While working on this recipe, I aimed for cookies with a rich butter flavor, a heady scent of spices, and a tangy, slightly sweet glaze. Baking the glaze for a few minutes gives it an almost crackly texture in your mouth.–Caprial Pence and Melissa Carey
LC Equal Opportunities For Spices Note
Ever feel saddened by the spices in your cupboards that don’t see a lot of action? Now’s your chance to give them their moment. Calling for a smidgen each of cinnamon, ginger, allspice, nutmeg, and cloves, these cookies are all about equal opportunities when it comes to flavor, which means your spices need languish no longer. That said, if your spices have seriously been languishing seemingly forever, you may want to consider purchasing new ones so that the potency in the resulting cookies as it ought to be. (Some health food stores now sell ground spices in the DIY bulk bins, making it easy for you to grab as little as you need at a time.) The obvious solution to rotating your spices fresh going forward? Making this cookie recipe often.
Glazed Citrus Spice Cookies Recipe
- Quick Glance
- 35 M
- 50 M
- Makes about 30 cookies
- For the cookies
- 1 1/4 cups unsalted butter, room temperature, plus more for the baking sheet
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
- 3 cups all-purpose flour
- Finely grated zest of 1 orange
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- Pinch of salt
- For the glaze
- 1 cup confectioners’ sugar
- A splash vanilla
- 2 tablespoons orange juice, preferably freshly squeezed
- Make the cookies
- 1. Preheat the oven to 350°F (175°C). Generously butter a baking sheet.
- 2. Place the butter and sugar in the bowl of a mixer and beat on high speed, scraping down the sides of the bowl often, until light and fluffy, about 3 minutes. With the mixer on low speed, add the egg and vanilla extract, and mix well.
- 3. Add the cream of tartar, flour, zest, spices, and salt, and mix on low speed until all of the ingredients are incorporated. Increase the speed to medium and mix until the dough is smooth.
- 4. Remove the dough from the mixer and form it into a ball. If it’s too soft to handle, cover it with plastic wrap and refrigerate until it firms up a bit. On a well-floured board, roll the dough out to a thickness of about 1/4 inch. Cut into shapes with the cookie cutters of your choice. Place on the prepared pan and bake 8 to 10 minutes. The cookies will not be done at this point in time.
- Glaze the cookies
- 5. While the cookies are in the oven, prepare the glaze by mixing the confectioners’ sugar, vanilla, and orange juice until smooth.
- 6. Remove the cookies from the oven and immediately brush each one with a good amount of glaze, then place them back in the oven and bake until the glaze starts to crackle and the cookies are a golden brown, 5 to 6 minutes more. Let the glazed cookies cool on the baking sheet for about 5 minutes and then transfer them to a wire rack or to paper towels and let cool completely.
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