EGGLESS ORANGE COOKIES

EGGLESS ORANGE COOKIES 

Eggless Orange Cookies are soft and moist. These cookies are made with freshly squeezed orange juice.

PREP TIME - 15 minute

COOK TIME - 12 minutes

TOTAL TIME - 27 minutes

SERVINGS - 22 COOKIES

1 Cup = 240 ML

Ingredient:  

• 2 Cups all purpose flour (Maida)
• 2 Tsp baking powder
• ½ Tsp salt
• ½ Cup unsalted butter softened
• ¾ Cup granulated sugar
• ¼ Cup fresh orange juice
• 2 Tsp orange zest
• 1 Tsp pure vanilla extract
• 1 Tsp orange extract
• Few drops Orange food color gel (Optional) 
• 2 Tbsp granulated sugar to coat cookie dough balls
• ¼ Cup icing sugar or powder sugar to coat cookie dough balls

Instructions:

• Pre-heat the oven at 350 °F and line baking sheet with parchment paper. Set aside.
• Take 2 tbsp granulated sugar and ¼ cup icing or powder sugar in two separate bowls and set aside.
• Sieve together flour, baking powder and salt, mix well and set aside.
• In a mixing bowl beat butter and sugar together and cream well until it is light, fluffy and pale in color. If you are using standing mixer, use paddle attachment. Creaming of butter and sugar will take about 3-4 minutes.
• Now add orange juice, orange zest, vanilla extract and orange extract; mix until well combined for about a minute. Add orange food color, mix well.
• To this wet mixture, add flour mixture slowly and continue mixing very gently until just well combined and soft dough is formed. Do not knead dough.
• Scoop a tbsp of dough and roll into your palms and make a ball, press gently to make it little flat. Roll this ball lightly into granulated sugar first and then roll into powder sugar. Once cookie dough ball is coated well, place it on the baking sheet. Continue with rest of the dough and place each ball on the baking sheet with enough space between each ball.
• Bake in the pre-heated oven for 10-12 minutes. Remove from the oven and let it cool on the baking sheet for 3 minutes. Then transfer the cookies onto cooling rack and let it cool completely before serving.
• Store these cookies into air tight container.

Recipe Notes

1. To use orange food color is optional
2. If you do not have orange extract, that is okay. But do not omit orange zest.
3. If your dough is sticky and hard to work with, cover the dough with plastic wrap and keep in the fridge for 30 minutes. Then remove from the fridge and continue with next step.
4. This recipe will need 2 baking sheets. If you are using only one then let it cool after baking first batch and then start second batch.