Olive Shortbread Cookie Recipe



(Yields 26 cookies - 25g each)

239g flour
217g butter, cold, but softened with a rolling pin

137g powdered sugar

56g Kalamata and green olives, chopped 

12g vanilla 

5g salt



Looking for a new cookie recipe to try? One of our bakers, Jonathan Eng has developed this fantastic, savory Olive Shortbread Cookie.  In a nod to baked goods besides bread, he's decided to share an unexpected yet delicious savory dessert.

Regarding his inspiration, Jonathan says, “I prefer savory over sweet, so I incorporated the olives as a savory component in these shortbread cookies. I think that the saltiness really balances the richness of the cookie dough. I hope you like them, too. In an effort to make everyone get a scale, I have written the recipe in grams.”


1. Sift powdered sugar into a bowl to remove lumps.

2. Soften the cold butter by hitting it with a rolling pin. This softens it without warming it up.

3. Cream together butter and sugar for 3 or 4 minutes in a mixer, or by hand with a bench scraper.

4. Add vanilla. Mix just to combine.

5. Combine flour and salt. Add flour, salt and olives. Mix just to combine.

6. Roll dough into 5cm diameter log. Wrap in plastic wrap and chill until firm.

7. Slice into 25 gram rounds. Place cookies on a parchment lined baking sheet and bake at 150-degrees Celsius for 20-25 minutes, until they take on the slightest bit of color.

8. Allow the cookies to cool and set. When they first come out of the oven, they will feel soft and mushy, but as they cool they will set.

Planning on giving this fun twist on the classic shortbread cookie a try? Let us know how your savory cookies turn out. Comment below and/or review this recipe. Better yet, snap a photo of your masterpiece via Instagram and tag us @lepainquotidien. We’d love to see your baking skills put to the test!

Photo by Mary Pastrana, OC Weekly

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Olive Shortbread Cookie Recipe

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