Description
Small, firm Christmas cookies scented with orange zest, cinnamon, and cloves, then dipped in a bright citrus glaze.
Ingredients
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)
Instructions
1. Make the dough: In a medium bowl, whisk flour, sugar, cocoa, cinnamon, cloves, and baking powder. Make a well and add eggs, olive oil, milk, and orange zest. Mix, then gently knead until smooth. Cover and rest 30 minutes.
2. Preheat: Heat oven to 350°F. Line a baking sheet with parchment.
3. Shape: Divide dough into 4 pieces. Roll each into 1/2-inch ropes, flatten slightly, and cut into 1.5-inch diamonds.
4. Bake: Arrange 1 inch apart and bake 9 to 11 minutes until set and firm to the touch. Cool 5 minutes on the sheet, then transfer to a rack.
5. Glaze: Whisk confectioners’ sugar with orange juice and optional liqueur until smooth. Adjust with a little more sugar or juice as needed.
6. Dip: Dip each cooled cookie, let excess drip, and set back on the rack.
7. Dry: Let the glaze dry at room temperature overnight for that frosty, crackly finish.
Notes
Storage: Keep in an airtight container up to 2 weeks.
Freezer: Freeze unglazed cookies up to 2 months. Thaw, glaze, and dry overnight.
Tip: Do not overbake. These should stay tender inside.
- Prep Time: 25 minutes
- Cook Time: 11 minutes
- Category: Cookies
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 174
- Sugar: 20 g
- Sodium: 56 mg
- Fat: 3.9 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 0.9 g
- Protein: 2.4 g
- Cholesterol: 21 mg