Orange Crinkle Cookies Recipes

CITRUS CRINKLE COOKIES

Steps:

• Whisk together the flour, baking powder and salt in a medium bowl.
• Combine the butter, brown sugar and 1/2 cup granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, scraping the sides of the bowl as needed, about 2 minutes.
• Add the egg and beat until incorporated. Add the vanilla extract, citrus zest, citrus juice and food coloring and beat until incorporated. Decrease the mixer speed to low and add the flour mixture, beating until just combined. Cover the bowl and refrigerate until firm, at least 2 hours and up to overnight.
• Put the confectioners' sugar in a small bowl and the remaining 1/2 cup granulated sugar in another small bowl. Scoop tablespoons of the chilled dough and roll into balls. Toss each ball in the granulated sugar first, then in the confectioners' sugar, coating them very generously and thoroughly. Arrange the balls about 1 inch apart on 2 baking sheets (you should have 24 balls). Refrigerate for 20 minutes.
• Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
• Bake until the cookies spread, the tops crack and the edges are firm, 14 to 16 minutes. Let cool on the baking sheets for a few minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.

CHOCOLATE CRINKLE COOKIES

Steps:

• Sift together the flour and baking powder; set aside. In a medium bowl, stir chocolate into melted butter until melted and smooth. Mix in the sugar, eggs and vanilla. Gradually blend in the sifted ingredients. Stir in the chocolate chips. Cover dough and chill for at least 2 hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line them with parchment paper. Roll the chilled dough into 1 inch balls and roll each ball in confectioners' sugar. Place cookies 2 inches apart onto the prepared cookie sheets.
• Bake for 9 to 12 minutes in the preheated oven, until the tops are cracked. Remove from cookie sheets to cool on wire racks.

ORANGE SLICE COOKIES I

Steps:

• In large mixing bowl, cream together sugars and shortening till fluffy. Add eggs and vanilla; beat well. Stir together the flour, baking powder, baking soda, and salt. Stir into creamed mixture.
• Stir in the oats, and the orange candy. NOTE: Dip a pair of kitchen shears into a glass of hot water or spray with a non-stick spray to make snipping the orange slices easier. Using about one tablespoon of mixture for each cookie, roll into one inch balls. Place on greased cookie sheets.
• Bake in a 350 degree F (175 degrees C) oven for 10 to 12 minutes or until lightly browned. Remove and cool on a wire rack.

ORANGE CRINKLES

Steps:

• Combine mix, oil and eggs.
• Roll into walnut sized balls.
• Roll in sugar if desired.
• Place on ungreased cookie sheets.
• Bake at 350 for 10-15 minutes.
• Place pecan half on top if desired.

CHRISTMAS CRINKLE COOKIES

Steps:

• Mix the cocoa, caster sugar and oil together. Add the eggs one at a time, whisking until fully combined.
• Combine the flour, baking powder, orange zest, mixed spice, cinnamon and a pinch of salt in a separate bowl, then add to the cocoa mixture and mix until a soft dough forms. If it feels too soft, put in the fridge to chill for 1 hr.
• Heat the oven to 190C/170C fan/gas 5 and tip the icing sugar into a shallow dish. Roll heaped teaspoons of the dough into balls (about 20g each), then roll in the icing sugar to coat. Put the balls on one large or two medium baking trays lined with baking parchment, ensuring they're evenly spaced apart.
• Bake on the middle rack of the oven for 10 mins, then transfer to a wire rack to cool - they will firm up as they cool, but still be fudgy in the centre. Will keep for up to four days in an airtight container.