Preheat your oven to 350°F.
Place the sugar for the cookie dough in a bowl and press the orange zest into the sugar with a fork until well combined.
Place the sugar mixture into the bowl of a stand mixer. Using a beater blade on slow, add the olive and vegetable oils until well combined.
Add the orange juice and brandy to the mixing bowl and continue to mix until well combined.
Sift together the flour, baking powder, baking soda and salt.
Slowly add the flour to the mixing bowl one cup at a time. The mixture will start to pull away from the edge of the bowl and form a soft dough. It should be somewhat dense and not loose, runny or sticky.
Using a cookie scoop that holds approximately 1 Tbsp take a slightly heaping scoop. Drop the scoop into your palm, roll a ball then squeeze to an egg shape.
Place the dough ball on a cookie sheet lined with parchment paper. Press with a fork to make a criss cross pattern.
Bake for 25-30 minutes until golden brown. The bottoms will be more brown.