It works every. single. time.
So the other night, when I was on Pinterest and saw a recipe for Orange Zested Cookies with Sweet Orange Glaze, I was a goner. I had all the ingredients on hand, so it was just a matter of time.
- all purpose flour
- baking powder
- 2 sticks of butter
- granulated sugar
- confectioners’ sugar
- 3 oranges for zest and juice
- 1 egg
I followed the recipe from Stephanie's Kitchen to a tee, and these cookies turned out beautifully. The recipe started out like most cookie recipes: The dry ingredients were sifted together in a medium bowl, and the room temperature butter was put in the mixer to cream. But then the recipe took a fabulous twist. The orange zest was added to the granulated sugar, and I mixed them with my fingertips.
The essential oils in the zest turn regular white sugar into this light, fluffy, orange tinted sugar that smells amazing.
Once you add it to the butter to cream, you add some orange juice and an egg and finish creaming together. I scrapped down the side of the mixing bowl and then slowly added the dry ingredients (flour, salt, and baking soda) with the mixer on low until a sugar cookie consistency dough is formed. The dough is dotted with the orange zest and is slightly drier than a chocolate chip cookie dough.
The oven was preheated to 350*, and my cookie sheets were lined with parchment paper. You're only going to cook these until the bottom is slightly golden, so the parchment paper helps to get these cookies off the sheet quickly and prevents browning.
I use a small ice cream scoop so that the cookies are a consistent size.
Since the dough was a drier style, I figured they wouldn't spread out very far. I used a flat bottomed glass bowl dipped in a small bowl of granulated sugar to flatten each ball to a consistent diameter. After baking I noted that the cookies didn't flatten much more, so smush to your desired size. The sugar just keeps the glass bowl from sticking to the dough.
Each batch was baked for 10 minutes and the bottom was perfectly golden, but it might take up to 12 minutes depending on your oven. Don't overbake or they will be too dry.
Once the cookies were baked and cooled on racks, I mixed up the glaze. I added the remaining orange zest to some powdered confectioner's sugar and thinned with orange juice until runny, but not watery. I tried to spoon the glaze over the cookies, but I found that I got better coverage if I just dipped each cookie's top into the bowl of glaze and tapped off any extra.
Make sure you put the used parchment paper under the cooling racks to catch all the dripping glaze and make clean up easier.
I let the glaze set up for an hour while Hannah napped, and the recipe made about 3 dozen cookies. I reserved 6 for Hannah and I to eat as a snack (Chris HATES citrus desserts) and boxed up the rest to bring to my husband's coworkers. They lasted 15 minutes, and got rave reviews. Not only are these cookies delicious with a bright citrus flavor, but they look beautiful with the zested glaze. This recipe has made the cut and been added to my recipe book.
For the complete recipe, click here.