Ingredient: medium orange

Cranberry Orange Crumb Cake Cookies

Posted on by Mari Vasseur
Cranberry Orange Crumb Cake Cookies

When you combine cranberry orange crumb cake with white chocolate chip cookies, you get these delicious, unique cookies that are perfect for the holiday season. They make a festive addition to your holiday cookie platter. I came up with these delightful cookies when I was looking for a way to use up leftover cranberry sauce. If your family is like mine, it’s rare for us to have leftover cranberry sauce because we love it so much. Click here to view my Cranberry Sauce recipe. Don’t worry, you can certainly use store bought whole berry cranberry sauce for this recipe and the cookies will be just as delicious.

 

Cranberry Orange Crumb Cake Cookies

by Mari Vasseur
Orange scented vanilla cookies with white chocolate chips, topped with cranberry sauce, crumb topping and orange icing
Print Recipe
Course Dessert
Servings 16 cookies

Ingredients
  

Crumb Topping

  • ¾ cup (96g) all purpose flour
  • ¼ cup (50g) packed brown sugar
  • 3 tablespoons (38g) granulated sugar
  • â…› teaspoon fine sea salt
  • 4 ½ tablespoons (64g) cold, unsalted butter, cubed

Cookies

  • 2 cups (255g) all purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • ½ cup (113g) unsalted butter, room temperature
  • ½ cup (100g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • Zest of 1 medium orange
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 ½ teaspoons pure vanila extract
  • ¾ cup (128g) white chocolate chips
  • ½ cup (113g) whole berry cranberry sauce, purchased or homemade

Icing

  • â…” cup (80g) powdered sugar, sifted
  • 1 pinch fine sea salt
  • 1 teaspoon lemon juice
  • 1-2 ½ tablespoons (15-38ml) orange juice

Instructions
 

Crumb Topping

  • In a medium-sized bowl, whisk together the flour, brown sugar, granulated sugar and salt until well blended. Work the butter into the flour mixture with your fingertips until it looks sandy with no large pieces of butter. Press the mixture together to form chunks. Set aside in the refrigerator while you make the cookie dough.

Cookies

  • Preheat the oven to 350ºF (180ºC). Line 2 large cookies sheets with parchment paper.
  • In a medium-sized bowl, whisk together the flour, baking powder and salt until well blended.
  • In a large bowl, beat the butter, brown sugar, granulated sugar and orange zest, with an electric mixer at medium speed, until pale and fluffy. Beat in the egg and egg yolk in two separate additions, making sure each one is incorporated before adding the next. Beat in the vanilla extract. On low speed, beat the flour mixture into the batter, just until combined. Stir in the white chocolate chips.
  • Form the cookie dough into sixteen 2-tablespoon size balls. Place them about 3 inches apart onto the cookie sheets. Press a 1-inch wide indentation into each cookie using your thumb or a pastry tamper. Fill each indentation with a generous teaspoon of cranberry sauce. Top each one generously with the crumb topping. Gently press the topping into the cookies.
  • Bake until the topping and the edges start to turn light golden, about 11-13 minutes. (Be careful not to over bake to avoid drying out your cookies.) Let the cookies cool on the baking sheet for 1 minute, then transfer them to a cooling rack.

Icing

  • In a small bowl, whisk together the powdered sugar, salt, lemon juice and 1 tablespoon of orange juice until well blended. Add additional orange juice as needed to achieve your desired consistency. Whisk until smooth. Drizzle the icing over the cooled cookies.
Keyword cookies, cranberry orange

Orange Chocolate Chip Scones

Posted on by Mari Vasseur
Orange Chocolate Chip Scones

These Orange Chocolate Chip scones have everything I love in a good scone. Let’s start with their buttery, crisp edges and soft, tender centers. Plenty of mini chocolate chips are enhanced with the vibrant flavor of fresh orange zest. These melt-in-your-mouth scones are perfectly delicious on their own, but I went ahead and glazed them with some tangy orange icing which took them over the top. The baking method is so easy too. You simply mix them by hand, then scoop them onto the baking sheet. They’re a perfect alongside a warm, cozy cup of tea or coffee.

 

Orange Chocolate Chip Scones

by Mari Vasseur
Tender orange-scented scones dotted with mini chocolate chips and glazed with tangy orange icing
Print Recipe
Course Breakfast, Brunch
Servings 9 scones

Ingredients
  

Scones

  • 1 ¾ cups (224g) all purpose flour, sifted
  • 2 tablespoons (25g) granulated suger
  • 1 tablespoon (14g) baking powder
  • ½ teaspoon fine sea salt
  • 7 tablespoons (99g) cold, unsalted butter, cubed
  • Zest of 1 large orange
  • ½ cup (85g) semisweet mini chocolate chips
  • ½ cup (113g) cold sour cream
  • ¼ cup (60ml) cold heavy cream plus extra for the tops*
  • 2 tablespoons (30ml) cold orange juice
  • 1 teaspoon pure vanilla extract

Icing

  • ¾ cup (90g) powdered sugar, sifted
  • 1 tablespoon (14g) unsalted butter, melted
  • 1 dash fine sea salt
  • 1 teaspoon lemon juice
  • 2-3 tablespoons (30-45ml) orange juice, room temperature

Instructions
 

Scones

  • Preheat the oven to 375ºF (190ºC). Line a large baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, sugar, baking powder and salt until well combined. Work the butter and the orange zest into the flour mixture with your fingertips or with a pastry blender until pea sized pieces are formed. Stir in the mini chocolate chips.
  • In a small bowl, whisk together the sour cream, heavy cream, orange juice and vanilla extract. Stir the sour cream mixture into the flour mixture just until a shaggy dough is formed. Do not over mix.
  • Scoop 1/4 cup-sized rounded portions of dough and place them about 2 inches apart onto the prepared baking sheet. (If your dough has become a bit warm, refrigerate the dough portions for 15 minutes, then proceed with the recipe. This will prevent excess spreading.) Brush the tops of the scones with heavy cream. Bake until golden brown, about 20-25 minutes. Transfer the scones to a cooling rack.

Icing

  • In a medium-sized bowl, whisk together the powdered sugar, melted butter, salt, lemon juice, and 1 tablespoon (15ml) of orange juice until well blended. Add additional orange juice as needed to achieve your desired consistency. Whisk until smooth.
  • Brush the icing onto the cooled scones with a small pastry brush or drizzle the icing onto the scones if you prefer.

Notes

* If you want your scones to be more golden brown, you can brush them with egg wash instead of heavy cream before baking. To make egg wash, whisk together 1 egg with 1 tablespoon of water.
 
To find the portion scoop I used, click here.
Keyword orange chocolate chip, scones

Orange Vanilla Cookie Bars

Posted on by Mari Vasseur
Orange Vanilla Cookie Bars

Orange Creamsicle Ice Cream Bars are one of my favorite summertime treats. We’re saying goodbye to summer soon, but these delicious Orange Vanilla Cookie Bars have that refreshing, nostalgic flavor that you can enjoy year around.

 

Orange Vanilla Cookie Bars

by Mari Vasseur
Tender orange flavored cookie bars topped with creamy vanilla bean frosting
Print Recipe
Course Dessert
Servings 16 2-inch cookie bars

Ingredients
  

Orange Cookie Bars

  • 1 ½ cups (192g) all purpose flour, sifted
  • 2 tablespoons (18g) cornstarch
  • ½ teaspoon fine sea salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) sugar
  • Zest of 1 medium orange
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pure orange extract
  • 1 drop orange gel food coloring optional
  • Assorted candy decorations or sprinkles optional

Vanilla Frosting

  • ¼ cup (57g) unsalted butter, softened
  • 2 tablespoons (28g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • ½ teaspoon vanilla bean paste or pure vanilla extract
  • 1 pinch fine sea salt
  • 2-3 teaspoons whole milk

Instructions
 

Orange Cookie Bars

  • Preheat the oven to 350ºF (180ºC). Line an 8-inch square baking pan with parchment paper, leaving a couple of inches of overhang.
  • In a medium-size bowl, whisk together the flour, cornstarch and salt.
  • In a large bowl, beat the butter, sugar and orange zest until light and fluffy. Beat in the egg until incorporated, then beat in the extracts. Beat in the food coloring a little at a time, if using. Beat in the flour mixture just until combined. Do not over mix.
  • Spread the batter evenly into the prepared pan. Smooth the top with a spatula. Bake until the top is set and the edges start to turn light golden brown, about 18-20 minutes. Let cool in the pan. Once cooled, remove the bars from the pan using the parchment paper as handles. Frost and cut into 2-inch squares. Add candy decorations or sprinkles if desired. Frosting

Vanilla Frosting

  • In a medium-size bowl, beat the butter and cream cheese together just until smooth and combined. Add the powdered sugar, vanilla bean paste, salt and 1 teaspoon of milk. Beat until smooth. Mix in additional milk a little at a time, if needed, to reach the desired consistency. Stir slowly with a spatula to remove any bubbles.
Keyword bars, orange vanilla cookie