Description
These Spiced Orange Sugar Cookies are a delightful twist on classic sugar cookies, infused with fresh orange zest and warm spices like cinnamon and cloves. Soft, flavorful, and topped with a creamy orange-spiced frosting, they’re perfect for any occasion and bring a refreshing citrus aroma to your baking.
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 (or any vegetable oil)
- 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 ground cloves
- 2 to 3 tablespoons orange juice and a little zest
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Mix Sugar and Orange Zest: In a mixing bowl, combine the granulated sugar and orange zest. Rub them together until the sugar is fragrant and evenly infused with the orange aroma.
- Beat Wet Ingredients: Add the butter, melted coconut oil, and powdered sugar to the sugar-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: Incorporate the egg and orange juice into the batter. Mix on medium speed for about 2 minutes to combine well.
- Add Dry Ingredients: Add baking soda, cream of tartar, salt, cinnamon, cloves, and flour to the bowl. Mix on low speed carefully to avoid overmixing. The dough may look crumbly but should hold together when formed into a ball. If necessary, add a bit more orange juice to help it bind.
- Form Cookie Balls: Using a 3-tablespoon cookie scoop, scoop the dough into large balls and place 8 on each baking sheet.
- Flatten Cookies: Spray the bottom of a glass with cooking spray, dip it in sugar, and gently press each cookie ball to about ½ inch thickness.
- Bake Cookies: Bake for 8 to 10 minutes until the outer rims just start to turn a light golden brown. Remove from the oven and allow cookies to cool completely before frosting.
- Make Frosting: In a mixing bowl, combine 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, then beat on medium-high for about 2 minutes. Adjust orange juice or powdered sugar as needed to achieve desired consistency.
- Frost Cookies: Spread the frosting over the cooled cookies. For best taste, chill the cookies after frosting.
- Serve and Store: Enjoy these cookies chilled for the best flavor and texture. Store in an airtight container in the refrigerator for 3-4 days, or freeze for longer storage.
Notes
- Chilling the frosted cookies enhances the flavor and texture but is optional.
- Butter and eggs should be at room temperature for better mixing and texture.
- For a classic buttercream frosting, replace orange juice and zest with milk and add a little vanilla extract.
- Using grams for measurements is more precise, especially for flour. Spoon flour lightly into the measuring cup rather than packing it.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15g
- Sodium: 130mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
