Frosty Orange Cookies

These orange cookies get their citrus flavor from two directions: canned mandarin oranges stirred right into the dough, and their reserved syrup mixed into a simple powdered sugar frosting. A generous sprinkle of fresh orange zest on top seals the deal.

The mandarin segments add moisture and pockets of sweet citrus throughout the cookie. Combined with raisins and chopped nuts, you get a soft, chunky drop cookie that’s more fruit-filled than most. The double sugar base (granulated and light brown) gives a caramel undertone that pairs well with the orange.

Frost them while still slightly warm so the glaze sets with a smooth, slightly translucent finish. The orange zest on top adds color and a burst of fresh citrus oil that the cooked oranges can’t provide.

Kitchen Tips

• Drain the mandarin oranges well and save every drop of that syrup. It’s the base of your frosting and gives it true orange flavor without extract.
• Don’t over-mix after adding the oranges. The segments are soft and will break apart into mush if handled too roughly. Some pieces should stay visible.
• Drop by teaspoon for uniform cookies. These spread slightly so leave a couple inches between each one.
• The frosting should be thick enough to stay on the cookie but thin enough to spread. Add syrup gradually to the powdered sugar until you hit the right consistency.

Variations

• Cranberry orange: Swap the raisins for dried cranberries for a tart contrast that brightens the citrus.
• Chocolate dip: Dip the bottom of each frosted cookie in melted dark chocolate for a chocolate-orange combination.
• Spiced: Add ½ teaspoon each of cinnamon and ginger to the flour mixture for a warmly spiced orange cookie.