Orange Crinkle Cookies

-

Soft Baked Orange Crinkle Cookies


Ingredients:
- 1/2 cup butter, softened (113g) 
- 3/4 cup granulated sugar (150g) 
- 1 tbsp of Vanilla Bean Paste (6g)
- 1 egg 
- 4 tbsp fresh Orange juice (60ml) 
- 2 tbsps fresh Orange zest (12g) 
- 1 1/2 cups all-purpose flour (192g) 
- A pinch of salt
- 1/2 tsp baking powder 
- 1/8 tsp salt 2-4 drops yellow food coloring (optional) 
- 1 cup powdered sugar for coating 

Directions:
1.Mix (cream) Butter and Sugar together until smooth.

2. Add: Egg, Orange Zest, Orange Juice and Vanilla Bean Paste to mixture and mix thoroughly. It will look like curdled milk, but it will smell absolutely wonderful!

3. Sift: Flour, Baking Powder, a pinch of Salt into wet mixture and mix thoroughly. Add food coloring. Please be careful not to overmix.

4. Place cookie dough in the fridge for at least 60-90 mins to rest or overnight if possible.

5. Preheat oven to 350°F (180°F) while your cookie dough rests. Prepare a large cookie pan and cover it with parchment paper.

6. Prepare a large mixture bowl by filling it with powdered sugar.

6. Once rested, roll your cookies into balls and roll into the powdered sugar until evenly coated and place onto cookie pan. Please make sure that your cookies for have 1-2 inches of distance on your cookie sheet to ensure your cookies don't all bake into one large cookie.

7. Once your pan(s) are full, bake at 350°F (180°C) for 12-15 minutes and let it stand to cool for 20 mins before snacking.



Enjoy!!!

Comments

Post a Comment

Popular posts from this blog

Heart Shaped Challah Bread French Toast Bites

-
Image
 Heart Shaped Challah Bread French Toast Bites Recipe Valentine's day is almost upon us and what better way to celebrate the person/people you love than these cute bites of love?!  Usually whenever I make French Toast, I let the bread sit overnight in the fridge in the egg mix, but I tried that with this recipe and it caused more issues (the bread falling apart). So, I highly recommend against using the  latter method and recommend frying your heart bites immediately after dipping it in your egg/milk batter while utilizing the low and slow method.  The low and slow method for me is cooking on a high temperature initially and lowering it to medium or low to slowly cook your bites while continually flipping them. ^This is what happens when you don't utilize the low and slow method. You get blobs instead of hearts. I was impatient initially because I was excited and this happened to me 😒  ^Patience is a virtue and will yeild beautiful results like this! You can use any shape you
Read more

Matcha Chili Oil Noods (Noodle)

-
Image
 Matcha Chili Oil Noods (Noodle) Recipe  I LOVE Matcha and noods, so why not combine them?! What you'll need: - Patience - 3 large bowls - A large pan  - Cooking towel to cover noods - A large tray to house your noodles - Flour Sifter Ingredients: - 2 cups (500 g.) of All-Purpose Flour  - 1/2 cup (120 ml + 10ml extra) of Room Temp Water  - 1 (1/2 g.) tsp of Salt  - 3 tbsp (6 g.) - Table Flour (extra flour to knead dough and to make noods) - Water to boil noods - Ice  Directions: 1. Sift all your dry ingredients into one large bowl and pour water slowly and mix. Once water has been added, knead until it is well combined for 5-10 mins. 2. Let the dough rest for 1-24 hours int he fridge, 1 hour minimum if you don't have a lot of time. 3. Roll out dough on a surface coated in Flour. Roll as flat as possible and cut into desired size (I like mine THICC). Set aside onto large tray covered. 4. Preheat water on stove in pot and prepare a bowl filled with cold water and ice to shock noo
Read more

Gluten-Free Garlic Potato Dumplings

-
Image
 Gluten-Free Garlic Potato Dumplings    Ingredients: Potato Dumpling: - 440g, 2 Potatoes (weight with peel)  - 220g Tapioca Starch  - 150ml Water  Sauce:  - 14 g Chili Garlic Oil  - 6 g (1 tbsp) Ponzu  - 3 g (1/2 tbsp) Thai Birdseye Chili  - 6 g (1 tbsp) Soy sauce  - 9 g (1 tbsp) Sesame oil  Cooking Directions: 1. Peel Potatoes. 2. Add salt to taste once the water is bubbling and add Potatoes. Boil Potatoes until fork tender. 3. Mash Potatoes until smooth. 4. Mix Mashed Potatoes with Tapioca Starch and gradually add water until mixed thoroughly. 5. In a large pot, fill with water and bring to a boil. Once boiling, drop Dumplings in one by one and let them cook until they float. 6. Prepare the sauce or a sauce of your liking and add cooked Dumplings to the sauce and enjoy!
Read more