Irresistible Glazed Orange Cookies with Cinnamon & Cloves

The smell hits first. Bright orange zest mingling with cinnamon and cloves, wrapping the whole kitchen in that familiar Christmas warmth. These glazed orange cookies with cinnamon and cloves taste like the holidays themselves — full of citrus brightness and warm spice in every bite. Small, firm bites covered in a sweet citrus glaze, ready to share or gift with love.

Why You’ll Love These Glazed Little Orange Cookies

Each of these glazed orange cookies with cinnamon and cloves smells like a Christmas pomander—sweet orange and deep clove with a hint of cocoa. They’re crisp on the outside and soft inside, the kind of treat that disappears by the handful.

They keep well, taste even better the next day, and their glaze makes them perfect for gifting. Plus, they’re simple enough to bake on a cozy December afternoon with some carols playing in the background.

Ingredients You’ll Need

For the Cookie Dough

• 2 cups (280 g) all-purpose flour
• 1/2 cup (100 g) white granulated sugar
• 2 tbsp Dutch-processed cocoa
• 2 tsp ground cinnamon
• 1 tsp ground cloves
• 2 tsp baking powder
• 2 large eggs
• 1/4 cup extra virgin olive oil
• 2 tbsp whole milk
• Zest of 2 medium oranges

For the Orange Glaze

• 2 cups (250 g) confectioners’ sugar
• 1/4 cup fresh squeezed orange juice
• 1 tsp Cointreau or Grand Marnier (optional, or use more orange juice)

The liqueur deepens the flavor, but orange juice alone keeps it fresh and family-friendly.

Step-by-Step: How to Make Them

Prepare the Dough

In a medium bowl, whisk flour, sugar, cocoa, cinnamon, cloves, and baking powder. Make a well in the center and add eggs, olive oil, milk, and orange zest. Mix with a spatula until combined, then knead gently until smooth. Cover and rest the dough for 30 minutes.

Shape and Bake the Cookies

Preheat the oven to 350°F. After 20 minutes of resting, line your baking sheet with parchment. Divide the dough into quarters. Roll each piece into ropes about half an inch thick. Flatten slightly and cut into 1.5-inch diamond shapes.

Arrange them 1 inch apart on the tray and bake for 9–11 minutes, until firm to the touch. Let cool on the baking sheet for 5 minutes before moving to a wire rack.

Mix and Apply the Glaze

While cookies cool, whisk powdered sugar with orange juice and optional liqueur. Adjust consistency with a little more liquid or sugar if needed. Dip each cookie into the glaze, letting the extra drip off before placing it back on the rack.

Drying Time & Finishing Touches

Allow the glaze to harden overnight at room temperature. The next morning, the cookies will gleam with a frosty white coating that cracks softly when bitten.

Tips for Perfect Results

Do not overbake—these cookies should stay tender inside. If your glaze feels too thin, stir in more sugar. Too thick? Add a teaspoon of juice.

For gifting, line tins with parchment and separate layers with wax paper. They look beautiful alongside Peanut Butter Blossoms – a Christmas classic or Cranberry Pistachio Shortbread – festive and buttery.

Storage and Make-Ahead Instructions

These cookies keep well for up to 2 weeks in an airtight container at room temperature. You can freeze them before glazing for up to 2 months. Thaw, glaze, and let them dry overnight before serving.

FAQs

Glazed Little Orange Cookies with Cinnamon and Cloves – Recipe Card

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More Such Recipes

Try my Cannoli Cookies with ricotta and chocolate chips or Chewy Maple Cinnamon Cookies with white chocolate for other cozy, spiced treats.

Final Thoughts & Holiday Serving Ideas

There’s something magical about these cookies. Their scent fills every corner of the kitchen, reminding you of laughter, pine needles, and wrapped gifts. Stack them in jars, tie with ribbon, and share the joy.

If you make them, tag your photos on Pinterest or Facebook—I love seeing your Christmas bakes come to life.