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This is a very soft dough. Using a 2 T cookie scoop works best to place dough on a baking sheet
Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, cardamom, baking powder, baking soda, and salt together in a medium bowl. Set aside.
Place 1½ cups sugar in a large bowl. Add cream cheese. Place remaining ⅓ cup sugar in a shallow dish and set aside. Pour melted butter over cream cheese mixture and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in Fustini’s Blood Orange olive oil until incorporated. Add egg and milk; continue to whisk until smooth. Add flour mixture and mix with a rubber spatula until soft, homogeneous dough forms.
Using a cookie scoop, divide the dough into 24 equal pieces, about 2 tablespoons each, directly on a parchment-lined baking sheet, 12 dough balls per sheet. Using the bottom of a drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle the tops of cookies evenly with the remaining sugar in the dish (you may not use all); discard any remaining sugar.
Bake cookies, 1 sheet at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating sheet after 7 minutes. Let cookies cool on the sheet for 5 minutes; using a wide metal spatula, transfer cookies to a wire rack to cool completely. Enjoy!
These cookies are great for building an olive oil ice cream sandwich.
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