Lemon Olive Oil Crinkle Cookies

Naturally dairy free, these scrumptious Lemon Olive Oil Crinkle Cookies are perfect for any occasion. Light and slightly chewy, make a double batch as the dough will keep in the freezer for up to a month.

 2 cups all-purpose flour
 ½ tsp baking powder
 ½ tsp baking soda
 ½ tsp fine sea salt
 2 large eggs
 ⅓ cup Colavita Limonolio
 1 ½ cups granulated sugar, divided use
 2 tbsp fresh lemon juice
 2 tbsp lemon zest
 1 tsp vanilla extract
 ½ cup confectioner’s sugar

1

Heat oven to 350 degrees F. In a small bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.

2

In a medium bowl, whisk the eggs, 1 cup sugar, olive oil, lemon juice, lemon zest, and vanilla until combined. With a spatula, slowly add the flour mixture and stir to combine. Cover with plastic wrap and place in the freezer for an hour to chill. (Chilling the dough allows for easier handling).

3

In a small shallow dish or bowl, place the remaining ½ cup granulated sugar. Place the powdered sugar in another shallow dish or bowl.

4

Scoop a level tablespoon of the chilled dough and roll into a ball. First, roll in the granulated sugar, pressing gently to coat. Next, roll in the powdered sugar and place on parchment lined baking sheet. Repeat with the remaining dough leaving 2-inches between each dough ball as cookies will spread slightly as they bake.

5

Bake 5 minutes and rotate pan. Bake an additional 5-7 minutes or until puffed and cracked on top. Remove from oven and place cookies on a cooling rack to cool completely.