Citrus Orange Crinkle Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1½ cups flour (all-purpose), scooped and swept for measuring
02 -
¼ teaspoon salt
03 -
¼ teaspoon baking powder
04 -
¼ teaspoon baking soda
05 -
½ cup butter (unsalted), left out from fridge about 20 minutes
06 -
1 cup white sugar
07 -
½ teaspoon vanilla extract
08 -
1 large egg
09 -
1 teaspoon orange zest, freshly grated
10 -
1 tablespoon fresh orange juice
→ Coating
11 -
½ cup sugar (powdered) for coating the dough balls
# Instructions:
01 -
Heat your oven to 350°F and put parchment on your cookie sheets. If you've got insulated baking sheets, they'll work best for this.
02 -
Grab a medium bowl and mix your flour, salt, baking powder, and baking soda together. Just set it aside for now.
03 -
In your stand mixer, whip the butter with sugar on medium-high until it looks fluffy and pale - about 4-5 minutes. Don't skip this part, it makes the cookies way better!
04 -
Lower your mixer speed and throw in the vanilla, egg, orange zest, and juice. Mix until they're blended, then crank it up to medium-high for a minute. Don't forget to scrape the bowl.
05 -
With the mixer running slow, pour in your flour mix bit by bit. Just mix until it's all combined - mixing too much makes tough cookies!
06 -
Pour powdered sugar in a small bowl. Scoop about a tablespoon of dough, roll it into a ball, then coat it with sugar. Place on your sheet and do the same with all the dough.
07 -
Stick them in the oven for 10-14 minutes. They're done when you see cracks on top and the bottoms turn slightly brown. Let them sit on the hot sheet a few minutes before moving to a rack.
# Notes:
01 -
You can swap out orange stuff for lemon if you want lemon crinkle cookies instead
02 -
For the best cookies, a cup of flour should weigh around 4.25 ounces