Have a question or looking for tips? The text written above the recipe is always a great first place to start! This Orange Cookie recipe was developed with love,  and I always include loads of explanations, tips, step-by-step photos and technical advice shared before the recipe.

Weighing your flour is the most accurate way to measure. If you aren't going to weigh it, make sure to spoon it into the measuring cup, then level it off. If you scoop the flour out with the measuring cup and then level it, it could change the outcome of the final product.

This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease by about half for volume, or use the same amount by weight.

Buy organic oranges if possible since this recipe uses a lot of zest, and the outer rind of non-organic oranges can contain pesticide residue and wax, which obviously isn't ideal in cookies.

The orange extract can be optional, but omitting it will result in a slightly less-pronounced orange flavor in the cookie. Alternatively, you can substitute orange liqueur to enhance the citrus notes. 

For gluten-free, use a 1-1 gluten-free flour blend (I recommend Bob’s Red Mill 1-1 Gluten-Free Baking Flour or King Arthur Flour Measure for Measure Gluten-Free Flour) and add 2 tablespoons of milk to the wet ingredients. Chill the cookie dough in the refrigerator for 30 minutes before scooping for baking.

Do not let the cookies sit uncovered for more than about 6 hours. They are prone to hardening when left at room temperature outside of an airtight container.

Cookies will keep in an airtight container for approximately 3-5 days. Unglazed cookies can be frozen fully baked for 1 month. I do not recommend freezing the cookie dough.