Lemon Olive Oil Crinkle Cookies

April 30, 2025

Lemon Olive Oil Crinkle Cookies Recipe at The Little Shop of Olive Oils

When Life Gives You Lemons… Make Crinkle Cookies! 🍋

At The Little Shop, we’re obsessed with these Lemon Olive Oil Crinkle Cookies. They’re everything we love in a sweet treat—light, zesty, and just a little fancy thanks to our bright and fruity Lemon Olive Oil.

The outside is crackled and dusted with powdered sugar, while the inside stays soft and citrusy with every bite. They’re perfect for spring gatherings, summer picnics, or honestly… just because. We make a batch, they disappear, and then we wonder why we didn’t double it.

If you haven’t baked with olive oil before, this is your sign. These cookies are the perfect intro—no butter needed, just pure sunshine in cookie form.

Give them a try and let us know if you’re as hooked as we are. Spoiler: you will be. 🍋💛

— From our ovens to yours, with love from The Little Shop

Lemon Olive Oil Crinkle Cookies

These Lemon Olive Oil Crinkle Cookies are soft, light, and full of bright citrus flavor with a tender texture and a delicate powdered sugar coating. Made with olive oil instead of butter, they have a fresh, melt-in-your-mouth finish that makes them a simple and delicious treat for any time of year.

Author: The Little Shop of Olive Oils
Prep Time: 1 hours 10 minutes
Cook Time: 10 minutes
Servings: 22 cookies
Category: Desserts
Cuisine: American

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)

Directions

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.

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