Citrus Cream Cheese Crinkle Cookies
Super light and fluffy crinkle cookies with a tart citrus twist.
Ingredients
- 2 1/2 cups all purpose flour
- 8 tablespoons butter, room temperature
- 8 ounces cream cheese, room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon orange extract
- 2 tablespoons fresh citrus zest
- 1 cup confectioners sugar
- sprinkles or sanding sugar (optional)
Instructions
- In a large bowl, cream together 8 tablespoons of butter, 8 ounces of cream cheese and 1 1/2 cups of granulated sugar using an electric hand mixer
- Once the mixture is pale and creamy, add 2 large eggs, 1 teaspoon of vanilla extract, 1/4 teaspoon of orange extract and 1 tablespoon of orange zest. Mix to combine
- Add 2 1/2 cups of flour, 1/2 teaspoon of salt and 3 teaspoons of baking powder and mix to combine
- Cover the bowl with a clean towel and chill the dough in the freezer for 20 minutes
- Preheat your oven to 350 degrees
- Line baking sheets with parchment paper
- Combine 1 cup of confectioners sugar with 1-2 tablespoons of your chosen sprinkles or sanding sugar in a small bowl
- Once the dough has chilled and firmed up a bit, use a greased cookie dough scoop to transfer a scoop of dough directly into the confectioners sugar
- Toss the dough in the confectioners sugar until the entire exterior is well coated
- Place the coated dough onto parchment lined baking sheets 2 inches apart
- Bake on a rack set to just above the center of a 350 degree oven for 12-14 minutes
- Transfer the baking sheets onto cooling racks and allow the cookies to cool on the baking sheet for 5-10 minutes
- Once the cookies are set enough to move, transfer them directly onto cooling racks
- Store leftovers in an airtight container at room temperature