• Preheat the oven to 350°F (177°C). Line the baking sheet with a silicone mat or parchment paper. Set it aside.
• Take 3 tablespoon of granulated sugar and ⅓ cup of icing sugar in two separate bowls for the coating. Set them aside.
• Whisk flour, baking powder, and salt in a medium bowl until well combined.
• Place butter and sugar in a bowl of a stand mixer.
• Instead of a stand mixer, you can also use a hand-held electric mixer.
• Cream the butter and sugar using a paddle attachment, initially at low speed and then at medium to high speed, until light and fluffy.
• Scrape down the sides and bottom of the bowl.
• Now add orange juice, orange zest, vanilla extract, orange extract, and a few drops of orange color.
• Mix until well combined. However, the mixture will be curdled due to orange juice, which is perfectly fine.
• To this wet mixture, add flour mixture slowly and continue mixing very gently until everything is just combined.
• Using a spatula or hands, bring the mixture together to form a soft dough. Do not overmix or knead the dough.
• Scoop the dough using a small ice cream scoop or a spoon, roll into a ball and flatten it slightly.
• Roll the cookie ball into granulated sugar first and then roll into icing sugar and place it on the baking sheet.
• Continue with the rest of the dough and place the coated cookie balls on the baking sheet, keeping them at least an inch apart.
• Bake the cookies in the preheated oven for 12 minutes.
• Remove from the oven and allow the cookies to cool on the baking sheet for 3-4 minutes. Then transfer the cookies onto a cooling rack and allow them to cool completely.

Storing Suggestions

• These cookies are great as cookie jar cookies. They can stay at room temperature for two weeks, stored in an airtight container.
• Orange crinkle cookies also freeze well. Store them in a freezer-safe container or bag for up to a month.

Make-Ahead

• Refrigerate The Dough: You can make this cookie dough in advance. First, make the dough, cover it tightly and place it in the fridge for up to 3 days. Then bring it to room temperature before rolling and baking.
• Freezing The Dough: Roll the cookie balls from the dough and fridge them tightly covered for up to 3 months. Then coat them with sugar and bake them without thawing. However, allow a few minutes of extra baking time.