Remember to always measure flour with the scoop and sweep method. One cup weighs 4.25 ounces.
WHAT YOU NEED
all purpose flour salt baking powder baking soda unsalted butter granulated sugar vanilla extract egg orange zest orange juice powdered sugar
In a medium bowl, whisk together flour, salt, baking powder and baking soda. Set aside.
1
In a large mixer bowl, beat butter and sugar on medium high speed until light and fluffy, about 4-5 minutes.
2
Turn mixer down to low and add vanilla, egg, orange zest, and orange juice. Beat until combined. Slowly add the flour mixture until just combined.
3
Place powdered sugar into a small bowl. Measure a heaping teaspoon of dough and roll into a ball then roll it in the powdered sugar.
4
Bake for 10-14 minutes or until bottoms begin to barely brown and cookies look dry and crackled.
6
Remove from oven and cool cookies on sheet for a few minutes, then transfer to a cooling rack.
Softened butter means take it from the fridge 20 minutes before using it. You should be able to press your finger into the stick and make a small indentation.
TIPS