Make Simple Orange Sugar Tea Cookies in Your Air Fryer
These bakery-style Orange Sugar Cookies are quick to mix up and bake in about ten minutes in your air fryer. The big cookies are a bit crunchy on the edges and soft and chewy in the middles. Unlike many sugar cookies, these are not cloyingly sweet. They are sweet, don't get me wrong, but they also are filled with incredible orange flavor thanks to plenty of grated orange zest. The cookies are great alongside your tea, and they make nice accompaniments to ice cream or sherbets. Want to make ice cream cookies? These Orange Sugar Cookies would be great sandwiching some creamy vanilla ice cream. The cookies are simple and incredibly good! Enjoy!
Air Fryer Orange Sugar Cookies -- Makes 8-10 Big Cookies
3 tablespoons of melted butter
2 tablespoons of canola oil
1/3 cup of sugar
2 tablespoons of brown sugar
2 teaspoons of grated orange zest
1 large egg
1/2 teaspoon of vanilla extract
1/4 teaspoon of salt
1/4 teaspoon of baking soda
1 cup plus 2 tablespoons of flour
1/4 teaspoon of baking powder
Turbinado/raw sugar to sprinkle, optional
Cut small sheets of parchment to fit your air fryer basket. In a medium bowl or measure, combine the butter, oil, sugars, and orange zest and beat them well. Beat in the egg, vanilla, salt, and baking soda. Stir in the flour and baking powder until just combined. Pinch off 2 tablespoon-sized bits of dough, roll them into balls and place two balls on each sheet of parchment. Flatten the balls with your fingers until they form rounds about 1/2-inch thick. Leave at least an inch and a half between the dough circles. Sprinkle the tops of the unbaked cookies with a little turbinado/raw sugar, or use regular sugar, if you'd like. Place one dough-topped sheet of parchment in your air fryer basket, put the basket in the air fryer, and air fry the cookies at 320 degrees for about 10 minutes or until light golden. Remove the cookies from the basket to cool and repeat the cooking process with the remaining dough. Alternatively, bake a few cookies and stash the remainder of the dough in the refrigerator--well wrapped in plastic--to bake another day.