Punch: For lemon lovers, a little drizzle of extra lemon juice or a sprinkle of coarse sugar on top before baking amps up the tang and crunch.

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

The image shows a broken lemon cookie placed on a white marbled surface. The cookie has a golden-yellow outer layer with a soft, crumbly texture dusted lightly with sugar. From the center of the cookie flows a smooth, glossy lemon filling, bright yellow and slightly thick. Behind the cookie, there are two whole yellow lemons and one lemon half with its pale yellow inside visible. Around the cookie, some fresh green basil leaves add a pop of color. In the background, a soft, light cloth is blurred to keep the focus on the cookie. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Freshly Zest and Prepare Your Ingredients

Start by zesting two lemons, making sure to only get the yellow part—no bitter white pith! I love using a microplane grater for this; it’s quick and gives wonderfully fine zest that blends seamlessly into the dough. Get your eggs to room temperature, too, so they mix in smoothly. Having everything prepped makes the process so much easier and more enjoyable.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together granulated sugar, eggs, lemon zest, olive oil, milk, and vanilla extract. I use extra virgin olive oil because it adds that beautiful fruity note, but lighter ones work if you prefer a subtler flavor. Whisk until everything is nicely combined — the batter will be a bit liquidy but that’s perfect for soft cookies.

Step 3: Combine the Dry Ingredients

In a separate bowl, sift together the all-purpose flour, baking powder, and sea salt. Sifting is a small step that really helps avoid lumps and gives you a lighter dough. Slowly add the flour mixture into the wet ingredients, folding gently but thoroughly so the dough comes together without overmixing.

Step 4: Shape and Chill the Dough

To shape, divide the dough into 12 equal pieces. Roll each into a lemon shape — this step is fun and helps the final cookies look festive and unique. Chill the shaped dough for at least 30 minutes; this makes rolling and handling easier, and it prevents the cookies from spreading too much while baking.

Step 5: Bake and Cool

Preheat your oven to 350°F (175°C). Place the dough lemons on parchment-lined baking trays, leaving space as they’ll puff slightly. Bake for about 15 minutes until the cookies are set but still soft in the center. Let them cool completely before moving to the next step — hot cookies won’t hold the lemon curd filling well.

Step 6: Prepare Lemon Basil Syrup

While the cookies cool, simmer the syrup by mixing sugar, water, lemon slices, fresh basil sprigs, vanilla extract, and optional limoncello in a saucepan. This syrup infuses the cookies with herbal brightness and a shiny glaze that looks as good as it tastes. Reduce to a syrupy consistency, strain, and set aside.

Step 7: Fill and Dip

Once the cookies are cool, gently cut a slit on one side and pipe or spoon lemon curd inside. Then dip each cookie in the warm lemon basil syrup — this step seals in moisture and adds a beautiful glossy finish. Finally, roll the cookies in granulated sugar and garnish with fresh basil leaves for that charming lemon “leaf” effect.

Top Tip

From making these cookies dozens of times, I’ve learned a few key tricks that make a big difference. These little insights make sure your cookies turn out beautifully tender, flavorful, and perfectly shaped every time.

Chilling the Dough: Don’t skip chilling — this makes shaping easier and ensures the cookies keep their lemon shape while baking.
Use Fresh Zest: Freshly grated lemon zest is a game-changer for flavor compared to pre-packaged zest.
Gentle Folding: When mixing the flour in, fold carefully to keep the dough tender rather than tough.
Cool Cookies Before Filling: Hot cookies melt the lemon curd and syrup, making a mess — wait until they’re fully cooled for the best result.

How to Serve Lemon Olive Oil Cookies with Lemon Curd Recipe

Lemon Olive Oil Cookies - Serving Suggestion

Garnishes

I love garnishing these cookies simply with a bright fresh basil leaf that looks like a lemon leaf — it’s charming and adds a lovely fresh scent right before serving. A light dusting of powdered sugar over the top also adds a delicate snowy effect if you want that extra visual pop.

Side Dishes

These cookies pair wonderfully with a cup of herbal tea — chamomile or mint works beautifully — or a light lemony cocktail for an adult twist. I also like serving them alongside fresh fruit platters, especially berries, for a refreshing contrast.

Creative Ways to Present

For a special occasion, try stacking the cookies on a tiered stand with small bowls of extra lemon curd and syrup for dipping. Adding small edible flowers or tiny sprigs of basil around the platter gives a festive, elegant touch that always draws compliments.

Make Ahead and Storage

Storing Leftovers

I store any leftover cookies in an airtight container at room temperature. They keep well for up to 3 days without losing their soft texture or flavor. Avoid refrigerating because the cookies can dry out or the lemon curd can firm up too much.

Freezing

If you want to save cookies longer, I recommend freezing the unfilled cookie shells separately. Freeze them in a single layer on a tray, then transfer to a freezer bag. When ready, thaw, fill with lemon curd, and dip in syrup fresh for the best texture and flavor.

Reheating

To freshen up stored cookies, I warm them gently in a low oven (about 300°F) for 5 minutes. This lightly reheats the lemon curd and syrup without melting or making the cookies greasy. It’s a simple trick that revives softness and aroma nicely.

Frequently Asked Questions:

Can I use light olive oil instead of extra virgin in this Lemon Olive Oil Cookies with Lemon Curd Recipe?

Yes, you can use light olive oil if you prefer a milder flavor. Extra virgin olive oil has a more robust fruitiness that really complements the lemon, but light olive oil works fine if you want the lemon to stand out more clearly.

How do I make the lemon basil syrup in this recipe?

To make the syrup, combine sugar, water, lemon slices, fresh basil sprigs, and vanilla extract (plus limoncello if using) in a saucepan. Simmer gently until the sugar dissolves and the mixture reduces slightly. Then strain out solids before dipping the cookies to get that shiny, flavorful glaze.

Can I prepare these Lemon Olive Oil Cookies with Lemon Curd Recipe ahead of time?

Yes! You can shape the cookie dough and chill it for a day or two before baking. The baked cookies can also be stored for a few days in an airtight container. Just fill with lemon curd and dip in syrup close to serving to keep them fresh.

What’s the best way to fill the cookies with lemon curd?

Once the cookies have cooled completely, use a small offset spatula or piping bag to gently cut an opening along one side and fill with lemon curd. Make sure the curd is smooth and chilled — room temperature often works best for easy piping and to avoid melting.

Final Thoughts

Making these Lemon Olive Oil Cookies with Lemon Curd Recipe always feels like a little celebration in my kitchen. The fresh flavors, tender texture, and beautiful presentation never fail to impress. Whether you bake them as a treat for yourself or to wow friends and family, I hope you enjoy making and sharing them as much as I do. Give them a try — you might just find your new favorite lemon cookie!