If you’re looking for a quick and wholesome idea, these oil shortcrust cookies are the perfect solution. The special thing? You won’t need cookie cutters or molds: they can be shaped by hand in an instant, creating small treats to fill with jam, chocolate or leave plain.
This recipe is designed for everyone — I offer both the version with classic flours and the gluten-free one, so you never have to give up the aroma of a homemade baked good. They’re ideal for breakfast or to accompany afternoon tea. Thank you for the trust you’ve shown over the years.
Come along with me and let’s start baking.
Happy baking, Giusi.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 25 Minutes
- Portions: 5 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Easy Oil Shortcrust Cookies: No Cutters, Also Gluten-Free
For the gluten-free version replace the 00 flour with: 1 7/8 cups rice flour (about 220 g)
1 1/8 cups potato starch (or cornstarch) (about 130 g)
- 2 2/3 cups all-purpose flour
- 6 1/2 tbsp granulated sugar
- 2 eggs
- 5 tbsp extra virgin olive oil (or vegetable oil)
- 2 tsp baking powder
Steps for Easy Oil Shortcrust Cookies: No Cutters, Also Gluten-Free
In a bowl, beat the eggs with the sugar. Mix well, then add the oil and finally the flour sifted together with the baking powder (or flour and potato starch for the gluten-free version).
Work the dough until it forms a smooth ball. Assess whether it’s necessary to add more flour or a few drops of water, since absorption can vary depending on the brand of flour used.
Once the dough is ready, break off small pieces of about 3/4 ounce (20–25 g) each and roll them into balls. Make a hole in the center with a wine cork, a cutter or simply with your finger. For other cookies, you can shape them into slightly elongated cylinders.
The beautiful thing about this dough is that you can make any shape you like.
For the cookies with a hole, add jam/preserves or chocolate chips.Be careful: if you use jam or preserves, don’t overfill the hole because it may overflow during baking. For the elongated version, instead, add the chocolate chips directly into the dough before shaping the cylinders.
Once all the shapes are formed, arrange the cookies on a baking sheet lined with parchment paper. Bake at 356°F (preheated conventional oven) for about 20–23 minutes.
The oil cookies are ready to be enjoyed. Thank you for cooking with me. See you on the next kitchen adventure and always thank you for your trust.
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Storage and variations
If you wish, you can add a flavoring of your choice such as lemon zest, orange zest, vanillin or vanilla paste right after adding the oil.
These cookies keep perfectly for about one week if stored inside a tin box or an airtight container. This way they will retain their freshness and crispness.
