Enjoy wholesome Whole Wheat Orange Cookies with zesty orange flavor and a cinnamon-sugar finish. Easy recipe, ready in under 30 minutes!
YIELD
60 servingsPREP
15 minCOOK
10 minREADY
25 minPro Tips
- Zest Carefully: Use only the outer orange peel for zest, avoiding the bitter white pith.
- Butter Consistency: Ensure the butter is softened (not melted) for proper creaming with sugar.
- Avoid Overbaking: Remove cookies when edges are set but centers are still soft—they’ll firm up as they cool.
Optional Variations
- Orange Glaze: Mix ½ cup powdered sugar with 1–2 teaspoons orange juice and drizzle over cooled cookies for extra citrus punch.
- Nutty Crunch: Add ¼ cup chopped walnuts or pecans to the dough for texture.
- **Spice Boost*: Swap nutmeg for ginger or add a pinch of cloves for a warmer flavor profile.
Ingredients
For rolling
Directions
- Preheat Oven: Set your oven to 375℉ (190℃) and line a baking sheet with parchment paper (or leave ungreased if preferred).
- Mix Wet Ingredients: In a large bowl, cream together the sugar and softened butter until light and fluffy. Add the milk, orange zest, and egg, mixing until fully combined.
- Add Dry Ingredients: Stir in the baking powder, salt, baking soda, and nutmeg. Gradually add the whole wheat flour, mixing until a soft dough forms.
- Shape Cookies: Roll the dough by hand into 1-inch balls.
- Coat Cookies: In a small bowl, combine 2 tablespoons sugar and ½ teaspoon cinnamon. Roll each dough ball in the mixture to coat evenly.
- Bake: Place the coated balls on the baking sheet, spacing them 2 inches apart. For flatter cookies, gently press each ball with the bottom of a glass. Bake for 8–10 minutes, or until the edges are lightly golden.
- Cool: Let the cookies cool on the baking sheet for 2 minutes b before transferring to a wire rack to cool completely.
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