Orange Crinkle Cookies
These orange crinkle cookies are made with orange zest and orange juice for the brightest orange flavor. Once you try them, they will be part of your holiday baking every year.
Equipment
- zester or cheese grater
- measuring cup and spoons
- large bowl
- medium bowl
- electric mixer
- cookie scoop I used 1.5 tablespoon
- cookie sheet pan and parchment paper
Ingredients
- 1 tablespoon orange zest approximately from one large orange
- ⅔ cup granulated sugar
- 1 stick (113 grams) softened butter
- 1 large egg
- 2 tablespoons orange juice
- 2 cups (250 grams) all purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoons salt
For sugar rolling
- ½ cup granulated sugar
- ¾ cup powdered sugar
Instructions
- Prep orange sugar. Wash the orange well under cold water. Zest orange directly into the mixing bowl. Add granulated sugar. Use your fingers to rub zest into the sugar until it is fragrant and evenly distributed. This step blooms the orange zest and gives bright orange flavor. 1 tablespoon orange zest, ⅔ cup granulated sugar .
- Cream butter and sugar. Add softened butter to the orange-scented sugar. Using electric mixer, beat on medium speed for about 2 minutes until the mixture is pale and lightly fluffy. 1 stick (113 grams) softened butter
- Add eggs and orange juice. Add the egg and 2 tablespoons of fresh orange juice to the butter mixture. Mix on low-medium speed until combined. 1 large egg, 2 tablespoons orange juice .
- Combine dry ingredients. In a separate bowl, whisk flour, salt and baking powder. 2 cups (250 grams) all purpose flour , 1½ teaspoons baking powder , ¼ teaspoons salt.
- Mix dry and wet ingredients. Pour dry ingredients into the wet ingredients and mix on low speed just until combined. You will have thick sticky batter.
- Chill the batter. Cover the cookie batter and let it chill in the fridge for at least 1 hour. Chilling will prevent the cookies from spreading too much.
- Preheat oven. Preheat the oven to 350℉. Line the baking pan with parchment paper.
- Shape and roll cookies. Pour the granulated sugar and powdered sugar in a two separate bowls. Use a small cookie scoop or a table spoon to portion the cookies. Using your hands, roll the batter into 17 balls. Roll each cookie bowl in granulated sugar followed by powdered sugar. Place the dough balls on a prepared baking pan, at least 2 inches apart. ½ cup granulated sugar, ¾ cup powdered sugar.
- Bake cookies. Bake the cookies at 350℉ for about 13-15 minutes, until the edges are set and the tops are slightly cracked in the center. Baking time will vary slightly depending on your oven and the cookies size.
- Cool. Let the cookies cool on the baking sheet for about 5 minuets. Transfer them on a cooling rack to cool them down completely. Store them in an air tight container for up to 3 days at room temperature.
Notes
Dough balls freeze well. You can store them in the freezer for up to 2 month. Let them thaw at a room temperature for about 15 minutes before rolling them in sugar. You may need to increase the baking time by 1-2 minutes.
Do not skip rubbing the sugar and orange zest, this step will make the cookies more citrusy without the need to add orange extract.
I recommend using organic orange if possible.
If you want the cookies to make more orange color, you can add a little bit of natural coloring to the batter.
Nutrition
Calories: 155kcalCarbohydrates: 24gProtein: 1.9gFat: 5.9gSaturated Fat: 3.5gSodium: 39mgFiber: 0.5gSugar: 13.2g
Tried this recipe?Let us know how it was!