These easy Orange Crescent Cookies are a simple cookie with the subtle flavour of orange. Buttery and crunchy it adds a delicious change to your Holiday Baking. Serve them for snack or even dessert with a cup of tea or coffee.
Probably one of my favourite winter time fruits are oranges, if it’s possible for someone’s mouth to water for a fruit this one does it for me. So what better way to share my favourite fruit then with a cookie perfect for Christmas sharing. I hope this Orange Cookie is enjoyed by you too! This cookie can be made with a food processor , stand up mixer or even by hand, you decide.
How to make it
In the mixing bowl or food processor whisk together the flour, zest, salt and baking powder. Then add the sugar, butter, egg yolk and vanilla, beat together on medium speed or pulse together until almost combined. If making by hand then combine with a fork.
Move the dough to a flat surface a gently knead a couple of time to bring the dough together to form a ball. Wrap it in plastic and refrigerate for 60 minutes.
Remove the dough from the fridge and form into small crescent shapes (I made 28 crescents). Place the crescents on the prepared cookie sheet and refrigerate while the oven is pre-heating.
Bake and let cool slightly on the cookie sheets. Move to a wire rack to cool completely then dust with powdered sugar before serving.
Why do cookies spread
Cookies can spread for a number of reasons, the most common being that the dough has not been chilled, or that you are using a low protein flour. I find a flour with at least 11.5 and up of protein works perfectly. Never use pastry or cake flour for these types of cookies. Also using powdered sugar helps to keep cookies from spreading.
How to store them
The cookies should be stored in an air tight container, they can be kept at room temperature for up to 4 days, they can also be kept in the refrigerate for up to 7-8 days.
How to freeze the cookies
Freeze the cookies in a freezer safe bag or container, they will keep for up to 4 weeks. You can also freeze the dough, wrap it in plastic wrap then place in a freezer safe bag, it will keep for up to 3 months in the freezer. Or you could freeze the already formed crescents. Freeze them until firm on a cookie sheet then move them to a freezer safe container separate the layers with parchment paper.
The already formed crescents can be baked directly from the freezer, just add a few extra minutes to the baking time.
What is the difference between zest and juice
The zest, the yellow or orange part of the peel only and not the white part which is quite bitter, consists of lemon oil, which is filled with the pure citrus flavour. Whereas the citrus juice, has the acidic, tart taste of the fruit. So depending on what you prefer you can either use one or both when baking. For this recipe I used zest. If you prefer the flavour of lemons rather than oranges that will work also, or even lime or mandarin orange.
More Christmas Cookie Recipes
3 Ingredient Shortbread Cookies
Easy Chocolate Chip Whipped Shortbread
So if you are on your last few days of Christmas baking and you are looking for a citrus cookie why not give these Orange Crescent Cookies a try and let me know how it goes. Happy Baking! Enjoy.
Orange Crescent Cookies
Ingredients
- 1 ½ cups all purpose flour (at least 11.5 + protein) (200 grams)
- zest of 1 orange
- 1 pinch salt
- ½ teaspoon baking powder
- ½ cup powdered/icing sugar (60 grams)
- ½ cup + 1 tablespoon butter (softened)* (125 grams)
- 1 large egg yolk (room temperature)
- ½ teaspoon vanilla
*If you use unsalted butter then add 2 pinches of salt.
EXTRAS
- 2-3 tablespoons powdered/icing sugar (for dusting)
Instructions
- In the mixing bowl or food processor whisk together the flour, zest, salt and baking powder. Then add the sugar, butter, egg yolk and vanilla, beat together on medium speed or pulse together until almost combined.
- Move the dough to a lightly floured flat surface a gently knead a couple of time to bring the dough together to form a ball. Wrap it in plastic and refrigerate for 60 minutes.
- Remove the dough from the fridge and form into small crescent shapes (I made 28 crescents). Place the crescents on 1-2 parchment paper lined cookie sheets and refrigerate while the oven is pre-heating about 10-15 minutes.
- Pre-heat oven to 350F (180C).
- When the oven is hot, remove the cookies from the fridge and bake for approximately 10 minutes or until lightly golden, let the cookies cool slightly on the cookie sheets then move to a wire rack to cool, dust with powdered/icing sugar before serving. Enjoy!
Lisa R says
I am not sure I understand the protein requirement here. I have All-Purpose flour. The protein line says 4 g per serving. Since I am using 3 servings does that get me to the 11.5 + protein? My dough was too dry. It did not come together. I added in some of the egg white to provide more wetness. They smell really great.
Rosemary says
Hi Lisa, higher protein keeps your cookies from spreading, and yes it all depends on the how much protein size of eggs, the fat in butter (European butter is higher than North American) whether your dough is drier or not, so adding egg white or even more butter is the best way to go if that happens. I hope you enjoy them.
Margaret says
Nice recipe! The dough reminds me of the pasta frolla I make for crostata. My Roman husband has given his seal of approval so this one’s a keeper! It’s also a lovely Christmas cookie. Thanks for posting it.
Rosemary says
Hi Margaret, thanks so much, glad you both like it. Happy New Year.
Kaye Bullock-Kingham says
Hi,
What type of butter shall I use? Salted or unsalted?
Kaye
Rosemary says
Hi Kaye you can use either, I use salted because that’s all I can find here. If you use unsalted use 2 pinches of salt. Hope that helps.