Orange Drop Cookies Recipe | The Family Cookbook

This recipe for fresh, super easy orange cookies originally comes from Bon Appetit’s range of 1980s cookbooks. The original note from Bon Appetit says:

“A cake-like cookie that requires fresh, unstrained orange juice. Can be frozen after icing and travels well for picnics.”

I’ve had these books forever and the dessert section never fails to impress. These snack-sized cookies are perfect with some light glaze and topped with orange zest. See the recipe after the photos, which Utah food blogger Shirley Sun and her cute kids helped me out with. Follow them on Instagram.

Ready to document your food heritage?

bon appetit’s orange drop cookies
from 1983

2/3 cup unsalted butter, room temperature
1 cup sugar
2 eggs
1/2 cup freshly squeezed orange juice
1 tablespoon freshly grated orange peel
2 1/4 cups unbleached flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups sifted powdered sugar
1 1/2 tablespoons freshly squeezed orange juice
2 teaspoons freshly grated orange peel

Preheat the oven to 350. Generously grease baking sheets.
Cream butter with sugar in a large bowl until light and fluffy. Stir in eggs, orange juice and peel. Add flour, salt and baking soda and mix well.
Drop dough onto prepared baking sheets. Bake until golden brown, about 10 minutes. Cool on rack.
For the icing, blend all ingredients in a medium bowl until smooth. Swirl icing over tops of cookies.