Soft Italian Orange Drop Cookies: A Citrus Delight
There’s something magical about the blend of orange zest and sugar that brings a kitchen to life. Today, I’m excited to share a recipe that captures the essence of Italy with a citrus twist – Soft Italian Orange Drop Cookies. These cookies are wonderfully soft, slightly sweet, and bursting with fresh orange flavor, making them a perfect treat for any season.
Ingredients
Cookie Dough:
- ¾ cup (150 grams) granulated sugar
- ½ cup (113 grams) unsalted butter, softened
- ¼ cup orange zest (from about 2 large or 4 small navel oranges)
- 2 tablespoons (28 grams) olive oil
- 2 teaspoons orange extract
- 1 teaspoon vanilla extract
- ½ teaspoon (2 grams) coarse kosher salt
- ½ teaspoon baking powder
- 1 large egg (room temperature)
- 1-¾ cups (210 grams) all-purpose flour
- ¾ cup (75 grams) almond flour
Glaze:
- 1 cup (115 grams) powdered sugar
- 2-3 tablespoons fresh orange juice
Directions
- Preheat & Prepare: Start by heating your oven to 350ºF (177ºC). Arrange the racks in the middle and lower-middle positions. Line two baking sheets with parchment paper to prevent sticking.
- Mix the Dough: In a mixing bowl, combine granulated sugar, softened butter, orange zest, olive oil, orange and vanilla extracts, salt, and baking powder. Using an electric mixer or a sturdy spoon, mix until well blended.
- Add Egg: Incorporate the egg, ensuring to scrape down the sides and bottom of the bowl with a rubber spatula for even mixing.
- Incorporate Flours: Gradually add the all-purpose flour and almond flour to the mixture, mixing until the dough becomes uniform.
- Scoop & Space: Using a #30 1-ounce cookie scoop, place dough balls roughly 2 tablespoons in size onto your prepared sheets, ensuring they’re evenly spaced.
- Bake: Place in the oven and bake for 14-16 minutes. Watch for the cookies to just begin to puff up. Remember, don’t overbake to keep them soft!
- Cool: Allow the cookies to cool on the sheets for about 5 minutes before transferring them to a cooling rack.
- Prepare the Glaze: While the cookies cool, whisk powdered sugar with 2 tablespoons of orange juice until smooth. Adjust the consistency with more juice if needed.
- Glaze & Set: Dip the tops of the cooled cookies into the glaze, letting any excess drip off. Allow them to set before storing in an airtight container.
Nutritional Info & More
- Prep Time: 20 minutes
- Cooking Time: 16 minutes
- Total Time: 36 minutes
- Calories: Approx. 180 kcal per cookie
- Servings: Makes about 24 cookies
These Soft Italian Orange Drop Cookies are not only a treat to eat but also a joy to make. The bright, fresh flavors of orange will bring a burst of sunshine to your palate. Serve them at your next gathering, or simply enjoy them with a cup of tea. Either way, they’re sure to impress!
Remember, good things come to those who bake. Happy baking, everyone!
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Soft Italian Orange Drop Cookies
- Total Time: 36 minutes
- Yield: 24 1x
Description
Dive into the delightful world of baking with these Soft Italian Orange Drop Cookies, a sweet celebration of citrus and comfort. Each cookie offers a tender bite, enriched with the vibrant zest of fresh oranges and a hint of vanilla, creating a perfect balance of flavors. These cookies not only please the palate but also enchant the senses with their aromatic allure.
Ingredients
¾ cup (150 grams) granulated sugar
½ cup (113 grams) unsalted butter, softened
¼ cup orange zest (from about 2 large or 4 small navel oranges)
2 tablespoons (28 grams) olive oil
2 teaspoons orange extract
1 teaspoon vanilla extract
½ teaspoon (2 grams) coarse kosher salt
½ teaspoon baking powder
1 large egg (room temperature)
1–¾ cups (210 grams) all-purpose flour
¾ cup (75 grams) almond flour
1 cup (115 grams) powdered sugar for glaze
2–3 tablespoons fresh orange juice, for glaze
Instructions
Preheat the oven to 350ºF (177ºC). Position the racks in the middle and lower-middle of the oven. Line two baking sheets with parchment paper.
In a mixing bowl, combine sugar, softened butter, orange zest, olive oil, orange and vanilla extracts, salt, and baking powder. Use an electric mixer or a sturdy spoon to mix until well combined.
Add the egg and continue to mix, scraping down the sides and bottom of the bowl with a rubber spatula.
Gradually mix in the all-purpose flour and almond flour until the dough is uniform.
Scoop the dough using a #30 1-ounce cookie scoop, and place balls about 2 tablespoons in size onto the prepared sheets, spaced evenly.
Bake for 14-16 minutes or until the cookies just start to puff. Do not overbake.
Allow the cookies to cool on the sheets for 5 minutes before transferring them to a cooling rack.
For the glaze, whisk powdered sugar with 2 tablespoons of orange juice until smooth and creamy. Adjust consistency with more juice if necessary.
Dip the tops of the cooled cookies into the glaze, let the excess drip off, and allow to set before storing in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
Nutrition
- Calories: 180 Kcal