Lemon & Olive Oil Crinkle Cookies
makes 2 dozen cookies
1 cup granulated sugar
1/4 cup Gils Gourmet California Extra Virgin Olive Oil
1 egg yolk
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 each lemon, zested
small drop of yellow food coloring
1 1/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon San Fran Sea Salt
1/2 cup powdered sugar
Place granulated sugar, olive oil, egg, egg yolk, vanilla, lemon juice, zest and food coloring in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth and combined. Add flour, baking powder, and salt to the bowl, mix on a lower speed until combined and dough forms. Cover dough in plastic wrap and place in the freezer for about 1 hour (or refrigerated overnight).
Preheat oven to 350°F. Line two large baking sheet pans with parchment paper.
Using a small scoop or tablespoon measure, portion cookie dough and roll into a ball. Place powdered sugar in a bowl, coat dough in a thick layer of powdered sugar and transfer to the prepared baking sheets. Bake for 10-12 minutes or until cookies have puffed and have that crackled~crinkled look. Remove from the oven and let cool to room temperature (ideally, elevated on a wire rack or cooling rack).