Ingredients
- All-Purpose Flour: 4 cups
- Baking Powder: 4 teaspoons
- Granulated Sugar: 1 cup
- Salt: 1/2 teaspoon
- Cold Unsalted Butter, cubed: 1 cup (2 sticks)
- Heavy Cream: 1 cup
- Orange Zest: 2 tablespoons
- Vanilla Extract: 1 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- Step 3: Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Step 4: In a separate bowl, combine the heavy cream, orange zest, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Step 5: Drop large spoonfuls (about 1/4 cup each) of dough onto the prepared baking sheet, leaving space between each cookie.
- Step 6: Bake for 15-20 minutes, or until golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 3 days to maintain their soft texture.
- Reheat leftover cookies in a 350°F (175°C) oven for 3-5 minutes to restore their warm, fresh-baked taste.
- Serve these bakery-sized delights with a dollop of mascarpone cream and a drizzle of honey for an extra special treat.
- Chef's tip: ensure your butter is very cold to create flaky layers within the cookie, resulting in a tender crumb.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American