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Orange Drop Cookies IV

Orange Drop Cookies IV


"Delicious cake-like cookies with orange frosting."
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1 h servings 93 cals
Serving size has been adjusted!
Original recipe yields 72 servings


  • Calories:
  • 93 kcal
  • 5%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 13.4g
  • 4%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 79 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, cream together the margarine, sugar and sour cream until smooth. Beat in the eggs one at a time, then stir in 3 tablespoons orange zest. Combine the flour, baking powder, baking soda and salt; stir into the sugar mixture alternately with 2/3 cup orange juice. Drop by teaspoonfuls onto ungreased cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely. In a small bowl, stir together the melted margarine, confectioners' sugar and 1 tablespoon orange zest. Mix remaining orange juice in 1 tablespoon at a time until desired consistency is reached. Spread over cooled cookies.

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Read all reviews 59
  1. 66 Ratings

Most helpful positive review

These are wonderful! I’ve made them twice, the first time as stated and watched as my roommates devoured them. And the second time just today but this time instead I substituted lemon juice and ...

Most helpful critical review

These were pretty good at first. But they got kind of soggy. I also had a terrible time getting the frosting to be the right consistency. I had to add a lot more powdered sugar.

Most helpful
Most positive
Least positive

These are wonderful! I’ve made them twice, the first time as stated and watched as my roommates devoured them. And the second time just today but this time instead I substituted lemon juice and ...

That was delicious. I followed the recipe exactly, except that I used butter in both cases instead of margarine. Perfect result. Cakey, and soft cookie. I sanwiched the icing between two cookies...

Very easy and quite good. I was a little concerned when I was mixing the batter since the consistency was a little gooey but it was great in the end. the sour cream really makes the cookies ligh...

These were a hit at my party. The recipe certainly made plenty. Instead of dropping them by the spoofulls, I pipped them out into small little rosettes and used the icing to sandwich 2 of the co...

If you enjoy soft cookies you will LOVE these.I made the folloiwng changes; butter instead of margarine and I doubled the frosting!

This is a very good cookie and a versatile base for variations. I have done a lemon version (excellent) and today a cranberry-orange version. I added a large handful of dried cranberries that I...

Delish! Co-workers were ridiculously enthusiastic. Wish I'd doubled the frosting, though.

I was looking for a good orange cookie recipe and I found a great one! Make sure you use a zester for the orange zest. If you grate it the cookies won't be nearly as good. This recipe makes a lo...

Just made these tonight. Delicious! They took 10 minutes in my oven, and instead of the recipe for the icing, I felt the cookie rich enough as I used butter, so I made a mixture of icing sugar ...

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