Orange Blossom Cookies

Orange blossom cookies are made with tender sugar cookie dough that's filled with fresh orange zest, rolled in sugar, and topped with a Hershey's kiss. Add a batch to your next holiday cookie tray!

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Author Heather

Ingredients

1 cup (226 g) unsalted butter room temperature
1 cup (200 g) granulated sugar
2 large eggs room temperature
1 tablespoon orange zest about 1 large navel orange
1 teaspoon vanilla extract
3 cups (360 g) all-purpose flour measured properly*
1 teaspoon baking powder
1 teaspoon salt
¼ cup (50 g) granulated sugar for rolling
32 hershey's kisses

Instructions

In a large bowl, add room temperature butter and sugar. Using a hand mixer or stand mixer, beat until light and fluffy, about 1 to 2 minutes. Add eggs, orange zest, and vanilla extract and beat until fully incorporated and fluffy, about a minute.
In a separate bowl, sift together the flour, baking powder, and salt. Gradually stir dry ingredients into butter mixture (or use a mixer on low speed) until just combined.
Cover bowl and chill dough in the refrigerator for 30 minutes. Refrigerating allows time for flavors to meld and also creates a firmer dough that's easy to roll into balls.
Unwrap your Hershey's kisses and set them aside.
Preheat oven to 350℉ and line a baking sheet with parchment paper. Set aside.
Remove dough from refrigerator. Scoop dough using a medium cookie scoop or shape by hand into 1.5 tablespoon balls. Gently roll dough balls in granulated sugar.
Place cookie dough balls 2 inches apart onto prepared baking sheet.
Bake for about 10-12 minutes, or until tops look set and begin to crack.
Remove from oven and immediately press a Hershey's kiss about halfway into the center of each hot cookie.
Allow to cool until for 2 to 3 minutes before carefully transferring to a wire rack to cool completely.
Kisses will melt completely. Do not touch or disturb them and they'll hold their shape. To speed up the cooling process, transfer cookies to the refrigerator or freezer for 15 minutes.

Notes

* How to measure flour properly: Use a kitchen scale to measure flour for accurate results every time. If you don't have a kitchen scale, use the spoon and level method. Stir the flour (especially if it's been packed down in a bag/container), then gently spoon into the measuring cup, leveling off the top with a knife. Scooping with a measuring cup compacts flour into the cup and adds up to 25% extra to the recipe, resulting in dry, bland cookies that don't spread properly.
Storage: Cookies will keep for 3-5 days at room temperature or up to 3 months in the freezer. To help keep cookies fresh, place a slice of bread in the container with the cookies. Replace the bread slice as needed.
Storing dough: Raw cookie dough will keep in the refrigerator for 3 days. Cookie dough balls also freeze well for up to 3 months.
More tips: Be sure to check out my 10 tips for baking cookies, based on reader comments and questions!

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