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
- 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.
- 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.
- Preheat oven to 325°. Line 2 large rimmed baking sheets with parchment paper.
- In a small bowl, place confectioners’ sugar. In another small bowl, place remaining ¼ cup granulated sugar.
- 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.
- Bake until edges are set and cracks have formed, about 10 minutes. Let cool completely on pans.