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mandarin orange crinkle cookies

Mandarin Orange Crinkle Cookies

Jumbo orange-flavored cookies have a place on any cookie platter. 
5 from 1 vote
Prep Time 5 mins
Cook Time 12 mins
cooling 30 mins
Course Dessert
Cuisine American
Servings 18 jumbo cookies


for the dough:

  • 1/2 cup butter, at room temperature
  • 1 cup sugar
  • zest of 2 mandarin oranges about 1-1 1/2 tablespoons
  • 3-4 tablespoons mandarin orange juice from about 2 oranges
  • 1 egg, at room temperature
  • 1 1/2 cups flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • pinch salt

for dusting:

  • 1/4 cup granulated sugar I used orange-colored sugar
  • 1/2 cup confectioners sugar


  • Preheat oven to 350. Line two baking sheets with parchment set aside.
  • In a large bowl or bowl of a stand mixer, cream the butter, sugar, and orange zest. Beat in the egg and juice until smooth. Add the remaining dough ingredients. Set aside.
  • Whisk together the dusting ingredients in a small bowl/
  • Scoop 1 1/2 -2 tablespoon-sized balls of dough (I used a cookie scoop) and roll them into balls. Roll in the sugar mixture.
  • Place on the pan 1 1/2 inches apart. Repeat for the remaining dough. Bake for 12 minutes or until the tops look set and the edges are just the barest hint of brown. Cool on pan for 2 minutes then remove to a wire rack and cool completely.


  • Can't find mandarin oranges? Sub in clementines aka Cuties or navel oranges
  • The granulated sugar helps the confectioners' sugar stick to the dough, don't leave it out!
  • Recipe can be doubled
  • If you'd like smaller cookies, roll them in 1 tablespoon balls. These are jumbo cookies!
  • I used this cookie scoop and made rounded scoops. 
Keyword cookies, dessert