Orange glittery cookies

Looking to use up an orange and bake something for rehearsal night, I came across some citrus cookies that I modified into these orange glittery cookies.

Orange cookies

Prep time: 15 minutes
Baking time: 20 minutes
Cooling time: 10 minutes
Total time: 45 minutes
Servings:  ± 40 cookies

Ingredients

  • 115 gr (refined) coconut oil, at room temperature (if your oil is too soft / liquid, place in fridge for 10 minutes until it hardens)
  • 125 gr cane sugar
  • 1 tbsp vanilla sugar
  • 1 orange, zest (approx 2 tbsp) and juice (approx. 60 ml orange juice) – or make this your own by mixing citrus fruits
  • 225 gr self raising flour
  • 25 gr fine corn meal
  • 10 gr cornstarch
  • 60 gr turbinado / raw cane sugar

Instructions

  1. Preheat oven to 175°C. Line two baking sheets with baking / parchment paper.
  2. Use a stand mixer (or hand mixer) on medium speed to cream coconut oil, cane sugar (the 125 gr) and vanilla sugar until light and fluffy.
  3. Mix in the orange zest and juice.
  4. Add self raising flour, corn meal and cornstarch and mix on medium speed until a soft, pliable dough forms. If needed give it a last kneading by hand so it all comes together.
  5. Place remaining turbinado / raw cane sugar on a plate.
  6. Roll small walnut sized balls of dough. Press each ball into the sugar to flatten it into a disc, coating only one side with sugar. Place the cookies, sugar side up, on the baking sheets.
  7. Bake for 10-12 minutes, until lightly golden around the edges. Let the cookies cool on the trays 2-4 minutes before transferring them to cooling racks to cool completely.
  8. Store in a tightly sealed container.

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