Sweet Orange Crinkle Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1½ cups all-purpose flour, measured using the scoop and sweep method
02 -
¼ teaspoon salt
03 -
¼ teaspoon baking powder
04 -
¼ teaspoon baking soda
05 -
½ cup unsalted butter, softened for about 20 minutes from fridge
06 -
1 cup regular sugar
07 -
½ teaspoon vanilla extract
08 -
1 large egg
09 -
1 teaspoon fresh orange zest
10 -
1 tablespoon fresh orange juice
→ Coating
11 -
½ cup powdered sugar for rolling
# Instructions:
01 -
Get your oven warming up to 350°F and line your baking sheets with parchment paper. This recipe works best with insulated sheets if you have them.
02 -
In a medium bowl, whisk your flour, salt, baking powder, and baking soda together until well combined. Set this aside for now.
03 -
Using your stand mixer, beat the softened butter and sugar together on medium-high speed until it gets light and fluffy - this takes about 4-5 minutes. Don't rush this step, it's important for the texture!
04 -
Turn your mixer down low and add the vanilla, egg, orange zest, and orange juice. Mix until everything's combined, then bump up the speed to medium-high for a minute. Scrape down the bowl's sides and bottom.
05 -
With the mixer on low, gradually add in your flour mixture. Mix just until everything comes together - don't overdo it!
06 -
Put your powdered sugar in a small bowl. Take about a tablespoon of dough, roll it into a ball, then give it a good roll in the powdered sugar. Place on your baking sheet and repeat with the rest.
07 -
Bake for 10-14 minutes, until you see those characteristic cracks on top and the bottoms are just starting to brown. Let them cool on the baking sheet for a few minutes before moving to a cooling rack.
# Notes:
01 -
You can easily turn these into lemon crinkle cookies by swapping the orange zest and juice for lemon
02 -
One cup of flour should weigh about 4.25 ounces for best results