Orange Cookies
I have made these orange cookies several times, usually in winter, but they are great anytime you crave something simple, flavorful, and that won't keep you in the kitchen for long. They have a tender texture, are not overly sweet, and are made without any fuss, complicated techniques, or hard-to-find ingredients. Plus, the orange aroma and spices are genuinely present, not just an idea.
Quick Info
Total time: about 2 hours (includes one hour chilling)
Preparation time: 20 minutes
Baking time: depends on the oven, but generally 10-15 minutes on the tray
Number of servings: about 30 cookies (depending on size)
Difficulty: easy
Recipe type: homemade cookies, suitable for holidays or breakfast
Ingredients
150 g butter (room temperature)
230 g flour (sifted)
2-3 tablespoons sugar
1 packet baking powder
1 tablespoon milk
1/2 teaspoon ginger
A pinch of cinnamon
Grated zest and juice of one ripe orange
Optional: sugar paste, decorations for garnish, green food coloring (for decoration)
For the sugar paste:
- powdered sugar with a few drops of lemon juice and 1 teaspoon of water
or
- 1 egg white and 100 g sugar, whisked until stiff peaks
Preparation method
1. In a large bowl, mix the butter with the sugar until it becomes slightly frothy. Don’t overdo it, just until well combined and you see the sugar incorporated.
2. Add the grated zest and juice of the orange directly over the butter, then add the ginger and cinnamon. Mix again until everything is evenly distributed.
3. Dissolve the baking powder with the tablespoon of milk in a small bowl and pour it over the mixture. This step ensures a light texture without a baking powder taste.
4. Start adding the flour, a little at a time, previously sifted. Mix with a spatula or by hand until it no longer sticks and you can knead it lightly. The dough will be soft at first, but do not add extra flour unless it is really sticky.
5. Wrap the dough in plastic wrap and refrigerate for an hour. This is important for the cookies to keep their shape and be easy to cut out.
6. Take the dough out and let it sit for 10-15 minutes at room temperature so you can work with it easily. Sprinkle a bit of flour on the work surface and roll out the dough with a rolling pin into a not too thick sheet. I usually make it about the thickness of a pinky finger.
7. Cut out the desired shapes (round, stars, whatever you like) and place them on a baking tray lined with parchment paper or lightly greased with oil. They don’t need to be too spaced out, as they don’t rise much while baking.
8. Bake the cookies in the preheated oven (medium heat, I don’t give the exact temperature as it wasn’t specified) until the edges start to turn lightly golden. Don’t let them color all over, or they will become hard.
9. Let the cookies cool completely before decorating. If you want, you can spread the cookies with sugar paste (see options below) and sprinkle decorations or food coloring to your liking.
For the sugar paste: either mix powdered sugar with a bit of lemon juice and water until it becomes a paste, or beat an egg white with 100 g sugar until it becomes stiff peaks. I choose the lemon version if I want them a bit tangy and the egg white for a shinier decoration.
Why I make this recipe often
These cookies are quick, inexpensive, and can be decorated for any occasion. They are great to make with kids or when you need to prepare something for a lot of people. They keep well for a few days without hardening.
Tips and variations
Tips
If the dough is too soft, leave it in the fridge for a few more minutes. Don’t add too much flour, or the cookies will turn out too dense.
Don’t bake the cookies too long – just until the edges turn lightly golden.
For a more intense orange flavor, use organic oranges if you have them.
Substitutions
If you don’t have ginger, you can skip it or add more cinnamon, but the taste will be different.
Milk can also be plant-based if you want to avoid dairy.
Decoration is optional – you can leave them plain.
Variations
Instead of sugar paste, you can sprinkle the cookies with powdered sugar when they are cold.
You can also use lemon instead of orange, but the result will be more tangy.
If you prefer crunchier cookies, roll the dough thinner.
Serving ideas
The cookies can be served plain, with tea or coffee. They are also suitable for a school lunch box or as small homemade gifts.
Frequently asked questions
Can I use margarine instead of butter?
Yes, but the texture and taste will be less tender and flavorful.
How long should the dough chill in the fridge?
At least an hour, but you can leave it overnight if it's more convenient. Let it come to room temperature before rolling it out.
What if I don’t have cookie cutters?
You can cut with a glass or knife, it’s not mandatory to have special shapes.
Can I freeze the dough?
Yes, the dough can be frozen. Let it thaw in the fridge overnight and then at room temperature before rolling it out.
Will the cookies be soft or crunchy?
If you bake them just right, they will remain tender. If you leave them in the oven too long, they will become hard.
Nutritional values
Approximately, for one serving of cookies (out of 30):
Calories: around 65 kcal/piece
Protein: 0.7 g
Fat: 3.5 g
Carbohydrates: 7.5 g
Values are approximate and vary depending on the size of the cookies and how much sugar paste or decoration you use.
Storage and reheating
They keep well for 4-5 days in a sealed box at room temperature. I do not recommend reheating them, especially if they have sugar paste – it will soften or melt the decoration. If you want warm cookies, it’s better to bake fresh ones.
Ingredients: 150 g of butter 230 g of flour 2-3 tablespoons of sugar 1 packet of baking powder 1 tablespoon of milk 1/2 teaspoon of ginger a pinch of cinnamon grated zest and juice from a ripe orange optional: sugar paste, decorations for garnish, green food coloring
