INGREDIENTS:
For the cookies:
- 2 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 1 egg
- 1 tablespoon orange zest (about 1 large orange)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
For the glaze:
- 2 cups powdered sugar
- 3–4 tablespoons milk or cream
- ½ teaspoon vanilla extract
- 2 tablespoons orange juice
- Orange zest and white sprinkles for topping
INSTRUCTIONS:
Preheat your oven to 350°F and line two baking sheets with parchment paper.
Cream together the softened butter and sugar until light and fluffy.
Beat in the egg, orange zest, and vanilla until smooth.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually mix the dry ingredients into the wet until just combined.
Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes until the edges are just set but the centers still look soft. They’ll firm up as they cool.
Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
For the vanilla glaze, whisk together powdered sugar, milk, and vanilla until smooth and pourable.
Dip the top of each cooled cookie into the glaze and let the excess drip off.
For the orange drizzle, mix a few tablespoons of powdered sugar with orange juice until it’s thin enough to drizzle.
Drizzle the orange glaze over the white glaze in a back-and-forth motion, then sprinkle with extra orange zest and white sprinkles while it’s still wet.
Let the glaze set for about 20 minutes before stacking.
Saving this one for the next time you need something bright and comforting at the same time.
Would you make these for a spring picnic or keep them all to yourself?