There’s something magical about a cookie that looks fancy but comes together with ingredients you already have. These Olive Oil Crinkle Cookies are soft, tender, and totally irresistiblewith that gorgeous crackled powdered sugar top that makes them look bakery-level. They’ve been making the rounds on Pinterest and Instagram lately, and once you taste one, you’ll understand why everyone’s obsessed.
Think of these as a lighter, fruitier cousin to classic chocolate crinkles. They’re made with good olive oil instead of butter, a little citrus zest, and just enough sweetness to balance the mild peppery note from the oil. They’re easy, they’re pantry-friendly, and they taste like something your Italian grandmother would pull out of the oven on a Sunday afternoon. Full details in the blog.
I started playing around with olive oil in desserts a few years ago when I was looking for ways to lighten up family favorites without losing flavor. Turns out, swapping butter for olive oil gives you this tender, almost cake-like texture that my kids actually prefer. I tested this one three times to get the crinkle just right, and I’m pretty sure you’re going to love the secret.
Olive Oil Crinkle Cookies Recipe – Easy and Delicious
Ingredients
Method
- Heat your oven to 350 F and prepare two cookie sheets by greasing and lining them with parchment paper.
- In a mixing bowl, whisk together the olive oil, both sugars, vanilla, and the egg until the mixture is smooth.
- Fold in the cornstarch, baking powder, baking soda, salt, and flour using a spatula until everything is just combined.
- Scoop out the dough with a 2-tablespoon measure and place the mounds on the cookie sheets, spacing them about two inches apart as they will spread.
- Bake the cookies for around 10 minutes and then check: if they have developed prominent crinkles they are ready.
- If not fully crinkled, continue baking an additional 2 to 4 minutes until they are puffy, cracked all over, and the edges turn a dark shade.
- Remove from the oven and let the cookies cool on the sheets — they will flatten out as they cool down.
Notes
- For an extra zest, add the optional orange zest to the dough. Store cookies in an airtight container at room temperature for up to one week.
Why You’ll Love These Olive Oil Crinkle Cookies
These cookies are everything you want in a treatsoft, tender, and just sweet enough without being cloying. The olive oil gives them this subtle fruity, almost buttery richness that makes them feel a little more grown-up than your standard chocolate chip. And that crackled, crinkly top? It happens naturally as they bake, so you get that gorgeous bakery look with zero effort.
They’re also incredibly forgiving. No creaming butter, no chilling dough for hours, and you can mix everything by hand in one bowl. If you’ve got a whisk and a spatula, you’re already halfway there. Plus, they’re lighter than butter-based cookies but still have that melt-in-your-mouth texture my family can’t get enough of.
- Pantry-friendly: No special trips to the storejust everyday staples
- Quick prep: From bowl to oven in under 15 minutes
- Beautiful crinkles: They look fancy but require zero decorating skills
- Perfect for gifting: Stack them in a tin and everyone will think you’re a baking genius
Key Ingredients That Make the Magic Happen
The star here is definitely the olive oil. Use a good quality onenot your most expensive bottle, but something you’d happily drizzle on salad. It adds moisture and a delicate flavor that butter just can’t replicate. The combination of brown and granulated sugar gives you chewiness plus those crispy edges we all love.
You’ll also need cornstarch, which might seem random, but it’s the secret to that soft, tender crumb. It lightens the texture and helps create those signature crinkles as the cookies puff and crack in the oven. And if you have an orange lying around, the zest is optional but so worth itit brightens everything up and plays beautifully with the olive oil.
| Ingredient | Why It Matters | Swap Ideas |
|---|---|---|
| Olive oil | Creates tender texture and subtle fruity flavor | Try avocado oil for neutral taste |
| Brown sugar | Adds chewiness and caramel notes | Use all granulated for crisper edges |
| Cornstarch | Softens crumb and helps crinkles form | Skip it if needed, but texture will be denser |
| Orange zest | Brightens flavor, complements olive oil | Lemon zest works great too |
How to Make Them Step by Step
Start by whisking together your olive oil, both sugars, vanilla, and egg until it’s smooth and glossy. This is where the magic startsreally whisk it well, about a minute or so, until everything is totally combined and the mixture lightens up a bit.
Then fold in your dry ingredients: flour, cornstarch, baking powder, baking soda, and salt. If you’re using orange zest, toss it in now. Use a rubber spatula and mix just until you don’t see any dry streaks. The dough will be soft and a little oilythat’s exactly right.
Scoop onto your prepared baking sheets using a 2-tablespoon scoop, leaving about two inches between each one. They’ll spread as they bake, so don’t crowd them. Pop them in a 350°F oven and watch closely around the 10-minute mark. When you see those big, beautiful crinkles forming all over and the edges start to darken, they’re done. They’ll look puffy and softdon’t overbake or you’ll lose that tender center.
Pro Tip: Let them cool on the baking sheet for at least 5 minutes before moving them. They’ll firm up as they cool and those crinkles will set beautifully.
Quick Baking Timeline
| Step | Time | What to Look For |
|---|---|---|
| Preheat oven | 10 min | Oven reaches 350°F |
| Mix dough | 5 min | Smooth, glossy, no dry streaks |
| Scoop & bake | 10–14 min | Large crinkles, dark edges, puffy centers |
| Cool on sheet | 5 min | Cookies firm up, crinkles set |
Smart Swaps and Troubleshooting
If your cookies aren’t crinkling, they might need an extra minute or two in the oven. The crinkles form when the dough puffs up and the surface cracksif you pull them too early, you’ll just get smooth tops. But if they spread too thin, your oven might be running hot, or you didn’t whisk the wet ingredients long enough to emulsify the oil properly.
Want to make these a little heartier? You can swap half the all-purpose flour for whole wheat pastry flour. They’ll be slightly denser but still delicious. And if you’re not a fan of olive oil’s flavor, a light or mild version works just fineyou’ll still get that tender crumb without the fruity notes.
Note: If you don’t have cornstarch, you can leave it out, but add an extra tablespoon of flour to keep the dough from spreading too much. The texture will be a touch less tender, but they’ll still taste great.
Serving Ideas and Storage Tips
These cookies are perfect with a cup of tea or coffee in the afternoon, or tucked into lunchboxes for a sweet surprise. I love serving them alongside fresh fruit or a scoop of vanilla ice cream for an easy dessert that feels special. They’re also wonderful for holiday cookie swapsthey hold up well and look so pretty stacked in a tin.
Store them in an airtight container at room temperature for up to 5 days. They actually get a little softer and chewier after a day or two, which my kids prefer. If you want to freeze them, layer them between parchment paper in a freezer-safe container and they’ll keep for up to 3 months. Thaw at room temperature for about 20 minutes before serving.
| Storage Method | How Long | Best For |
|---|---|---|
| Room temperature (airtight) | 5 days | Everyday snacking |
| Refrigerator | 1 week | Firmer texture, longer freshness |
| Freezer | 3 months | Make-ahead for holidays or gifting |
Shortcut: You can also freeze the dough in scooped portions on a baking sheet, then transfer to a freezer bag once solid. Bake straight from frozen, adding 1–2 extra minutes to the bake time.
Expert Insight: Why Olive Oil Works in Cookies
According to pastry chef and food scientist Stella Parks, olive oil creates a uniquely tender crumb in baked goods:
“Olive oil crinkle cookies offer a softer, more delicate texture than butter-based versions because liquid fats coat flour proteins differently, resulting in less gluten development and a melt-in-your-mouth quality.”
Serious Eats: The Role of Fat in Baking
The result is a cookie that’s both sophisticated and surprisingly forgiving for home bakers.
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Why I Fell in Love with Olive Oil Crinkle Cookies
I’ll be honestI was skeptical about using olive oil in cookies until my daughter asked me to make something special for her bake sale. These Olive Oil Crinkle Cookies turned out so soft and tender with the most gorgeous crackled tops, and they disappeared faster than any batch I’d made before. Now they’re my go-to whenever I want something impressive but surprisingly simple.
FAQs (Olive Oil Crinkle Cookies)
Can I use any type of olive oil for this recipe?
Extra virgin olive oil works best as it provides the richest flavor and creates the perfect texture. Light or refined olive oil will work but won’t give you the same depth of taste. I always use a good quality extra virgin for the best results.
The crinkle effect comes from the dough expanding while baking. Make sure your dough is properly chilled for at least 2 hours before baking. Also, don’t skip the powdered sugar coating – it’s essential for creating those beautiful cracks.
Store them in an airtight container at room temperature for up to 5 days. They actually taste even better the next day as the flavors meld together. For longer storage, freeze them for up to 3 months.
Can I make the dough ahead of time?
Absolutely! The dough can be made up to 3 days ahead and stored in the refrigerator. You can also freeze portions of dough for up to 2 months. Just thaw in the fridge before rolling and baking.
Using olive oil instead of butter creates a more tender, slightly chewy texture with a subtle fruity flavor. They’re also naturally dairy-free and have a lovely Mediterranean taste that’s completely unique from traditional butter cookies.
Conclusion
These Olive Oil Crinkle Cookies come together in minutes and deliver that soft, tender texture we all crave. The crackled powdered sugar top looks so impressive, and that subtle fruity note from the olive oil? It’s the kind of swap that makes you wonder why you ever used butter. They’re lighter, they’re gorgeous, and honestly, they disappear faster than I can bake them.
If you want to switch things up, try adding a little almond extract or swap the orange zest for lemonboth are beautiful with olive oil. Store them in a tin at room temperature and they’ll stay soft for days, though I doubt they’ll last that long. A trick I learned: freeze a batch of dough balls so you can bake fresh cookies whenever the craving hits.
I’d love to see your crinkly creations! Snap a photo and tag me so I can cheer you on. Did you grow up baking cookies that looked this fancy but were secretly easy? There’s something so satisfying about a recipe that feels special without the fuss. Save this one for your next gatheringor just because you deserve something sweet today.
