Fans of Preppy Kitchen will be thrilled to know that founder John Kanell is releasing a new cookbook! While it certainly has its fair share of savory snacks and meals, it also has delicious, everyday desserts. Case in point? These cookies! Here’s what the author has to say:

These soft, cakey cookies are chock full of fresh orange flavor, which is intensified by a vibrant orange glaze. But unlike your usual sugar-on-sugar frosting, this version is perfectly balanced thanks to fresh orange juice plus butter, which mellows the sweetness. It’s essentially the most delicious, orange-flavored cloud you could eat.

Makes 26 cookies

Ingredients

Cookies

• 2 cups (240 grams) all-purpose flour
• 11/4 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄2 cup (1 stick/113 grams) unsalted butter, cubed
• 3⁄4 cup 150 grams) granulated sugar
• 1 tablespoon grated orange zest (from about 2 oranges)
• 1 large egg, room temperature
• 1⁄3 cup (80 milliliters) fresh orange juice (from about 2 oranges)
• 1 teaspoon vanilla extract

Glaze

• 1 tablespoon unsalted butter
• 1 cup (120 grams) powdered sugar
• Grated zest of 1 orange
• 2 tablespoons fresh orange juice

Instructions

Make the Cookies:

1. Preheat the oven to 375ºF. Line two large baking sheets with parchment paper and set aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large microwave-safe bowl, microwave the butter in 10-second intervals until very soft, and just starting to melt, about 20 seconds total. Transfer the butter to the bowl of a stand mixer fitted with the paddle attachment. Add the granulated sugar and orange zest and beat on medium speed until light and fluffy, about 3 minutes.
4. Add the egg, and beat until well combined. Use a spatula to scrape down the bowl, then beat in the orange juice and vanilla until just combined. (The mixture may look curdled and that’s ok!) Add the flour mixture and beat on low speed until combined.
5. Scoop the dough into 1½ tablespoon-size balls and arrange them over the prepared pans, spacing them about 2 inches apart. Bake one sheet at a time on the center rack for 10 minutes, or swap baking sheets between racks after 5 minutes, until the center of the cookies appear dry and are firm to the touch.

Make the Glaze:

6. In a medium microwave-safe bowl, microwave the butter in 10-second intervals until melted, about 20 seconds total. Add the powdered sugar, orange zest, and orange juice, and whisk until smooth.
7. Spread the glaze over the top of each cookie and let the cookies stand until the glaze is set, about 20 minutes.
8. Once the glaze is completely dry (after about 2 hours), the cookies can be stored in an airtight container at room temperature for up to 5 days.
9. Let the cookies cool on the baking sheets for a few minutes before carefully transferring them to a cooling rack to cool completely.

Variations

Change Up the Citrus:

These cookies are also great with fresh lemons, Meyer lemons, grapefruits, or limes.

Add a Chocolate Glaze:

Combine ¼ cup of semisweet chocolate chips with 5 tablespoons of heavy cream in a microwave- safe bowl and heat in 15-second intervals, stirring between each, until melted. Spoon over each cookie and allow to set for about 20 minutes.

Excerpted from PREPPY KITCHEN SUPER EASY: 100 Simple and Versatile Recipes. Copyright @ 2024 by John Kanell. Photography Copyright © 2024 by David Malosh. Reproduced by permission of Simon Element, and imprint of Simon & Schuster. All rights reserved.