Description
Soft and chewy orange crinkle cookies are coated in crackly powdered sugar and filled with sweet citrus flavor. Make the dough, roll it in sugar, and bake!
Ingredients
Scale
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 tablespoon orange zest
- 2 tablespoons fresh orange juice
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 teaspoon orange extract (optional)
- 1 drop of orange food coloring (optional)
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with a paddle attachment mix butter and granulated sugar together on medium speed for 2 minutes until combined.
- Add in the vanilla, egg, zest, orange juice, baking soda, and salt, and mix for 1 minute until incorporated, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in flour, mixing until just combined.
- Place powdered sugar in a small bowl and set aside.
- Using a small (1-tablespoon) cookie scoop, scoop out cookie dough. Roll each portion into a ball and then place the ball into the bowl of powdered sugar, turning to coat generously. Place the coated dough ball onto the prepared baking sheet. Repeat with remaining dough, placing balls 2- inches apart.
- Bake for 8-10 minutes, until the tops of the cookies are set and the powdered sugar is crackly.
- Transfer cookies to a wire rack to cool completely.
Notes
- Store airtight at room temperature for up to 3 days.
- Freeze airtight for up to 2 months. Thaw at room temperature. Note the powdered sugar might melt a bit in the thawing process and the cookies won’t appear as crinkled.
