Orange Stir-'n-Drop Cookies
A recipe so simple it’s the perfect first step for kids to start baking on their own. Stamping the cookies with a glass is a task even the tiniest hands can accomplish.
- 2 large eggs, room temperature
- 2/3 Cups vegetable oil
- 1 Tablespoon vanilla extract
- 1 Teaspoon grated orange zest
- 3/4 Cups sugar
- 2 Cups all-purpose flour
- 2 Teaspoons baking powder
- 1/2 Teaspoon salt
- Orange decorating sugar
Preheat the oven to 375 degrees. Line 2 cookie sheets with parchment paper. Place the eggs, oil, vanilla, and orange zest in a large mixer bowl and beat until well combined. Add the sugar and beat until thickened. With the mixer on low, stir in the flour, baking powder, and salt until well combined. Using a level small (2-teaspoon size) cookie scoop, drop the batter about 2 inches apart on the prepared cookie sheets.
Stamp each cookie flat with the bottom of a glass dipped in decorating sugar. (Lightly oil the glass, then dip in sugar. Repeat dipping in sugar so bottom of glass is completely covered each time.) Transfer to the oven and bake until the edges of the cookies are lightly browned, 8 to 10 minutes, rotating the cookie sheets on the oven racks halfway through the baking time. Cool on the cookie sheets for 3 minutes. Transfer to wire racks and cool completely. Repeat with the remaining dough on cool cookie sheets.
Store in an airtight container for up to 3 days, or freeze for up to 3 months.