INGREDIENTS

2 1/2 cups flour
1/2 teaspoon baking powder
1 teaspoon salt
1 cup sugar
3/4 cup Pompeian Smooth Extra Virgin Olive Oil
1 egg
3 Tablespoon milk (+ more, if needed)
1 1/2 teaspoon vanilla
1 1/2 cup white candy melts
1/4 cup semisweet chocolate chips
1/4 cup mini rainbow chips or rainbow candies

PREPARATION

  1. Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Combine flour, baking powder, and salt in a large bowl. Set aside.
  3. Whisk together the olive oil and sugar until the sugar fully dissolves.
  4. Add the egg and whisk until fully combined. Then, whisk in the vanilla and 1 tbsp of milk.
  5. Add the wet ingredients to the dry ingredients. Fold until just combined with a rubber spatula. If the dough is crumbly, add more milk until the dough sticks together (about 2 tbsp or more).
  6. Scoop out 16 equally sized dough balls. Place six on the baking sheet and use the back of the spoon to flatten each dough ball until they’re about 1 inch thick.
  7. Place the tray in the oven and bake for about 8-10 minutes.
  8. Melt white candy melts in 20 second increments, stirring between each. Use a teaspoon to cover the top of each cookie with an even layer.
  9. Melt semisweet chocolate chips in 20 second increments, stirring between each. Use a toothpick to draw light strings. Cover the strings with rainbow chips or candies to look like lights.
  10. Let cookies set before serving or storing.

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