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.
Notes
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.