These soft orange cookies that melt in your mouth are simple, highly fragrant treats made with orange juice and zest in the dough, coated with a double layer of sugar that creates the typical white cracks on the surface in the oven.
This recipe was born on a citrus-scented morning. I had juicy, very sweet oranges and I thought of turning my soft lemon cookies into an even more enveloping version. The result? A softer, almost creamy dough that can be mixed in a few minutes with a simple electric whisk.
No molds, no resting in the fridge: just two teaspoons, a roll in granulated sugar, then in powdered sugar… and the oven works its magic. Those delicate cracks form, making them beautiful and irresistible.
They are perfect for breakfast, with afternoon tea or after dinner with a small glass of Passito. They take less than 40 minutes to prepare and keep very well in the cookie tin… though a fair warning: they’ll disappear much sooner.
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 30 cookies
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 80.68 (Kcal)
- Carbohydrates 12.67 (g) of which sugars 5.52 (g)
- Proteins 1.33 (g)
- Fat 3.05 (g) of which saturated 1.91 (g)of which unsaturated 1.08 (g)
- Fibers 0.22 (g)
- Sodium 3.23 (mg)
Indicative values for a portion of 24 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 tbsp butter (soft)
- 1/2 cup granulated sugar
- 1 egg
- 5/8 cup fresh orange juice
- 1 orange zest (zest of 1 orange)
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- vanilla extract
- 1 tbsp cornstarch (optional if the dough seems too soft)
- granulated sugar
- powdered sugar
Tools
- 1 Electric hand mixer
- 2 Silicone baking mats
Preparation
1. Cream the butter and sugar
In a bowl, work the soft butter with the sugar using an electric whisk until you obtain a light and creamy mixture.
2. Add the egg
Add the egg and continue mixing until fully incorporated.
3. Add orange and flavorings
Pour in the strained orange juice, add the grated zest and the vanilla extract. Mix well.
4. Fold in the dry ingredients
Add the sifted flour with the baking powder little by little, continuing to work with the whisk.
The dough will be soft, softer than the lemon version: this is normal.
If the dough is too soft, add the tablespoon of cornstarch while folding with a spatula.
5. Shape the cookies
Scoop small portions of dough with two teaspoons.
Drop them directly into the granulated sugar, then quickly shape into a ball with your hands.
Roll each ball in powdered sugar, covering it completely.
6. Arrange on the baking sheet
Place the cookies on a baking tray lined with parchment paper or a silicone mat, spaced well apart.
7. Baking
Bake in a preheated static oven:
5 minutes at 338°F
then lower to 302°F and continue for 10 minutes
The cookies should remain pale and soft in the center.
8. Cooling
Remove from the oven and let them cool completely: they will reach the right consistency and become even more fragrant.
The double roll in sugar is essential.
The granulated sugar creates a first barrier, while the powdered sugar opens in the oven forming the typical decorative cracks.
Don’t be afraid if the dough is soft: this characteristic is exactly what makes the cookies so melt-in-the-mouth.They keep perfectly for 4-5 days in a tin or an airtight container.
In fact, they are even better and more fragrant the next day.
