Orange Drop Cookies II

Orange Drop Cookies II

79 Reviews 17 Pics
Barb
Recipe by  Barb

“These are from my Russian heritage and we use them for a Christmas treat.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 3 dozen

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. Mix together flour, baking powder, baking soda and salt. Stir 1/2 cup orange juice and 1 teaspoon rind into the flour mixture.
  3. Cream shortening and white sugar together. Mix egg into the sugar mixture thoroughly. Slowly blend flour mixture into the egg and sugar mixture. Drop by teaspoonful onto greased cookie sheet.
  4. Bake for 8 to 10 minutes.
  5. Make the icing: Mix confectioner's sugar and 2 tablespoons butter together until smooth. Pour 2 tablespoons orange juice and 1 teaspoon orange rind into the sugar and butter mixture, mix well. When the cookies have cooled spread the icing generously over the tops of the cookies.

Share It

Reviews (79)

Rate This Recipe
Erin
38

Erin

After reading other reviews about how the cookies spread out strangely, I made the dough into small balls and cooked them in batches of 6 as I tested sizes, I made the balls of dough slightly bigger until they were at a decent size and I could start with larger batches. My husband took them to work for his coworkers (along with Mrs. Siggs Snickerdoodles) and they were an absolute hit. They were thick and moist as some reviewers complained (personally I rather liked it, it was a nice change from the other Christmas cookies I made this year), but the frosting was a very nice touch (and very pretty as well!). I also followed another reviewer's advice and did not mix the zest in with the frosting but sprinkled it on after I had frosted the cookies: it made a very pretty and colorful presentation. I will definitely be making these again.

Aubrey
25

Aubrey

After reading other reviews that stated that the cookies would run all over the cookie pan I decided to make a few changes to mine. In my cookies I added a half-a-cup more flour, refrigerated the dough overnight (just like a sugar cookie) and then baked them in a greased muffin pan. They came out looking just like the Allrecipes picture above. Just make sure you don't put too much dough in each muffin tin or they will come out more like short muffins than like a cookie (since they are cake-like).

happycooker
23

happycooker

I added 1 tsp of orange extract to the batter which gave it more orange flavor. Also, keep in mind that if you substitute butter or margarine for the shortening, it will "melt" differently than if you use shortening. I used shortening and they came out fine.

More Reviews

Similar Recipes

Beth's Orange Cookies
(109)

Beth's Orange Cookies

Orange Drop Cookies IV
(54)

Orange Drop Cookies IV

Orange Slice Cookies I
(24)

Orange Slice Cookies I

Orange Drop Cookies I
(18)

Orange Drop Cookies I

Helen's Raisin Drop Cookies
(9)

Helen's Raisin Drop Cookies

Orange Peel Cookies
(9)

Orange Peel Cookies

Nutrition

Amount Per Serving (18 total)

  • Calories
  • 221 cal
  • 11%
  • Fat
  • 9.3 g
  • 14%
  • Carbs
  • 33.2 g
  • 11%
  • Protein
  • 1.9 g
  • 4%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 127 mg
  • 5%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Beth's Orange Cookies

>

next recipe:

Orange Drop Cookies III