Lemon Olive Oil Crinkle Cookies
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Ingredients:
- 2 cups of all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ¾ cup granulated sugar
- 2 large eggs
- ⅓ cup Lemon Olive Oil
- 2 tbsp lemon juice (freshly squeezed)
- Zest of 1 lemon
- 1 tsp vanilla extract
- ½ cup powdered sugar (for rolling)
Instructions:
- Preheat oven to 350ºF (175ºC) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat eggs and sugar until light and creamy (about 2 minutes).
- Add Lemon Olive Oil, lemon juice, lemon zest, and vanilla extract to the egg mixture. Mix until fully combined.
- Gradually fold in the dry ingredients until a soft dough forms.
- Cover and chill the dough for 30–45 minutes to firm it up (this helps with crinkling!).
- Scoop out 1-inch dough balls and roll them in powdered sugar until fully coated.
- Place on baking sheet, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are set and the tops have beautiful cracks.
- Let cool on the baking sheet for 2–3 minutes, then transfer to a wire rack.