Description
These Spiced Orange Sugar Cookies are delightfully fragrant and flavorful, combining vibrant orange zest and juice with warm spices like cinnamon and cloves. Soft and tender with a light, buttery texture, they’re topped with a creamy, citrus-infused frosting that perfectly complements the cookie’s flavors. Ideal for holiday treats or any cozy occasion, these cookies offer a refreshing twist on traditional sugar cookies.
Ingredients
Scale
Cookies:
- ¾ cup (150 g) granulated sugar
- 1 tablespoon orange juice and zest from the orange
- ¼ cup (56.75 g) butter, room temperature
- ⅓ cup (72.67 g) coconut oil, melted (any vegetable oil will work if you don’t like coconut)
- ⅓ cup (40 g) powdered sugar
- 1 large egg, room temperature
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon ground cloves
- 2¾ cups (385 g) all-purpose flour
Frosting:
- 6 tablespoons butter, room temperature
- 1 tablespoon sour cream
- ⅛ teaspoon salt
- 3 cups (360 g) powdered sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon cloves
- 2 to 3 tablespoons orange juice and a little zest
Instructions
- Prepare Oven and Baking Sheets: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Sugar and Orange Zest: In a mixing bowl, combine the granulated sugar with the orange zest. Rub them together with your fingers until the sugar is fragrant and the zest is well incorporated, releasing the citrus oils.
- Create the Cookie Batter Base: Add the room temperature butter, melted coconut oil, and powdered sugar to the sugar and zest mixture. Using a mixer fitted with a paddle attachment, beat on medium-high speed for 3 to 4 minutes until the mixture is light and fluffy.
- Add Egg and Orange Juice: Mix in the large egg and orange juice on medium speed for about 2 minutes until fully blended and smooth.
- Incorporate Dry Ingredients: On low speed, add baking soda, cream of tartar, salt, cinnamon, ground cloves, and all-purpose flour. Mix gently to just combine and avoid overmixing. The dough will appear crumbly but should hold together when pressed. If necessary, add a bit more orange juice to achieve a dough that holds in a ball.
- Form Cookie Balls: Using a 3-tablespoon cookie scoop, portion the dough into large balls. Place about 8 cookie balls on each prepared baking sheet, spacing them adequately to allow for spreading.
- Flatten Cookies: Flatten each dough ball with the bottom of a glass sprayed lightly with cooking spray and dipped in sugar to prevent sticking. Press until each cookie is approximately ½ inch thick.
- Bake Cookies: Bake in the preheated oven for 8 to 10 minutes. Look for a barely light golden brown rim on the edges. Remove and allow cookies to cool completely on the baking sheet before frosting.
- Make the Frosting: In a mixing bowl, combine room temperature butter, sour cream, salt, cinnamon, cloves, and 2 cups of powdered sugar. Mix on low speed until fully combined. Add orange juice, zest, and the remaining powdered sugar (about 1 cup), then beat on medium-high speed for about 2 minutes until fluffy. Adjust the consistency with more orange juice or powdered sugar as needed.
- Frost the Cookies: Spread the frosting evenly on the cooled cookies. For best flavor, chill the frosted cookies before serving.
- Serve and Store: These cookies can be enjoyed chilled or at room temperature. Store in an airtight container for 3-4 days or freeze for longer preservation.
Notes
- Chilling the frosted cookies enhances flavor and texture, but this step is optional.
- Butter and eggs should be at room temperature before mixing to ensure smooth batter.
- To switch to a regular buttercream frosting, replace the orange juice and zest with milk and add a little vanilla extract.
- Use grams for more precise measurements, especially for flour. If unavailable, spoon lightly into measuring cups to prevent packing.
- The dough might seem crumbly but will hold together when pressed or shaped.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
