Afternoon Delight: Orange Crinkle Cookies

on by in Social & Lifestyle

Admit it, that made you smile - right? Well, these will too. I'm sure we could all use a little delightfulness this Friday afternoon, so I've got you covered with a sweet, quick and easy treat... but the rest you'll have to take care of on your own. ;) Happy Friday!

Orange Crinkle Cookie Favors (2)

We made these delish little cookies for our first Floridian Weddings vendor get-together this week, and it sounds like they were a big hit. To say they're like a soft, sweet sugar cookie just doesn't do them justice; there is just a hint of orange flavor, but the tart-sweet (even a bit salty) flavor is rich, and they are almost crumbly on the outside and soft on the inside. You'll love them, and they're easy to make in big batches... perfect for bridal showers or as favors on your wedding day. The recipe is below - enjoy!

Orange Crinkle Cookie Favors (1)

Orange Crinkle Cookies

(Adapted from this recipe from Lauren's Latest)

Yield: 2-3 dozen small cookies

1/2 cup butter, softened
1 cup sugar
1/2 teaspoon orange extract
1 egg
1 tablespoon orange juice
1 teaspoon orange zest
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 cup flour
1/2 cup powdered sugar


Preheat oven to 350 degrees. Grease light colored baking sheets generously with non-stick cooking spray and set aside.

In a medium bowl, whisk flour, baking powder, baking soda and salt together and set aside.

In the bowl of a standing mixer, cream butter and sugar together until light and fluffy. Scrape sides and add extract, egg, zest and juice, mixing until combined. Add dry mix in 3 batches, until just combined, scraping the sides in between in addition. Wrap dough in plastic wrap and refrigerate at least 30 minutes.

Pour powdered sugar onto a bowl or large plate. Roll a scant tablespoon of dough into a ball (about 1" in diameter), or use a 1" scoop, and roll in powdered sugar. Place on baking sheet (do not press down) and repeat with remaining dough. Place cookie sheets back in refrigerator until chilled again, about 10-15 minutes.

Bake for 9-11 minutes or until bottoms are just beginning to brown and cookies are no longer shiny on top. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

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