| Level: | Easy |
| Total: | 2 hr 5 min |
| Active: | 45 min |
| Yield: | about 2 dozen cookies |
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 small sprig fresh rosemary, finely chopped
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 orange, finely zested and juice reserved
- 1 orange, finely zested and juice reserved
- 2 cups confectioners’ sugar
Instructions
- Whisk together the flour, baking powder, salt and rosemary in a large bowl.
- Cream the butter and granulated sugar with an electric mixer until light and fluffy, 4 to 6 minutes. Add the egg, vanilla and orange zest and mix to combine. Add the flour mixture and mix until thoroughly combined. Cover with plastic wrap and refrigerate until firm, about 1 hour.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
- Roll the dough into 1-inch balls (about 1 tablespoon each) and place 1 inch apart on the prepared baking sheets. Bake until just golden at the edges, about 15 minutes.
- Meanwhile, mix together the confectioners’ sugar and reserved orange juice in a medium bowl and set aside.
- Remove the cookies from the oven and let cool on the baking sheets about 5 minutes, then top each with about a teaspoon of the orange glaze.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 191 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 1 g |
| Sugar | 19 g |
| Protein | 2 g |
| Cholesterol | 28 mg |
| Sodium | 44 mg |
Reviews
The prominent cookies shown in the photo are not this recipe. (I think the cookies from this recipe are in the back, with the glaze.) So what’s shown in front? That looks far more interesting.
Excellent holiday cookie. Added one cup of dried cranberries and 1 TBS of orange juice and didn’t add icing. Crispy holiday yumminess!
I made these just a few weeks ago and I loved them! Unfortunately, I decided to make a orange buttercream icing, while still nice, I feel overpowered the cookies but think if you halved the orange extract it wouldn’t do it. They also reminded me of carrot orange cookies my Grandma Wyant would make for the holidays.
I’m going to still put icing on them but they work even without. I’m going to make them for my family for Thanksgiving this week.
Pretty good! Could use a little more rosemary and more orange zest- they are pretty subtle. This recipe makes 36 1-inch balls of dough. I added some orange extract along with the vanilla and topped them with candied orange rind.
Great cookies! I over-baked my last pan and they were pretty dark but even they tasted delicious. I wasn’t sure what length a small twig of rosemary was so I used one about 5 inches long and I think I could have used a little more. I made the glaze a little thicker like some of the reviewers suggested. I really wasn’t sure what to expect but I agree with everyone – this recipe is a keeper!
These cookies are wonderful. I agree in using less juice. Just mix into confectioners sugar little by little until you get your desired consistency. I’d also recommend putting some cranberry relish (orange zest, juice, and fresh cranberries cooked up with a bit of sugar or honey) to top before drizzling the glaze or eating them plain! We found many ways to enjoy these cookies and there weren’t any leftover! Thanks for a great new family favorite!
I HAD to make these, and they were delectable-so soft and buttery. Thanks, Naylet, for sharing your recipe-it’s a keeper!
Cookies are amazing, they melt in your mouth! I baked them for Thanksgiving and everyone loved them (although some were hesitant to try them because of the rosemary.) They are easy to make and flavors blend well together. The only thing I would clarify is the amount of orange juice used for the glaze: if you like the glaze thicker (like on the picture), do not use all the orange juice, otherwise cookies will absorb most of it.
Thank you Naylet for sharing the recipe!
Thank you Naylet for sharing the recipe!
These are phenomenal. I made them this evening. Very light, buttery and so flavorful.