“Orange Spice Butter Cookies”

So, the creation of this cookies was an act of laziness and not enough time. It was 9:00 pm one when I had the crazy idea to bake what are now known as Orange Spice Butter Cookies. The original recipe is in the Holiday Cookies 2021 from Bake from Scratch. The cookies are called Orange, Cinnamon, and Cardamom Sables and have a tender crumb, making them almost chewy.

Orange Spice Butter Cookies

My crazy idea lead me to not wanting to roll out cookie dough. So, I said how would these work if I rolled the dough into balls. Won’t hurt, I thought. I baked them at the same temperature and kept a close eye on baking time. I let the cookies cool overnight and made the glaze in the morning. You’ll notice the cookies seem hard but they are not. I promise you’ll eat more than one.

Orange Spice Butter Cookies

I dipped the tops in the orange glaze which is made with fresh juice and zest. Allow glaze to dry and store them in an air tight container for up to 2 weeks. The cookies taste better the longer they sit. I suggest baking the cookies a few days before you’re ready to serve or even as gifts. Between the orange mingled with cinnamon and cardamom is unbeatable. I’ve been happier to share this cookie regardless if you bake mine or the original. They’re well worth the effort. Happy Baking!

Orange Spice Butter Cookies

 

Orange Spice Butter Cookies

Cookie:

1 cup (2 sticks) unsalted butter, softened

2 cups confectioners’ sugar, sifted

2 t. packed freshly grated orange zest

1 t. ground cinnamon

½ t. kosher salt

½ t. ground cardamom

2 large eggs, room temperature, lightly beaten

3½ cups unbleached all-purpose flour

Glaze:

1½ cups confectioners’ sugar, sifted

½ t. packed freshly grated orange zest

3 T. fresh orange juice

1 T. fresh lemon juice

1/8 t. kosher salt

 

Place butter in bowl of stand mixer. Sift confectioners’ sugar over butter. Add in orange zest, cinnamon, salt, and cardamom.

Using paddle attachment, beat at medium speed until combined, about 2 minutes. Scrape down sides and bottom of bowl.

Add in egg, beating until combined. Dough will be very loose.

Sift flour over butter mixture, beating at low speed until combined, scraping down sides and bottom of bowl as needed.

Cover and refrigerate dough for one hour. When ready to bake, heat oven to 325 degrees. Roll 2-Tablespoon-size balls, placed 2-inches apart.

Place on parchment-lined cookie sheets and bake for 10 minutes or until bottoms are very light brown. Allow cookies to cool a couple minutes before removing to wire racks.

To make glaze, whisk together confectioners’ sugar, orange zest, orange juice, lemon juice, salt.

When cookies are completely cool, dip tops of cookies in glaze. Allow glaze to dry, about one hour then store in air tight container for up to 2 weeks.

 

Makes about 50 cookies.