Since my friends and neighbors give me bags and bags of oranges in the winter, I’m always looking for ways to use them. These orange frosted drop cookies are so “orangey” and easy to make. As usual, I look for ways to cut some of the calories and I just substituted Swerve sugar substitute in both the cookie and the icing. Tastes great and saves a ton of calories and points for my WW friends. Just a note, you could make these cookies using your favorite citrus with equally good results. Lemon would be great.
I don’t use a lot of “sprinkles” when I bake but I was sharing with neighbors who have kids and they loooove sprinkles. (Come to think of it, so do the adults!!!) But feel free to leave them off the cookies if you choose.
A few notes on these cookies. They don’t get brown so be sure to test them with a toothpick. If the toothpick is inserted into the middle of the cookie and comes out clean, the cookie is done. Let them cool completely before you ice them and immediately add the sprinkles so they stick. Wrap them up in cute little cellophane bags if giving them as gifts and tie with a bow. For other orange recipes, be sure to check out my favorite 5 recipes using Fresh Oranges here.
To get started on this recipe, preheat the oven to 350 degrees F.
In a stand mixer, mix the shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as necessary. Add the orange juice and zest and mix into the mix.
In a separate bowl, mix the flour, baking powder and salt until well combined.
Slowly add to the dry ingredients to the wet mixture and beat until well combined.
Drop heaping teaspoonfuls, 2 inches apart onto an ungreased baking sheet. Bake for 10-12 minutes or until edges begin to brown. Remove to wire racks and let them cool.
In a small bowl, combine the confectioner’s sugar and OJ until smooth.
Spoon on top of each cookie and let drip down the sides. Sprinkle with sprinkles if desired. Let the icing set and serve on a platter.
If you like this recipe and are looking for other easy drop cookie recipes, be sure to try some of these and let me know what you think.
Spelt and Oatmeal Raisin Cookies
Small Batch Almond Joy Cookies
Gluten-Free Peanut Butter Cookies
Jumbo Fig, Pecan and Oatmeal Cookies
Orange Frosted Drop Cookies
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/2 Cup Shortening
- 1 Cup Lankato or Swerve granulated sugar substitute
- 2 Large Eggs
- 1/2 Cup Fresh squeezed orange juice
- 2 Tbsp. Grated orange zest
- 2-1/2 Cups All-purpose flour
- 1-1/2 Tsps. Baking powder
- 1/2 Tsp. Kosher salt
ICING:
- 2 Cups Swerve confectioners’ sugar substitute
- 1/4 cup Orange juice
- Orange Sprinkles (optional)
Instructions
- Preheat the oven to 350 degrees.
- In a standing mixer, mix the shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as necessary. Add the orange juice and zest and mix into the mix.
- In a separate bowl, mix the flour, baking powder and salt until well combined.
- Slowly add to the dry ingredients to the wet mixture and beat until well combined.
- Drop heaping teaspoonfuls, 2 inches apart onto an ungreased baking sheet. Bake for 10-12 minutes or until edges begin to brown. Remove to wire racks and let them cool.
- In a small bowl, combine the confectioner’s sugar and OJ until smooth. Spoon on top of each cookie and let drip down the sides. Sprinkle with sprinkles if desired. Let the icing set and serve on a platter.
