Best Orange Spice Cookies Recipes

GLAZED ORANGE SPICE COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Combine the flour, baking powder, nutmeg, cloves, cinnamon, and salt.
• Beat the shortening and butter with an electric mixer until smooth. Add the sugar and beat until combined. Mix in the chopped almonds and orange zest. Gradually add the flour mixture to the butter mixture and stir until combined.
• Transfer the cookie dough to a lightly floured surface and roll it into a rectangle about 13 inches long. Cut the dough into 3 1/2-inch rectangles using a fluted pastry wheel or sharp paring knife. Place the cookies on an ungreased baking sheet.
• Bake in the preheated oven until lightly browned, about 12 minutes. Allow the cookies to cool slightly on the baking sheets, and then transfer them to a wire rack to cool completely.
• Combine the sifted confectioners' sugar, the orange marmalade, and the orange juice and stir well. Spread the glaze on the cookies and garnish with sliced almonds, if desired.

ORANGE & SPICE CUTOUT COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, corn syrup and orange zest. In another bowl, whisk flour, baking soda, cinnamon, salt and cloves; gradually beat into creamed mixture. Divide dough in half., On a lightly floured surface, roll each portion of dough into a 9-in. square. Cut into 18 rectangles, 3x1-1/2-in. each. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges are light golden. Remove from pans to wire racks to cool completely., For icing, in a large bowl, combine confectioners' sugar, meringue powder and enough water to reach a piping consistency. Beat on high speed with a portable mixer 10-12 minutes or on low with a stand mixer 7-10 minutes or until peaks form. Frost cookies. Using a #3 round tip, pipe designs on cookies; decorate as desired.

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:

• 1. In a large mixing bowl, combine 1 c granulated sugar, 1 c powdered sugar, butter, shortening, and eggs. Beat at medium speed until light and fluffy.
• 2. Add flour, peel, cream of tartar, baking soda, cardamom, ginger, and salt to a separate bowl.
• 3. Slowly add flour to sugar/butter mixture. Beat at low speed until soft dough forms.
• 4. Cover with plastic wrap and chill 1 to 2 hours or until firm.
• 5. Heat oven to 350 degrees. Shape dough into 1 inch balls.
• 6. Roll balls in sprinkling sugar or granulated sugar. Place balls 2 inches apart on a parchment paper lined cookie sheet.
• 7. Flatten balls with bottom of a drinking glass.
• 8. Wipe the glass with a damp cloth to prevent sticking.
• 9. Bake for 12 to 13 minutes or until light golden brown.
• 10. Let cool for 1 minute before removing from cookie sheet. Cool completely before storing.

HONEY-DRENCHED ORANGE AND SPICE COOKIES (MELOMAKARONA)

Steps:

• In a stand mixer, beat the first 5 ingredients on high, for 4 minutes.
• In a large bowl, sift the flour, baking powder and baking soda. With the motor running, slowly add the flour mixture to the liquid ingredients. The dough should feel soft and oily and will hold its shape. Do not over mix. Cover and set aside.
• Make the the syrup: mix together all four ingredients is a medium saucepan and bring to a boil. Lower the temperature and simmer for five minutes, occasionally skimming the foam as it forms. Remove from the heat and let it cool.
• Line two cookie sheets with parchment paper. Form the dough into oblong shapes about 2" long and ½" high and arrange on the cookie sheet. (Alternatively, form little balls, about 1").
• Bake at 350° F for about 25 minutes, or until lightly brown.
• While the cookies bake, prepare the topping, place in a small bowl and set aside.
• Remove the cookies from the oven. One by one, drop the hot cookies in the saucepan with the cooled syrup. Gently move them around the saucepan for about 20 seconds, in order to absorb some of the syrup. Lift them out with a slotted spoon and place them on a platter..
• Sprinkle with the mixture of walnuts, cinnamon, and cloves. You can pile them into a pyramid shape on the platter if you like, sprinkling every layer with the walnuts. Any leftover syrup may be drizzled over the cookies.

ORANGE SPICE SUGAR COOKIES

Steps:

• 1. Beat the butter, sugar salt, Baileys Irish cream, and Amaretto together until smooth. (You can replace the Liquors with 2 teaspoons of vanilla if desired. Making the cookies kid friendly.)
• 2. Mix in the egg yolk until combined well. Add the flour, orange zest, Cinnamon, ginger, and cloves. mix to combine.
• 3. Add the flour,and beat until all ingredients are incorporated ,and a big ball forms. You can continue on ,and make the cookie dough my way,or you can simply roll dough out on a floured surface ,and cut shapes out to bake.
• 4. take ball of cookie dough,and divide in half. Make 2 circular logs from cookie dough. 2 inches in diameter. Wrap in plastic wrap,and refrigerate until stiff enough to slice.
• 5. Slice dough in to 1/8 inch wide slices,and bake on ungreased cookie sheet at 325 degree's for 10 minutes,or until edges turn light golden brown.
• 6. make white chocolate icing. Mix 1 cup of any color candy melts with 1/2 teaspoon of Amaretto,and 1/2 tsp Baileys Irish cream., or vanilla Add 1 tsp of shortening and microwave for 1 min. Stop microwave and stir every 30 seconds. Remove and stir again. Make sure the chocolate is melted. Add 1/2 teaspoon orange zest stir well. If you need a more liquid consistency. Just add a dash of milk.
• 7. Decorate cookies with icing. Put a small Dollop of icing on top of cookie. Place the almond slices on the icing. You may also frosty entire top with icing instead of adding almonds if desired.

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.

GREEK ORANGE SPICE COOKIES

Steps:

• In mixer, combine first 4 ingredients till combined well. Add dry ingredients. Mix till incorporated. Stir in 1/2 cup pecans. Reserve the rest. Chill dough for 1 hour. Shape rounded teaspoon full of dough into a small log, place on a cookie sheet and form into a crescent shape, 3/4" apart. Bake at 350 degrees for 15 min. Cool to wire racks. ICING Combine Powdered sugar and orange juice. Add more sugar if too thin, more juice if too thick. Dip each cookie into icing and sprinkle with a few reserved pecans. Allow to dry. These freeze well.

ORANGE SPICE MOLASSES COOKIES

Steps:

• 1. Preheat oven to 375°F. 2. Coat a large baking sheet with cooking spray or line with parchment paper. 3. To prepare the rolling sugar: Pulse 1/2 cup granulated sugar and 1 tablespoon orange zest in a food processor until well combined. Place in a shallow dish and set aside. 4. To prepare cookie dough: Grind oats in a blender until they look like a fine powder, 1 to 2 minutes, scraping the sides as needed. 5. Beat butter and 1/3 cup granulated sugar in a large bowl with an electric mixer on medium-high speed for 5 minutes. Add brown sugar and 2 tablespoons orange zest and beat another 2 minutes. Add molasses, applesauce, egg yolk, vanilla, baking soda, cinnamon, ginger, cloves, allspice, pepper, and salt; beat on medium-high until incorporated, about 30 seconds, scraping down the bowl and beaters as needed. Turn the mixer to medium and slowly add the ground oats. Scrape down the bowl; with the mixer on medium, slowly add whole-wheat flour. (The dough will be moderately sticky.) 6. Using a slightly rounded tablespoon of dough, roll into balls, then roll in the rolling sugar to coat. (If necessary, wet your fingers to help roll without sticking.) The zest will make the mixture slightly wet and it will clump; lightly brush off the excess so that just a thin coat is on the cookie. 7. Place cookies about 1 inch apart on the prepared baking sheet. 8. Bake the cookies in batches until the edges are set and the tops are cracked, but the centers are still soft and puffy, about 10 minutes. 9. Let the cookies cool on the baking sheet for 8 minutes. Serve warm or cool on a wire rack.

ORANGE SPICE MOLASSES COOKIES

Steps:

• Preheat oven to 375°F. Coat a large baking sheet with cooking spray or line with parchment paper or a nonstick baking mat.
• To prepare the rolling sugar: Pulse 1/2 cup granulated sugar and 1 tablespoon orange zest in a food processor until well combined. Place in a shallow dish and set aside.
• To prepare cookie dough: Grind oats in a blender until they look like a fine powder, 1 to 2 minutes, scraping the sides as needed.
• Beat butter and 1/3 cup granulated sugar in a large bowl with an electric mixer on medium-high speed for 5 minutes. Add brown sugar and 2 tablespoons orange zest and beat another 2 minutes. Add molasses, applesauce, egg yolk, vanilla, baking soda, cinnamon, ginger, cloves, allspice, pepper and salt; beat on medium-high until incorporated, about 30 seconds, scraping down the bowl and beaters as needed.
• Turn the mixer to medium and slowly add the ground oats. Scrape down the bowl; with the mixer on medium, slowly add whole-wheat flour. (The dough will be moderately sticky.)
• Using a slightly rounded tablespoon of dough, roll into balls, then roll in the rolling sugar to coat. (If necessary, wet your fingers to help roll without sticking.) The zest will make the mixture slightly wet and it will clump; lightly brush off the excess so that just a thin coat is on the cookie. Place cookies about 1 inch apart on the prepared baking sheet.
• Bake the cookies in batches until the edges are set and the tops are cracked, but the centers are still soft and puffy, about 10 minutes.
• Let the cookies cool on the baking sheet for 8 minutes. Serve warm or cool on a wire rack.
• To Make Ahead: Store in an airtight container for up to 3 days or freeze for up to 3 months.