orange cookies

These soft, buttery orange cookies are flavored with orange zest and orange juice, and iced with a sweet orange glaze. Their old-fashioned flavor will remind you of your grandma&#x27;s kitchen!

Orange Cookies with Sweet Orange Glaze

all purpose flour

baking powder

salt

sugar

orange zest

unsalted butter

orange juice

Preheat oven to 350 degrees F. Line two baking pans with parchment paper or silicone baking mats; set aside.

Make the Cookies: In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

In a small bowl, combine the the sugar and orange zest, rubbing them together with your fingers until the zest is completely incorporated into the sugar.

Using an electric mixer on medium speed, cream together the butter and the orange zest-infused sugar until light and fluffy, about 3 minutes. Add the egg and orange and mix until combined, scraping the sides of the bowl as needed. Reduce the mixer speed to low and gradually add the dry ingredients, mixing until just combined. If the dough seems a little on the soft side, refrigerate it for up to 30 minutes.

Using a medium cookie scoop (or 2 tablespoonfuls), scoop out the dough and roll them into balls, placing them 2 inches apart on the prepared cookie sheets. Bake for 10 to 12 minutes, or until very lightly browned around the edges, but still pale in the middle. Let cool for 5 to 10 minutes on the cookie sheet, and then remove to a cooling rack to cool completely.

Make the Sweet Orange Glaze: Whisk together the powdered sugar, orange zest, and enough orange juice to achieve the desired consistency (less juice for a thicker glaze, more for a thinner one). Spread glaze over top of the cooled cookies, and allow to set at room temperature for at least 30 minutes. Store at room temperature in an airtight container (divide layers with wax paper so the cookies don&#x27;t stick together).

These Gluten-Free Vegan Orange Cookies are soft and chewy, slightly fluffy and perfectly citrusy! They&#039;re covered in a rich, creamy orange buttercream frosting too! The perfect sweet treat for Christmas!

Gluten-Free Vegan Orange Cookies

g coconut oil ((or sub coconut butter))

maple syrup ((or sub any other similar sweetener))

orange juice ((around 1 medium-sized orange))

orange orange extract))

vanilla extract

150 g ground almonds (almond meal) (*)

gluten-free flour

baking powder ((ensure gluten-free if necessary))

75 g cashew nuts (soaked in cold water overnight

maple syrup ((or sub any other sweetener))

orange juice ((around 1/2 medium-sized orange))

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).

Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave.

Add the maple syrup, orange juice, orange zest and vanilla, and mix well.

Measure out the dry ingredients (ground almonds, gluten-free flour and baking powder) and mix well.

Add the dry ingredients to the wet ingredients and mix well until you get a soft dough but one that’s firm enough to mould.

If the dough looks too wet, placing it in the fridge for an hour will help it firm up. If it looks too dry, add a splash of any type of plant-based milk.

Use your hands to shape the cookie dough into patties – you should be able to make 7 large cookies. To make super fluffy cookies, I like to make sure the centre part of the cookie is slightly thicker than the rest. And don&#039;t worry, unlike traditional cookies, these ones won&#039;t spread as they bake .

Transfer the cookies onto a baking tray/baking sheet lined with greased baking paper.

Bake in oven for around 10-12 minutes, until very lightly browned – be careful not to over-bake!

They will be slightly soft when you remove them from the oven – leave to cool completely to let them harden before applying the frosting.

For the cookies:

Drain the soaked cashews and add to a food processor or blender with the maple syrup and orange juice.

Whizz until completely smooth, adding some plant-based milk or water to thin out if necessary.

Taste and add extra orange juice and/or maple syrup if necessary.

Use a knife to spread a bit of frosting over each of the cookies.

Taste best when fresh, but keep covered in the fridge for up to a few days.

For the frosting:

These Gluten-Free Vegan Orange Cookies are soft, chewy, fluffy, tangy and citrusy! They’re covered in a rich, creamy orange buttercream frosting too! They’re easy to make, the cookie dough doesn’t require chilling and are refined sugar free too. 
Full recipe: https://www.rhiansrecipes.com/orange-cookies/

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Chewy orange chocolate chip oatmeal cookies that are healthy and easy. Gluten free, low sugar, dairy free, and made with coconut oil instead of butter. The perfect delicious healthy dessert, snack, or breakfast cookie.

Chewy Orange Chocolate Chip Oatmeal Cookies

maple syrup

coconut oil, melted

tsp vanilla extract

oats

almond flour, packed

tsp ground cinnamon

tsp salt

tsp baking powder

walnuts, roughly chopped

chocolate chips

Zest of 1 large orange (about 1 – 2 tsp)

Preheat oven to 350F and line baking sheet with parchment paper.

Mix in maple syrup, coconut oil, and vanilla extract.

Add in rolled oats, almond flour, cinnamon, salt and baking powder. Mix with a spatula until fully combined.

Gently fold in chocolate chips, walnuts, and orange zest.

Using scooper or hands form 12 – 15 cookie patties and evenly space them across the lined baking tray. 

Bake for 15 – 17 minutes, until golden brown.

Made these immediately after Tati posted the recipe. OMG OMG OMG. So delicious!!! Never would have thought that chocolate and orange would go together so well in a cookie.

Super delicious! They were the prefect amount of chewy and soft. Plus the orange flavor was amazingggggg

So yummy!!!! Love the combo and so easy to make 😍

JUST SO GOOD!!!! perfectly chewy and sweet. Love the orange and chocolate combo.

Soft and chewy, quick and easy orange cookies recipe, homemade with simple ingredients. A doctored cake mix recipe, loaded with orange zest, extract, juice.&nbsp;

Easy Orange Cookies (With Cake Mix)

Eggs (Large)

Orange

Orange juice

tsp Orange extract

Orange gel coloring

orange cake mix, if you can find it.)

Orange buttercream frosting (Optional, For icing top of cookies)

In a large mixing bowl, add oil, eggs, orange zest, orange juice, orange extract, orange gel coloring and mix until fluffy.

Add cake mix and mix until just combined.

Chill dough for 20-30 minutes to make it easier to handle.

Scoop out small portions of the dough and make little balls.

Roll balls in sugar.

Place them on a cookie tray, lined with parchment paper.

Bake at 350 degrees for 10-12 minutes or until edges are firm but center is slightly soft.

Once they cool down, frost them with orange buttercream or drizzle some orange glaze and enjoy!&nbsp;

These soft and chewy Creamsicle Orange Cookies are so easy to make and have a lovely orange and vanilla flavor - just like your favorite popsicle! These Creamsicle Cookies are the perfect cookie for holidays, parties or just a sweet afternoon treat!

Creamsicle Orange Cookies

orange jello (1 box)

butter

eggs (room temperature)

white chocolate chips

Preheat the oven to 350°F. Line two large baking sheets with parchment paper or a silicone baking mat. Set aside.

In a large mixing bowl or the bowl of a stand mixer, whisk together the white cake mix, orange gelatin powder and orange zest until fully combined.

Add the butter and eggs to the bowl. Use a hand mixer or stand mixer to beat the ingredients together just until combined, about 2 minutes, scraping down the sides and bottom of the bowl as needed.

Add the white chocolate chips and fold into the cookie dough.

Use a 1 ½ tablespoon cookie scoop to scoop out the dough, roll the dough into a ball and place on the prepared cookie sheet. Repeat with the remaining dough making sure to leave about 2 inches between each ball.

Bake the cookies for 10 to 13 minutes or until the edges are set. Remove the cookies from the oven and let cool for about 10 minutes on the baking sheet before removing to a cooling rack to finish cooling.

Enjoy!

Soft citrus orange dough cookies topped with sweet orange zest cream cheese frosting.

RubySnap Judy Orange Cream Cookies

Butter (softened)

Sugar

Eggs

Sour Cream

Tablespoons Orange Zest

Flour

Cornstarch

Baking Powder

Salt

(1) 8-ounce pkg. Cream Cheese (softened)

Powdered Sugar

Orange Zest

Preheat oven to 350 degrees.

In large bowl, cream together butter and sugar until light and fluffy -- about 4 minutes.

Add eggs, sour cream, and orange zest and cream together.

Stir in flour, cornstarch, baking powder and salt.

Chill dough for at least 30 minutes.

Roll dough into balls and drop dough onto cookie sheets.

Bake for 11-14 minutes.

To make sweet orange cream cheese frosting:

In medium bowl, cream together butter and cream cheese until fluffy. Stir in powdered sugar and orange zest. Spread or pipe over cooled cookies.

Garnish with orange zest.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1634920850/j37vtpfunfqilp32swqr.mp4

Soft, chewy fresh orange cookies with a creamy orange cream cheese frosting is the perfect orange creamsicle cookie. This frosted orange cookie is always a hit!

Frosted Orange Creamsicle Cookies

These gluten free orange shortbread cookie sticks are guaranteed to become a new holiday favourite. They’re perfectly buttery, with a melt-in-the-mouth texture and a wonderfully intense orange flavour, thanks to the addition of both orange zest and orange juice to the cookie dough. They’re incredibly easy to make and perfect for dipping into coffee, cocoa or hot chocolate.

Orange Shortbread Cookie Sticks (Gluten Free)

g (½ cup) caster/superfine sugar

oranges

130 g (1 stick + 1 tbsp) unsalted butter, softened

vanilla bean paste ((or 2 tsp vanilla extract))

flour

60 g (½ cup) cornstarch (US)/cornflour (UK)

g (2½ tbsp) orange juice, freshly squeezed

150 g (5½ oz) dark chocolate (60-70% cocoa solids), melted

coconut oil (optional)

Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a large baking sheet with parchment/baking paper.

Add the sugar and orange zest to a large bowl, and use your fingertips to rub the zest into the sugar. This helps to release more essential oils from the zest.

Add the softened butter and vanilla, and mix well with a wooden spoon or rubber spatula until combined. Tip: Don’t cream or aerate the mixture, as that can make the shortbread spread out in the oven and lose its shape, which is something you want to avoid (note the absence of any raising agents for the same reason).

Sift in the gluten free flour blend, cornstarch (US)/cornflour (UK), xanthan gum and salt. Mix it all together until you get a fairly dry mixture – it will be very crumbly and it won’t stick together very well.

Add the orange juice and mix well until the cookie dough starts coming together.

Give it a thorough knead (because it’s gluten free you don’t need to worry about over-working the dough!) until it comes together in a smooth ball. The cookie dough shouldn&#39;t be too crumbly, it will hold together well – but it also shouldn&#39;t be sticky to the touch.

Roll out the cookie dough between two sheets of parchment/baking paper into a rough rectangle about 1cm (about ⅓-½ inch) thick and just over 12cm (4½ inches) wide.Tip: Rolling between sheets of parchment/baking paper means that you don’t need to flour your work surface, which in turn eliminates the possibility of incorporating extra flour into the cookie dough.

Trim the cookie dough rectangle so that it&#39;s 12cm (4½ inches) wide, with straight edges. Then, use a bench scraper or a sharp knife to cut it into about 1cm (about ⅓-½ inch) wide cookie sticks.This way, you should get cookie sticks that are about 12cm (4½ inches) long, 1cm (⅓-½ inch) wide and 1cm (⅓-½ inch) thick.Tip: I find this cookie stick size the cutest and perfect for dipping into coffee or cocoa, but feel free to make the cookie sticks whatever size you like best.

Re-roll any scraps to make more cookie sticks, you should get about 36 in total.

Carefully transfer the cookie sticks onto the lined baking sheet. Make sure that they&#39;re fairly straight and correct any bending.You can arrange the cookie sticks fairly close together, as they don&#39;t spread during baking.Tip: The cookie sticks are easy to transfer with the help of a small offset spatula. However, you can also put them (along with the bottom parchment paper) into the fridge for 15-30 minutes, so that they firm up a bit. This will make them even easier to transfer.

Bake at 350ºF (180ºC) for about 15-18 minutes or until they’re light golden all over with only slightly darker, golden brown ends.

Allow to cool on the baking sheet for about 10 minutes, then transfer them to a wire cooling rack to cool completely.

Gluten free orange shortbread:

If your melted chocolate is too thick and viscous, add 1-2 teaspoons of melted coconut oil to loosen it up. You want to be able to achieve an even, fairly thin layer of chocolate on the shortbread.Tip: Ideally, use tempered chocolate. See the Notes section of this recipe for tips on how to easily temper your chocolate.

Transfer the melted chocolate into a narrow glass or other narrow container that will give you a deep layer of chocolate (you want to be able to dip at least half of a cookie stick into chocolate).

Dip the cookie sticks into the melted chocolate. After dipping, gently shake them to help any excess chocolate to drip away, then transfer the chocolate-dipped cookie sticks onto a lined baking sheet.

For extra decoration, transfer any remaining chocolate into a piping bag (re-melt it if necessary) and use it to pipe zig-zag lines over the chocolate-dipped end of the cookie stick. Alternatively, you can also decorate them with sprinkles of choice.

Chocolate dip:

The gluten free orange shortbread cookie sticks keep well in a closed air-tight container in a cool dry place for about 1-2 weeks.

Storage:

Koulourakia with orange are a Greek vegan cookie, perfect for dunking!

Koulourakia with orange

vegetable oil (we use Mazola corn oil)

ouzo

tbsp baking powder

vanilla powder

sifted, all-purpose flour ((9 cups approx))

sesame seeds (optional)

Preheat oven to 350 degrees Fahrenheit.

Using a mixer, beat together the sugar, and oil for 5 minutes.  Add the orange juice, and mix for another couple of minutes (if you don’t have a stand mixer, a hand held mixer will do nicely).

Add in the ouzo and mix again, for a minute or so.  (If you&#39;re using liquid vanilla, add 2 teaspoons in this step)

Add two cups of your sifted flour to your mixing bowl, and with your bread hook attachment, mix to combine. Add the baking powder and vanilla powder.   Mix well.

Remove 1/2 cup of your measured sifted flour and keep aside.  You probably won&#39;t need it.

Continue to add the flour, one cup at a time, mixing well  after each addition. Alternatively, at this point, if you choose, you can use your hands to knead the dough.

The dough should be soft and almost pillowy, but should hold its shape and be easy to roll. Watch video here. You want to avoid adding in too much flour.  You want to get to the point just where the dough is pulling away from the side of the mixing bowl, as it&#39;s mixing. As soon as you have about 2 cups of flour left, add it slowly.   As soon as you see the dough pulling away from the side, it&#39;s done.  Watch video here.  If you&#39;re not sure, don&#39;t add the extra flour you set aside.   Let the dough rest for about 10-20 minutes. Here&#39;s another video.

Take about 1 tablespoon (32 grams) of dough and make a log. Keep in mind, that the dough will feel oily..this is ok.  It&#39;s a greasy dough. Then, create a thin “S” shape. Place on parchment lined cookie sheet and bake in middle rack of oven for about 25 minutes, turning halfway.

If you are going to use the sesame seeds, spread some of them on the counter or cutting board (wherever you will be rolling your koulourakia).  Roll out your dough and create your log on top of the sesame seeds; this way they will get embedded in the dough. Continue as above: Create an “S” shape.  Try not to let the ends of the cookie become too thin, because they will burn during baking. Place on parchment lined paper and bake in middle rack of oven for about 25 minutes.  Here&#39;s a video of our mom shaping them.

When the koulourakia are golden brown on the underside, and puffy and golden on top, they are ready.

Allow them to rest for about a minute and then remove from the cookie sheet and allow to cool on a cooling rack.

Enjoy, alone or with a nice cup of coffee!

Koulourakia with orange are a Greek LENTEN cookie, perfect for dunking!

In a medium size bowl, add 2 cups of your sifted flour.  Sift and add the baking powder, and vanilla powder (if you&#39;re using it).  Whisk together to combine.

Add this flour, baking powder and vanilla powder combination to your mixing bowl, containing the sugar/oil ingredients; and with your bread hook attachment, mix well to combine.

Take about 1 tablespoon (32 grams) of dough and make a log about 6 inches long. Keep in mind, that the dough will feel oily..this is ok.  It&#39;s a greasy dough. Then, create a thin “S” shape. Place on parchment lined cookie sheet and bake in middle rack of oven for about 25 minutes, turning halfway.

Filled with bright citrus flavor, these Orange Cookies are a delightful dessert everyone will love. Perfect for any occasion, these soft and fluffy cookies will melt in your mouth.

Orange Cookies

all-purpose flour (255 grams)

sugar (150 grams)

unsalted butter (softened (113 grams))

orange zest (about 2 oranges)

orange juice (120 milliliters)

confectioners’ sugar (120 grams)

orange

unsalted butter (melted)

Preheat the oven to 375F. Line two large baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large mixing bowl or the bowl of a stand mixer using the paddle attachment, beat the sugar, butter, and zest together on medium speed until light and fluffy, about 3 minutes. Add the egg, and beat until well combined.

With the mixer on low speed, add the flour mixture, alternating with the orange juice until fully combined. Stop to scrape down the bowl as needed. Scoop the dough into 1 tablespoon balls onto the cookie sheet, spacing them about 2 inches apart.

Bake 1 sheet at a time for 10 minutes, or the centers appear dry and feel firm to the touch. Let cool for a few minutes then transfer to a wire rack to cool completely.

For the Cookies:

In a small bowl, whisk together confectioners’ sugar, zest, juice, and melted butter until smooth. Spread the glaze over the top of each cookie. Let cookies stand until the glaze is set, about 20 minutes.

For the Glaze:

These orange and black sesame cookies have a great chewy texture with beautiful swirls of black sesame paste marbled throughout the cookie. Miso paste and soy sauce add depth and balance out the sweetness in the cookies.This cookie recipe is adapted from Sarah Kieffer’s Banana Espresso Cacao Nib cookie recipe in her cookbook, 100 Cookies. You can bake the cookies right after you make the cookie dough, but I think refrigerating the dough for at least several hours (preferably overnight) yields chewier cookies.

Orange &amp; Black Sesame Cookies

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