“Orange Burst Crinkle Cookies”

I love citrus especially orange for a cool burst of flavor. Seems like we use citrus year around and orange is one of them. Opposite of lemon but with the same fresh burst of flavor, I used orange in these Orange Burst Crinkle Cookies. Adapted from a recipe I found a while back, I have added orange zest to this recipe. The first time I made these cookies, it felt like something was missing. So I thought the next time orange zest would kick the orange flavor up one more notch and I was right. The cookies have a nice zing to them.

These cookies are so easy to make and is a perfect cookie for your kids to join in the fun of rolling the dough into balls along with rolling them in powdered sugar. Have the kids place the cookies on greased cookie sheets. Once baked, the cookies have little cracks in them and streaks of powdered sugar. This cookie recipe bakes up soft in the center but have a slight crisp edge yet airy texture. These cookies keep extremely well in an airtight container and make perfect Holiday gifts. I treated my coworkers to a big batch of Orange Burst Crinkle Cookies. Treat your friends and family to these little citrus treats for the holidays.

Orange Burst Crinkle Cookies

Orange Burst Crinkle Cookies
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Orange Burst Crinkle Cookies

2 cups all-purpose flour

2 t. baking powder

1/4 t. kosher salt

1 t. fresh or dried orange zest

1 cup granulated sugar

1 stick (1/2 cup) butter, softened

2 eggs

2 t. pure orange extract

1/2 – 3/4 cup powdered sugar

Preheat oven 350 degrees. Mix flour, baking powder, salt, and orange zest in a medium mixing bowl; set aside.

With an electric mixer on medium speed, beat sugar and butter until light and fluffy. Add eggs and orange extract until well combined. Reduce speed to low and gradually beat in flour until well mixed.

Shape dough into 1-inch balls. Roll each cookie ball in powdered sugar. Place cookies on greased cookie sheets 2-inches apart.

Bake for 7 – 8 minutes or until cookies are lightly browned and start to crack on top. Cool cookies on baking sheets for 1 minute before removing to cooling racks; cool cookies completely. Store in airtight container.

Makes about 4 dozen cookies.


Note: If cookie dough is too soft to roll into balls, place in refrigerator for 30 minutes.

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Michelle Heyden Written by: