Orange Cookies with Sweet Orange Glaze - Mom's find on Brown Eyed Baker Recipe
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Ingredients: |
Ingredients: FOR THE COOKIES:
2½ cups all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup granulated sugar
2 tablespoons orange zest
1 cup unsalted butter
2 tablespoons fresh orange juice
1 egg
FOR THE SWEET ORANGE GLAZE:
1½ cups powdered sugar
1 tablespoon orange zest
Fresh orange juice
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Directions: |
Directions:DIRECTIONS:
Preheat oven to 350 degrees F. Line two baking pans with parchment paper or silicone baking mats; set aside.
Make the Cookies: In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
In a small bowl, combine the the sugar and orange zest, rubbing them together with your fingers until the zest is completely incorporated into the sugar.
Using an electric mixer on medium speed, cream together the butter and the orange zest-infused sugar until light and fluffy, about 3 minutes. Add the egg and orange and mix until combined, scraping the sides of the bowl as needed. Reduce the mixer speed to low and gradually add the dry ingredients, mixing until just combined. If the dough seems a little on the soft side, refrigerate it for up to 30 minutes.
Using a medium cookie scoop (or 2 tablespoonfuls), scoop out the dough and roll them into balls, placing them 2 inches apart on the prepared cookie sheets. Bake for 10 to 12 minutes, or until very lightly browned around the edges, but still pale in the middle. Let cool for 5 to 10 minutes on the cookie sheet, and then remove to a cooling rack to cool completely.
Make the Sweet Orange Glaze: Whisk together the powdered sugar, orange zest, and enough orange juice to achieve the desired consistency (less juice for a thicker glaze, more for a thinner one). Spread glaze over top of the cooled cookies, and allow to set at room temperature for at least 30 minutes. Store at room temperature in an airtight container (divide layers with wax paper so the cookies don't stick together). |
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Personal
Notes: |
Personal
Notes: Mom used 1 Tablespoonful for a smaller cookie.
RECIPE NOTES:
You can substitute the orange zest and juice with lemon, lime, or even grapefruit for different flavored cookies.
If you're like me and love the orange and chocolate flavor combination, feel free to add some chocolate chips to the cookie dough. I would recommend 1 cup of mini chocolate chips.
Make-Ahead (Refrigerate Dough): You can refrigerate the dough, covered, for up to 2 days before scooping and baking. Allow it to sit at room temperature for approximately 20 minutes to make scooping easier.
Make-Ahead (Freeze Dough): Scoop the cookies and place on the baking sheets, then place in the freezer until the balls of dough are completely frozen. Transfer to a freezer-safe zip-top bag and keep in the freezer for up to 3 months. Bake from frozen, adding a couple of minutes to the bake time.
Make-Ahead (Freeze Baked Cookies): Fully baked, cooled, and iced cookies (be sure the icing has had a chance to fully set) can be frozen by placing the cookies on a baking sheet, placing the sheet in the freezer until the cookies are completely frozen. Transfer the cookies to an airtight container, separating layers with parchment or wax paper, and freeze for up to 3 months.
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