Citrus Cream Cheese Crinkle Cookies
Serves 2
10 mins prep
15 mins cook
20 mins Chilling Time
45 mins total
Super light and fluffy crinkle cookies with a tart citrus twist.
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
