After whipping up several dozen cookies to give out for the holidays, I thought I was done with baking for a bit. Hmmm, not even close. The little bags that I bought to transport my cookie goodies were in actuality, quite large. And I didn't have enough baked goods to fill them. It was Christmas Eve morning and time for panic baking! Ahhhhhh! Code Red!
So, after a deep breath and a quick survey of what I had in the house..... It came to me. Butter, check. Sugar, always. Flour, good. Vanilla, yes. A huge bag of naval oranges languishing on the counter after my kids had had their fill.... Bingo! I need a citrus cookie.
My go-to citrus profile is usually something lemon flavored, because I love the sunny color and bright flavors. In my mind, orange was kind of... Just orange. Just there. Like orange flavored Starbursts or jelly beans. I was completely wrong.
Orange Crinkle Cookies changed my perspective totally. Yes, they are orange flavored and beautifully so. Delicately spiked with orange zest and a bit of freshly squeezed juice, they bear no resemblance to the gnarly orange flavored confections of my past. These cookies are glorious. Buttery, chewy, fragrant, light, and well, orange-y in the best possible way. A perfect last minute cookie for our friends. I ate 4 of them.
Tart lemon, take note, you have competition for my taste buds.
Orange Crinkle Cookies
Makes about 30 cookies
1 1/2 cup all purpose flour
1/4 teaspoon salt
1/4 teaspoons baking powder
1/4 teaspoons baking soda
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 teaspoon vanilla extract
1 large egg
1 teaspoon of orange zest
1 tablespoon of fresh orange juice
1/2 cup of powdered sugar (for rolling)
Preheat your oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together your dry ingredients and put aside.
In a large mixer bowl, beat butter and sugar on medium high, until light and fluffy. About 4-5 minutes. Turning the mixer on low speed and add the vanilla, egg, orange zest, and orange juice. Mix until combined and then turn the speed up to medium high for a minute. Scrape down the sides of the bowl and change the speed to low.
Slowly add in your dry mixture until just combined.
Place the powdered sugar into a small bowl and measure a heaping teaspoon of the cookie dough. Roll it into a ball and then roll gently in the powdered sugar. Place the cookie ball onto your baking sheet. Repeat with the remaining dough, leaving enough room for the cookies to spread a little bit.
Bake for 10-12 minutes, or until the bottoms barely begin to brown. The cookies should look dry and cracked on the surface.
Remove the cookies from the oven and let cool on the baking sheet for a few minutes and then transfer to a cooling rack.