Yields: 32 cookies
Ingredients
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/4 cups granulated sugar, plus more for rolling
1/3 cup TAO-flavored olive oil (Blood Orange, Lemon, etc.)
2 large eggs
1/2 teaspoon vanilla extract
Directions
Preheat oven to 350ºF.
Sift flour, baking soda, baking powder, and salt in a bowl. Set aside.
In a second large bowl, combine sugar and olive oil and mix with a spatula until it forms a grainy paste.
Add eggs and vanilla and stir until smooth. Fold in dry ingredients until just incorporated. You should have a reasonably soft, oily dough.
Fill a small dish with more granulated sugar. Scoop dough by the tablespoonful into balls and roll in sugar to coat. Arrange on a nonstick or parchment-lined baking sheet, leaving 2 inches of space between cookies.
Bake for 11 to 13 minutes or until tops are puffed and crackly, and edges start to turn light golden brown. Cool for 5 minutes before transferring to a wire rack to cool completely.
Cookies are best enjoyed the day they are made but will keep in an airtight container for up to 3 days.