Orange Blossom Sugar Cookies
Soft citrus sugar cookies with orange extract and orange blossom water. Tips for chilling, baking, icing, storage, and substitutions.
Note that this calls for both Orange extract AND Orange flower water. The two flavors are quite different from one another.
Submitted by: Paul from Morton Grove, IL
- These cookies use both orange extract and orange blossom water for layered citrus flavor. Use each sparingly and taste as you go.
- Chill the dough so the cookies keep their shape. Bake at 350°F for 8–10 minutes until edges set but not browned.
- Make the glaze by whisking powdered sugar with orange blossom water and a little tap water to reach a spreadable consistency.
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Preparation Instructions:
Mix the butter, sugars and egg in a separate bowl.
In a large bowl mix flour, baking soda, cream of tarter, and salt.
Add the butter mix to the large bowl; add extracts and knead well.
Put bowl in refrigerator to maintain shape.
Preheat oven to 350.
Roll dough into small balls.
Roll balls in Cane sugar.
Press on cookie sheet.
Bake for 8-10 min, and rest on a wire cooling rack.
To make the icing, whisk together the powdered sugar, orange blossom water, and tap water.
Apply icing to cookies and allow it to dry before serving.
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Frequently Asked Questions
What is the difference between orange extract and orange blossom water?
Orange extract is a concentrated oil-based flavor made from orange peel. Orange blossom water is a floral, water-based distillate from orange blossoms. Extract gives bright citrus notes while blossom water adds a delicate floral aroma.
Can I substitute orange blossom water with orange extract or vice versa?
They are not direct substitutes. If you only have extract, use much less because it is stronger and oil-based. If you only have blossom water, you will lose some bright citrus oil notes. For a similar floral lift, start with half the amount of extract and taste, or use a tiny splash of both if available.
How long should I chill the dough?
Chill at least 30 minutes to firm the dough so cookies hold shape. For better texture and flavor, chill 1 to 2 hours or overnight. If very soft, chill longer until scoopable.
How do I know when the cookies are done baking?
Bake at 350°F for 8 to 10 minutes. They are done when the edges look set and the tops are no longer glossy. Centers may look slightly soft but will firm as they cool on the rack.
How do I get the right icing consistency?
Start with the recipe powdered sugar and add orange blossom water and tap water slowly, a teaspoon at a time. You want a thick but spreadable glaze. If it is too thin, add more powdered sugar. If too thick, add a drop or two of water.
How should I store these cookies and how long do they last?
Store iced cookies in an airtight container at room temperature for 3 to 4 days. For longer storage, refrigerate up to 7 days or freeze baked cookies for up to 3 months. Layer with parchment so icing does not stick.
Can I freeze the dough or the baked cookies?
Yes. Wrap dough tightly and freeze up to 3 months. Thaw in the fridge before rolling and baking. Baked cookies freeze well up to 3 months; thaw at room temperature.
What does the cream of tartar do in this recipe?
Cream of tartar helps tenderize cookies and gives a slight lift and chew. It also stabilizes the texture, keeping cookies soft while helping them maintain shape.
What is the difference between orange extract and orange blossom water?
Orange extract is a concentrated oil-based flavor made from orange peel. Orange blossom water is a floral, water-based distillate from orange blossoms. Extract gives bright citrus notes while blossom water adds a delicate floral aroma.
Can I substitute orange blossom water with orange extract or vice versa?
They are not direct substitutes. If you only have extract, use much less because it is stronger and oil-based. If you only have blossom water, you will lose some bright citrus oil notes. For a similar floral lift, start with half the amount of extract and taste, or use a tiny splash of both if available.
How long should I chill the dough?
Chill at least 30 minutes to firm the dough so cookies hold shape. For better texture and flavor, chill 1 to 2 hours or overnight. If very soft, chill longer until scoopable.
How do I know when the cookies are done baking?
Bake at 350°F for 8 to 10 minutes. They are done when the edges look set and the tops are no longer glossy. Centers may look slightly soft but will firm as they cool on the rack.
How do I get the right icing consistency?
Start with the recipe powdered sugar and add orange blossom water and tap water slowly, a teaspoon at a time. You want a thick but spreadable glaze. If it is too thin, add more powdered sugar. If too thick, add a drop or two of water.
How should I store these cookies and how long do they last?
Store iced cookies in an airtight container at room temperature for 3 to 4 days. For longer storage, refrigerate up to 7 days or freeze baked cookies for up to 3 months. Layer with parchment so icing does not stick.
Can I freeze the dough or the baked cookies?
Yes. Wrap dough tightly and freeze up to 3 months. Thaw in the fridge before rolling and baking. Baked cookies freeze well up to 3 months; thaw at room temperature.
What does the cream of tartar do in this recipe?
Cream of tartar helps tenderize cookies and gives a slight lift and chew. It also stabilizes the texture, keeping cookies soft while helping them maintain shape.
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