Irresistible Spiced Orange Clove Cookies with Zesty Glaze
Delightful cookies that combine zesty orange and aromatic cloves, topped with a bright zesty glaze. Perfect for festive occasions and casual indulgence.
Ingredients
For the Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground clove
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- Zest of 1 large orange
- 1/4 cup fresh orange juice
- 1 teaspoon vanilla extract
For the Zesty Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice
- Zest of 1 small orange
- Pinch of salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground clove, ground cinnamon, and ground ginger. Set aside.
- In a large bowl, cream the softened butter and sugar using an electric mixer until light and fluffy.
- Add the egg, orange zest, fresh orange juice, and vanilla extract to the butter mixture, mixing until well combined.
- Gradually add the flour mixture to the wet ingredients, stirring until just combined.
- Use a cookie scoop or your hands to form balls of dough about 1 inch in diameter and place them on the prepared baking sheets, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Glazing
- While the cookies cool, prepare the zesty glaze. In a small bowl, whisk together the powdered sugar, fresh orange juice, orange zest, and a pinch of salt until smooth.
- Drizzle the glaze over the cooled cookies using a spoon or a piping bag.
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Notes
For best results, use fresh spices and make sure the butter is at room temperature. Store cookies in an airtight container for up to a week, or freeze them for up to three months.