Preheat oven to 375°F and line a baking sheet with parchment paper.
Cream together sugar, butter, orange peel, and vanilla extract. Add egg and mix then add milk and mix well.
Add flour, baking powder, and salt to creamed mixture and mix well.
Shape dough into balls and flatten with the bottom of a glass or mason jar dipped in sugar.
Bake for 6-8 minutes.
Double this recipe if you want a lot of cookies. This recipe is written for a small batch of cookies (check the recipe card for full details). I always double itDip the mason jar in sugar regularly so that you can have plenty of sugar to transfer over to the cookies when you press them down.Try using different flavored sugars on these cookies for some fun extra flavor. Raspberry is my favorite!Don’t over bake. You want these cookies to be soft and if you leave them in the oven too long, they’ll get crispy instead of soft.Store for up to five days in an airtight container. I typically just use a zipper plastic bag.Freeze baked cookies safe airtight zipper bag with as much air as possible removed, then store in the freezer for up to three months. Pull individual cookies out of the freezer and let thaw on the counter until they’ve come to room temp before eating.Substitute 1/2 tsp fresh orange zest for the grated orange peel in this recipe.