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Brown sugar, cinnamon, orange, and Prune Bits give this buttery cookie a soft, chewy texture. For less sugar and a deeper caramel color, add 10 g Prune Juice Concentrate in place of 40 g brown sugar.
Preheat the oven to 350°F [180°C]. Line two sheet pans with parchment paper.
In a bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until aerated and pale in color, 2-4 minutes.
On medium speed, add the egg, vanilla, and orange. Scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together. Stir in the dry ingredients gradually, then stir in the prune bits.
Portion the dough into 30 mounds evenly spaced on the prepared pans. Bake each pan for 8 minutes. Rotate the pan and bake until the edges begin to caramelize and the tops set, 4 to 6 more minutes. Let the cookies cool on the pan for 1 to 2 minutes, then transfer to a wire rack to cool completely.
175 g / 1 1/4 cups all-purpose flour
2 g / 1/2 teaspoon salt
2 g / 1/2 teaspoon baking powder
2 g / 1/2 teaspoon baking soda
1 g / 1/2 teaspoon ground cinnamon
113 g / 1/2 cup unsalted butter at room temperature
190 g / 1 cup brown sugar
55 g / 1 large egg
5 ml / 1 teaspoon vanilla extract
2 g / 1 teaspoon orange zest
150 g / 1 cup Prune Bits
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