A generous ratio of butter to flour helps the dough spread in the oven, resulting in thin, crispy cookies with lacy golden brown edges.
Chill the dough before baking to control spreading and concentrate the flavor of the cookies.2 teaspoons grated orange zest plus 1 tablespoon fresh orange juice, divided1/4 teaspoon baking sodaCombine powdered sugar, butter, and orange zest in bowl of a stand mixer fitted with the paddle attachment. Starting on low speed and gradually increasing speed to high, beat until light and fluffy, about 3 minutes, stopping to scrape down sides of bowl as needed. Reduce speed to low.
Gradually add flour and baking soda, beating until incorporated, 30 seconds to 1 minute, stopping to scrape down sides of bowl as needed. Chill, uncovered, 1 hour.Preheat oven to 350°F with oven racks in middle and lower third of oven. Line 2 rimmed baking sheets with parchment paper, and lightly coat with baking spray.Using a 1-tablespoon measuring spoon or small ice cream scoop, scoop dough, and shape into 24 balls. Arrange balls 2 inches apart on prepared baking sheets.
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