You know that feeling when you bite into something and the world just gets a little brighter? That’s what happens with Lemon Olive Oil Crinkle Cookies. They’re soft, tangy, and covered in that gorgeous crackled powdered sugar the kind of cookie that makes people stop scrolling and start baking. These beauties have been popping up all over Pinterest and TikTok, and honestly? They deserve every bit of the hype.
These cookies are made with just a handful of ingredients: fresh lemon, good olive oil, and a little powdered sugar magic. They’re lighter than butter cookies but still melt-in-your-mouth tender. Think of them like a sunny Italian version of your favorite crinkle cookie, but way easier to pull off. No mixers, no fuss, just zest and stir. Full details in the blog!
I’ve been testing healthier swaps for classic treats for years now, and olive oil cookies became a family favorite the first time I made them. My kids loved the lemony brightness, and I loved that they didn’t weigh us down after dinner. I tweaked this one until it was foolproof and trust me, the secret’s in how you roll them. You’re going to want to make these on repeat.
Lemon Olive Oil Crinkle Cookies Recipe Easy and Delicious
Ingredients
Method
- Set your oven to 350°F and whisk together the flour, baking powder, baking soda, and sea salt in a bowl; keep it aside.
- In another bowl, beat the eggs with 1 cup of granulated sugar, lemon olive oil, lemon juice, lemon zest, and vanilla extract until smooth and blended.
- Gently fold the dry ingredients into the wet mixture using a spatula until fully incorporated.
- Wrap the dough in plastic and chill it in the freezer for an hour to make it easier to work with.
- Pour the remaining ½ cup granulated sugar into a shallow dish and the confectioner’s sugar into a separate shallow dish.
- Take tablespoon-sized portions of the chilled dough, roll them into balls, then coat each in granulated sugar, pressing lightly.
- After that, roll the sugar-coated balls in the powdered sugar and arrange them spaced 2 inches apart on a parchment-lined baking sheet.
- Bake for 5 minutes, then turn the pan around and continue baking for another 5 to 7 minutes until the cookies puff up and develop cracks on top.
- Remove the cookies from the oven and let them cool completely on a wire rack before serving.
Notes
- For best results, chill the dough for the full hour to prevent spreading. Store cookies in an airtight container at room temperature for up to one week.
Why You’ll Love These Lemon Olive Oil Crinkle Cookies
These cookies are soft, tangy, and gorgeous without any fuss. They’re made with pantry staples plus fresh lemon, and they come together in one bowl no mixer needed. If you’re looking for a lighter cookie that still feels indulgent, this is it.
The olive oil keeps them tender and moist without the heaviness of butter. The lemon zest and juice give them a bright, sunny flavor that feels like spring no matter the season. And that crackled powdered sugar coating? It’s bakery-beautiful every single time.
These are perfect for potlucks, cookie swaps, or just keeping in the jar for afternoon pick-me-ups. They’re beginner-friendly, freezer-friendly, and honestly, they disappear faster than you’d expect.
Key Ingredients & What They Do
Let’s talk about what makes these cookies so good. You don’t need anything fancy just a few quality ingredients that work together beautifully.
- Olive oil: The star here. It gives the cookies a tender crumb and subtle richness. Use a fruity, mild olive oil not something too peppery.
- Fresh lemon juice and zest: This is where all the flavor comes from. Don’t skip the zest that’s where the oils and aroma live.
- Granulated and confectioner’s sugar: You’ll use both for rolling. The granulated adds a little sparkle, and the powdered sugar creates those dreamy cracks.
- Baking powder and baking soda: These give the cookies their puff and crinkle. Don’t swap or skip them.
Pro Tip: Chilling the dough is non-negotiable. It firms up the olive oil so the cookies hold their shape and don’t spread too thin.
| Ingredient | Swap Option |
|---|---|
| All-purpose flour | 1:1 gluten-free baking flour (may be slightly crumblier) |
| Fresh lemon juice | Bottled lemon juice in a pinch (fresh tastes brighter) |
| Olive oil | Avocado oil or melted coconut oil (flavor will vary) |
| Vanilla extract | Almond extract for a slightly nutty twist |
How to Make Them Step-by-Step
This recipe is super straightforward. No chilling overnight, no complicated shaping just mix, chill, roll, and bake.
Start by whisking together your dry ingredients in one bowl: flour, baking powder, baking soda, and salt. In another bowl, whisk the eggs, sugar, olive oil, lemon juice, zest, and vanilla until smooth. Fold the dry mixture into the wet until just combined don’t overmix. Cover the dough and pop it in the freezer for an hour. This makes it way easier to handle and helps the cookies keep their shape.
Once chilled, set up two shallow bowls: one with granulated sugar, one with powdered sugar. Scoop a tablespoon of dough, roll it into a ball, then roll it first in granulated sugar and then in powdered sugar. Place each ball on a parchment-lined baking sheet, leaving about two inches between them. Bake at 350°F for 10–12 minutes total, rotating the pan halfway through. They’ll puff up and crack beautifully as they bake.
Note: Don’t overbake. Pull them when they’re just set and cracked on top they’ll firm up as they cool.
Quick Timing Guide
| Step | Time |
|---|---|
| Mix dough | 10 minutes |
| Chill dough | 60 minutes |
| Roll and coat cookies | 10–15 minutes |
| Bake (per batch) | 10–12 minutes |
| Cool completely | 15 minutes |
Smart Swaps & Troubleshooting
If your dough feels too soft to roll after chilling, pop it back in the freezer for another 15 minutes. Sometimes room temperature can vary, and that extra chill makes all the difference.
Want more lemon flavor? Add an extra tablespoon of zest. Want them sweeter? Increase the granulated sugar to 1¼ cups in the dough. You can also add a pinch of cardamom or a drop of almond extract for a fun twist.
Shortcut: If you’re in a rush, chill the dough in the fridge for 2 hours instead of the freezer for 1 hour. It takes longer but works just as well.
How to Serve and Store
These cookies are perfect straight from the oven when they’re still soft and warm. But they’re also amazing the next day with a cup of tea or coffee. Serve them on a pretty plate for guests, or pack them up in a tin for gifting.
Store cooled cookies in an airtight container at room temperature for up to 5 days. They stay soft and tender thanks to the olive oil. You can also freeze the baked cookies for up to 3 months just thaw at room temperature before serving.
Pro Tip: Freeze the rolled, uncoated dough balls on a tray, then transfer to a freezer bag. When you’re ready to bake, roll them in sugar straight from frozen and add 1–2 extra minutes to the bake time.
| Storage Method | Duration |
|---|---|
| Room temperature (airtight container) | Up to 5 days |
| Refrigerator | Up to 1 week |
| Freezer (baked cookies) | Up to 3 months |
| Freezer (unbaked dough balls) | Up to 2 months |
Expert Insight: The Magic of Olive Oil in Baking
According to pastry chef and cookbook author Claudia Roden, olive oil transforms traditional cookies with its fruity complexity. The result is a cookie that’s both sophisticated and irresistibly chewy, with a signature crackled top that’s as beautiful as it is delicious.
Why I Keep Making These Lemon Olive Oil Crinkle Cookies
I’ll be honestI wasn’t sure about swapping butter for olive oil in cookies until I tested these. The result? A perfectly chewy, citrusy treat that my daughter called “sunshine cookies.” Now they’re on repeat every time we need a quick, bright dessert that feels special without the fuss.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
FAQs ( Lemon Olive Oil Crinkle Cookies )
The dough needs to be chilled for at least 2 hours before baking. Roll the balls larger than you think – about 1.5 inches. Make sure your powdered sugar coating is generous and your oven temperature is accurate at 350F.
Can I substitute vegetable oil for olive oil?
Yes, but you’ll lose the subtle fruity flavor that makes this recipe special. Use a mild olive oil if you’re worried about the taste being too strong. Vegetable or canola oil works as a last resort.
Store them in an airtight container at room temperature for up to one week. They actually get better after the first day as the flavors meld. For longer storage, freeze them for up to 3 months.
What type of lemon should I use?
Fresh Meyer lemons give the best flavor, but regular grocery store lemons work perfectly fine. You need both zest and juice, so make sure your lemons are fresh and not dried out. One large lemon usually provides enough for this recipe.
Can I make the dough ahead of time?
Absolutely! The dough keeps in the refrigerator for up to 3 days or freezes for 2 months. If frozen, thaw overnight in the fridge before rolling and baking. The flavors actually develop nicely with time.
Conclusion
Lemon Olive Oil Crinkle Cookies come together in about 90 minutes start to finish, and most of that is hands-off chilling time. You’ll love how soft and tender they turn out bright, sunny, and just sweet enough. That crackled sugar top? Pure magic. These are the kind of cookies that make you feel good about what you’re serving, and they taste even better than they look.
Try adding a pinch of cardamom for warmth, or swap in lime zest if that’s what you have on hand. Store them in an airtight container and they’ll stay soft for days I’ve even tucked a few in lunchboxes and they were gone by noon. A trick I learned? Roll the dough balls a little smaller if you want more cookies to share. They’re flexible, forgiving, and honestly hard to mess up.
I’d love to see how yours turn out tag me if you share them! Did you grow up with crinkle cookies, or is this your first time trying them? Either way, I hope these bring a little brightness to your kitchen. Save this one for your next gathering, or just because you deserve something sweet and simple today.
