Add a pop of flavour to your holiday baking with these small-batch Orange Spice Sugar Cookies. This easy vegan recipe is filled with warm festive spices and fresh zest, making them perfect for your holiday dessert table. No spread, no chill and ready in under 30 minutes.
Why I Made These Cookies
I love making sugar cookies and enjoy mixing up the flavours for special occasions, like Thanksgiving and Christmas. And when you add a bunch of spices with orange, this recipe creates the perfect holiday flavour. Great for gift-giving and cookie trays.
Why You Need This Recipe
Imagine your kitchen filled with the scent of fruity spices and cookies baking and I guarantee you’ll be transported to a cozy winter day by the fireplace.
This small-batch recipe is perfect when you don’t want to bake a large batch of cookies but want the full satisfaction of a freshly baked treat. Plus add in the convenience of this being a no-chill and no-spread cookie, you’ll be baking up a storm and enjoying these cookies in less than 30 minutes. Simple ingredients and packed full of flavour.
Ingredients and Substitutions
This is a no-chill, no-spread vegan sugar cookie recipe that is also nut-free, soy-free and kid-approved. Read on for ingredient details and gluten-free recommendations. And don’t forget the FAQS where I share even more recipe tips.
Sugar: white sugar helps to create the texture and cleaner sweetness of the cookies. Substitute with brown sugar if you prefer a more caramel undertone.
Butter: I recommend using unsalted plant-based butter. My preference is always to use block butter, rather than spreadable alternatives which contain a higher water content and can affect the spread of the cookies.
Flour: I am using all-purpose flour for this recipe. Substitute with your preferred gluten-free baking blend if required.
Salt: to balance the sweetness and enhance the flavours. Omit if you are using salted butter.
Flavour: the combination of orange juice, orange zest and spices helps to create a distinct festive flavour.
How to Make Orange Spice Cookies
Preheat your oven to 350F / 180C and gather all of your ingredients. The butter should be at room temperature. Line cookie sheets with parchment paper.
In a stand mixer, cream together the butter, orange zest and white sugar with the paddle attachment until combined. This usually takes about 30 seconds.
Top Tip: it is important not to overmix any of the ingredients in this recipe and to only use the lowest speed setting (stir on KitchenAid mixers). Overmixing incorporates too much air into the dough and increases the likelihood of spreading. For more info on the science behind cookie spreading, check out my original no-spread sugar cookie recipe.
Add the orange juice and stir until just combined.
Then add the spices, salt and three-quarters of the flour (to avoid a huge puff of flour) and stir to combine.
Your cookie dough is ready once the mixture comes clean away from the sides and starts to form a ball on the paddle.
To double-test the consistency, take a small piece of the dough and roll it up into a ball. If it feels too crumbly, add a small amount of water and re-stir. If it feels too sticky, add the remaining flour and re-stir.
Roll out the dough between two pieces of parchment paper. This prevents it from sticking to your rolling pin. I also recommend using guide rings or paint sticks to ensure an even depth for the cookie dough.
Cut out shapes and place them on a lined cookie sheet, allowing plenty of room for airflow between the cookies.
Bake for 11-14 minutes until cookies are lightly golden on the edges and have a matte appearance. Allow to cool, decorate as required and then enjoy!
Storage Suggestions
I recommend storing the orange spice sugar cookies in an airtight container at room temperature for up to 1 week.
You can also freeze to enjoy at a later date. Simply place the cookies in a freezer-safe container for up to three months and allow them to defrost at room temperature before serving.
Icing Recommendations
While these cookies are irresistible on their own, they also pair well with a variety of icings, such as my vegan royal icing, homemade marshmallow fondant and my classic vanilla buttercream. For cookie decorating inspiration, check out my Top 15 Cookie Decorating Tips.
Flavour Suggestions
What I love about this cookie is that the base recipe works well with different spices, citrus zest and dried fruit. I like to substitute the orange zest for lemon zest and add freeze-dried raspberries in place of the spices for a zesty summery flavour.
And why not use brown sugar instead of white and extra cinnamon to make a classic holiday flavour? The possibilities are endless.
Serving Suggestions
Serve these cookies with a hot cup of chai tea or a classic holiday drink like hot chocolate or mulled wine.
Common Questions
This small batch recipe makes approx 9 3-inch cookies. Check out the recipe card to upscale the recipe for larger batches.
Yes, you can either mix by hand using a large bowl with a wooden spoon or using a hand-held mixer.
To make this recipe gluten-free, simply substitute the all-purpose flour with your preferred 1-to-1 GF baking blend. My go-to is Bob’s Red Mill 1-to-1 Baking Flour.
Pair them with my royal icing, vanilla buttercream or marshmallow fondant. You can even use a simple glaze made from icing sugar and orange juice. Or eat them just as they are!
Absolutely. This dough is perfect for cut-out shapes since it’s no-spread and the shapes will hold well during baking.
Holiday Cookie Box Pairings
It’s so much fun to create a festive cookie box for Thanksgiving or the Christmas Holidays that is a wonderful gift for family and friends. Here are some recipe recommendations for an enticing cookie gift box with a balanced mix of textures and flavours:
Pair these Orange Spice Sugar Cookies with Festive Candy Cane Shortbread, Marzipan Biscuits, White Chocolate Cranberry Drop Cookies and Coconut Macaroons.
Recommended Recipes
Check out more of our favourite cookie recipes:
- Small Batch Funfetti Drop Cookies (Dairy Free)
- Indulgent Vegan Red Velvet Cookies
- Small Batch Strawberry Lemonade Cookies
- Pastissets de Menorca (Spanish Sugar Cookies)
Small Batch Orange Spice Sugar Cookies
Equipment
- Cookie Cutters
Ingredients
- 100 grams White Sugar
- 110 grams Plant Based Butter (unsalted)
- 2 tbsp Orange Juice
- 1 tbsp Orange Zest
- 220 grams All Purpose Flour
- 1/4 tsp Salt
- 1/4 tsp Ground Nutmeg
- 1/2 tsp Ground Cinnamon
Instructions
- Preheat your oven to 350F / 180C and gather all of your ingredients. The butter should be at room temperature. Line cookie sheets with parchment paper.
- In a stand mixer, cream together 110 grams Plant Based Butter (unsalted), 1 tbsp Orange Zest and 100 grams White Sugar with the paddle attachment until combined. This usually takes about 30 seconds. Top Tip: it is important not to overmix any of the ingredients in this recipe and to only use the lowest speed setting (stir on KitchenAid mixers). Overmixing incorporates too much air into the dough and increases the likelihood of spreading.
- Add 2 tbsp Orange Juice and stir until just combined. Add 1/4 tsp Ground Nutmeg, 1/2 tsp Ground Cinnamon, 1/4 tsp Salt and 3/4 of the flour (to avoid a huge puff of flour) and stir to combine.
- Your cookie dough is ready once the mixture comes clean away from the sides and starts to form a ball on the paddle. To double-test the consistency, take a small piece of the dough and roll it up into a ball. If it feels too crumbly, add a small amount of water and re-stir. If it feels too sticky, add the remaining flour and re-stir.
- Roll out the dough between two pieces of parchment paper. This prevents it from sticking to your rolling pin. Cut out shapes and place them on a lined cookie sheet.
- Bake for 11-14 minutes until cookies are lightly golden on the edges and have a matte appearance. Allow to cool, decorate as required and then enjoy!
Video
Notes
- Yield: This small batch recipe makes 9 3-inch cookies.
- Decorating: Pair with my small batch royal icing, vanilla buttercream or marshmallow fondant. Or just eat as they are!
- Gluten-Free: Substitute the all-purpose flour with your preferred 1-to-1 GF Baking Flour (I highly recommend Bob’s Red Mill).
- Storage: store the cookies in an airtight container at room temperature for up to 1 week. You can also freeze to use at a later date. Simply place the cookies in a freezer-safe container and allow them to defrost at room temperature before serving.
- Serving Suggestions: Serve these cookies with a hot cup of chai tea or a classic holiday drink like hot chocolate or mulled wine.
- Other Flavours: the base cookie recipe works well with different spices, citrus zest and dried fruit.
- Holiday Cookie Box Suggestions: Create the most amazing Thanksgiving or Holiday gift for family and friends. Pair these Orange Spice Sugar Cookies with Festive Candy Cane Shortbread, Marzipan Biscuits, White Chocolate Cranberry Drop Cookies and Coconut Macaroons.
- More Cookie Recipes: check out these favourites: Small Batch Funfetti Drop Cookies (Dairy Free), Small Batch Strawberry Lemonade Cookies and Indulgent Vegan Red Velvet Cookies.
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