With their perfectly soft centers and sparkling sugar-crusted edges, Orange and Cinnamon Cookies strike the irresistible balance between bright citrus and the comforting warmth of spice. Every bite is a celebration of flavor: lively orange zest mingles with the gentle, homey fragrance of cinnamon, wrapped in a tender-baked cookie that’s equally perfect for a holiday dessert platter or a cozy afternoon treat. These cookies are delightfully easy to make yet feel special—it’s no wonder this recipe has become a beloved favorite in my baking rotation.
Ingredients You’ll Need
These Orange and Cinnamon Cookies come together with everyday pantry staples, but each ingredient is chosen with care to deliver the perfect taste and texture. The orange zest brings a sparkle of citrus freshness, cinnamon infuses warmth, and a blend of sugars creates a delicate chew—each element earns its spot in the mix.
- All-purpose flour (1½ cups): The backbone that gives our cookies structure and just the right soft crumb.
- Baking soda (½ teaspoon): Helps lift the cookies as they bake so they stay light and fluffy, never dense.
- Ground cinnamon (½ teaspoon): Adds a cozy, spiced note that’s perfectly balanced by the orange.
- Salt (¼ teaspoon): Just a pinch to round out the sweetness and enhance all the other flavors.
- Unsalted butter, softened (½ cup): Lends richness and a melt-in-your-mouth texture—make sure it’s at room temperature.
- Granulated sugar (½ cup): Creams with butter for a light texture and also creates those sparkly, crispy edges.
- Brown sugar, packed (¼ cup): Gives depth and a hint of caramel flavor, making each cookie extra special.
- Large egg (1): Acts as the binder, helping every ingredient work together in delicious harmony.
- Orange zest (from 1 large orange): The aromatic heart of these cookies—don’t skimp on zesting the whole orange!
- Orange juice (1 tablespoon): Adds a subtle tang and keeps the cookies tender.
- Vanilla extract (1 teaspoon): Provides a silky-smooth undertone that ties everything together.
- Granulated sugar (¼ cup, for rolling): Gives each cookie a beautiful, sparkling finish and an extra bit of sweetness.
How to Make Orange and Cinnamon Cookies
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C) so it’s perfectly hot when your dough is ready. Line a baking sheet with parchment paper, which ensures your Orange and Cinnamon Cookies bake evenly and come off the tray without a hitch.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. This first mix lets the leavening and spice distribute evenly, so you’ll get that signature flavor and tender crumb in every bite.
Step 3: Cream Butter and Sugars
In a large mixing bowl, cream the softened butter with both the granulated sugar and brown sugar. Beat until the mixture is fluffy and pale—it should take a few minutes, but this step is what gives your Orange and Cinnamon Cookies their irresistible lightness and soft centers.
Step 4: Add the Wet Ingredients
Crack in the egg, then add the orange zest, orange juice, and vanilla extract. Mix until everything is thoroughly combined, enjoying those bursts of orange fragrance that signal great things ahead.
Step 5: Combine and Make the Dough
Gradually stir the dry flour mixture into your creamed ingredients. Use a spatula or wooden spoon and stop as soon as a soft, cohesive dough forms. Overmixing isn’t your friend here—the less you mix, the more tender your Orange and Cinnamon Cookies will be.
Step 6: Shape and Roll in Sugar
Scoop the dough by rounded tablespoonfuls and roll them gently into balls. Next, tumble each one in the reserved granulated sugar, coating the outside for a glimmering crunch that makes these cookies extra special.
Step 7: Bake
Place your sugared dough balls onto the prepared baking sheet, leaving about two inches between each. Bake for 10–12 minutes, just until the edges are turning a gentle golden and the centers look set but still soft. That’s the secret to a perfectly chewy cookie!
Step 8: Cool and Enjoy
Let the cookies rest on the baking sheet for about five minutes so they firm up before transferring them to a wire rack. Once cool, your Orange and Cinnamon Cookies are ready for snacking, gifting, or a little afternoon pick-me-up!
How to Serve Orange and Cinnamon Cookies
Garnishes
For the finishing touch, try a light dusting of powdered sugar, or drizzle with an easy orange glaze by mixing powdered sugar with a few drops of orange juice. These little extras dress up your Orange and Cinnamon Cookies for parties or special occasions, and they pair beautifully with the cookie’s existing citrus notes.
Side Dishes
These cookies are lovely with a cozy mug of spiced tea, hot chocolate, or even a glass of cold milk. As part of a cookie platter, they’re brilliant alongside classics like chocolate chip or ginger snaps, but their citrus zing also plays nicely with fresh fruit or light sorbets.
Creative Ways to Present
Layer your Orange and Cinnamon Cookies in a clear jar for a show-stopping homemade gift, or stack them high on a cake stand for a festive centerpiece. You can also sandwich a scoop of vanilla ice cream between two cookies for an unexpected dessert twist that’s sure to wow any guest.
Make Ahead and Storage
Storing Leftovers
Keep your baked Orange and Cinnamon Cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and flavorful for up to four days—though in my house, they rarely last that long.
Freezing
If you love planning ahead, these cookies freeze beautifully. Arrange cooled cookies in layers, separated by parchment paper, in a zip-top bag or airtight container. Stored this way, they’ll keep for up to three months and taste just as delicious as the day you baked them.
Reheating
To bring out their bakery-fresh magic, simply let frozen cookies come to room temperature, or warm them in a low oven (about 300°F) for a few minutes. This restores their gentle chew and releases those wonderful orange and cinnamon aromas.
FAQs
Can I use whole wheat flour instead of all-purpose?
You can substitute up to half of the all-purpose flour with whole wheat for a heartier texture and a hint of nuttiness, but expect a slightly denser cookie. The orange and cinnamon flavors will still shine!
Can I make Orange and Cinnamon Cookies in advance?
Absolutely! You can either freeze baked cookies or freeze unbaked cookie dough balls to bake fresh at a later time. Both options mean you can enjoy warm-from-the-oven cookies whenever a craving strikes.
What’s the easiest way to zest the orange?
Use a fine microplane grater and only zest the bright orange outer layer, avoiding the bitter white pith underneath. Zest directly onto your sugar or butter to maximize the release of citrus oils for extra fragrant cookies.
Do these cookies spread much in the oven?
They do spread a bit, which is why spacing them about two inches apart on the baking sheet yields the best results. If you like a slightly puffier cookie, chilling the dough for 20 minutes before baking can help control spread.
How can I make these Orange and Cinnamon Cookies extra festive?
Try adding a sprinkle of colored sanding sugar before baking, or drizzle with white chocolate after cooling for a dazzling holiday treat. You can also get creative with mix-ins like chopped pistachios or dried cranberries.
Final Thoughts
There’s something magical about a recipe that brings together the brightness of citrus and the comfort of spice, all wrapped up in a perfectly chewy cookie. I hope these Orange and Cinnamon Cookies become as much of a favorite in your kitchen as they are in mine. Go ahead—give them a try, and share the warmth (and a few extra cookies) with someone you love.
Print
Orange and Cinnamon Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Orange and Cinnamon Cookies are a delightful blend of citrus and spice, perfect for the holiday season or any time you crave a soft, flavorful treat. The combination of fresh orange zest, cinnamon, and vanilla creates a cookie that is both comforting and refreshing. Coated in a sugary crust, these cookies have a delicate crunch on the outside and a tender inside.
Ingredients
Dry Ingredients:
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- zest of 1 large orange
- 1 tablespoon orange juice
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar (for rolling)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Mix the Wet Ingredients: In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg, orange zest, orange juice, and vanilla extract until well combined.
- Combine and Form Dough: Gradually stir in the dry ingredients until a soft dough forms. Scoop tablespoon-sized portions of dough, roll them into balls, and coat each ball in granulated sugar.
- Bake the Cookies: Place the dough balls on the baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes until the edges are golden and centers are set.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For a festive touch, drizzle cooled cookies with a simple orange glaze made from powdered sugar and orange juice.
- Store in an airtight container at room temperature for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9 g
- Sodium: 65 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg
