Orange-Spice Drops recipe from Life Made Delicious
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Orange-Spice Drops

Orange, mascarpone cheese and a dip in white chocolate are the flavor secrets to this delicious cookie.

  • Prep Time 30 min
  • Total Time 43 min
  • Servings 36
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1 pouch (496 g) Betty Crocker* Sugar Cookie Mix
1/3 cup (75 mL) mascarpone cheese or cream cheese
1/4 cup (50 mL) butter or margarine
1 tbsp (15 mL) grated orange peel
1 tbsp (15 mL) fresh orange juice
1/4 tsp (1 mL) pumpkin pie spice
1 egg
1 cup (250 mL) finely chopped pecans
2 cups (500 mL) white chocolate chips
edible orange glitter, if desired

Nutrition Information

  • Calories
  • Calories From Fat
  • Total Fat
  • Trans Fat
  • Saturated Fat
    3 1/2g
  • Mono Unsat Fat
    1 1/2g
  • Poly Unsat Fat
  • Total Carbs
  • Sugars
  • Dietary Fiber
  • Protein
  • Cholesterol
  • Sodium



  • 1 Heat oven to 375°F (190°C) for shiny metal baking sheet or 350°F (180°C) for dark or non-stick baking sheet. In large bowl, beat cookie mix, cheese and butter with electric mixer on low speed until well mixed.
  • 2 Add orange peel, orange juice, pumpkin pie spice and egg; beat until thoroughly mixed.
  • 3 Shape dough into 1-inch (2.5 cm) balls. Roll balls in pecans. On ungreased baking sheets, place balls 2 -inches (5 cm) apart.
  • 4 Bake 11 to 13 minutes or until edges are light golden brown. Cool 5 minutes. Remove from baking sheets to cooling rack. Cool completely, about 30 minutes.
  • 5 In small microwavable bowl, microwave white chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and stirred smooth.
  • 6 Dip each cookie halfway into melted chocolate, letting excess drip off. Place on waxed paper until almost set. Sprinkle dipped half of each cookie with edible glitter.
  • 7 Let cookies stand until chocolate coating is completely set, about 1 hour.
  • 8 Store between sheets of waxed paper in tightly covered container.

Expert Tips

Tip: Find edible glitter in the baking section of craft stores or specialty kitchen stores.

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