Orange drop cookies with orange butter icing are a delicious, easy vintage cookie recipe.
orange drop cookies
I adapted this orange drop cookies recipe from my (or, my mom's) beloved 1963 copy of Betty Crocker's Cooky Book. I LOVE vintage cookie recipes.
These cookies are soft, buttery, and melt-in-your-mouth delicious.
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how to make orange drop cookies
you will need:
While the standard is to use unsalted butter when baking, I personally prefer salted. I feel it gives an extra depth to the cookies.
I suggest European-style butter, or for a less expensive option, try the Land O' Lakes butter.
You'll need some good old-fashioned granulated sugar.
Use one large egg for this recipe.
You may squeeze the juice fresh from oranges, but you'll need quite a few. I purchased a carton of orange juice. (Bonus, fortified with calcium, so these are healthy, right?)
Depending on the size of your oranges, you'll likely need 2 oranges for the rind you'll need for the cookies and the icing.
how do you zest an orange?
I prefer to use a zester that doesn't grate the rind finely, but has larger holes. HERE is a ZESTER example.
ALL PURPOSE FLOUR
- Preferably unbleached flour. Chemicals used in bleached flour produce a softer, less-dense texture. Unbleached flour is denser and more structured and can hold up your baked goods better.
- That said, both work!
Baking soda helps the cookies rise and prevents the cookies from tasting too “cakey.”
Baking powder adds carbon dioxide to encourage the cookies to rise up and out.
Never forget your salt in cookies! You will notice. Salt keeps away the bland.
The confectioner's sugar, also known as powdered sugar or icing sugar, is for the orange butter icing.
TOOLS YOU'LL NEED
- parchment paper
- hand mixer or standing mixer
- cookie scoop (1 tablespoon size)
let's make cookies!
Preheat your oven to 400 degrees F. Line a few baking trays with parchment paper.
step one: cream your butter and sugar
Place ⅔ cup butter (155 grams, 5.5 ounces, OR about 10 ⅔ tablespoons) in a bowl if you're using a hand mixer or in the bowl of a standing mixer fitted with the flat beater.
The butter should be slightly softened but still cold.
Cream the butter briefly. Beat in ¾ cup (155 grams, 5.5 ounces) sugar.
Mix in 1 egg, ½ cup (4 ounces) orange juice, and 2 tablespoons orange zest.
step two: add in the dry ingredients
In a bowl, place 2 cups of flour (10.7 ounces, 302 grams). Stir briefly with a whisk.
Stir in ½ teaspoon EACH of salt, baking soda, and baking powder.
Gradually stir into the wet mixture.
step three: bake your cookies
I used a 1 tablespoon cookie scoop for even cookies.
Scoop a FLAT tablespoon onto the baking sheet. Space cookies 2-inches apart. You will get 12 cookies per baking sheet. Use cool sheets each time. Do not scoop the dough onto a baking tray that has been in the oven.
Bake one sheet of cookies at a time, keeping the dough in the refrigerator in between batches.
Bake for 8 to 10 minutes, until the cookie edges are golden brown.
Let cool. You should have about 46 cookies.
step four: ice your cookies
In a bowl with a hand mixer or in your standing mixer, beat 2 ½ tablespoons (33 grams or 1.2 ounces) of slightly softened butter.
Add in 1 ½ cups confectioner's sugar (182 grams or 6.4 ounces), 1 ½ tablespoons orange juice, and 2 teaspoons orange rind.
If icing is too thick, add additional orange juice.
When cookies have cooled, spread a small dollop of icing on each cookie.
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