Bright citrus zest, fresh orange juice, flour, sugar, and butter come together in these chewy Orange Crinkle Cookies with a sugary finish.
Let me paint the scene for you: I’m standing in the kitchen one gloomy afternoon, rummaging through the pantry like it holds the meaning of life (or at least the cure for boredom). That’s when I spotted a sad-looking orange in the fruit bowl. You know the type—kinda lonely, a little wrinkly, but still hanging on. And suddenly, I had an idea. What if I turned that forgotten citrus into something bright, chewy, and joyful?
That’s how these Orange Crinkle Cookies came to be. They’re like sunshine baked into every bite—zesty, sweet, and so easy to make that even my kid (who once tried to microwave eggs with the shell on) could help. They’ve got that beautiful crackly sugar-dusted top and a soft, cake-like center that just melts in your mouth. And if you’re someone who loves lemon cookies but wants something a little more unexpected—this is your moment.
Why You’ll Love This Orange Crinkle Cookies Recipe?
Let’s be honest, most of us don’t need convincing when cookies are involved. But these aren’t just any cookies. These are crinkle cookies with a twist. The orange zest gives them this bold citrusy kick, while the powdered sugar crust adds a soft crackle with every bite. Plus, they’re ridiculously easy to throw together—no chill time, no complicated ingredients, just mix, roll, bake, devour. Oh, and they make your kitchen smell like an orange grove had a bake sale.
Ingredient Notes:
So what makes these cookies so special? Besides the fact that you’ll want to eat the whole batch?
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All-purpose flour: The classic base for soft and chewy cookies.
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Baking soda & baking powder: The dream team for getting that perfect puff and crinkle.
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Butter: Unsalted and softened—it’s the backbone of buttery flavor and texture.
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Granulated sugar: Adds sweetness and structure.
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Powdered sugar: That pretty crinkle coating. It’s not just for show!
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Egg: Helps bind everything and keeps the cookies soft.
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Vanilla extract: Just a splash to round out the citrus.
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Orange zest & juice: The stars of the show. Use fresh oranges if you can—it makes all the difference.
How To Make Orange Crinkle Cookies?
- Ready to make these magic bites happen? Here’s how to bring them to life:
- Start by preheating your oven to 350°F and lining a baking sheet with parchment paper (or a silicone mat if you’re fancy like that). While that’s heating, mix together your dry ingredients: flour, baking soda, baking powder, and salt. Give it a quick whisk and set it aside.
- In another bowl, cream together the butter and sugar until it’s light and fluffy. This is where the cookie magic starts. Add in the egg, vanilla, orange zest, and orange juice. The smell right here? Honestly, I wish I could bottle it.
- Slowly add your dry ingredients to the wet ingredients. Don’t overmix—just enough to bring it all together into a soft dough.
- Now comes the fun part: roll the dough into tablespoon-sized balls and coat them generously in powdered sugar. Don’t be shy here—you want that snowy, crinkly top.
- Bake for 10–14 minutes until they’re puffed, crackled, and just starting to turn golden around the edges. Let them cool on the sheet for a few minutes, then transfer to a wire rack. Or, you know, straight into your mouth. No judgment.
Want To Save This Recipe?
Storage Options:
If (and I do mean if) you have any cookies left over, they store beautifully in an airtight container at room temp for up to 5 days. You can also freeze the baked cookies for up to 2 months. Just thaw at room temp when the craving hits. Which will be… often.
Variations and Substitutions:
Feel like playing around? I got you.
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Swap the orange for lemon or lime for a different citrus vibe.
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Add white chocolate chips for a creamy twist.
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Use gluten-free flour to make these celiac-friendly (just make sure it’s a 1:1 blend).
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Try blood oranges when they’re in season for a gorgeous pink hue and subtle tang.
What to Serve with Orange Crinkle Cookies?
Honestly, these cookies are little show-offs all on their own—but if you wanna elevate the experience?
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A hot cup of tea or chai latte? Chef’s kiss.
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Vanilla ice cream? Now you’re talking cookie sandwich territory.
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Or hey, just eat them on the couch with a cozy blanket and your latest binge-watch. I won’t tell.
Frequently Asked Questions:
Can I use bottled orange juice instead of fresh?
Sure, but fresh really makes the flavor pop. If you’re in a pinch, bottled works, but don’t skip the zest!
Why didn’t my cookies crinkle?
Make sure you coat them generously in powdered sugar, and don’t overmix the dough. Also, check your oven temp—too low, and they won’t puff properly.
Can I make the dough ahead of time?
You bet. Just chill it in the fridge for up to 24 hours. Let it sit out for 10 minutes before rolling and baking.
Whew, that’s the scoop on these irresistible Orange Crinkle Cookies! I hope they bring a little sunshine to your kitchen like they did to mine. Got questions? Drop them in the comments. Or better yet—bake a batch and tag me so I can drool from afar.
Happy baking, my friend!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Orange Crinkle Cookies
Ingredients
- 1 1/2 c all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 c unsalted butter softened
- 1 c granulated sugar
- 1/2 tbsp vanilla extract
- 1 large egg
- 1 tsp orange zest
- 1 tbsp orange juice
- 1/2 c powdered sugar
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet, with parchment paper.
- In a bowl combine the flour, salt, baking powder and baking soda.
- In a bowl beat the butter and sugar together until they become light and fluffy. Then add the vanilla extract, egg orange zest and orange juice. Mix everything well.
- Gradually incorporate the dry ingredients into the mixture until they are just combined.
- Shape heaping teaspoons of dough into balls. Roll them in sugar.
- Arrange the dough balls on the baking sheet.
- Bake for 10 to 14 minutes until the cookies turn a golden brown color with a cracked appearance, on top.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
