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.
Heat oven to 350 degrees F. In a small bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
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).
In a small shallow dish or bowl, place the remaining ½ cup granulated sugar. Place the powdered sugar in another shallow dish or bowl.
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.
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.