Best Greek Orange Spice Cookies Recipes

LADOKOULOURA: GREEK STYLE OLIVE OIL COOKIES

Steps:

• Preheat the oven to 350 degrees Fahrenheit, 180 degrees Celsius.
• ​Zest the oranges before juicing them.
• ​Combine the flour, baking soda, baking powder, salt, and orange zest in a large bowl and whisk all the ingredients together.
• ​In another bowl, combine the olive oil, orange juice, water, sugar, cinnamon, cloves, and vanilla extract. Whisk well to incorporate all of the ingredients.
• Add the flour mixture a little at a time whisking to combine.
• When the mixture becomes to thick to whisk, mix the rest of the flour in with your hands.
• ​Add the sesame seeds and mix until combined.
• ​At this point the dough will seem wet and sticky.
• Set it aside for 5 minutes and it will come together and become a very pliable cookie dough.
• ​Cut the dough into walnut sized balls. This recipe makes about 45.
• ​Roll the balls into logs and place onto baking sheets lined with parchment paper. Leave some room in between each cookie for rising. They will also spread slightly while baking.
• Bake in the oven for 15-20 minutes or until the cookies become slightly browned around the edges.
• ​It is a good idea to also rotate the trays halfway through baking. Switch the bottom tray to the upper rack and the top tray on the bottom. This will ensure even baking.
• Cool the cookies on cooling racks.
• ​Serve and enjoy!

ORANGE SPICE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Beat both sugars, 1/2 cup plus 2 tablespoons butter, and cream cheese together until creamy, at least 5 minutes. Add egg and mix well. Mix in molasses. Mix in vanilla, orange, and maple extracts.
• Stir flour, orange zest, cinnamon, baking soda, salt, cloves, and nutmeg together in another bowl until well combined and no clumps of zest remain. Add the dry ingredients to the wet ingredients and stir together just until incorporated; don't overmix.
• Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until edges are golden, about 12 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

ORANGE SPICE COOKIES

Steps:

• In a large mixing bowl, combine 1 cup granulated sugar, the powdered sugar, butter, shortening, and eggs.
• Beat at medium speed until light and fluffy.
• Add the flour, orange peel, cream of tartar, baking soda, cardamom, ginger, and salt.
• Beat at low speed until a soft dough forms.
• Cover with plastic wrap.
• Chill 1-2 hours or until firm.
• Preheat oven to 350 degrees while dough is chilling.
• Shape dough into 1 inch balls.
• Roll balls in granulated sugar.
• Place balls 2 inches apart on ungreased cookies sheets.
• (Optional) Flatten balls with bottom of drinking glass, wiping glass with damp cloth to prevent sticking.
• Bake for 12-13 minutes, or until golden brown.
• Let cool for 1 minute before removing from cookies sheets.
• Cool completely before storing.

ORANGE COOKIES (KOULOURAKIA)

Steps:

• Preheat oven to 325 degrees. Spread walnuts in a single layer on a ungreased cookie sheet and toast for 5-7 minutes. Stir occasionally to ensure even toasting. Remove from oven and let cool.
• In a large bowl, combine flour baking powder, baking soda, cloves. Set aside.
• In a food processor (or blender), combine the lemon and orange zest with the sugar. Process for several minutes, stopping to scrape down the sides. You want the zest to be chopped very fine and well incorporated into the sugar. Add the walnuts and canola oil and continue processing until the walnuts have been pureed into the sugar. Transfer to a small bowl.
• Place the butter into the food processor and mix for a minute until the butter is light and fluffy. Add the sugar, zest, walnut mixture, egg and egg yolk and either brandy or juice. Process just until these ingredients are well mixed into the butter.
• Gradually add in the flour, pulsing quickly after each addition. Use as little mixing time at this point as over-processing the dough toughens the cookie. Once mixed, divide dough into two balls, wrap each ball in wax paper and place in fridge for 90 minutes or longer.
• Preheat (or reheat) oven to 350 degrees. Prepare cookie sheets with a light brush of oil or cooking spray.
• Take one ball of dough and split in half. Return half to fridge while working with the other. With the half you are working with, pinch off a ball of dough about the size of a shelled walnut. Quickly roll into a rope about 4 to 6 inches long. Ropes can be shaped into rings, horseshoes or an 'S.' Place on cookie sheet 2 inches apart. If the dough warms and becomes difficult to handle, return it to the fridge and continue working with another piece of well-chilled dough.
• Bake cookies for 10 to 12 minutes until they are browned on the edges and just a little golden on the tops. Cool cookies on the baking sheet for 2 or 3 minutes before transferring to a cooling rack. Once fully cooled, dust with powdered sugar.

CITRUS & SPICE COOKIE TWISTS (KOULOURAKIA PORTOKALIOU)

Steps:

• In a bowl, whisk together the flour, baking soda, and baking powder.
• In a large mixing bowl, beat together the olive oil, sunflower oil, sugar, and grated peel, and add all remaining ingredients except the flour mixture. Combine well.
• Add the flour slowly, mixing with pastry hooks or by hand to make the dough. The dough is ready when it pulls away from the sides of the mixing bowl or when it no longer sticks to the hands.
• Preheat oven to 340°F (170°C).
• Take small pieces of dough, roll by hand into ropes and form into shapes: spirals, figure eights, pretzel shapes, etc.
• Place on ungreased cookie sheets leaving space between, and bake at 340°F (170°C) for 35-45 minutes, until lightly browned. Test for doneness. Cookies should be lightly browned and wonderfully crumbly all the way through.
• Cool on racks completely. When thoroughly cooled, store in cookie tins or glass containers with tightly-fitting lids, or freeze in plastic bags.