Description
Delightfully tender and fragrant, these Orange and Cinnamon Cookies combine zesty orange peel with warm cinnamon spice for a perfect treat. Soft yet crisp, these cookies are easy to make and ideal for sharing or enjoying with a cup of tea or coffee.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 3 tbsp cornflour (corn starch)
- 1 tsp cinnamon powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, room temperature
- 1/2 cup icing sugar
Flavorings
- Finely grated orange peel from 1 medium orange
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to preheat, ensuring it’s ready for baking once the dough is prepared.
- Cream butter and sugar: In a mixing bowl, beat the unsalted butter and icing sugar together until light and fluffy, about 3-5 minutes to incorporate air for tender cookies.
- Add orange peel: Mix in the finely grated orange peel to infuse a fresh and vibrant citrus flavor into the creamed butter and sugar.
- Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, cornflour, cinnamon powder, and salt ensuring even distribution of spices and leavening.
- Mix dry into wet: Gradually add the dry ingredients to the wet mixture, folding gently until a smooth dough forms without overmixing to keep cookies tender.
- Shape cookies: Scoop tablespoon-sized portions of the dough and roll them into balls. Place them evenly spaced on a baking tray lined with parchment paper. Flatten slightly with your palm or the bottom of a glass.
- Bake: Place the tray in the preheated oven and bake for 12-15 minutes or until the edges are lightly golden and centers are set.
- Cool: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use room temperature butter to achieve a creamier and smoother dough texture.
- Grate fresh orange peel just before use to retain maximum flavor and aroma.
- Baking times may vary based on your oven; watch closely towards the end to avoid overbaking.
- Store cooled cookies in an airtight container to maintain freshness for up to a week.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
