Blood Orange Crinkle Cookies (GF)

Ingredients
1 cup sugar (215g)
zest of 1-2 oranges
10 tbsp softened butter
1 egg
1 egg yolk
2 tbsp fresh blood orange juice (40g)
1 tsp orange blossom water (optional)
1/2 tsp vanilla extract
2 cups Bob's Red Mill 1-1 Gluten Free Flour
2 tsp baking powder
1/2 tsp kosher salt
Pink food coloring (optional)

And…
extra granulated sugar
extra powdered sugar
for coating

Preheat oven to 350˚F and prepare a cookie sheet with parchment paper.

Begin by zesting oranges into the bowl of your stand mixer with one cup of sugar. Rub the zest into the sugar with your fingers until the zest and sugar are evenly mixed together. Add in butter and cream together with the paddle attachment.

Add in egg and egg yolk, orange juice, orange blossom water, vanilla extract, and food coloring and mix well.

In a separate bowl, mix flour, baking powder, and salt together, then add it to your stand mixer bowl. Mix until completely combined.

Take two separate bowls and fill one with granulated sugar and one with powdered sugar. One cup each should be enough. Scoop out about two tablespoons worth of dough and roll into a ball. Then, toss in granulated sugar bowl to evenly coat. Then, do the same with the powdered sugar.

Once the ball of dough has been sufficiently covered in sugar, place on your cookie sheet. Repeat this process for five more balls of dough and arrange on your cookie sheet so they are not too close to each other. Bake for 10-12 minutes.

Do not prepare another batch of dough balls until you are able to put them in the oven immediately. Preparing these ahead of time will cause the sugar to be absorbed into the dough and the final result will be a cookie without the bright white sugar crackle.

Allow cookies to cool for 15 minutes because eating.