Olive Oil Lemon Crinkle Cookies

Get ready to pucker.

Make about 16 cookies

Ingredients:
1 cup granulated sugar
1/2 cup olive oil
1 tablespoon finely grated lemon zest
2 large eggs
1/4 cup lemon juice
2 1/2 cups (338g) all-purpose flour
1 tablespoon cornstarch
1 teaspoon kosher salt
3/4 teaspoon baking soda
1/2 cup confectioners sugar

Directions:

1. In the bowl of the mixer, mix the sugar, olive oil, and lemon zest on medium speed to combine. With the motor running add the eggs and lemon juice until smooth. Add the flour, cornstarch, salt, and baking soda, then mix on low until just incorporated. Cover and chill for 1 hour.

2. Meanwhile, preheat the oven to 350°F. Line 2 sheet pans with parchment paper.

3. Add the confectioners sugar to a bowl. Scoop 3 tablespoon-sized balls of dough into the sugar, rolling in the sugar to coat, then between your hands into a smooth ball, then back in the sugar for a second coat. Arrange on a sheet pan spaced 3-inches apart (8 per tray).

4. Bake, rotating pans halfway through, for 10-12 minutes, until domed and the bottoms are golden. Let cool slightly, then serve.