These orange crinkle cookies are chewy and delicious, and also fun to make. Full of orange flavor, they are a beautiful addition to your Christmas cookie platter or gift boxes. I like to make these, my sugar cookies, and of course these peanut butter cookies for the holidays.
Orange Crinkle Cookie Recipe
You may never have heard of orange crinkle cookies. Maybe lemon crinkle cookies? Well this is basically the same recipe, only I subbed orange for lemon. This recipe makes 24 cookies. I love the orange flavor of my orange chocolate chip cookies, so I knew these would be great too.
Baking tips
- Remember to always measure flour with 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 small indentation.
- Insulated baking sheets will give you the most even baking, they are my favorite!
- My cookie scoop is roughly one-tablespoon.
- To make Lemon Crinkle Cookies simply substitute the same amount of lemon zest and lemon juice for the orange in this recipe.
Ingredients you need for Orange Crinkles
- Dry ingredients: all-purpose flour, salt, baking powder, baking soda
- Wet ingredients: unsalted butter, granulated sugar, vanilla extract, egg, orange zest, orange juice
- Garnish: powdered sugar
Helpful baking tools:
How to Make Orange Crinkle Cookies
Start by preheating your oven to 350 F degrees. Line a couple of insulated baking sheets with parchment paper.
- In a medium bowl, whisk together flour, salt, baking powder and baking soda. Set aside.
- In a large mixer bowl, beat butter and sugar on medium high speed until light and fluffy, about 4-5 minutes. Turn mixer down to low and add vanilla, egg, orange zest, and orange juice. Mix until combined then turn up to medium high for one minute. Scrape down sides of bowl and turn mixer on low.
- Slowly add the flour mixture until just combined.
- Place powdered sugar into a small bowl. Measure a heaping teaspoon of dough and roll into a ball then roll it in the powdered sugar. Place on baking sheet and repeat with remaining dough.
- Bake for 10-12 minutes or until bottoms begin to barely brown and cookies look dry and crackled. Remove from oven and cool cookies on sheet for a few minutes, then transfer to a cooling rack.
I hope you enjoy these cookies as much as we do!
More cookie recipes
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Chocolate Peanut Butter Cookies
- Snickerdoodles
- Cherry Pie Cookies
- Cherry Wink Cookies
Orange Crinkle Cookies
Soft and chewy, these orange crinkles are perfect any time of year, but a beautiful addition to your holiday line up!
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItServings: 24 cookies
29 minutes
Calories: 108
Ingredients
- 1 ½ cup all purpose flour
- ¼ teaspoons salt
- ¼ teaspoons baking powder
- ¼ teaspoons baking soda
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- 1 large egg
- 1 teaspoon orange zest
- 1 tablespoon orange juice
- ½ cup powdered sugar
Things You’ll Need
Before You Begin
- Measure flour with 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 small indentation.
- My cookie scoop is roughly one-tablespoon.
- To make Lemon Crinkle Cookies simply substitute the same amount of lemon zest and lemon juice for the orange in this recipe.
Instructions
- Preheat oven to 350 F degrees. Line insulated baking sheet with parchment paper.
- In a medium bowl, whisk together flour, salt, baking powder and baking soda. Set aside.
- In a large mixer bowl, beat butter and sugar on medium high speed until light and fluffy, about 4-5 minutes. Turn mixer down to low and add vanilla, egg, orange zest, and orange juice. Mix until combined then turn up to medium high for one minute. Scrape down sides of bowl and turn mixer on low.
- Slowly add the flour mixture until just combined.
- Place powdered sugar into a small bowl. Measure a heaping teaspoon of dough and roll into a ball then roll it in the powdered sugar. Place on baking sheet and repeat with remaining dough.
- Bake for 10-14 minutes or until bottoms begin to barely brown and cookies look dry and crackled. Remove from oven and cool cookies on sheet for a few minutes, then transfer to a cooling rack.
Nutrition
Serving: 1cookie | Calories: 108cal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 40mg | Potassium: 16mg | Fiber: 1g | Sugar: 11g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandasCookin or tag #AmandasCookin!
This post originally appeared here on Dec 11, 2012.
Amanda Davis
President at Amanda's Creative Studio, Inc.
Amanda Davis is the entrepreneurial mom of four grown children and four step children. She and her husband, Chef Antoine, love to cook together creating recipes for this blog. Amanda also make kid's crafts and creates decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left!
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Marcia K says
These are delicious! I did have a small problem. Several of the cookies became pancakes. Oops. They still taste great. What happened?
Amanda Davis says
That’s usually from the butter being too soft or not measuring the flour correctly. If the dry to wet ingredients ratios are off it can affect the texture.
Marcia K says
Thank you!
Dee Archuleta says
Made both Lemon & Orange, love love love these cookies. Recipe is so easy, made it for a group of ladies they all just loved them as well. I have made these in the past with mini chocolate chips also. Perfect. 💕
Joan says
High altitude adjustments ?? 7590 ft up.
Amanda Davis says
Here’s a great article for that https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
Becky Wright says
I love these for the holidays! Getting ready to make them for neighbours again this season. I like to melt some dark or semisweet chocolate with a little butter and then dip the cookies about halfway. They look amazing and taste even better, like something from a bakery! Thanks for this recipe
Linda says
Absolutely delicious!!!!
Nicki says
Excellent flavor. The dough did need to be refrigerated prior to rolling into balls to achieve a good non-sticky consistency and to keep from spreading. I also increased the orange zest to 1 tablespoon. Absolutely delicious.
Allie says
I made these twice this past weekend and they disappeared so fast! They are super easy to just whip up and a great way to use extra oranges you may have!
Elaine Liu says
Can these be made ahead of time and put in the fridge until ready to bake?
Harriet says
Can you use fresh orange juice?
Leah Sin says
Can you use a larger zest size if you don’t have a zester?
Amanda Formaro says
If you don’t have a zester, you can use the small holes of a cheese grater :)
Ellen says
Mine also came out flat and not crinkly. I added a bit more flour and they were a little better, but still not quite what they should look like. Any idea what I should try next time? Is it possible that I beat the dough for too long? The taste is nice, but they are very ‘open’ structured, should be more cookie-like. I had a double-yolk egg (large), that’s probably too much?
Amanda Formaro says
It’s possible the egg affected, but more than likely the measuring of the flour. 1 cup of flour should weigh 4.25 oz :)
Ramona Jones says
Mine came out more flat, so I chilled the dough an they still were on the flat side. Good flavor and we gobbled them up, was just surprised they went flat on me. I used a tablespoon and rolled them in a ball then the powdered sugar.
Natellia says
Same here… tasted delicious though ha ha
Brenda says
We love these. Thanks so much for sharing.
Ariane says
OMG! These are DELICIOUS!!! My Belgian husband doesn’t care for cookies, but he LOVES these. Thank you for the easy, wonderful recipe.
archna kaul says
Hi Amanda
I made these cookies & they tasted Fabulous. Thankyou.
Do you teach online
Amanda Formaro says
That’s great! I don’t necessarily teach online but you can subscribe to my free newsletter to get recipes and craft projects! https://amandascookin.com/subscribe/
archna kaul says
HI Amanda
Instead of full egg, can I use 2 egg yolks as I have 2 egg yolks
also instead of using full 1/2 cup butter , use little less butter, instead use 2 table spoon of orange juice.
also can I use half qty of sugar as we eat less sugar