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Orange Crinkle Cookies

Name: Orange Crinkle Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 25 cookies
Cuisine: Österreichische Küche
Ingredients: 50 g all-purpose flour; 25 g baking cocoa; 25 g unsalted butter (soft); 1 egg (size M); 1 tsp baking powder; 100 g powdered sugar (70 g for the dough, rest for rolling); 1 organic orange (zest and 1 tsp juice)

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40 min

Under an hour

Gurkerl Küche

Diese herrlich mürben Orangen-Crinkle-Cookies vereinen das intensive Aroma von dunklem Kakao mit der frischen Spritzigkeit von Bio-Orangen. Durch das Wälzen in Staubzucker entsteht beim Backen das charakteristische „Crinkle“-Muster, das diese Kekse zu einem echten Hingucker auf jedem Keksteller macht. Außen leicht knusprig und innen wunderbar weich – ein Muss für alle Schoko-Zitrus-Fans!

Preparation method

Wash the organic orange thoroughly, rub it dry, and finely grate the zest. Then halve the orange and squeeze out one teaspoon of juice.

Sift the flour with the baking cocoa, baking powder, and 70 g of powdered sugar into a bowl. Add the whisked egg, soft butter, orange zest, and orange juice. Knead everything into a smooth, but quite sticky dough. Wrap the dough in cling film and let it rest in the refrigerator for at least 2 hours.

Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper. Put the remaining powdered sugar into a deep plate. Divide the chilled dough into 25 equally sized pieces and form them into small balls. Immediately roll each ball generously in a thick layer of powdered sugar.

Chef's tip

For a particularly beautiful pattern, really roll the dough balls thickly in powdered sugar – the sugar should completely cover the dark color of the dough.