Chef Gigi Gaggero

These cookies are so delicious with the flavor of sweet winter oranges. I’m on a crazy kick— everything is orange this winter! Enjoy!

You’ll Need:

1/4 cup olive oil

1 cup unsalted butter, softened

1/2 cup confectioners’ sugar, sifted

1/2 cup granulated sugar

1 large orange, zested and juiced; reserve the juice for glaze topping

1 large egg

1 teaspoon vanilla extract or paste

1/4 teaspoon ground all-spice or pumpkin pie spice

1/2 teaspoon baking soda

3/4 teaspoon baking powder

1/4 teaspoon table salt

2 1/2 cups all-purpose flour

1 recipe of orange sugar dust ( see below)

Here’s How

Step 1: In a large bowl, add the oil, butter, sugars, and zest; just until mixed. Do not overmix, preventing dome cake-like cookies instead of flat crackled cookies as intended.

Step 2: Add the egg, vanilla, and spices, and beat until combined.

Step 3: Mix the baking soda, powder, salt, and flour; add and mix until just smooth.

Step 4: Roll into a 2-inch thick log on a large piece of parchment and twist the ends. Refrigerate or freeze for at least 2 hours until it’s stiff enough to cut 1/2-inch discs; overnight in the fridge is fine. Alternatively, you can cover and chill in the bowl and use a 1-ounce scoop for the cookies.

Step 5: Preheat the oven to 350’F degrees—line two baking sheets with silpats or parchment. Set aside.

Step 6: While the oven is preheating, make orange sugar dust by place the sugar in a small bowl and combining it with the spices. Rub the zest into the mixture, stirring until well blended. Set aside.

Step 7: Remove parchment from chilled dough log and slice into 1/4-1/2 inch pieces, or scoop the chilled dough with a tablespoonful or small level portion scoop if you didn’t make logs. Dip, roll or sprinkle the tops with a coating of the orange sugar dust. Place on prepared baking sheets, leaving 1 1/2″ between them.

Step 8: Bake the cookies for 12 to 15 minutes, until the edges brown. Remove them from the oven and let them cool on the pan for 10 minutes before transferring them to a rack to cool completely. * Alternatively, you can now drizzle orange glaze instead of rolling in sugar. I’ve included the glaze recipe below.

Orange Sugar Dust

You’ll Need:

1 cup granulated sugar

1/4 teaspoon cardamom

1/4 teaspoon turmeric

Zest of 2 large oranges

Here’s How: In a small bowl, add all the ingredients and, with a fork, combine until it becomes sand-like. Set aside until needed. Great for rolling dough into it or sprinkling for garnish before baking.

Alternative : Orange Glaze

2 cups confectionery sugar, sifted

2-4 tablespoons of orange juice

1 orange zested

Here’s How :

Step 1: Make the glaze by whisking together all the ingredients in a medium bowl; if the glaze is thick, add more orange juice; if it’s thin, add more powdered sugar. You’re looking for the consistency of good ol’ white glue. The key to success in dipping is using a cooled cookie.

Step 2: Dip the cookies face down into the glaze. You may also spoon the glaze into the center of the cookies and use the back of a spoon to spread it around. Top with orange zest and a little sugar for a sparkle. Or, use a five-prong fork, dip in the glaze, and shake like a wand over the cookies for a nice ribbon effect. I like to add additional zest after I’ve placed on the glaze.

Step 3: Allow the glaze to set up for about 20-30 minutes. Dry time will depend on the thickness of the glaze.

Makes approximately 2 dozen, 3-inch cookies