A cookie a day keeps the sadness away.
Life recently hasn’t been bad. But it hasn’t been magnificent either. I mean besides our week of vacation in Maine and our two little kittens, obviously. It feels a bit like waiting for worse to come. The number of Covid cases has risen everywhere around us. We made the final decision that I wouldn’t try to fly to see my family in Germany for Christmas. I also predict that we will spend Thanksgiving at home, just the four of us (two humans, two kittens) because Massachusetts will be on the travel ban list very soon. And, of course, work is fine, and and but we are busy.
This week for the first time in forever I went out twice with friends. First to celebrate a friend’s birthday. Second to visit the Whitney Museum and have a cocktail afterwards. Unfortunately, even those – nowadays almost big – events always come with the notion that we should make the best out of everything because soon enough all these activities might again not be possible anymore.
Now you might have an idea why we need plenty of cookies around here. My baking phase that started in Maine hasn’t stopped (and better make as many cakes and cookies now before flour is sold out everywhere again). You can make these orange whiskey crinkle cookies on any week night when you come home from work and you don’t have an endless amount of time. The dough is actually easy to make and since it needs to be chilled, you could even make the cookies on two subsequent days. I particularly enjoyed rolling the 30 little dough balls in granulated and powdered sugar. Such a satisfying little activity. And because of the powdered sugar coat, the cookies develop those pretty crinkles in the oven.
We tried (and for once succeeded) to not eat all cookies while still warm. Take them out of the oven when you see the big crinkles, don’t wait until they turn brown. The cookies remain soft and a little chewy. They predominantly taste of orange. And then the whiskey kicks in a little later. A great treat now that the weather is colder.
Yields ca. 30 cookies
20 minPrep Time
30 minCook Time
1 hr, 50 Total Time
- 200 g sugar (1 cup)
- 2 tsp. orange extract
- 60 g melted butter (1/2 cup)
- 2 eggs
- 3 tbsp. whiskey
- 1 tsp. vanilla extract
- 270 g flour (2 1/4 cup)
- 3/4 tsp. baking powder
- 1/2 tsp. salt
- 60 g powdered sugar (1/2 cup)
- 50 g sugar (1/4 cup)
- In a bowl mix the sugar and butter really well.
- Stir in the eggs, the orange and vanilla extract as well as the whiskey. Stir until foamy.
- Add the flour, baking powder and salt. Mix well.
- Put the batter for an hour into the freezer or for at least two hours into the fridge.
- Preheat oven to 160 °C (325 °F).
- Pour the powdered sugar and the extra 50 g sugar on little plates.
- Take out the cooled down dough.
- With a teaspoon scoop out little balls. Roll them until perfectly round.
- First roll them in the granulated sugar, then in the powdered sugar until they are fully covered.
- Put the dough balls on a sheet with baking paper, about 4 cm apart from the next.
- Bake about 10 to 12 minutes until you can see the crinkles. Take them out of the oven and let them cool down.