Orange Cookies

These yummy orange cookies are tender and buttery, and they absolutely melt in your mouth. They're bursting with bright, fresh, orange flavors!

Course Dessert

Cuisine American

Keyword cookies with frosting, drop cookies, orange cookies recipe, orange desserts

Prep Time 15

Cook Time 7

Total Time 22

Servings cookies

Calories 184kcal

Author Kathleen

Preheat oven to 350°F (177°C). Line a baking sheet with a silicone baking mat or spray with nonstick cooking spray; set aside.
Whisk together flour (2 1/2 cups), baking soda (1/2 teaspoon), cream of tartar (1/2 teaspoon), and salt (1/8 teaspoon); set aside.
In another mixing bowl, beat together powdered sugar (1/2 cup), granulated sugar (1/2 cup), and butter (1/2 cup) with an electric mixer until light and fluffy, about 1 minute. Beat in oil (1/2 cup), eggs (1 large), vanilla (1/2 teaspoon), and orange zest (3 tablespoons). Gradually add the flour mixture and mix just until incorporated.
Roll the dough into ping-pong-sized balls. Flatten with the bottom of the glass dipped in sugar.
Bake for 7-8 minutes or until the center is set. Cookies will not brown! Don't overbake.

Meanwhile, make the frosting; with an electric mixer, beat butter (1/2 cup) until smooth and creamy. Add powdered sugar in 1/2 cup increments until combined. Add orange juice (1-2 tablespoons) and mix until smooth and spreading consistency. Spread over completely cooled cookies and top with sprinkles.

Cookie Scoop: For uniform size, I like to use a cookie scoop, then roll them in my hands to finish shaping them.
Room Temperature: For best results, have all your ingredients at room temperature. They mix together best this way.
Correct Flour Measuring: Use the spoon and sweep method to measure the flour. Here’s how:
1. Fluff the flour in the container with a whisk
2. Use a large spoon to spoon the flour from the container into the measuring cup, rather the dipping the cup into the flour and scooping it out.
3. Use a small offset spatula to sweep off the excess flour.