Some treats happen by accident, like these orange crisps. I meant to make an orange cream version of my vanilla bean sandwich cookies, but I slightly over-baked the cookies themselves. They turned out too thin and crispy to sandwich, but that’s actually okay – they taste delicious, so they can stand on their own.
Very crispy on the edges, but also slightly chewy on the inside, these cookies have a great texture and wonderful orange flavor. Mike decided he’s keeping them for himself, rather than taking them to work. Don’t feel bad for his coworkers, though – I’m going to bake something else this afternoon for them. Likely something else involving orange zest, now that I have a semi-bald orange in my refrigerator.
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 10 tablespoons butter, at room temperature
- 1 1/2 cups sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1/2 teaspoon orange extract
- About 1 teaspoon orange zest (1/3 of the orange)
Preheat oven to 350 degrees. Line three baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and kosher salt; set aside.
In a mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 2 minutes.
Add egg, vanilla extract, orange extract, and orange zest and beat on medium speed until smooth.
With the mixer running on low, gradually add flour mixture.
Using a 1-inch cookie scoop, drop scoops of dough onto prepared baking sheets about 2 inches apart – they spread quite a bit.
Bake for 8-12 minutes, rotating the baking sheets halfway through, until tops are very light golden and just set.
Cool on baking sheets for 2-3 minutes, then transfer to wire racks to cool completely. Store in an airtight container at room temperature for 3-4 days.