Crinkle cookies have this magic quality where they go into the oven looking like one thing and come out like another. This blood orange version uses this interesting-looking fruit, which is a hybrid between a pomelo and a tangerine, for a really unique taste.
To begin with you’ll need about 4 teaspoons of blood orange zest. Since the zest of blood oranges can be tougher than regular oranges if your grater or zester isn’t that fine you can pulse the zest along with granulated sugar in the blender or food processor to get it a bit finer.
You’ll also need 4 tablespoons of blood orange juice, which is about 1/4 cup. This is about how much juice is usually in one orange.
Blood oranges can vary in their color intensity, from almost as pale as regular oranges to that deep maroon color they’re most famous for. Because of this you might want to add a drop or two of red and/or orange food coloring into the dough.
This is optional but it gives a nice contrast to the white powdered sugar on top when the cookie part is darker.
Once you’ve got your dough made up you’ll need to chill it in the refrigerator for an hour before preheating the oven. This is done so that the cookies won’t spread out in the oven as much. Flat crinkles won’t “crinkle” the way they’re supposed to so this is not a step to skip.
These bake up pretty quickly and when they’re ready you’ve some really beautiful and tasty crinkles on your hands. If you’re a fan of blood orange then these cookies are just the thing.
Blood Orange Crinkles
Makes 24-30 cookies
1h 25m prep time
12m cook time
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups granulated sugar
- 4 tsp blood orange zest (fine)
- 4 Tbsp (1/4 cup) blood orange juice
- 6 Tbsp unsalted butter, melted, and cooled
- 1 egg, plus 1 egg yolk
- 1-2 drops red and/or orange food coloring (optional)
- 1/2 cup confectioner’s sugar
- In a large bowl whisk together flour, baking powder, and salt. In a separate bowl combine granulated sugar, blood orange zest and juice, butter, and egg. Once combined add in food coloring until desired shade is achieved.
- Add wet ingredients to dry and stir well until uniform in color. Chill for 1 hour.
- Preheat oven to 350°F. Pour confectioner’s sugar into small bowl. Measure out 1-2 tablespoon size balls of dough. Roll in hands quickly to make a more round shape and then press into sugar and coat on all sides.
- Place cookies on greased or lined baking sheet and bake for 10-12 minutes. Allow to cool for 5 minutes before removing to wire rack to cool completely.
Recipe adapted from SPCookie Queen.