Last weekend I co-hosted my annual cookie swap with my friend Mimi. I always go a bit overboard. I know the whole point is to share and trade cookies. And yet…I inevitably make way more cookies than I should. This year, I made four different kinds. Necessary? No way. But satisfying? Heck yes.
These Lemon Crinkle Cookies made it onto my baking list because they’re dairy free. I have a couple friends who can’t eat dairy, so I always try to include a dairy free recipe at my parties. I liked that these cookies used olive oil instead of butter, and expected that the lemon-olive oil combo would be a great flavor profile.
Honestly, these cookies were even better than I expected. They’re slightly tart, slightly sweet, and have a soft, pillowy texture. You roll them in both granulated sugar and powdered sugar for that crinkle top. They’re a truly great cookie–and they went real fast at the swap. I wish I’d made a double batch! The original recipe comes from an olive oil brand and calls for flavored oil, but I swapped in a standard light olive oil instead.
Make sure to allow a couple hours for the dough to chill. Mine was pretty easy to deal with until the final few cookies, because the dough started to hit room temp again and got a little messier to work with. You could always split the dough in two, and keep half in the fridge until you’re really ready for it.
Lemon Crinkle Cookies
Original recipe: Colavita. I’ve rewritten things a bit and added commentary.
Yield: ~24 cookies
Total Time: ~2.5 hours
Cook Time: 10 minutes
For the dough
- 2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt (you can use regular salt too)
- 2 large eggs
- 1/3 cup light olive oil
- 1 cup granulated sugar
- 2 tbsp lemon juice
- 2 tbsp lemon zest
- 1 tsp vanilla extract
For the topping
1/2 cup granulated sugar
1/2 cup powdered sugar
Make your dough
- Whisk your flour, baking powder, baking soda and salt together
- In a separate bowl, whisk your eggs, 1 cup of granulated sugar, olive oil, lemon juice, lemon zest and vanilla
- Add the flour mixture in spurts, mixing the dough with a spatula until it’s fully combined
- Cover the dough with plastic wrap and chill for at least a couple hours
Bake your cookies
- Heat your oven to 350F and line cookie trays with parchment paper
- Put granulated sugar in one bowl, and powdered sugar in another
- Roll dough into tablespoon-sized balls. Dip each ball in the granulated sugar, pressing to coat. Then roll the ball in the powdered sugar
- Place your dough balls on the cookie tray, leaving space between the balls so the cookies can spread as they bake
- Bake for 5 minutes, then rotate the pan and bake for another 5-7 minutes. Mine took 10 minutes to bake through
- Cookies are done when they’re cracked on top and a nice puffy shape
- Let cookies cool on the tray for a few minutes, then move them to a rack to finish cooling