Introduction

Zesty Orange Crinkle Cookies are bright, flavorful treats with a delightfully soft texture and a crackled powdered sugar coating. Bursting with fresh orange zest and juice, these cookies are perfect for a refreshing twist on a classic crinkle cookie.

Zesty Orange Crinkle Cookies Recipe - Recipe Image

Ingredients

1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons fresh orange zest (from 2 medium oranges)
1 tablespoon fresh orange juice
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup powdered sugar, for rolling

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Step 3: Beat in the egg, vanilla extract, fresh orange zest, and orange juice until well combined. Scrape down the sides of the bowl as needed.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no streaks of flour remain. Avoid overmixing to keep cookies tender.
Step 6: Cover the dough and chill it in the refrigerator for at least 30 minutes to meld flavors and firm up the dough.
Step 7: Place the powdered sugar in a shallow bowl. Scoop rounded tablespoons of dough and roll each into a ball, then coat thoroughly in powdered sugar. For extra coverage, roll twice.
Step 8: Arrange the coated dough balls about 2 inches apart on the prepared baking sheets.
Step 9: Bake for 8 to 10 minutes, until the edges are set and lightly puffed but centers remain soft and slightly underbaked. Avoid browning to keep them tender.
Step 10: Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

For a deeper orange flavor, add 1/2 teaspoon of orange extract along with the vanilla.
You can substitute lemon zest and juice for a citrusy lemon variation.
Rolling the dough balls twice in powdered sugar creates a thicker, more dramatic crackle pattern.
If you prefer a softer cookie, do not overbake; remove them as soon as the edges set.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, place parchment paper between layers. Reheat gently in a low oven for a few minutes if desired to soften them again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried orange peel instead of fresh orange zest?

Fresh orange zest provides the brightest flavor, but if you only have dried peel, use about one-third the amount. Keep in mind the flavor may be less vibrant.

Why do the cookies need to be slightly underbaked?

Baking until just set but still soft in the center ensures the cookies remain tender and melt-in-your-mouth rather than dry or crunchy.

Zesty Orange Crinkle Cookies Recipe

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★★★★★

4.8 from 93 reviews

These Zesty Orange Crinkle Cookies are soft, tender, and bursting with fresh citrus flavor. Rolled in powdered sugar, they develop a delicate crinkled surface as they bake, creating a beautiful contrast between the sugary coating and the moist, orange-infused cookie inside. Perfect for a light, refreshing twist on classic crinkle cookies, they are ideal for tea time, holiday treats, or any occasion that calls for a sweet and tangy cookie.

Author: Bella
Prep Time: 15 minutes
Cook Time: 8-10 minutes
Total Time: 45 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons fresh orange zest (from 2 medium oranges)
1 tablespoon fresh orange juice

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Coating

1 cup powdered sugar, for rolling

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes using a mixer. This aerates the mixture and gives the cookie a light texture.
Mix Wet Ingredients: Beat in the egg, vanilla extract, orange zest, and orange juice until fully incorporated, making sure to scrape down the sides of the bowl to mix evenly.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
Incorporate Dry into Wet: Gradually add the dry ingredients into the wet ingredients, mixing on low speed just until no flour streaks remain. Avoid overmixing to keep cookies tender.
Chill Dough: Cover the dough and chill in the refrigerator for at least 30 minutes. This firms up the dough, making it easier to handle and allowing the flavors to develop.
Prepare Coating: Place the powdered sugar in a shallow bowl for rolling the cookies.
Form and Coat Cookies: Scoop rounded tablespoons of dough and gently roll each into a ball. Roll the balls generously in powdered sugar, coating completely; roll a second time if a thicker coating is desired.
Arrange on Baking Sheets: Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets to allow for spreading.
Bake Cookies: Bake for 8 to 10 minutes, until the edges are set and lightly puffed but centers appear soft and slightly underbaked; avoid browning to achieve a melt-in-your-mouth texture.
Cool Cookies: Let cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely before serving.