Description
These bright and citrus packed cookies melt in your mouth!
Ingredients
Scale
- 1 cup butter, room temperature
- 1 cup powdered sugar, plus 2 cups more for rolling
- 1 egg yolk
- 1/4 cup orange juice
- 1 tablespoon orange zest
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 3 cups all-purpose flour
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, mix butter and 1 cup of powdered sugar together on medium speed until smooth.
- Add in the egg yolk, orange juice, zest, baking powder, and salt. Mix for 1 minute until combined, scraping sides of bowl as necessary. Mixture might look a little curdled – this is ok.
- Turn the mixer to low and add in the flour, mixing until thick dough comes together. It might seem a little crumbly, which is fine.
- Scoop out dough using a small cookie scoop (1 1/2 tablespoons) and roll each scoop into a ball. Place the dough balls onto the prepared baking sheet 2- inches apart. *These cookies don’t spread very much when baking
- Bake for 13 – 15 minutes, until bottoms are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes, and then place remaining powdered sugar in a small bowl. Roll each warm cookie in powdered sugar and place on a wire rack to cool completely.
- Store in an airtight container for up to a week.
Notes
Store airtight at room temperature for up to 5 days.
Freeze airtight for up to 2 months. Thaw at room temperature.
