One secret ingredient makes these orange vanilla cookies simply melt in your mouth! Packed with freshly grated orange zest and vanilla bean paste, these orange vanilla cookies are the perfect addition to your cookie tray!
YesterdayI scheduled the first Christmas cookie exchangefor this year. I was in denial half of the day. I still am.
It that time of the year already? Who threw the clock out of the window?
Every year classic cookies like snowball cookies, ginger cookiesor thesecandy cane fudge brownie cookiesmake their appearance to cookie exchanges, and every year I try to bring something new.
Last year it was the chocolate snowball cookies.
This year it will be these melt-in-your-mouth orange vanilla cookies.
I love citrus flavor treats, especially orange, around Christmas time and these cookies are bursting with orange flavor from the freshly grated orange zest. You could also add a few drops of orange extract, maybe 1/8 teaspoon.
For the vanilla flavor I used vanilla bean paste. Way more flavorful than the vanilla extract and LOVE seeing the black dots when I bite into a cookie!
In addition to the orange zest and vanilla bean, I used your typical cookie ingredients – butter, sugar and all purpose flour plus one secret ingredient! Cornstarch!
I know it’s not your typical cookie ingredient but it has magical powers. Cornstarch helps thicken the dough while chilling it and keeps the cookies soft while baking. No wonder they simply melt in your mouth even the next day!
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About Roxana
Roxana has a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust With an audience in search for real food and no fuss recipes, I make midweek meals exciting sharing approachable recipes, both sweet and savory, that taste completely sinful.
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I adore citrus as a great antidote to all the chocolate and gooey pecan stuff around the holidays. It's bright and refreshing!
Reply
Dianasays
I am allergic to oranges but i love the flavor, I am going to try and see if just this small amount will bother me.
Reply
Roxanasays
Hi Diana, Hope all went well. Are you allergic to oranges or to al citrus? You could try lemon .... Roxana
Reply
Judysays
Oh My! Lemon sounds great!
Reply
Joannesays
I have been looking for a good orange cookie and will definitely be baking these for the Holidays.
Reply
Susansays
I am trying to to find the recipie for the melt in your mouth orange vanilla cookies. I have tried to clink on links provided on your page but nothing take me to the recipie
Reply
Roxanasays
Hi Susan, So sorry to hear you're having issues with the links. Here it is, hopefully this time it works http://www.imperialsugar.com/recipes/desserts/cookies-bars/Orange-Vanilla-CookiesRoxana
A teaspoon or two of extracts will noticeably boost flavor when blended into your sugar cookie mix. Vanilla is the obvious choice. For a more intriguing flavor, add both vanilla and almond extracts. Rum, maple and anise are other delicious varieties to consider.
Light corn syrup is another ingredient that you can add to cookie dough that will help it stay softer longer. The corn syrup you buy at the grocery store is not the high-fructose corn syrup that soft drinks are made with; it's a sugar that is liquid at room temperature and helps other sugars say liquid at high heat.
Easy Add-In: After creating the dough according to the sugar cookie mix instructions, Add 2 tablespoons of sour cream to create a tangier, cakier and all-around more flavorful cookie. Flavor Twist: For a punchier twist, swap the water in the sugar cookie mix instructions for rum, bourbon or coffee liqueur.
The moisture contributed by the milk will also increase spread and hydrate more of the starches in the flour. These hydrated (gelatinized) starches support the structure of the air pocket wall, keeping the cookies from collapsing once cooled. By holding more water, they also help keep the cookies softer over time.
Heavy cream - The dough itself tends to be a little dry. This is because a lot of the liquid from the butter evaporated when we brown it. We help make the dough workable by adding a little moisture. The cream also adds richness.
Refrigerating the dough allows the flour to fully hydrate and helps to make the cookie dough firmer. Firm dough prevents the cookies from spreading too much, which is why chilling the dough is a crucial step for cut-out and rolled cookies.
Sugar sweetens the cookies and makes them an enticing golden brown. Adding too little sugar can affect the taste and texture of cookies. Adding too much can cause them to be brittle. Take your time creaming the sugar and butter together at the beginning.
All you have to do is pop it in the oven for one minute at 300 degrees Fahrenheit, and your cookie should already taste better than when you bought it. Not only will it be warm and smell delicious, but any chocolate chips should be slightly melted, making for a gooier cookie.
A cookie that has had less time in the oven will have a chewier texture. You can also add a little more brown sugar as this ingredient has molasses in it, and creates a softer consistency. Betty Crocker™ recommends just a few minutes less time in the oven will help you achieve the chewy texture you're looking for.
Melt solid coconut oil in a glass measuring cup in 10-second bursts in the microwave. Because coconut oil has a tolerance for high temperatures, it's generally a good substitute for other fats like shortening and butter. It also makes a good pan prep fat, since it is solid at room.
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