Orange Drop Cookies: Recipe and Baking Tips

For the cookies:

• 2¼ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, room temperature (or 1 cup shortening)
• 2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons orange zest

For the frosting:

• 6 tablespoons butter, softened
• 2 cups confectioners’ sugar (powdered sugar)
• ½ cup orange juice

Make the cookies:

1. 1

   Preheat the oven to 350 degrees Fahrenheit and line 2 cookie sheets with parchment paper.

2. 2

   In a large bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Set the bowl aside.

3. 3

   Crack the eggs into two separate small bowls. Set the bowl aside.

4. 4

   In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter and sugar together until very light and fluffy, about 7 minutes.

5. 5

   Add the eggs, one at a time, mixing well after each addition.

6. 6

   Add the vanilla extract and orange zest and beat until incorporated.

7. 7

   Remove the bowl from the mixer and incorporate the flour mixture using a wooden spoon or rubber spatula.

8. 8

   Using a medium cookie scoop or spoon, scoop 12 cookies onto each baking sheet.

9. 9

   Bake the cookies until golden brown around the edges, 12–15 minutes.

10. 10

    Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.

Make the frosting and frost the cookies:

1. 1

   In a large mixing bowl, beat the butter with a hand mixer until light and fluffy, 5 minutes.

2. 2

   Add the powdered sugar and orange juice and beat until a smooth frosting forms, about 5 minutes.

3. 3

   If the frosting is too thick, add more orange juice.

4. 4

   Using a butter knife or spoon, spread the frosting over each cooled cookie.

5. 5

   Store leftover cookies in an airtight container at room temperature.

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