These frosted orange drop cookies are full of juicy orange flavor! The texture is soft, tender, and slightly cake-like which makes each bite satisfying and delicious. But the real star of the show is the luscious orange frosting, which is smooth, creamy, and bursting with fresh citrus flavor!
Drop cookies are a classic type of cookie that are made by dropping spoonfuls of dough onto a baking sheet. They’re one of the most popular and simplest forms of baking, making them perfect for those who are new to baking or those who want to make a quick and easy treat.
These cookies are a burst of orange flavor in every bite, with a tender and cakey texture that’s both satisfying and comforting. And let’s not forget the crowning glory: a sweet and tangy orange frosting that perfectly complements the flavor of the cookie. Whether you’re looking for a snack to enjoy with your afternoon tea, or a dessert to share with loved ones, these delightful little morsels are the perfect choice!
Ingredients & Substitutions
- Butter: I use unsalted butter when baking. Different brands of butter use varying amounts of salt in salted butter. Using unsalted butter will help give uniform results when baking. If you’re using salted butter, reduce or eliminate any additional salt.
- Baking soda and baking powder: Why both? Baking soda neutralizes the acids (orange and sour cream) and helps create a soft and tender cookie, while the baking soda does most of the leavening.
- Orange juice and zest: The number of oranges you’ll need depends on how large and juicy your oranges are. I used really fresh and juicy oranges so I used one for the cookies and half of another for the frosting.
- Sour cream: Sour cream adds fat and moisture to these cookies without adding extra liquid that would thin the batter. The result is a softer and more tender cookie.
How to Make Frosted Orange Drop Cookies
- Add the flour, baking powder, baking soda and salt to a medium bowl, and whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and granulated sugar on medium-high speed until it’s a light, pale yellow color and fluffy in texture, about 2 to 3 minutes.
- Add the egg, sour cream, vanilla, orange juice and orange zest and beat on medium speed until well combined, scraping the bowl as needed.
- Add half of the flour mixture and mix on low until combined, scraping the sides of the bowl to make sure everything is combined. Then add the other half and mix to combine.
- Refrigerate for at least 30 minutes.
- Preheat the oven to 350°F.
- Line 2 baking sheets with parchment paper or silicone baking mats.
- Using a 1-tablespoon sized cookie scoop or a large spoon, scoop the mixture from the bowl and drop onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or the bottom edges are very lightly golden brown. Remove from the oven and let cool before frosting.
- In a small bowl, whisk together the powdered sugar, orange zest, orange juice, and melted butter until smooth. If you want a thicker frosting, add more powdered sugar. If you want a thinner frosting, add more orange juice.
- Spread the frosting over the top of each cookie and let the cookies stand until the glaze is set, about 20 minutes.
Expert Tips
- Chill the dough: These cookies contain excess liquid (orange juice) so the dough is soft and sticky. Chilling the dough firms it up so the cookies won’t spread much, and it gives the flavors some extra time to develop.
- Use a cookie scoop: A cookie scoop makes it so much easier to make the same size cookies which will also help them bake more evenly.
- Cool your baking sheet: If you’re using the same baking sheet, make sure it has cooled. If you add cookie dough to a warm baking sheet, the cookies will spread.
- Adjust the frosting: If you want a thicker frosting, add more powdered sugar. If you want a thinner frosting, add more orange juice.
Variations
- Add nuts like walnuts, almonds or pecans to give it a little added crunch.
- Add some lemon zest to the frosting to give it an extra punch of citrus flavor.
- Drizzle with chocolate or add in some chocolate chips.
How to Store Frosted Orange Drop Cookies
Store the cookies in an airtight container at room temperature or in the refrigerator for up to 5 days. If you’re storing them frosted, let the frosting harden completely before storing or they’ll stick to each other. It also helps to place sheets of wax paper or parchment paper in between the layers of cookies.
Can I Freeze These Cookies?
You can freeze the cookies once they’ve cooled, and the icing has set. Place the cookies on a lined sheet pan in the freezer until the cookies are completely frozen. Transfer to an airtight container with parchment or wax paper between the layers of cookies and freeze for up to 3 months.
Can I Make These Cookies Ahead of Time?
There are a couple of ways to make this orange cookie recipe ahead of time:
- Refrigerate the dough for up to 3 days. Scoop and bake the cookies when you’re ready.
- Scoop the dough onto a lined sheet pan and freeze. Transfer the frozen dough balls to a freezer-safe zip top bag and freeze for up to 3 months. You can bake the cookies from frozen, but you’ll need to increase the baking time.
Other Recipes You’ll Love
- Hindbærsnitter (Danish Raspberry Bars)
- Swedish Apple Pie
- Applesauce Spice Cake with Caramel Icing
- No-Bake Orange Oatmeal Bliss Balls
- Lingonberry Swirl Cheesecake Bars
Frosted Orange Drop Cookies
Ingredients
For the cookie:
- ½ cup unsalted butter (1 stick)
- ¾ cup white sugar
- 2 ¼ cup all-purpose flour
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ½ cup sour cream
- 1 large egg
- ¼ cup orange juice
- 1 tsp orange zest
- 1 tsp vanilla
For the frosting:
- 1 ½ cups powdered sugar
- 1 tsp orange zest
- 2-3 Tbsp orange juice
- 2 Tbsp unsalted butter, melted
Instructions
Make the cookie:
- Add flour, baking powder, baking soda and salt to a medium bowl, and whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and granulated sugar on medium-high speed until it’s a light, pale yellow color and fluffy in texture, about 2 to 3 minutes.
- Add egg, sour cream, vanilla, orange juice and orange zest and beat on medium speed until well combined, scraping the bowl as needed.
- Add half of the flour mixture and mix on low until combined, scraping the sides of the bowl to make sure everything is combined. Then add the other half and mix to combine.
- Refrigerate for at least 30 minutes.
- Preheat the oven to 350°F.
- Line 2 baking sheets with parchment paper or silicone baking mats.
- Using a 1-tablespoon sized cookie scoop or a large spoon, scoop the mixture from the bowl and drop onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or the bottom edges are very lightly golden brown. Remove from the oven and let cool before frosting.
For the frosting:
- In a small bowl, whisk together the powdered sugar, orange zest, orange juice, and melted butter until smooth.
- Spread the frosting over the top of each cookie and let the cookies stand until the glaze is set, about 20 minutes.
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