Seven ingredients and about thirty minutes!
That’s all you need to make these Orange Crinkle Cookies!
Slightly crisp on the outside and chewy on the inside
and just so pretty to look at too!
bursting with orange from the fresh juice and zest makes these cookies a springtime favorite!
No affiliation with any product or company mentioned
Notes for Success
Easily convert these to lemon crinkle cookies by switching the orange ingredients to lemon!
However since orange is much sweeter than lemon I usually add another 2 Tbs of sugar for the lemon variety
Flax meal is my preference to keep these cookies nice & chewy!
But I have used a dry blend egg replacer (Bob’s Red Mill) instead with great results!
Simply use 1 Tablespoon of egg replacer in place of the flax meal
Country Crock vegan butter has been the only brand available near where I live and it works out great here
I have mixed this recipe by hand but I find that the electric stand mixer does a better job since this is a very stiff dough!
Since this is a higher sugar recipe I like to use a sugar free powdered sugar for the roll in
You can also use a lower sugar sub for the main recipe too, but I would recommend to only sub in half
Read more here about low sugar/sugar free baking!
Orange extract or even Orange Blossom Water would be a beautiful addition to this recipe!
Orange Crinkle Cookies
Using a 2-ounce scoop for 16 perfect cookies! Also makes the cutest miniatures too! Just use a #100 Tablespoon scoop for approx 36 mini’s!
Ingredients
- 8 Tbs Vegan Butter 113g
- 18 Tbs Granulated Sugar 225g
- 8 Tbs Fresh Squeezed Orange Juice 118ml
- 3 teaspoons Orange Zest
- 2 Tbs Golden Flax Meal 12g
- 4 Tbs Cornstarch 32g
- 2¾ cups All Purpose Flour 340g
- 2 teaspoons Baking Powder
- pinch Salt
- orange & yellow food color
- 1 cup Confectioners Sugar for rolling
Instructions
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Preheat the oven to 350℉
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Set aside a small bowl with the confectioners sugar for rolling the cookies in (you won’t use the entire 1 cup of sugar)
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In a large mixing bowl (or using your electric stand mixer with the paddle attachment) combine the flour & baking soda & a pinch of salt
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In a small bowl combine the cornstarch with the flax meal & whisk together. Add the orange juice, zest & 1drop each of the food color *if using whisk smooth
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Melt the vegan butter in a medium sauce pot then remove from the heat & add the sugar, whisk to combine, then add the flax/juice mixture
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Pour these liquid ingredients into the flour & mix to a stiff dough
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Scoop the cookie dough & then roll in confectioners sugar. Place on parchment lined sheet pan spaced 2″ apart then bake for 18 minutes
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Cool before serving
Notes
Storage Orange Crinkle Cookies can be stored at room temperature in an airtight container for up to 1 week or freeze for up to 1 month wrapped well
