Bright & Chewy Orange Crinkle Cookies Recipe

What’s better than a soft, chewy cookie? A soft, chewy cookie bursting with bright citrus flavor and covered in a beautiful, crackly powdered sugar crust! If you’re looking for a cookie that’s as pretty as it is delicious, and brings a burst of sunshine to any occasion, you’ve found the perfect recipe.

These Orange Crinkle Cookies are an absolute delight. They have a wonderfully tender, buttery crumb that’s infused with fresh orange zest and juice, creating a vibrant flavor. The signature “crinkle” comes from rolling the soft dough in powdered sugar before baking, which creates a stunning (and delicious!) contrast against the light, cake-like cookie. These citrus cookies are easy to make and perfect for spring gatherings, holidays, or any time you need a sweet treat!

Ingredients

This recipe uses simple pantry staples to create a cookie that is bursting with fresh orange flavor.

Ingredient	Amount/Quantity	Notes
All-Purpose Flour	1 ½ cup	Spooned and leveled
Salt	¼ teaspoon
Baking Powder	¼ teaspoon
Baking Soda	¼ teaspoon
Unsalted Butter, softened	½ cup	Let sit out for ~20 mins before use
Granulated Sugar	1 cup
Pure Vanilla Extract	½ teaspoon
Large Egg	1	Room temperature preferred
Fresh Orange Zest	1 teaspoon	From about 1 medium orange
Fresh Orange Juice	1 tablespoon
Powdered Sugar (for rolling)	½ cup

Timing

This cookie recipe is wonderfully fast, requiring no long chilling times, so you can go from craving to cookie in under an hour!

• Preparation Time: 20 minutes
• Cooking Time: 10-14 minutes per batch
• Total Time: Approximately 45-50 minutes (including baking in batches)

Step-by-Step Instructions

Follow these easy steps to create beautiful and delicious orange crinkle cookies with that signature crackled top.

Step 1: Preheat Oven and Prepare Pans

First, preheat your oven to 350°F (175°C). Line two insulated baking sheets (or regular baking sheets) with parchment paper. This prevents the cookies from sticking and helps the bottoms from browning too quickly.

Step 2: Combine the Dry Ingredients

this now & bake later ❤️

In a medium bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda. Whisking them well ensures the leaveners are evenly distributed, which is key for a uniform cookie. Set this bowl aside.

Step 3: Cream Butter and Sugar

In a large bowl, using a stand mixer with a paddle attachment or an electric hand mixer, beat the softened butter and granulated sugar on medium-high speed. Continue beating for about 4-5 minutes, until the mixture is very light, pale, and fluffy.

• Actionable Tip: Don’t rush this step! Properly creaming the butter and sugar whips air into the dough, which is essential for creating the light, slightly cakey texture of these cookies.

Step 4: Add Wet Ingredients

Turn the mixer speed down to low. Add the vanilla extract, egg, fresh orange zest, and fresh orange juice. Mix just until combined, then turn the speed up to medium-high for one minute to fully incorporate everything. Scrape down the sides and bottom of the bowl with a spatula.

• Actionable Tip: Using fresh orange zest and juice provides the brightest, most authentic citrus flavor. Zest the orange before you juice it!

Step 5: Combine Wet and Dry Ingredients

Turn the mixer back on to its lowest speed. Slowly add the flour mixture to the wet ingredients, mixing only until it is just combined.

• Actionable Tip: Do not overmix! As soon as the last streaks of flour disappear, stop the mixer. Overmixing the dough will develop the gluten and result in tough, dense cookies instead of soft, tender ones.

Step 6: Roll in Powdered Sugar

Place the powdered sugar into a small, shallow bowl. Using a small cookie scoop (about one-tablespoon size) or a heaping teaspoon, measure out the dough. Roll the dough between your palms to form a smooth ball, then roll the ball generously in the powdered sugar until it’s completely coated.

• Actionable Tip: Be generous with the powdered sugar! A thick, even coat is what creates the beautiful white, crackled “crinkle” effect as the cookie bakes and spreads.

Step 7: Bake the Cookies

Place the sugar-coated dough balls on your prepared baking sheets, leaving about 2 inches of space between them for spreading. Bake for 10-14 minutes. The cookies are done when the bottoms are just beginning to turn a light golden brown, and the cookies look dry and crackled on top.

• Actionable Tip: For soft and chewy cookies, be careful not to overbake. The cookies should look set, but not browned, on top. They will firm up as they cool.

Step 8: Cool and Enjoy!

Remove the baking sheets from the oven and let the cookies cool on the sheets for 3-5 minutes. This allows them to set slightly so they don’t fall apart. After a few minutes, carefully transfer the cookies to a wire cooling rack to cool completely.

Nutritional Information

Nutritional information is an estimate per cookie, assuming the recipe yields approximately 2-3 dozen cookies. Values can vary based on cookie size.

• Calories: Approx. 70-90 kcal
• Protein: < 1 g
• Carbohydrates: 12-15 g
• Fat: 2-3 g
• Saturated Fat: 1.5-2 g
• Sugar: 8-10 g

Notable Benefit: These cookies are a wonderful source of bright, citrusy flavor from fresh orange!

Healthier Alternatives

While these are a sweet treat, you could make some adjustments:

• Whole Wheat: Substitute up to half (¾ cup) of the all-purpose flour with white whole wheat flour for added fiber. The texture will be slightly denser and nuttier.
• Sugar Reduction: You could slightly reduce the granulated sugar (by ¼ cup), but the powdered sugar coating is essential for the crinkle effect.
• Vegan Option: This recipe could be adapted using a high-quality vegan butter substitute and an egg replacer (like a flax egg), though the texture may vary.

Serving Suggestions

These Orange Crinkle Cookies are beautiful on their own and perfect for many occasions.

• Spring Celebrations: Their bright, sunny flavor makes them perfect for Easter, Mother’s Day, baby showers, or spring brunches.
• Holiday Cookie Platter: Add a burst of citrus color and flavor to your Christmas or holiday cookie exchange! They look beautiful next to darker chocolate cookies.
• Tea Time: These are the perfect delicate, sweet cookie to serve alongside a hot cup of tea or coffee.
• Simple Treat: Enjoy them just as they are with a cold glass of milk.

Common Mistakes to Avoid

For perfect, beautiful crinkles, watch out for these common issues:

• Not Creaming Butter/Sugar Enough: This leads to dense cookies. Solution: Beat the butter and sugar for the full 4-5 minutes until it’s visibly light and fluffy.
• Overmixing the Flour: Results in tough, dry cookies. Solution: Mix on low speed only until the flour is just incorporated.
• Skipping the Powdered Sugar: The signature crinkle comes from the thick coating of powdered sugar. Solution: Be generous and coat each dough ball completely.
• Overbaking: This is the #1 cause of hard, crunchy crinkle cookies. Solution: Pull the cookies from the oven when they look set and dry, but before they get golden brown on top. The bottoms should just barely be browning.

Storing Tips

These cookies store wonderfully, staying soft and chewy for days!

• Room Temperature: Store the completely cooled cookies in an airtight container at room temperature for up to 5 days. Layering them between sheets of parchment paper can help prevent the powdered sugar from getting “weepy.”
• Freezing Baked Cookies: Freeze the cooled cookies in a single layer on a baking sheet, then transfer to a freezer-safe container or bag (separated by parchment) for up to 3 months. Thaw at room temperature.
• Freezing Dough: Roll the dough into balls (do not roll in powdered sugar yet), freeze solid on a baking sheet, and transfer to a freezer bag. When ready to bake, let them thaw for about 30 minutes at room temperature, then roll generously in powdered sugar and bake as directed (may need an extra minute or two).

Conclusion

These Orange Crinkle Cookies are such a delightful treat, bursting with bright citrus flavor and featuring a wonderfully soft, chewy texture. Their beautiful crackled appearance makes them look impressive, but the simple, no-chill dough makes them incredibly easy to whip up anytime. They are a true bite of sunshine, perfect for brightening any day!

Ready to bake a batch of citrusy sunshine? Give this recipe a try and let us know what you think in the comments below! We love hearing your feedback. Don’t forget to rate the recipe and subscribe for more delicious cookie recipes!

FAQs

Q1: Can I make these into Lemon Crinkle Cookies?

Yes, absolutely! As noted in the data, simply substitute the 1 teaspoon of orange zest with 1 teaspoon of lemon zest and the 1 tablespoon of orange juice with 1 tablespoon of fresh lemon juice. The method is exactly the same, and the result is a wonderfully tart and sweet lemon cookie.

Q2: Why did my powdered sugar melt into the cookie?

This can happen for a couple of reasons: 1) The cookies were overbaked, causing the sugars to melt too much, or 2) The dough was too warm/wet, absorbing the sugar. Ensure you aren’t overmixing, and if your kitchen is very warm, you can chill the dough balls for 15 minutes before rolling in powdered sugar, which can sometimes help create a starker contrast.

Q3: Can I double this recipe?

Yes, this recipe doubles perfectly. Just ensure your mixing bowl is large enough to handle the volume, especially when adding the flour.

Q4: My cookies spread a lot and were flat. What happened?

Flat cookies are often a result of butter that was too soft (melted) or inaccurate flour measurement (too little flour). Ensure your butter is just softened (able to make an indent) but not greasy or melted. Also, be sure to measure your flour by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag.

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