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
- Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Combine flour, baking powder, and salt in a large bowl. Set aside.
- Whisk together the olive oil and sugar until the sugar fully dissolves.
- Add the egg and whisk until fully combined. Then, whisk in the vanilla and 1 tbsp of milk.
- 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).
- 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.
- Place the tray in the oven and bake for about 8-10 minutes.
- 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.
- 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.
- Let cookies set before serving or storing.