These tender cookies capture the bright, sunny flavor of fresh oranges in every bite. With a soft, pillowy texture and a sweet citrus glaze, they’re like little bites of sunshine—perfect for winter baking when citrus is at its peak. The fresh orange juice and zest give both the cookies and frosting a vibrant aroma that makes the whole kitchen smell heavenly.
INGREDIENTS:
1 1/2 cups sugar
1 cup butter, softened
1 cup sour cream
2 eggs
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup orange juice
3 tablespoons grated orange peel
Frosting
1/4 cup butter, melted
2 cups powdered sugar
1 tablespoon grated orange peel
2 to 3 tablespoons orange juice
METHOD:
Preheat oven to 375° F. Line baking sheets with parchment paper.
In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2–3 minutes.
Beat in the sour cream and eggs until fully combined.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the orange juice, beginning and ending with the dry ingredients. Stir in the orange zest until evenly distributed.
Drop rounded teaspoonfuls of dough onto prepared baking sheets, spacing about 2 inches apart. Bake for 8–11 minutes, or until the edges are just golden.
Let cookies cool on the baking sheet for 1–2 minutes, then transfer to a wire rack.
In a small bowl, whisk together the melted butter, powdered sugar, orange zest, and enough orange juice to make a smooth, spreadable glaze. While cookies are still slightly warm, spread with frosting. Allow to set before storing
YIELD: Makes 6 dozen cookies
SOURCE: Recipe submitted by Twin Girls Farms
