Orange Crincle cookies

7. 10. 2025

These chewy, delicious, and fun orange crinkle cookies are full of orange flavor and make a beautiful addition to your Christmas cookie platter or gift boxes.

Baking tips:

• Remember to always measure flour using the scoop and sweep method. One cup weighs 4.25 ounces.
• Softened butter means take it from the fridge 20 minutes before using it. You should be able to press your finger into the stick and make a slight indentation.
• Insulated baking sheets will give you the most even baking, they are my favorite!
• The cookie scoop is roughly one tablespoon.

Ingredients:

• 1 and 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon of baking soda
• 1/2 cup softened butter
• 1 cup granulated sugar
• 1/2 teaspoon of vanilla extract
• 1 large egg
• 1 teaspoon of orange peel
• 1 tablespoon of orange juice
• 1/2 cup powdered sugar

Method

• Preheat the oven to 350°F.
• Line a couple of insulated baking sheets with parchment paper.
• Whisk together the flour, salt, baking powder, and baking soda in a medium bowl.
• Set aside.
• In the large bowl of a stand mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 4-5 minutes.
• Turn the mixer to low and add the vanilla extract, eggs, orange zest, and orange juice.
• Mix until everything is combined, then increase the speed to medium-high for a minute.
• Scrape down the sides of the bowl and turn the mixer down to low again.
• Slowly add the flour mixture and mix until incorporated.
• Put the powdered sugar in a small bowl.
• Measure out a heaping teaspoon of the dough and roll it into a ball, coating it in powdered sugar.
• Place on a baking sheet and repeat with the remaining dough.
• Bake for 10-14 minutes or until the bottoms are lightly browned and the cookies are cracked.
• Remove from the oven and cool on the baking sheet for a few minutes.
• Then, transfer it to a cooling rack and let it cool completely.
• We hope you enjoy these cookies as much as we do!

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