Small Batch Orange Spice Sugar Cookies
Add a pop of flavour to your holiday baking with these Orange Spice Sugar Cookies. This easy small-batch 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.
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!
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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