Orange Creamsicle Cookies: Sweet and tart crinkle cookies bursting with bright orange flavor.
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Orange Creamsicle Cookies

Sweet and tart crinkle cookies bursting with bright orange flavor.
Prep Time1 hr 15 mins
Cook Time14 mins
Total Time1 hr 29 mins
Servings: 18 cookies
Author: freshaprilflours.com

Ingredients

  • 1 and 3/4 cups all purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • teaspoon baking soda
  • ½ cup 1 stick unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 and 1/2 teaspoons vanilla extract
  • 1 large egg room temperature*
  • 1 Tablespoon fresh orange juice
  • zest of one orange
  • 4 drops yellow and 2 drops red food coloring if desired
  • ½ cup powdered sugar

Instructions

  • In a medium size bowl, toss together the flour, salt, baking powder, and baking soda. Set aside.
  • In a large bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy (approximately 2-3 minutes). Beat in vanilla, egg, orange juice, and orange zest. Scrape down the sides of the bowl with a spatula as necessary.
  • Reduce mixer speed to low and gradually add flour mixture. Add the food coloring, is using. Mix until just combined. Cover bowl and chill in the refrigerator at least 1 hour and up to 3 days. If chilling longer than 1 hour, allow to sit at room temperature about 15 minutes before rolling into balls.
  • When you are ready to bake the cookies, preheat the oven to 350ºF. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  • Pour the powdered sugar onto a large plate. Using a large cookie scoop, scoop the dough out of the bowl and roll into a ball with your hands. Dough ball does not need to be perfect. Roll the ball of dough generously in the powdered sugar. Place no more than 8 balls of dough on a baking sheet at one time (4 rows of 2). Chill dough you are not using.
  • Bake cookies for 13-14 minutes or until cookies look mostly matte (not wet or shiny). Remove from oven and cool on the baking sheet for 3 minutes before transferring to cooling rack to cool completely. Store cookies in an airtight container at room temperature up to 10 days. Baked cookies freeze well, up to 2 months. Rolled cookie dough can be frozen up to 3 months. Roll in powdered sugar before baking and bake frozen. Add another 1-2 minutes to baking time.