Orange Sugar Zest Cookies (Print version)
Buttery citrus cookies with fresh orange zest and sparkling sugar coating. Ready in 32 minutes.
# What you'll need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/2 tsp baking powder
03 - 1/2 tsp salt
→ Wet Ingredients
04 - 3/4 cup unsalted butter, room temperature
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 1 tsp vanilla extract
08 - 1 tbsp freshly grated orange zest
09 - 2 tbsp fresh orange juice
→ For Rolling
10 - 1/4 cup granulated sugar
11 - 1 tsp orange zest
# How to make it:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, and salt until evenly blended.
03 - In a large mixing bowl, cream the butter and 1 cup sugar until light and fluffy, about 2–3 minutes.
04 - Add the egg, vanilla extract, orange zest, and orange juice. Beat until well combined and smooth.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Do not overmix.
06 - In a small bowl, combine the 1/4 cup sugar and 1 tsp orange zest for rolling.
07 - Scoop tablespoonfuls of dough and roll into balls. Roll each ball in the orange sugar mixture to coat evenly.
08 - Place balls 2 inches apart on prepared baking sheets. Press gently to flatten slightly.
09 - Bake for 10–12 minutes, until the edges are just golden. Let cookies cool on baking sheet for 5 minutes, then transfer to a rack to cool completely.
# Expert suggestions:
01 -
- The crackly sugar coating gives way to impossibly tender centers that make people close their eyes when they take a bite
- These cookies strike that perfect balance between sophisticated and the kind of comfort food you want to eat standing up by the counter
02 -
- Room temperature butter creates the proper texture, so dont try to soften cold butter in the microwave or youll change the cookies structure
- The cookies might look slightly underbaked when you take them out, but they continue cooking on the hot baking sheet and thats exactly what keeps them tender
03 -
- Use a microplane instead of a box grater for zest, youll get only the fragrant outer layer without any bitter white pith
- Roll the dough balls in the sugar mixture just before baking so the coating doesnt melt into the dough while sitting