Soft cookies made with sunflower seed oil. Today I want to make with you some special cookies, delicious and that melt in your mouth, the very quick oil cookies without butter. Not the traditional oil cookies, but much more: refined, elegant and at the same time very simple cookies, delicate desserts perfect even as tea pastries or after-dinner sweets without butter and extremely tender. These very quick oil cookies are piped with a piping bag; the dough is soft but structured and once baked can be decorated like real petit fours with chocolate, chopped nuts, candied cherries and much more. I assure you these treats can even be Christmas cookies to enjoy together in front of a warm fireplace with a glass of sweet wine and they will win everyone’s heart. Butter-free, fragrant and delicious, with these sunflower seed oil cookies you’ll make a great impression, you’ll see! Ready to discover the recipe for soft, fragrant oil cookies? Let’s go to the kitchen, but before you get your hands in the dough, remember that if you want to stay updated on my recipes you can follow my Facebook page and my Instagram profile.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the sunflower oil cookies
- 1 3/4 cups 00 flour (all-purpose flour)
- 1/4 cup potato starch (about 30 g)
- 1 egg (medium)
- 3/4 cup confectioners' sugar (powdered sugar) (about 100 g)
- 1 egg yolk
- 2 tbsp water (about 30 g/ml)
- 1/2 teaspoon baking powder (for cakes)
- 1 teaspoon vanilla extract
- to taste orange zest
- 1/2 cup sunflower seed oil (plus 1 tbsp (about 130 g total))
- to taste chocolate (for finishing)
- to taste pistachio crumbs (or ground pistachios for finishing)
- to taste candied cherries (red and green)
Tools
- Electric mixer
- Oven
- Piping bag
- Star piping tips
- Baking sheet
- Parchment paper
Steps to make the oil cookies
Gather the whole egg and the yolk in a bowl, pour the oil in a thin stream and whip as if you were making mayonnaise. Then add the sifted flour together with the potato starch and the powdered sugar.
The dough should be fairly firm, so adjust the consistency by adding about 2 tbsp of water, add the vanilla extract and work until you obtain a creamy, supported mixture.
Add the orange zest and the baking powder and mix for a few more seconds.
Fill a piping bag fitted with a star tip and pipe the cookies in the shape you prefer.
If you like, top some with half a candied cherry and bake in a conventional oven at 392°F for about 10 minutes. The cookies are ready when the edges begin to take on a slight color, but they should remain pale.
Remove from the oven and, if desired, once cooled decorate them with melted chocolate and ground pistachios.
The oil cookies are ready and they melt in your mouth, but they are very sensitive to humidity in the air, so once ready, if you don’t consume them immediately, store them in an airtight container and eat them within a few weeks.
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