It’s finally time to break out the Fall spice blends (yay!!) and so, I thought I’d highlight some of those warm, sweet-smelling spices in one of my all-time favorite cookies!
Orange spice is one of my favorite cool weather flavors — a perfect blend of bright citrus orange, warm cinnamon, and just a hint of cloves. (Hey, it almost sounds like I’m putting together my Fall wardrobe doesn’t it?!)
Now, I know there’s a huge camp of pumpkin spice lovers (and to be clear, I LOVE a good pumpkin spice latte), but orange spice has always been my first choice for Fall flavors. Orange is a great and unexpected partner and really stands out when lined up with all the other confections floating around this time of year.
To make these cookies, you’ll start off with 3 things ::
- fresh orange zest
- ground cinnamon
- ground cloves
In a stand mixer with the paddle attachment, combine these three ingredients with the fats and sugars. Add water and eggs, continuing to mix until combined. Next, add the dry ingredients. Mix on low speed to incorporate, scraping sides as necessary, until the cookie batter is thoroughly mixed.
Using a 2T sized scoop, scoop out cookie dough balls and evenly space on a parchment lined baking sheet. I prefer 6 cookies per sheet as to not overcrowd.
The next step is important :: gently tap the bottom of a glass onto the remaining dough then press the bottom of the glass in a bowl of granulated sugar. This little tip will help the first pressed cookie NOT to stick to the bottom of the glass.
Before pressing each cookie, tap the bottom of the glass into the granulated sugar then gently press the cookie to approximately 1/3″ thick (as pictured). Once each cookie is pressed I like to repeat the process, minus the pressing (just a light tap), just to leave a little more sugar atop each cookie.
Bake the cookies in a preheated 350° oven for 8-10 minutes (I’ve found 10 minutes is perfect for my oven). You’ll know the cookies are done when the shiny-ness on the top of the cookie disappears. (It’s taken my about 100 dozen cookies to notice that little detail so if you don’t notice it – just remove between 9-10 minutes.)
While the cookies are baking, prepare the orange spiced sour cream buttercream by combining the buttercream ingredients in a stand mixer using the whisk attachment.
Once the cookies have cooled, spread 1-2 T icing over each cookie and top with your favorite sprinkles. (colorful Halloween sprinkles are sure to make this cookie the star of any Halloween party, don’t you agree?)
I love this simple buttercream recipe that combines the same cookie flavors in a smooth, creamy buttercream with a little ‘zip’ thanks to the sour cream.
These ‘crisp on the outside, chewy on the inside’ orange spice sugar cookies are the perfect flavors of Fall! Bring a little Fall into your home and whip up a batch!
Orange Spice Sugar Cookies
Wet Ingredients
- zest of 3 oranges (approx 3 T)
- 1 1/2 t ground cinnamon
- 3/4 t ground cloves
- 1 c butter (room temperature)
- 3/4 c vegetable oil
- 1 1/4 c sugar
- 3/4 c powdered sugar
- 2 T water
- 2 eggs
Dry Ingredients
- 1/2 t baking soda
- 1/2 t baking powder
- 1/2 t cream of tarter
- 1 t kosher salt
- 5 1/2 c flour
- 1/2 c granulated sugar for pressing cookies
Buttercream Ingredients
- zest of one orange (approximately 1 T)
- 3/4 t ground cinnamon
- 1/4 t ground cloves
- 1/2 c butter (room temperature)
- 1/2 c sour cream
- 1/4 t sea salt
- 1/4 c milk
- 2 lb bag of pure cane powdered sugar
Instructions
In a stand mixer with the paddle attachment, combine the first 7 wet ingredients. Add water and eggs, continuing to mix until combined.
Next, add the dry ingredients. Mix on low speed to incorporate, scraping sides as necessary, until the cookie batter is thoroughly mixed.
Using a 2T sized scoop, scoop out cookie dough balls (be sure the dough is leveled in the scoop for consistent baking) and evenly space on a parchment lined baking sheet. I prefer 6 cookies per sheet as to not overcrowd.
The next step is important :: using the remaining 1/2 c sugar, gently tap the bottom of a glass onto the remaining dough then press the bottom of the glass in a bowl of granulated sugar*.
Before pressing each cookie, tap the bottom of the glass into the granulated sugar then gently press the cookie to approximately 1/3″ thick (as pictured). Once each cookie is pressed I like to repeat the process, minus the pressing (just a light tap), to leave a little more sugar atop each cookie.
Bake the cookies in a preheated 350° oven for 8-10 minutes (I’ve found 10 minutes is perfect for my oven).
While the cookies are baking, prepare the orange spiced sour cream buttercream by combining the buttercream ingredients in a stand mixer using the whisk attachment. Whisk to combine (approx 3 minutes), scraping the sides for even mixing.
Once the cookies have cooled, spread 1-2 T icing over each cookie and top with your favorite sprinkles.
Makes 3 dozen
*This will help the first pressed cookie NOT to stick to the bottom of the glass.
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