Here's how you make it.
Ingredients:
350g cups all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
125g cup butter at room temperature (see note)
170g cup granulated sugar
120g cup light brown sugar packed
150ml cup Kinnie (room temp)
1 egg room temperature
2 tsps vanilla extract
For frosting:
120g butter room temperature
60ml cup Kinnie (room temp)
240g icing sugar
Orange zest
Instructions:
- Preheat your oven to 175C.
- In a large bowl, combine the flour, salt, baking soda, and baking powder.
- Cream together the butter, brown sugar, and granulated sugar, until light and fluffy, about two minutes.
- Beat in the vanilla extract, then the egg, then the Kinnie, until just combined.
- Slowly beat in the flour mixture, about a half of a cup at a time, until just combined.
- Using a 1 1/2 tbsp cookie scoop, scoop cookie dough onto a parchment paper or silicon mat lined baking sheet. The cookies should be about two inches apart to allow for some spreading.
- Bake for 15-20 minutes, rotating the pan halfway through baking. Remove from the oven, allow to sit on the pan for about two minutes, then remove to a cooling rack to cool completely before.
- To make frosting, beat the butter until it begins to turn creamy, then add the first cup of sugar. Once combined, add the Kinnie. Then add in the remaining cups of sugar one at a time. Spread onto cooled cookies and top with orange zest.