Orange Drop Cookies Recipe – Russian Special
Experience the delightful taste of Russian Orange Drop Cookies, a cherished treat in Russian holiday traditions. These cookies are characterized by their soft, cake-like texture and infused with the bright, refreshing flavor of orange. The addition of raisins or chocolate chips adds a touch of sweetness, making them an irresistible choice for festive occasions. Whether enjoyed with a cup of tea or shared with loved ones, these cookies bring warmth and joy to any gathering.
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
Orange Drop Cookies Ingredients :
- 2 cups of flour
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 2/3 cup of softened butter
- 3/4 cup of sugar
- 1 room temperature egg
- 1/2 cup of orange juice
- 2 tablespoons of grated orange zest
- 1/2 cup of raisins or, alternatively, 1/2 cup of chocolate chips
How To Make Orange Drop Cookies :
Preheat the oven to 400°F (200°C).
Combine flour, baking powder, baking soda, and salt in a bowl. Set aside.
In a separate large mixing bowl, thoroughly blend butter, sugar, and egg. Stir in orange juice and zest.
Sift the dry ingredients into the wet mixture and mix until well combined.
Drop rounded teaspoonfuls of dough about 2 inches apart onto an ungreased baking sheet.
Bake for 8-10 minutes or until the edges are lightly browned.
Remove from the baking sheets and allow to cool completely. Store in an airtight container.
Recipe Notes
Flavor Variations: For a different twist, substitute raisins with dried cranberries or chopped nuts.
Dough Consistency: If the dough appears too sticky, refrigerate it for 30 minutes before baking to ease handling.
Baking Tips: Ensure the oven is preheated to the correct temperature to achieve even baking.
Storage: Store cooled cookies in an airtight container at room temperature for up to a week.
Serving Suggestion: Pair these cookies with a warm beverage like tea or mulled wine for a cozy treat.
Freezing: Unbaked dough can be frozen for up to a month; bake directly from frozen, adding a minute or two to the baking time.
