Melt In Your Mouth Italian Iced Orange Cookies

Name: Melt In Your Mouth Italian Iced Orange Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 14 cookies
Ingredients: Wet Ingredients:; 6 tablespoons butter, at room temperature; ½ cup (100g) sugar; 1 egg, at room temperature; ⅓ cup (67g) fresh orange juice (or from the carton works too); 1 tablespoon orange zest; ⅛ teaspoon almond extract; Dry Ingredients:; 1 ½ cups (180g) all-purpose flour; 1 teaspoon baking powder; ¼ teaspoon salt; For the icing:; ½ cup (57g) powdered sugar; 1 tablespoon fresh orange juice; 1 teaspoon orange zest; 1 tablespoon melted butter; 1 tablespoon softened cream cheese

User Reviews

5.0

105 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
14 cookies
Calories
148 kcal
Course
Dessert, Baked Goods
Cuisine
Italian

Melt In Your Mouth Italian Iced Orange Cookies

Stella Guerrero

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Delicious Italian iced orange cookies that melt in your mouth with every bite. These beautiful, soft orange cookies are perfectly sweet and have hints of fresh orange juice and zest in every bite.

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Ingredients

Servings

Wet Ingredients:
6 tablespoons butter, at room temperature
½ cup (100g) sugar
1 egg, at room temperature
⅓ cup (67g) fresh orange juice (or from the carton works too)
1 tablespoon orange zest
⅛ teaspoon almond extract
Dry Ingredients:
1 ½ cups (180g) all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
For the icing:
½ cup (57g) powdered sugar
1 tablespoon fresh orange juice
1 teaspoon orange zest
1 tablespoon melted butter
1 tablespoon softened cream cheese

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Instructions

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
In the bowl of an electric mixer, cream together the butter and sugar for 1 minutes until well combined. Turn mixer to medium-low speed and add in egg (make sure it’s at room temp -- you can do this by running the egg under warm water for 1 min); beating until well combined, smooth and creamy into the butter and sugar. Next beat in the orange juice, zest and almond extract for about 30 more seconds.
In a medium bowl, whisk together the flour, baking powder and salt. Add to the wet ingredients and mix together on medium speed until combined.
Drop about one heaping tablespoon full of dough onto prepared baking sheet, about 2 inches apart. You should end up with 14-16 cookies. Bake for 10-13 minutes until just barely golden brown on the edges.
Remove and allow to cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling completely. Repeat with remaining dough.
To make the icing: Once cookies have cooled, make the icing: add the powdered sugar, orange juice, zest, melted butter and softened cream cheese to a bowl. A drop of almond extract is also delicious in the icing, but please only do one drop if you'd like. Dip the top of the cookies in the icing then place back on the wire rack to allow icing to harden. Garnish with a little extra orange zest to make them pretty. Makes about 14-16 cookies.

Notes

To make cookies gluten free: I suggest using an all purpose gluten free flour such as Bob’s Red Mill 1:1 baking flour. I also think chickpea flour or quinoa flour would work very well but you may get a different flavor.
To make cookies vegan: Use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and a softened vegan buttery stick (such as Earth Balance) and vegan cream cheese.
Get all of our tips & tricks for freezing these cookies here!

Nutrition Information

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Serving 1cookie Calories 148cal (7%) Carbohydrates 21.7g (7%) Protein 1.9g (4%) Fat 6.4g (10%) Saturated Fat 3.9g (20%) Fiber 0.4g (2%) Sugar 11.9g (24%)