Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1 cup (120g) powdered sugar
  • 1 large (50g) egg, room temperature
  • 1 tbsp (6g) fresh orange zest
  • 1 tsp (5ml) vanilla extract
  • 2 ½ cups (315g) all-purpose flour
  • 1 tsp (5g) baking powder
  • ½ tsp (3g) salt
  • ¼ cup (50g) granulated sugar
  • 1 tsp (2g) orange zest
  • 1 cup (120g) powdered sugar (for optional glaze)
  • 2 tbsp (30ml) fresh orange juice (for optional glaze)
  • 1 tbsp (15ml) heavy cream or milk (for optional glaze)

Instructions:

  1. Beat the softened butter and powdered sugar on medium-high until the mixture looks pale and fluffy (about 2-3 minutes). Mix in the egg, orange zest, and vanilla extract, beating until fully emulsified and smooth.
  2. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients on low speed, mixing only until the white streaks of flour disappear.
  3. Preheat your oven to 350°F (175°C). Combine the granulated sugar and 1 tsp orange zest in a small bowl.
  4. Scoop rounded tablespoons of dough and roll them into 1-inch balls. Roll each ball in the orange sugar until evenly coated.
  5. Place cookies on a parchment-lined baking sheet 2 inches apart. Bake for 8-10 minutes. Remove when the edges are just set and the tops look matte, but the centers still appear slightly underdone.
  6. Allow cookies to firm up on the hot pan before transferring to a wire cooling rack.