Orange cookies
0.75 cup
170 g
5.95 oz
5.61 fl oz
0.75 cup
200 g
7 oz
6.60 fl oz
2 pc
baking soda
1 tsp
4.92 ml
orange juice (fresh)
0.25 cup
3.25 tbsp
50 ml
1.65 fl oz
orange zest
1 pc
1.75 cup
420 g
14.70 oz
13.86 fl oz
to taste
sugar and powdered sugar for sprinkling
to taste


These fragrant orange cookies look like gingerbread, as it has amazing "cracks" and a sugar crust. But it is still delicious and tender. You have to taste it!


You will need:

  • 170 g butter | 6.00 oz
  • 200 g sugar | 7.05 oz
  • 2 eggs | 2.00 items
  • 1 tsp baking soda | 1.00 tsp
  • 50 ml orange juice (fresh) | 1.75 oz
  • zest from one orange | 1.00 item
  • 400-420 g flour | 14.80 oz
  • vanillin | 0.00 to taste
  • sugar and powdered sugar for sprinkling | 0.00 to taste


Whip the butter at room temperature with sugar, and add the eggs. If you want the cookies to have orange color, then add some orange dye (if you don’t, then the cookies will be of the usual sandy color interspersed with the zest).

Rub the zest, and squeeze the juice; add them to the sweet mixture.

Sift the dry ingredients, and knead the dough. Cookies can be baked immediately, or you can send the dough to the fridge. Roll the balls of a walnut size (or a little bigger), and roll each ball first in sugar, and then in the powdered sugar. Place them on a baking sheet, and flatten; bake the cookies at 180C (356F) for 10 to 15 minutes (the exact time depends on the size).

You can also use this recipe to cook tangerine cookies, especially if the tangerines are sour; just grate the zest from 2 to 3 fruits in this case.

By the way, the cookies taste better when cooled down.