• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Sprinkles and Sprouts

Great food with grocery store ingredients

  • Recipe Index
  • About
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
menu icon
go to homepage
  • Recipes
  • By Category
  • Chicken
  • Pasta
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Category
    • Chicken
    • Pasta
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • ×
    Home > Meal Type > Baking

    Orange Cookies

    Updated: Jul 24th 2022 • Published: Jul 17th 2022 • 5 Comments

    Jump to Recipe SaveSaved! Pin Recipe
    Pinterest Image: Orange Cookies with text overlay
    Pinterest Image: Orange Cookies with text overlay
    Pinterest Image: Orange Cookies with text overlay
    Pinterest Image: Orange Cookies with text overlay

    If you are a fan of citrus, then these Orange cookies are for you! They have a soft melt-in-your-mouth texture and a delicious fresh orange flavor. 

    These are simple butter biscuits with a fantastic zing to them. They are simple to make yet deliver amazing zesty flavors. These cookies have orange zest, fresh orange juice, and orange extract to ensure you get a great orange flavor. They all add different levels of orangeness to the cookies. 

    They make an excellent cookie for afternoon tea, and as there is no need to chill the cookie dough, you can eat the finished cookie in 30 minutes! 

    overhead view of orange cookies on a cooling rack

    Jump Menu

    • Ingredients
    • The secret to a genuinely orange-tasting cookie
    • Recipe Tips
    • How to store orange cookies
    • How to freeze orange cookies
    • Orange Cookies

    Ingredients

    • Salted butter: Salted butter balances the sweetness and brings out the orange flavors. Ensure your butter is at room temperature. You want to be able to push your finger into the butter with ease. See the recipe notes if you are using unsalted butter. 
    • Granulated white sugar: Regular white sugar is perfect. We don't want superfine sugar; the granulated sugar helps the cookies have that balance of crisp and chew.
    • Flour: Use All-purpose flour or Plain Flour for those not in the US.
    • Baking soda: This gives the center of the cookies the lightness we want. Don't get it confused with baking powder.
    • Egg: I use a large room temperature egg.
    • Orange Zest and Juice: Zest the orange before you cut it, as it is tough to zest a cut orange. You won't need all of the orange juice. One-half of an orange will be more than enough. 
    • Orange extract: This boosts the flavor and helps to bring out the natural citrus taste in the juice. You can buy orange extract in the baking section of larger grocery stores. A little goes a long way, so you'll get value for money.
    orange cookies stacked on a plate with a yellow napkin

    The secret to a genuinely orange-tasting cookie

    Pushing as much orange into the cookies with orange zest, fresh orange juice and orange extract adds a fresh bright zingy orange flavor to the cookies. And the three orange elements add different things to the flavor of these cookies.

    The zest add that deep essential orange flavor.
    The fresh juice adds a bright sweet orange flavor.
    The extract adds the perfume and enhances the orange that is already there.

    The three layers of orange really amp up the flavor of orange, but there is one last trick that adds extra depth to the cookies. Mix the orange zest with the sugar for several minutes before it is creamed with the butter. This helps the zest to release all the natural oils, and perfumes the sugar with orange; this carries through the entire biscuit and gives you a super orangy cookie.

    9 cookies on a white cooling rack on a blue table

    Recipe Tips

    • The dough doesn't need to be chilled; simply combine the ingredients and form balls. 
    • To measure the dough, use a tablespoon. You will receive uniformly sized cookies that bake as per the recipe. 
    • The cookies should be spread out across a lined baking sheet, so leave at least 3" between each. 
    • I use the back of my cup measure to gently press the cookie dough balls into discs. 
    • I use a baking sheet; this allows the cookies to spread smoothly without hitting an edge and creating a flat side. If you only have edged trays, you can use them upside down. 
    • Line the baking sheet with parchment paper, which helps the cookies spread, so you end up with a thin cookie instead of a cakey cookie. Lightly spray the pan with oil to keep the paper from moving. 
    • Set your oven to the standard bake setting; if using a fan oven, reduce the temperature by 20°C. 
    • Don't overcook the cookies; they should start to turn slightly golden on the edges and look almost soft on the inside. Let the cookies cool on the baking sheet for 5 minutes, then carefully transfer them to a cooling rack.
    orange cookies in a blue bowl on a blue plate

    How to store orange cookies

    The orange cookies can be stored in an airtight container and kept at room temperature for up to three days. Or store them in an airtight container in the refrigerator for up to a week.

    How to freeze orange cookies

    The cookies can be kept for three months in the freezer. Then, place them in an airtight container or freezer bag. To make defrosting the cookies simple, either individually wrap them in glad wrap or sandwich them with parchment paper before freezing.

    a tall stack of cookies on a blue table with orange segments behind

    If you make these Orange Cookies, don't forget to come back and comment. You can also tag me on social media.

    Any questions about the recipe? Use the comments section below.

    Enjoy x



    close up on a single orange cookie
    Print Recipe Pin Recipe
    5 from 5 votes

    Orange Cookies

    These Orange cookies have a soft melt-in-your-mouth texture and a delicious fresh orange flavor.
    These are simple butter biscuits with a fantastic zing to them. They are simple to make yet deliver amazing zesty flavors. These cookies have orange zest, fresh orange juice, and orange extract to ensure you get a great orange flavor. They make an excellent cookie for afternoon tea, and as there is no need to chill the cookie dough, you can eat the finished citrus cookie in 30 minutes!
    Prep Time20 mins
    Cook Time10 mins
    Total Time30 mins
    Course: Baking
    Cuisine: Modern Australian
    Servings: 20
    Calories: 106kcal
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
    Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)
    Prevent your screen from going dark

    Ingredients

    US Customary - Grams
    • 8 tablespoon salted butter - see note 1
    • ¾ cup granulated white sugar
    • 1 orange
    • 1 cup AP flour - see note 2
    • ¼ teaspoon baking soda
    • 1¼ teaspoon orange extract
    • 1 egg - see note 3

    Instructions

    • Preheat your oven to 350°F/175°C and line two baking sheets with parchment paper. (See note 4)
    • Use a stand mixer or hand-held mixer to mix the sugar and zest of the orange together until it looks like wet sand. This will take around 4-5 minutes.
      ¾ cup/170g granulated sugar
      zest of 1 orange

    • Add the butter to the sugar mixture and cream together until it is light and fluffy.
      8 tablespoons/140g butter

    • While the butter, sugar, and orange zest are creaming, measure out the flour and add the baking soda. Mix to combine. 
      1 cup/140g AP flour
      ¼ teaspoon baking soda

    • Add the orange juice and orange extract, then mix to combine thoroughly.
      1 tablespoon orange juice
      1¼ teaspoons orange extract

    • Add the egg to the butter mixture and mix well.
      1 egg

    • Gradually add the flour mixture to the butter and mix slowly until the dough just comes together. Don't overmix.
    • Use a tablespoon measure to scoop out cookie dough balls. Roll them in your hands to create a neat ball.
    • Place the rolled ball onto the lined baking sheet and use something flat to flatten the cookies. 
    • Bake your cookies for 8-10 minutes, until the edges turn light golden and the center is still slightly soft.
    •  Let the cookies cool on the baking sheet for 5 minutes when you first remove them from the oven. After 5 minutes, transfer them to a cooling rack.

    Notes

    1. Make sure your butter is at room temperature. You want to be able to push your finger into the butter easily. If you have unsalted butter, add ¼ teaspoon of salt to your flour when you add it to the mix.
    2. All-purpose flour is plain flour for those not in the US.
    3. I use a large room temperature egg.
    4. The oven temperature is for a conventional oven on the bake setting. If using a fan oven, reduce the temperature by 70ºF/20ºC.

    Nutrition

    Calories: 106kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 53mg | Potassium: 19mg | Fiber: 0.3g | Sugar: 8.6g | Vitamin A: 173IU | Vitamin C: 3.7mg | Calcium: 5mg | Iron: 0.4mg
    Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

    More All Recipes

    • overhead of chickened broccoli with Chinese brown sauce and sesame seeds on it
      Chinese Chicken and Broccoli
    • close up on a roasted leek in a bowl of pasta
      Leek and Bacon Pasta
    • a hand holding a turkey sandwich with gravy
      French Dip Hot Turkey Sandwich
    • sliced rolled turkey breast on an cream oval plate
      Rolled Stuffed Turkey Breast

    Reader Interactions

    Comments

    1. Jennifer says

      August 03, 2022 at 4:41 am

      5 stars
      I love the touch of orange in these cookies! They were perfect, and a nice change from chocolate!

      Reply
      • Claire McEwen says

        August 04, 2022 at 8:57 pm

        Thank you 🙂
        Cx

        Reply
    2. Lynn Polito says

      August 02, 2022 at 10:09 pm

      5 stars
      Amazing! This was such a nice change from the regular chocolate loaded cookies! My whole family loved them!!

      Reply
    3. Anne says

      July 31, 2022 at 8:27 pm

      5 stars
      These are great! The taste is fresh and I love how simple the recipe is.

      Reply
    4. laura says

      July 30, 2022 at 1:36 am

      5 stars
      The orange flavor makes these cookies SO tasty!! They are perfect. Thanks!!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    a lady stood in a white kitchen chopping a tomato

    I'm Claire and I love food!
    I dream about food and I am happiest when I am in the kitchen cooking. Whether that is dinner for my family, snacks for drinks with my girlfriends or testing new recipes for my site, the kitchen is my happy place. Sprinkles and Sprouts is where I share it all and I am so happy you are here.

    Read More →

    As featured in

    Popular

    • close up on a ladle of gravy pouring into a white gravy boat
    • square picture of a cast iron skillet of pasta
    • close up on the coriander and charred top of a sweet naan bread
    • Garlic bacon spaghetti in a large shallow grey bowl
    • Close up on roasted lemon potatoes in a white bowl

    Footer

    ↑ back to top

    About

    • About Sprinkles
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    All content, recipes and photographs are copyrighted to Claire McEwen and are the property of Sprinkles and Sprouts.
    THEY MAY NOT BE REPUBLISHED IN PART OR WHOLE WITHOUT PERMISSION AND PROPER CREDIT.
    Contact me to see republishing and syndication rights.

    Copyright © 2020 Sprinkles and Sprouts

    Copyright © 2023 · Cravings Pro Theme on Genesis Framework · WordPress · Log in