Orange-Bourbon Crinkle Cookies

Celebrate the season with a citrusy take on the beloved crinkle cookie. The bourbon adds a warm undertone in the flavor but can be substituted with orange juice, if preferred.
Orange-Bourbon Crinkle Cookies
Makes about 30
  • 1¼ cups granulated sugar, divided
  • 2 tablespoons packed orange zest (about 2 large oranges)
  • ½ cup unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 3 tablespoons bourbon
  • 2 teaspoons vanilla bean paste or ½ vanilla bean, seeds scraped
  • 2¼ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup confectioners’ sugar, sifted
  1. In a large bowl, combine 1 cup granulated sugar and orange zest. Using fingertips, rub zest into sugar until fully incorporated. Whisk in melted butter, egg, egg yolk, bourbon, and vanilla bean paste until well combined.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Add flour mixture to sugar mixture in two additions, folding until well combined after each addition. Cover and refrigerate for 2 hours or overnight.
  3. Preheat oven to 325°. Line 2 large rimmed baking sheets with parchment paper.
  4. In a small bowl, place confectioners’ sugar. In another small bowl, place remaining ¼ cup granulated sugar.
  5. Using a 1-tablespoon spring-loaded scoop, scoop dough and shape into balls. Roll in granulated sugar; roll in confectioners’ sugar. Place 2 inches apart on prepared pans.
  6. Bake until edges are set and cracks have formed, about 10 minutes. Let cool completely on pans.



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