These orange drop cookies surprised me with how much zesty orange flavor they have, it was certainly a good surprise! I have tested these cookies several times and found the best flavor and texture comes from using freshly squeezed orange juice and real buttermilk (instead of buttermilk substitutes). This recipe produces soft, cake-like cookies topped with a zesty and sweet orange glaze. These are absolutely perfect for Christmas or while fresh citrus is in season!
You may also enjoy cranberry orange bread with orange glaze. For a list of Christmas recipes click on the highlighted link for 30+ family favorite Christmas Recipes.
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Amish Orange Drop Cookies
Ingredients
- 1/2 cup salted butter softened
- 3/4 cup granulated sugar
- 1 large egg beaten
- 1/4 cup freshly squeezed orange juice
- 1 teaspoon orange zest
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder rounded
- 1 cup buttermilk scant
Orange Frosting:
- 2 cups confectioners' sugar
- 2 tablespoons softened butter
- 2 teaspoons orange zest
- 3 tablespoons orange juice or just enough for a spreadable frosting
Instructions
Preheat oven to 350 degrees:
- Cream butter and sugar until light and fluffy. Whisk in the beaten egg, then whisk in orange juice and orange zest. Combine flour, salt and baking powder, then add to the wet ingredients and mix just until combined. Add buttermilk and mix to combine. Add just enough buttermilk for a light and fluffy batter that can hold its shape when dropped onto the cookie sheets.
- Line cookie sheets with parchment paper, then use a teaspoon or ice cream scoop to drop the cookie dough several inches apart on the baking sheets. Allow the dough to chill for 20-30 minutes *see note.
- Bake the cookies in the preheated oven for 10-12 minutes until the edges and bottoms are golden and the centers do not collapse when lightly tapped. Allow the cookies to cool completely.
Orange frosting:
- Mix the confectioners' sugar, orange zest, softened butter and orange juice until the frosting is smooth and spreadable. The frosting should be thin, but thick enough to stay on the cookies when spread on top. Frost the tops of the cooled cookies using the back of a teaspoon or a small spatula, then serve and enjoy! Storage notes below.
Notes
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Ingredients needed for these orange drop cookies: butter, sugar, baking powder, salt, egg, oranges, confectioners’ sugar, buttermilk and flour.
Step 1: Cream butter and sugar until light and fluffy. Whisk in the beaten egg, then whisk in orange juice and orange zest. Combine flour, salt and baking powder, then add to the wet ingredients and mix just until combined. Add buttermilk and mix again. Add just enough buttermilk for a light and fluffy batter that can hold its shape when dropped onto the cookie sheets.
Step 2: Line cookie sheets with parchment paper, then use a teaspoon or ice cream scoop to drop the cookie dough several inches apart on the baking sheets. Allow the dough to chill for 20-30 minutes.
Do these cookies have to be chilled?
Technically you can bake these cookies without chilling them prior, but the batter is fairly wet (which also produces the lightest, fluffiest cookies), so you will risk the cookies spreading too much if they are not chilled. If you are unsure, you can always try baking a small batch to see how they turn out without chilling them.
Step 4: Bake the cookies in the preheated oven for 10-12 minutes until the edges and bottoms are golden and the centers do not collapse when lightly tapped. Allow the cookies to cool completely.
How to test the cookies for doneness:
For chocolate chip cookies I like to bake them a little underdone, but for cakey cookies like these orange drop cookies it is important to bake them just right because they can be doughy in the centers if underdone or too dry if overdone. To test, tap the cookies lightly in the center. If the cookie collapses away from your finger the cookies are still underdone, but if the cookie continues to hold its shape it is done. The bottoms should also be lightly golden in color. If the cookies brown too quickly while baking, reduce the temperature of your oven by 25 degrees.
Frosting: Mix the confectioners’ sugar, orange zest, softened butter and orange juice until the frosting is smooth and spreadable. The frosting should be thin, but thick enough to stay on the cookies when spread on top. Frost the tops of the cooled cookies using the back of a teaspoon or a small spatula, then serve and enjoy!
Storage notes:
These cookies keep well at room temperature for several days in an airtight container, but if keeping them for longer they should be kept refrigerated. You can also freeze these cookies for up to several months if tightly sealed.
Thanks for stopping by! Be sure to tag me on Instagram with a photo of your own creations and feel free pin this recipe for later. -Marilyn Stoltzfus Peight.
