Instructions
- Prepare the orange zest and sugar: Place the finely grated orange zest and the sugar in a large mixing bowl. Using your fingertips, rub them together for a few minutes until the sugar takes on a moist, fragrant texture and the aroma of orange becomes pronounced. This helps release the essential oils from the zest, giving the cookies a deeper citrus flavor.
- Add wet ingredients: Crack the eggs into the bowl and add the turmeric (if using), vegetable oil, and vanilla. Whisk or stir thoroughly until the mixture is smooth and slightly thickened. The turmeric adds a subtle golden hue but can be omitted if desired.
- Incorporate dry ingredients: Sift in the flour and baking powder together to ensure even mixing and prevent lumps. Gradually add them to the wet mixture while stirring or kneading lightly with your hands. The dough should come together into a soft, slightly sticky mass. Avoid over-kneading, as it can make the cookies dense rather than tender.
- Chill the dough: Cover the bowl with plastic wrap or transfer the dough to an airtight container. Let it rest in the refrigerator for about 2 hours. Chilling helps firm the dough, making it easier to shape later, and enhances the cookie texture during baking.
- Shape the cookies: After chilling, the dough should still feel soft but more manageable. Use a spoon or small cookie scoop to portion it out. Roll each piece gently between your palms to form smooth balls. The dough may stick slightly; if so, lightly oil your hands or dust them with flour.
- Coat with sugars: First roll each ball in granulated sugar, then in powdered sugar. The double coating ensures a crisp outer layer and the signature crinkle effect as they bake. Arrange the coated balls on a parchment-lined baking tray, leaving some space between each for spreading.
- Flatten slightly: Place the base of a glass over each dough ball and gently rotate it in small circles. This flattens and enlarges the cookies evenly without deflating them.
- Bake: Preheat the oven to 180°C (356°F). Bake the cookies for about 12–15 minutes, watching closely toward the end. They should puff up and crack on the surface, with edges lightly golden but centers still soft. Each oven varies, so adjust timing as needed — overbaking can dry them out.
- Cool and serve: Let the cookies rest on the tray for a few minutes before transferring them to a wire rack to cool completely. They will firm up slightly as they cool but remain soft inside. Serve with tea or coffee, and enjoy their light citrus sweetness.
Storage Tips
Once cooled, store the cookies in an airtight container at room temperature for up to 4 days. To maintain their softness, keep a small piece of bread or a sugar cube in the container. They can also be frozen for up to one month; thaw at room temperature before serving.
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