These eggless Orange Crinkle Cookies are made with freshly squeezed orange juice. They are buttery, tender, full of citrus flavor, and scrumptious. These homemade cookies are like a bit of sunshine, coated with powdered sugar. Jump to:Easy and Delicious Orange Crinkle CookiesWhy You Will Love These CookiesIngredients and NotesHow To Make Orange Crinkle Cookies Step-by-Step How To Store Orange Crinkle CookiesMake-AheadHelpful TipsMore Orange Baked-GoodsRecipe Card
Easy and Delicious Orange Crinkle Cookies
These cookies have a combination of cakey and cookie textures. The double coating of granulated sugar and icing sugar provides a slight and pleasant crunch to the cookies. But as soon as you bite the cookie, it melts in your mouth with bursting flavors. Orange crinkle cookies are excellent; I mean, not only do they taste, but they look vibrant and smell delicious. They are made with fresh orange juice and full of orange zest. Making these cookies is beyond easy, and the dough comes together quickly. But the best part is that there is no need to chill the dough. Isn’t that great? My family adores these cookies, and they are our all-time favorite. Whenever I bake them, they bring back memories of childhood when my father used to get my favorite orange-cream cookies. And these cookies taste the same even without any cream. Using orange zest and extract, along with orange juice, will give these cookies an intense flavor. But, rolling the cookie balls into sugar gives them a nice, crinkly texture. If we roll cookie balls into powdered sugar, sugar patches will be on the cookies. To avoid this, I have rolled cookies first into granulated sugar and then into icing sugar.
Ingredients and Notes
How To Make Orange Crinkle Cookies Step-by-Step
Making The Dough
Preheat the oven to 350°F (180°C). Line the baking sheet with a silicone mat or parchment paper. Set it aside. For the coating, combine 3 tablespoon of granulated sugar and ⅓ cup of icing sugar in two separate bowls. Set them aside. Whisk flour, baking powder, and salt in a medium bowl until well combined.
Place butter and sugar in a bowl of a stand mixer. Instead of a stand mixer, you can also use a hand-held electric mixer. Cream the butter and sugar using a paddle attachment, initially at low speed and then at medium to high speed, until light and fluffy. Scrape down the sides and bottom of the bowl.
Now add orange juice, orange zest, vanilla extract, orange extract, and a few drops of orange color. Adding orange extract and food color is optional. However, if you do not add food color, the color of the cookies will be different. Mix until well combined. However, the mixture will be curdled due to orange juice, which is perfectly fine.
To this wet mixture, add flour mixture and continue mixing very gently until everything is just combined. Then using a spatula or your hands, form a dough. However, do not overmix or knead the dough.
Baking Orange Crinkle Cookies
Scoop the dough using a small ice cream scoop or a spoon, roll it into a ball, and flatten it slightly. Roll the cookie ball into granulated sugar first and then roll into icing sugar and place it on the baking sheet. Continue with the rest of the dough and place the coated cookie balls on the baking sheet, keeping them at least an inch apart.
Tip: This cookie dough will be very soft and might be sticky. So if you find it very hard to make dough balls, keep the dough in the fridge for 30 minutes. After 30 minutes, continue with the rest of the procedure.
Bake the cookies in the preheated oven for 12 minutes. Remove from the oven and allow the cookies to cool on the baking sheet for 3-4 minutes. Then, transfer the cookies onto a cooling rack, allowing them to cool completely.
How To Store Orange Crinkle Cookies
These cookies are great as cookie jar cookies. They can stay at room temperature for two weeks, stored in an airtight container. Orange crinkle cookies also freeze well. Store them in a freezer-safe container or bag for up to a month.
Make-Ahead
Refrigerate The Dough: You can make this cookie dough in advance. First, make the dough, cover it tightly, and place it in the fridge for up to 3 days. Then, bring it to room temperature before rolling and baking. Freezing The Dough: Roll the cookie balls from the dough and fridge them tightly covered for up to 3 months. Then, coat them with sugar and bake them without thawing. However, allow a few minutes of extra baking time.
