Orange Crinkle Cookies
Bright, citrusy crinkle cookies with fresh orange zest and a snowy powdered sugar coat. Tender middles and crisp crinkles in every bite.
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Servings:
Ingredients
Main Ingredients
- 1.75 cup all-purpose flour
- 1.25 tsp baking powder
- 0.5 tsp kosher salt
- 0.5 cup unsalted butter, softened
- 0.8 cup granulated sugar
- 2 tbsp finely grated orange zest
- 3.5 oz lightly beaten eggs
- 3 tbsp fresh orange juice
- 1 tsp vanilla extract
- 0.25 tsp orange extract optional, boosts citrus flavor
- 0.33 cup granulated sugar, for rolling
- 1 cup powdered sugar, for coating
Instructions
Preparation Steps
- Preheat oven to 350°F. Line two baking sheets with parchment.
- Whisk flour, baking powder, and salt in a bowl; set aside.
- Rub orange zest into the granulated sugar with fingers until fragrant.
- Cream butter with the orange sugar until pale and fluffy, about 2 minutes.
- Beat in the eggs, orange juice, vanilla, and orange extract until smooth.
- Mix in dry ingredients just until a soft dough forms. Chill 20 minutes.
- Scoop tablespoon portions and roll into balls.
- Roll each ball in granulated sugar, then generously in powdered sugar.
- Arrange 2 inches apart on sheets. Bake 10–12 minutes until crinkled and set at edges.
- Cool 5 minutes on the sheet, then transfer to a rack to finish cooling.
Notes
For a twist, fold in 1/2 cup mini white chocolate chips, or add a pinch of cardamom with the dry ingredients. Store cookies airtight at room temperature for up to 4 days, or freeze unbaked sugar-coated dough balls for 2 months and bake from frozen, adding 1–2 minutes.
This recipe is an original creation inspired by classic Orange Crinkle Cookies flavors. All ingredient ratios and instructions are independently developed.