Lemon Olive Oil Crinkle Cookies
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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
Rated 5.0 stars by 1 users
Category
Desserts
Cuisine
American
Author:
Servings
22 cookies
Prep Time
1 hour 10 minutes
Cook Time
10 minutes
Calories
120
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.
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.
Recipe Note
Tracey’s Notes:
These cookies are one of my favorites when I want something sweet but still light and fresh. The Lemon Olive Oil gives them such a nice, smooth flavor, and I love how the powdered sugar creates that pretty crinkle on top. They’re simple to make, but they look like you spent more time on them than you did. I think these are perfect for spring, holidays, or just when you want a little something homemade to go with coffee or tea.
Nutrition
Nutrition
- Nutrition Serving Size
- 1
- per serving
- Calories
- 120
- Fat
- 4.5 grams
- 6%
- Saturated Fat
- 0.6 grams
- 3%
- Cholesterol
- 15 milligrams
- 5%
- Sodium
- 35 milligrams
- 2%
- Carbs
- 18 grams
- 7%
- Sugar
- 11 grams
- 22%
- Fiber
- 0.1 grams
- 2%
- Protein
- 2 grams
- 4%