by These simple-to-make and delightful Italian Orange Cookies are a citrus lover’s dream. They are tender, buttery cookies infused with orange zest and orange juice. They’re sure to fill your home with the captivating scent of a Mediterranean Orchard.
One of the beauties of Italian cookies lies in their simplicity…with a few fresh ingredients.
The allure of these simple Italian cookies is not only in the pretty crackled top but also the freshly grated orange zest speckled throughout every single bite, imparting a delightful citrusy aroma.
By adding a splash of freshly squeezed orange juice, you’ll be guaranteed a very fragrant butter cookie.
These orange cookies share similar traits to my Nutella and Hazelnut Biscotti and Chocolate Anise Biscotti. They have a crumbly texture with a burst of zesty orange flavour, perfect for dipping in your favourite hot beverage or vin santo.
But if you’re more into a fudgy spicy cookie, then Italian Mostaccioli Cookies, dipped in melted chocolate provide a wonderful blend of orange and warm spices and are sure to bring a nostalgic feel to your family gatherings.
Let’s get baking!
Ingredients for Italian Orange Cookies
- All-purpose flour
- Granulated sugar
- Butter: Unsalted and softened
- Egg yolk: From one large egg
- Orange: Both the zest and juice
- Baking powder
- Vanilla extract
- Salt: If using salted or semi-salted butter omit the added salt
- 1- Place the room-temperature butter and granulated sugar in a mixing bowl.
- 2- Mix until creamy.
- 3- Add the egg yolk to the butter-sugar mixture.
- 4- Beat for about 2 minutes until the egg is well incorporated.
- 5- Add in the orange zest, orange juice and vanilla extract.
- 6- Mix until well incorporated.
- 7- Add in the flour, baking powder and salt.
- 8- Mix until all the flour has been incorporated, for about another 2 minutes.
- 9- Cover the dough with cling wrap and chill for at least one hour. I transferred the cookie dough to a smaller bowl to fit in my fridge but if you’re not lacking space then chill in the same mixing bowl.
- 10- Scoop out pieces of dough, about 14 grams each, and shape them into a ball between the palms of your hand. Roll first in granulated sugar and then in powdered sugar while shaking off any excess. (see tips below on shaping perfectly round orange cookies)
- 11- Bake in preheated oven for approximately 13 to 15 minutes or til lightly golden.
- Allow the cookies to cool completely before serving.
Tips for Shaping Perfectly Round Orange Cookies
To achieve perfectly round same size cookies, use a cookie scoop or a teaspoon to scoop out the chilled dough and a scale to weigh the dough.
The cookies seen here weighed 14 grams each and yielded 30 cookies.
Roll the cookies one by one first in the granulated sugar then in the powdered sugar.
Then roll again between your hands while shaking off any excess powdered sugar.
Transfer the cookies to a parchment lined cookie sheet and bake for approximately 13 to 15 minutes for a perfect tender and crumbly orange cookie.
The cookies should be a pale golden colour when done.
Don’t bake them too long as they will crisp up too much…unless you prefer a crispier cookie!
These Italian orange juice cookies are a citrus lover’s dream with an all-around perfect balance of sweetness and tanginess.
They are one of the easiest to make and fuss-free.
So grab your apron and savour the sweetness of these orange-flavoured cookies, one citrusy bite at a time.
Happy baking!
How to Serve Easy Orange Cookies
You can serve these orange cookies crumbled over gelato, dipped in a frothy cappuccino or enjoy them as they are.
They’ll keep well stored in an air-tight container for about five days or freeze for up to 3 months.
Italian Orange Cookies – Biscotti all’arancia
Equipment
- 2 Baking Sheets
- Stand mixer or hand held mixer
- Mixing bowl
Ingredients
For The Orange Cookie Dough
- 1/2 cup butter, room temperature (113 grams)
- 1/2 cup granulated sugar (100 grams)
- 1 egg yolk, room temperature (from large egg)
- orange zest (from 1 medium orange)
- 2 tablespoons orange juice
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour (180 grams)
- 1 teaspoon baking powder
- 1/8 teaspoon salt
For Rolling the Cookie Balls
- 1/3 cup granulated sugar
- 1/3 cup powdered sugar
Instructions
Orange Cookie Dough
- Place the room-temperature butter and granulated sugar in a mixing bowl and mix until creamy.
- Add the egg yolk to the butter-sugar mixture and beat for about 2 minutes until the egg is well incorporated.
- Add in the orange zest, orange juice and vanilla extract and mix until well incorporated.
- Add in the flour, baking powder and salt and mix until all the flour has been incorporated, for about another 2 minutes.
- Cover the dough with cling wrap and chill for at least one hour.
Shaping the Orange Cookies
- Preheat oven to 350 degrees F.
- Line the baking sheets with parchment paper.
- Use a cookie scoop or small spoon to scoop out pieces of dough, about 14 grams each and shape them into a ball between the palms of your hand.
- Roll the cookie ball first in granulated sugar and then in powdered sugar while shaking off any excess.
- Transfer the cookie balls to a parchment-lined baking sheet.
- Bake in preheated oven for approximately 13 to 15 minutes or until light golden in colour.
- Allow to cool completely before serving, and enjoy with your favourite hot beverage.
These are fantastic! I made them as part of my holiday cookie assortment. Can I do this with lemon zest and juice instead of orange?
I’m happy you love them Shalini! A lemon version should be just as delicious!