Introduction

These Zesty Orange Crinkle Cookies are soft, tender, and bursting with fresh citrus flavor. Rolled in powdered sugar, they have a beautiful crinkle effect and a melt-in-your-mouth texture that’s simply irresistible. Perfect for any occasion where you want a bright, flavorful treat.

A beige plate filled with a pile of round cookies, each covered with a cracked layer of white powdered sugar dust. The cookies have a soft, slightly crumbly texture with orange zest sprinkled on top, adding small bright orange specks. Two of the cookies are broken in half, showing an orange-yellow moist interior that looks soft and dense. The plate sits on a white marbled surface, and in the background, there are whole oranges and an orange cloth slightly blurred. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons fresh orange zest (from 2 medium oranges)
1 tablespoon fresh orange juice
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup powdered sugar, for rolling

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
Step 3: Beat in the egg, vanilla extract, orange zest, and orange juice until well combined, scraping down the sides of the bowl as needed.
Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Stop once no streaks of flour remain to avoid tough cookies.
Step 6: Cover the dough and chill it in the refrigerator for at least 30 minutes to meld flavors and make handling easier.
Step 7: Place the powdered sugar in a shallow bowl. Scoop rounded tablespoons of dough and roll each into a ball, then roll generously in the powdered sugar. For a thicker coating, roll twice.
Step 8: Arrange the coated dough balls about 2 inches apart on the prepared baking sheets.
Step 9: Bake for 8 to 10 minutes until edges are set and lightly puffed but centers still look soft and slightly underbaked. Avoid browning to keep cookies tender.
Step 10: Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

Use fresh orange zest and juice for the brightest flavor; dried zest won’t provide the same impact.
Chilling the dough is important for handling and enhances the flavors, so don’t skip this step.
For a twist, add a pinch of cinnamon or replace orange zest with lemon zest for a different citrus note.
If you prefer a stronger orange flavor, increase the zest by 1 tablespoon but reduce the juice slightly to avoid extra moisture.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container, which helps maintain moisture. Reheat gently in the microwave for 10–15 seconds if desired; avoid overheating to preserve texture.

How to Serve

The image shows a white plate stacked with seven round cookies, each covered in a thick layer of white powdered sugar with small yellow crumbs sprinkled on top. The cookies have a cracked surface showing a soft, yellowish inside, with one cookie broken in half and placed in front to reveal its moist, crumbly texture. The plate rests on a cloth with warm orange and beige tones, and the background is a soft, blurred gradient of warm colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use orange extract instead of fresh zest and juice?

While orange extract can add flavor, fresh zest and juice provide a brighter, more natural citrus taste and texture. If using extract, reduce the quantity to about 1 teaspoon and omit the juice.

Why are my cookies turning out hard instead of soft?

Overmixing the dough or baking the cookies too long can make them hard. Mix just until combined and remove the cookies from the oven when edges are set but centers are still soft and slightly underbaked for a tender, melt-in-your-mouth result.