Orange Drop Cookies IV

Orange Drop Cookies IV

54 Reviews 14 Pics
  • Prep

    30 m
  • Cook

    11 m
  • Ready In

    1 h
Recipe by  Cathy

“Delicious cake-like cookies with orange frosting.”

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Adjust Servings

Original recipe yields 6 dozen



  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, cream together the margarine, sugar and sour cream until smooth. Beat in the eggs one at a time, then stir in 3 tablespoons orange zest. Combine the flour, baking powder, baking soda and salt; stir into the sugar mixture alternately with 2/3 cup orange juice. Drop by teaspoonfuls onto ungreased cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely. In a small bowl, stir together the melted margarine, confectioners' sugar and 1 tablespoon orange zest. Mix remaining orange juice in 1 tablespoon at a time until desired consistency is reached. Spread over cooled cookies.

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Reviews (54)

Rate This Recipe


These are wonderful! I’ve made them twice, the first time as stated and watched as my roommates devoured them. And the second time just today but this time instead I substituted lemon juice and zest for all things orange, at the request of one of my roommates, absolutely delicious as lemon drop cookies too!



That was delicious. I followed the recipe exactly, except that I used butter in both cases instead of margarine. Perfect result. Cakey, and soft cookie. I sanwiched the icing between two cookies, and felt that something was missing, so I dipped half of the whole into melted chocolate glaze. Perfect combination of flavors! You can't go wrong with orange and chocolate! Thanks for the recipe, pretty and delish!



Very easy and quite good. I was a little concerned when I was mixing the batter since the consistency was a little gooey but it was great in the end. the sour cream really makes the cookies light and fluffy. Next time I make these I will use a bigger bowl to mix in, medium was too small. the dough spattered when I mixed all the flour (one cup at a time) in. The icing was easier to work with once it cooled down and became thicker. I will add a little more orange peel zest to the icing next time, just for a stronger flavor. Otherwise, this recipe is a keeper.

More Reviews

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Amount Per Serving (72 total)

  • Calories
  • 93 cal
  • 5%
  • Fat
  • 4 g
  • 6%
  • Carbs
  • 13.4 g
  • 4%
  • Protein
  • 1.1 g
  • 2%
  • Cholesterol
  • 7 mg
  • 2%
  • Sodium
  • 79 mg
  • 3%

Based on a 2,000 calorie diet



previous recipe:

Beth's Orange Cookies


next recipe:

Orange Drop Cookies II