Orange Clove Cookies are a delightful winter treat combining citrus zest and warm spices like clove, cinnamon, and nutmeg. Soft and tender with a glossy, lightly spiced orange glaze, these cookies offer an elegant flavor perfect for holiday gatherings or everyday indulgence.
Total Time:50 minutes
Yield:25 cookies
Ingredients
Cookies
170 g butter, softened
2 tbsp honey
2 tbsp fancy molasses
½ tsp salt
Zest of 1 large orange
Optional: a few dehydrated orange rings, finely chopped
1 tsp cinnamon
½ tsp ground ginger
½ tsp grated nutmeg
¼ tsp ground cardamom
A pinch of ground clove and allspice
1 tsp vanilla extract
2½ cups all-purpose flour
Glaze
1¼ cup icing sugar
3 tbsp fresh orange juice
2–3 tbsp Cointreau (or substitute with more orange juice for an alcohol-free version)
A pinch of ground clove
Instructions
Cream the butter and sweeteners: In a large mixing bowl, beat together the softened butter, honey, molasses, vanilla extract, and salt until smooth and creamy, about 1 minute.
Add zest and spices: Mix in the orange zest and the finely chopped dehydrated orange rings if using, followed by all the spices including cinnamon, ginger, nutmeg, cardamom, clove, and allspice.
Incorporate the flour: Gradually add the flour, mixing until a soft dough forms that is pliable and slightly sticky. Adjust with a little more flour if too sticky, or a splash of milk or water if too stiff.
Chill the dough: Cover the dough and refrigerate for about 30 minutes to firm it up, which makes shaping easier and helps the flavors develop.
Preheat oven and prepare cookies: Preheat your oven to 175°C (350°F). Roll dough into balls sized 1 teaspoon to 1 tablespoon depending on desired cookie size. If using a cookie stamp, dust dough balls and the stamp with flour before pressing. Alternatively, roll dough and use cookie cutters.
Bake: Arrange cookies on a parchment-lined baking sheet and bake for 14 minutes or until edges are lightly golden and centers are just set. Slight underbaking keeps the texture tender.
Make the glaze: While cookies bake, whisk together icing sugar, fresh orange juice, Cointreau (or additional orange juice), and a pinch of ground clove until thick yet pourable.
Glaze and finish baking: Once cookies are cool enough to handle, dip or drizzle each with the glaze, then return them to the oven for 1–2 minutes to set and crackle the glaze slightly.
Cool and store: Let cookies cool completely on a wire rack. Store in an airtight container for up to one week. Flavors deepen after a day or two.
Notes
If dehydrated orange rings are unavailable, increase orange zest for a bright citrus flavor.
Chilling dough longer enhances firmness and deepens spice flavors.
For an alcohol-free version, omit Cointreau and add extra orange juice to the glaze.
If glaze is too runny, add more icing sugar; if too thick, thin with extra juice or water.
These cookies pair excellently with black tea, spiced chai, or mulled wine for a festive treat.
