I adore orange desserts, it’s one of my favorite flavors. With the holidays drawing near I wanted to try out a cookie recipe I’d been eyeing, only the original was lemon flavored. Now I love a good lemon treat too, but orange was what was calling my name.
Another favorite holiday recipe around here are these Italian Anisette Cookies. Together they makes for a beautiful platter!
The fine folks over at Gold Medal Flour asked me to try out one of their flour varieties in my cookies.
No better time than the present to try out a new recipe with trusted ingredients!
These cookies are marvelous! While they actually look like they may be a crunchy cookie, they are tender and chewy. Not soft like chocolate chip, but actually chewy! my 20 year old son devoured half the plate in one night!
I always buy unbleached all purpose flour. Everyone has their preference. This is mine. Gold Medal Flour produces several varieties in addition to unbleached all-purpose, such as self-rising, whole wheat, “Better for Bread”, all-purpose organic and white whole wheat flour, among others.
Beat the butter and sugar, then add in vanilla, egg, orange zest, and orange juice. Gradually add the flour mixture.
Scoop out a heaping teaspoon of dough and roll it in your hands. Roll it in powdered sugar and put it on your prepared baking sheet.
Bake them for 10-12 minutes, mine were perfect at 11. The tops of the cookies will look dry and crackled.
Orange Crinkle Cookies
- 1 1/2 cup Gold Medal Unbleached All Purpose Flour
- 1/4 teaspoons 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 orange zest
- 1 tablespoon fresh orange juice
- 1/2 cup powdered sugar
- 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 10-12 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.
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.9 g
Cholesterol 43.4 mg
Sodium 110.5 mg
Potassium 33.8 mg
Total Carbohydrate 36.9 g
Dietary Fiber 0.5 g
Sugars 22.5 g
Protein 2.7 g
This post was sponsored by Gold Medal Flour but all statements and opinions are my own.