You know that moment when you pull a batch of cookies from the oven and the whole house smells like sugar and warmth? That’s exactly what happens with Olive Oil Crinkle Cookies. These beautifully cracked, powdered sugar-dusted beauties are having a major moment on Pinterest and TikTok right now, and honestly? They deserve every bit of hype.
These cookies are soft, tender, and made with olive oil instead of butter. Yep, just a few pantry staples like flour, sugar, eggs, and good olive oil. They taste like the best part of an Italian bakery but come together in about thirty minutes. Full details in the blog.
I started testing healthier cookie swaps a few years back when my kids wanted treats but I wanted to feel good about what we were eating. Olive oil gave us that perfect balancerich flavor, soft crumb, no guilt. I’ve tweaked this version until it’s foolproof, and I promise you’ll love the secret to that gorgeous crinkle top.
Olive Oil Crinkle Cookies Recipe – Easy and Irresistible
Ingredients
Method
- Set your oven to 350°F and prepare two cookie sheets by greasing them and lining with parchment paper.
- In a mixing bowl, beat together the olive oil, brown sugar, granulated sugar, vanilla extract, and the egg until the mixture is smooth and well combined.
- Add the cornstarch, baking powder, baking soda, sea salt, and flour to the wet ingredients, folding everything together gently with a rubber spatula until the dough forms.
- Using a cookie scoop about 2 tablespoons in size, drop dough onto the prepared sheets, spacing each mound roughly two inches apart to allow for spreading.
- Place the trays in the oven and bake for approximately 10 minutes, then check the cookies; if noticeable crinkles have formed, they are ready. If not, continue baking an additional 2 to 4 minutes.
- Remove cookies when they are puffed, have crinkled surfaces, and slightly darkened edges; they will spread out and flatten as they cool down.
Notes
- For a subtle citrus flavor, add the zest of one orange into the dough. Store cookies in an airtight container at room temperature for up to a week.
Why You’ll Love These Olive Oil Crinkle Cookies
These cookies are everything you want in a sweet treatsoft on the inside, slightly crispy on the edges, and naturally beautiful without any fussy decorating. The olive oil gives them a tender, almost cake-like texture that stays fresh for days. No mixer needed, no chilling the dough for hours. Just whisk, scoop, and bake.
They’re also a lighter swap for traditional butter cookies, but you’d never know it from the flavor. The hint of vanilla and optional orange zest makes them feel fancy enough for a coffee date or holiday cookie tray, but simple enough for a Tuesday afternoon. Plus, that gorgeous crackled top? It happens all on its own.
Pro Tip: If you’re looking for a cookie that feels special but doesn’t require perfection, this is your recipe. Even slightly overbaked, they’re still delicious.
What You’ll Need (and Why Each Ingredient Matters)
This recipe uses pantry staples you probably already have, and each one plays a role in getting that perfect crinkle and soft crumb. The olive oil keeps the cookies moist and tender without butter, while the brown sugar adds chewiness and depth. Granulated sugar helps with structure and those crispy edges we love.
Cornstarch is the secret weapon hereit makes the cookies extra soft and helps create those beautiful cracks as they bake. Baking powder and baking soda work together to give them lift and spread. The orange zest is optional, but if you have an orange sitting around, it adds a subtle brightness that makes these feel bakery-level special.
Note: Use a good quality olive oil, but it doesn’t need to be your fanciest bottle. A mild, fruity one works best so the flavor stays balanced and sweet.
| Ingredient | Why It’s Important | Easy Swap |
|---|---|---|
| Olive oil | Keeps cookies soft and moist | Avocado or melted coconut oil |
| Brown sugar | Adds chewiness and flavor | Coconut sugar |
| Cornstarch | Creates soft texture and crinkles | Arrowroot powder |
| Orange zest | Adds brightness (optional) | Lemon zest or skip it |
How to Make Them Step-by-Step
Start by preheating your oven to 350°F and lining two cookie sheets with parchment paper. In a medium bowl, whisk together the olive oil, both sugars, vanilla, and egg until it’s smooth and glossy. This should take about a minute of good whiskingyou want the mixture to look creamy and well blended.
Next, add the flour, cornstarch, baking powder, baking soda, and salt directly into the wet ingredients. If you’re using orange zest, toss it in now. Use a rubber spatula to gently fold everything together until no streaks of flour remain. The dough will be soft and slightly sticky, and that’s exactly what you want.
Use a cookie scoopabout 2 tablespoonsto portion the dough onto your prepared sheets, leaving about two inches between each one. These cookies spread as they bake, so give them room. Pop them in the oven and bake for about 10 minutes, then check. If you see big, beautiful crinkles forming and the edges are starting to darken, they’re done. If not, give them another 2 to 4 minutes. They’ll look puffy and wrinkled when you pull them out, then flatten as they cool.
Shortcut: No cookie scoop? Use two spoons or just roll the dough into balls with your hands. They won’t be perfectly uniform, but they’ll still taste amazing.
Tips, Tweaks, and Troubleshooting
If your cookies aren’t getting those signature crinkles, it’s usually a timing issue. Make sure you’re baking them long enoughthey need to puff up and crack before they set. Underbaking by even a minute can mean smooth tops instead of crackled ones. On the flip side, if they’re spreading too thin, your dough might be too warm or your oven too hot. Let the dough rest for 5 minutes before scooping, and double-check your oven temp with a thermometer.
Want to switch up the flavor? Try adding a teaspoon of almond extract instead of vanilla, or fold in a handful of mini chocolate chips. You can also skip the orange zest and add a pinch of cinnamon for a cozy, spiced version that’s perfect for fall.
Pro Tip: These cookies taste even better the next day once the flavors have had time to settle. Store them in an airtight container at room temperature for up to five days, or freeze them for up to three months.
How to Serve and Store
Serve these warm with a cup of coffee or tea, or let them cool completely and pack them up for lunchboxes or gifts. They’re sturdy enough to travel but tender enough to feel like a treat. I love setting out a plate with a little bowl of fresh berries or a drizzle of honey on the sideit makes them feel extra special without any extra work.
For storage, keep them in an airtight container with a piece of parchment between layers so they don’t stick. If you want to freeze the baked cookies, let them cool completely, then stack them in a freezer-safe bag. Thaw at room temperature for about 20 minutes before serving. You can also freeze the dough in scooped balls on a tray, then transfer to a bag once solid. Bake from frozen, adding an extra minute or two to the time.
| Storage Method | How Long | Best For |
|---|---|---|
| Room temperature (airtight) | Up to 5 days | Everyday snacking |
| Freezer (baked cookies) | Up to 3 months | Make-ahead batches |
| Freezer (dough balls) | Up to 3 months | Bake fresh anytime |
Note: If you’re gifting these, wrap them in parchment, tie with twine, and tuck them in a small tin. They look bakery-pretty and taste even better.
Expert Insight: Why Olive Oil Makes Better Cookies
According to culinary expert and cookbook author Dorie Greenspan, olive oil crinkle cookies offer a unique advantage over their butter-based counterparts:
“Baking with olive oil creates incredibly tender cookies with a delicate crumb and keeps them moist for days. The subtle fruity notes add unexpected depth without overpowering the sweetness.”
Epicurious: Baking with Olive Oil
The result? Cookies that stay soft longer and bring a sophisticated Mediterranean twist to a classic treat.
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My Story Behind These Olive Oil Crinkle Cookies
I’ll never forget the first time I made these Olive Oil Crinkle Cookies in my air fryerI was skeptical that olive oil could replace butter in a cookie, but my daughter couldn’t stop reaching for seconds. Now they’re our go-to when we want something sweet but a little lighter, and honestly, the crackled powdered sugar top makes them look like they came from a fancy bakery.
FAQs (Olive Oil Crinkle Cookies)
Use a mild or light olive oil for the best results. Extra virgin olive oil can work but may give the cookies a stronger flavor that some find overpowering. The mild variety creates perfectly tender cookies with a subtle richness. I’ve tested both and prefer the gentler taste of light olive oil.
The dough needs to be chilled for at least 2 hours before baking to create those signature cracks. Also, make sure you’re rolling the dough balls in powdered sugar twice – once before chilling and again right before baking. The temperature contrast between cold dough and hot oven creates the beautiful crinkled effect.
Can I make the dough ahead of time?
Yes, this dough actually improves with time! You can refrigerate it for up to 3 days or freeze for up to 3 months. Just bring frozen dough to room temperature for about 30 minutes before rolling and baking. The longer chilling time often results in even better texture and flavor.
Store the cooled cookies in an airtight container at room temperature for up to one week. Place a slice of bread in the container to help maintain moisture. For longer storage, freeze them in freezer bags for up to 3 months. They’ll stay wonderfully soft and chewy with proper storage.
What can I substitute for eggs in this recipe?
For each egg, use 1/4 cup unsweetened applesauce or mashed banana. Flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) also work well. The texture will be slightly different but still delicious. Let flax eggs sit for 5 minutes before adding to the mixture.
Conclusion
Olive Oil Crinkle Cookies come together in about thirty minutes and deliver that soft, tender crumb with gorgeous crackled tops every single time. You’ll love how the olive oil keeps them moist without feeling heavy, and that hint of orange zest? Pure magic. These cookies feel special but never fussy, which is exactly what we need on busy weeks.
Try swapping in a little almond extract for a different twist, or toss in mini chocolate chips if your family loves them sweeter. Store them in an airtight container and they’ll stay soft for daysI learned that trick from my grandmother’s kitchen, and it never fails. They also freeze beautifully if you want to stash a batch for surprise guests or last-minute cravings.
I’d love to see how yours turn out! Snap a photo and tag me, or leave a comment telling me if you added your own spin. Did your mom or nonna make something similar when you were growing up? Save this recipe and share it with someone who deserves a sweet little treat today. Happy baking, friend.
