Instructions

Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 2: In a large bowl, cream together the softened butter and granulated sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy.

Step 3: Beat in the egg, vanilla extract, fresh orange zest, and orange juice until just combined. Scrape down the sides of the bowl as needed.

Step 4: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the dry ingredients.

Step 5: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no streaks of flour remain. Avoid overmixing to keep cookies tender.

Step 6: Cover the dough and chill it in the refrigerator for at least 30 minutes. This firms the dough and helps prevent the cookies from spreading too much during baking.

Step 7: Place the powdered sugar in a shallow bowl. Scoop rounded tablespoons of dough and roll each into a smooth ball. Coat each ball generously in the powdered sugar, rolling a second time if desired for a thicker coating.

Step 8: Arrange the coated dough balls about 2 inches apart on the prepared baking sheets.

Step 9: Bake for 8 to 10 minutes, removing the cookies when the edges are set and lightly puffed but centers still look soft and slightly underbaked. Do not let them turn golden brown to maintain their soft texture.

Step 10: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Tips & Variations

Always chill the dough for best results; this prevents spreading and promotes the signature crinkle.

Use fresh orange zest and juice for the brightest flavor; avoid bottled juice or dried zest.

For more dramatic crinkles, roll cookie dough balls twice in powdered sugar before baking.

Substitute lemon or lime zest and juice for a different citrus twist.

Try a gluten-free all-purpose flour blend and plant-based butter to make this recipe gluten- and dairy-free, though texture may vary slightly.

Storage

Store baked cookies in an airtight container at room temperature for up to 3-4 days. To keep them soft, place a slice of bread in the container to help maintain moisture. Cookie dough balls coated in powdered sugar can be frozen on a baking sheet, then transferred to a freezer-safe bag for up to 3 months; bake from frozen, adding a minute or two to the baking time. Fully baked cookies freeze well for up to 2 months; thaw at room temperature before serving.

FAQs

Why are my Zesty Orange Crinkle Cookies flat and spread too much?

This often happens if the butter is too warm, the dough wasn’t chilled properly, or the oven temperature is too low. Make sure your butter is softened but still cool to the touch, fully chill the dough before baking, and verify your oven temperature with a thermometer for best results.

Why are my cookies dry or hard?

Overbaking is the most common reason. Remove the cookies when the edges are set but the centers look soft and slightly underbaked. Also, avoid overmixing the dough to prevent developing too much gluten, which can cause toughness.