Not another sugar cookie, nope not this time, this is a Blood Orange Sugar Crinkle cookie! And before you say “tomayto/tomahto”, this cookie is like looking at a sunny day that not only brightens your spirits but make you look forward to all the safe activities in the sun! They are delicious soft and chewy hot out of the oven, getting crisper as they are kept. Recipe can be made as is, but as usual, I have provided some “suggestions and/or changes” for you to experiment with.
Citrus sugar is simply any citrus – lemon, lime, key lime, orange, blood orange etc. zest mixed up with sugar. I usually do the zest of two lemons with about 6 cups of sugar. No formula, no recipe, you just need to rub the wet zest into the sugar until it is fully incorporated and unbelievably fragrant. Place it in an air tight container and anytime you have a recipe that calls for sugar – substitute this cup for cup. I also enhanced the flavors by using lemon zest as an add in to the cookie. It picks up the flavor of the blood orange nicely, but feel free to use any type of zest you like.
I’m also using that classic Dorie Greenspan technique of using a freezer bag to facilitate the cookie process. Just empty the contents into a large freezer bag (10.5″ square) and spread using your hands, rolling pin, empty wine bottle (presuming you, like me, have some of those lying around the house!) to flatten evenly. Refrigerate it and proceed to make delicious square cookies. No rolling no fussing no messing. Just deliciousness!
Make these cookies any size you like, you know I like them small – that way you can enjoy more than once a day. We need as many uplifting moments as we can get. Wash your hands, wear a mask, socialize within prescribed guidelines and above all, be safe. As always – enjoy!
Ingredients
1 3/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp cornstarch
1 tsp salt
1 cup blood orange citrus sugar – or lemon, lime, orange etc
3 tbsp lemon zest – or orange, lime, blood orange etc
1/2 cup butter, softened
1 large egg
1 tbsp fresh blood orange juice
1/2 tsp lemon, orange or vanilla extract
For coating
1/2 cup icing sugar
Directions
Whisk together flour, baking powder, baking soda, cornstarch, and salt in a medium bowl – set aside
With hand or stand mixer, combine and beat the butter and citrus sugar until creamy
Add the egg, blood orange juice, and extract – beat until mixed
Reduce speed to low and slowly add flour mixture – beat just until incorporated
Scoop the dough into a large freezer (the bag I used is a 10.5” square) bag and flatten – spreading the dough to fill the entire bag
Refrigerate until firm – about 3 hours
Preheat oven to 350f – line two baking trays with parchment paper
Have the icing sugar in a bowl or plate
Carefully cut open the bag using a knife or scissors – turn the dough over onto a clean flat surface
Cut into 1.5” – 2” squares and coat each square in the icing sugar – arrange on the trays about 2” apart, they will spread
Bake, rotating pans halfway through, for 12 to 15 minutes, until edges are set – remember if you like the cookies soft and chewy, take them out just before they are done – around 12 minutes, if you like them crunchy, leave them in until fully done – closer to 15 minutes. You know your oven!
Remove from the oven and slide the parchment sheets onto a cooling rack
Let cool completely and store in an air tight container – but only after you have sampled this delicious taste of spring in the form of a citrus cookie
Substitutions and/or changes
Try this with various types of citrus sugar or mix and match
Add some sliced almonds, pine nuts, white chocolate chips etc. to the dough before chilling, you will need to be a bit more careful with cutting the squares as the additions may get in the way of a clean slice – awww, what a predicament to have
Sprinkle the tops with some flaky sea salt after rolling in the citrus sugar
Grate/sprinkle additional zest over the sugared cookies before baking
