Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour (stir, spoon & level)
- 1 tsp baking powder
- ½ tsp salt
Wet Ingredients
- 1 ¼ cups granulated sugar
- 2 Tbsp orange zest (about 2 large oranges)
- ½ cup unsalted butter (1 stick), room temperature
- 2 large eggs, room temperature
- ¼ cup fresh squeezed orange juice (about 1 orange)
- Orange food coloring (optional)
For Coating
- ¼ cup granulated sugar
- ½ cup powdered sugar
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line half-sheet pans with silicone baking mats or parchment paper to prevent sticking and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.
- Infuse Sugar with Orange Zest and Cream Butter: Place the granulated sugar and fresh orange zest into the bowl of a stand mixer. Rub the zest into the sugar with your fingers until the sugar turns pale orange, releasing the oils. Add the room temperature butter and using the paddle attachment, cream together until the mixture is well combined and fluffy.
- Add Eggs and Orange Juice: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Pour in the fresh orange juice and add orange food coloring if desired. Mix until smooth and uniform in color.
- Combine with Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until fully incorporated. The dough will be thick and slightly sticky. If too soft or sticky, chill the dough for about 30 minutes until firm enough to handle.
- Prepare Coating Sugars: In two separate small bowls, place the granulated sugar and powdered sugar for rolling the cookies.
- Form and Coat Cookies: Use a medium cookie scoop (approximately 1.5 tablespoons) to portion dough into balls. Drop each dough ball into the granulated sugar first, rolling gently to coat and shake off excess. Then generously coat each ball with powdered sugar. Place the coated cookie dough balls on the prepared baking sheets, spacing them 2-3 inches apart (about 8 cookies per tray).
- Bake and Cool: Bake cookies at 350°F for 9-11 minutes, or until the cookies have puffed up and edges are firm to the touch, with crack centers appearing mostly matte but still slightly wet and shiny. Avoid over-baking for optimal texture. Let the cookies cool on the pan for several minutes before transferring to a wire rack to cool completely.
Notes
- Use room temperature butter and eggs for better mixing and texture.
- Chill dough if too sticky to handle for easier scooping and shaping.
- Orange food coloring is optional but enhances the visual appeal.
- Ensure not to over-bake to maintain the soft, chewy center.
- Using a trigger cookie scoop makes handling sticky dough easier.
- Freshly squeezed orange juice and zest give the best flavor and aroma.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
