Orange Cookies
User Reviews
5
Orange Cookies
Description
This Orange Cookies recipe starts by creaming softened butter with granulated and brown sugar, then beating in an egg, fresh orange juice, zest, and a small amount of orange blossom water. The dry ingredients—flour, baking soda, baking powder, and salt—are sifted and incorporated to form a dough. The dough is shaped into logs, wrapped, and chilled to firm up, which helps maintain cookie shape when baked.
Once chilled, the logs are sliced into thin rounds and baked at 350°F (175°C) until edges turn lightly golden, creating a cookie with a tender center and slightly crisp edges. The orange zest and juice provide fresh citrus flavor, while orange blossom water offers subtle floral depth.
These cookies work well as make-ahead treats, slicing from chilled dough for multiple baking sessions. They pair well with tea or coffee and keep refrigerated for days. If orange blossom water is unavailable, lemon extract may be used as a substitute to maintain citrus character.
Ingredients
- 2¾ cup all-purpose flour or plain flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 cup butter softened at room temperature, unsalted
- ½ cup granulated sugar or caster sugar
- ½ cup light brown sugar or muscovado, firmly packed
- 1 egg
- 2 tablespoon orange juice freshly squeezed
- 1 tablespoon orange zest
- ½ teaspoon orange blossom water (see note)
Instructions
- In a large mixing bowl, beat together the butter, sugars and egg until well combined.
- Add the orange juice, zest and orange blossom water, beating until incorporated.
- Sift the dry ingredients (the flour, baking soda, baking powder and salt), into the mixture and stir well to combine. Knead into a a dough. (see note)
- Once the dough has come together, divide in half and shape each half into a log, roughly 2"-2.5" in diameter. Wrap these logs of dough in plastic wrap and chill for at least 4 hours (or up to 3 days).
- When ready to bake, preheat an oven to 350°F (175C/155C Fan) and line baking sheets with parchment paper.
- Remove a dough log from the refrigerator and cut about ¼" thick slices. These rounds will be your cookies - place spaced on your cookie sheet and bake for about 12 minutes, until starting to go golden at the edges. (see note)
Notes
- If orange blossom water is unavailable, lemon extract can be used as a substitute to enhance the citrus notes.
- After mixing dry ingredients, knead dough gently by hand until just combined to bring it together.
- When slicing dough logs, rotate the log to apply even pressure and maintain round cookie shapes.
- Keep unused dough chilled in the refrigerator while baking in batches to ease slicing and keep dough firm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 105 kcal
% Daily Value*
| Calories | 105kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 46mg | 2% |
| Potassium | 20mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 6g | 12% |
| Vitamin A | 167IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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