Orange Meltaway Cookies
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These Orange Meltaway Cookies are fabulous melt-in-your-mouth-cookies, with a refreshing orange flavor that will keep you coming back for more!
These Orange Meltaway Cookies are like a ray of sunshine. It’s like taking a bite out of Florida on a cold and cloudy Mid-Western winter’s day.
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^LOVE THEM? PIN THEM!^
I fashioned these cookies after one of my favorite cookies on my site, my Almond Meltaways. They are a super duper light cookie, and have such amazing flavor. I knew they would be fantastic made with orange and I was so right.
They are perfect with a cup of tea, and so are these Orange Meltaways!
This recipe is my 4th and final of the week of sweets. #ChristmasSweetsWeek has been a great way to showcase nothing but sweets from myself and 140 other bloggers!! I hope that you have enjoyed the recipes and that you have entered the giveaway. If not, what are you waiting for?! 😉
Here are all of my #ChristmasSweetsWeek Recipes from this week:
- Winter Wonderland Snack Mix – This sparkling white snack mix is dressed up for the holidays. White chocolate, marshmallow, chex, popcorn and pretzels. Just a hint of mint.
- Grinch Fudge – White Chocolate Fudge gone Grinch! Grinch colored and sprinkled — not even the Grinch could resist!
- Salted Caramel Mocha Smoothie – Coffee, chocolate, salted caramel — breakfast.
I saved thee little beauties until last. They were a BIG hit at our house. My mother in law just asked me yesterday — When are you putting that cookie recipe up I got to sample last weekend? She can’t wait to make them!
I made them with LorAnn Oil Orange Bakery Emulsion. I have baked with LorAnn Oil extracts many times. Some of our favorites are my Bubblegum Cupcakes and my Cherry Limeade Baked Donuts. I haven’t, however, used the bakery emulsions prior to this. The flavor is incredible! I did add some fresh orange zest to my glaze though. I liked the color it gave the cookies.
What do I need to make these Orange Meltaway Cookies?
- flour, baking soda, salt
- granulated and powdered sugar
- butter, egg, milk
- Orange Bakery Emulsion
- orange zest
Hint: After you prepare the dough, the instructions tell you to form into a ball and then to press with a glass. The dough is kind of sticky. If you lightly dust the bottom of your glass with flour, they release a lot easier.
When the cookies are almost cooled, top them with the glaze. You can “puddle” it like I did here, or you can drizzle them. Both look pretty! Hint: I zap my glaze in the microwave for a few seconds. It spreads easier, and it sets up like a glazed donut. Who doesn’t love a glazed donut??
Bright and fresh like a ray of sunshine!!
Love Orange? Me, too!! Here are some other great recipes I have with Orange:
- Grown Up Orange Julius
- Chocolate Orange Banana Bread
- Orange Glazed Carrots
- Fresh Orange Bars
- Orange Cranberry Pecan Bread
Let’s bake up some sunshine, what do you say? 
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Orange Meltaway Cookies
Ingredients
- FOR THE COOKIES:
- 2 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 sticks butter softened
- 3/4 cup sugar
- 1 egg
- 3 teaspoons Orange Emulsion can sub orange extract
- FOR THE GLAZE:
- 1 cup powdered sugar
- 1 Tablespoon milk
- 2 teaspoons orange emulsion
- 1 teaspoon fresh grated orange zest
Instructions
- Preheat oven to 375 degrees. Line cookie sheet with parchment paper.
- Whisk together dry ingredients for the cookies, set aside.
- In your mixer, cream together: butter, sugar, egg and orange extract. Slowly add in the dry ingredients, and mix until smooth.
- To form cookies, roll into balls, and press to flatten with the bottom of a glass.
- Bake for 7-8 minutes. Watch closely as ovens will vary. When the edges begin to golden take them out, they are done!
- Cool on a wire rack while you prepare the glaze.
- For the glaze, mix together ingredients, "frost" or drizzle on warm cookies. Glaze will set while cookies cool completely.
Notes
Nutrition
Saturday’s #ChristmasSweetsWeek recipes:
Beverages:
Eggnog Martini from Everyday Eileen
Frozen White Hot Chocolate from Jonesin’ For Taste
Instant Pot Peppermint Hot Chocolate from The Crumby Kitchen
Salted Caramel Hot Chocolate from Rants From My Crazy Kitchen
Salted Caramel White Hot Chocolate from Who Needs A Cape?
Salted Caramel Mocha Latte from Hezzi-D’s Books and Cooks
Breakfast:
Cranberry Breakfast Cake from Family Around the Table
Easy Homemade Eggnog Pancakes from Love and Confections
Candies:
Christmas Coffee Fudge from For the Love of Food
Cookie Butter Bark from Seduction in the Kitchen
Eggnog Sugar Cookie Bark from 4 Sons ‘R’ Us
Grinch Rice Krispie Treats from Cheese Curd in Paradise
Homemade Fudge from Juggling Act Mama
Pecan Rum Balls from Take Two Tapas
Peppermint Marshmallow Fudge from Daily Dish Recipes
Desserts:
Eggnog Gingerbread Layer Cake from Culinary Adventures with Camilla
Gingerbread Bundt Cake with Butter Rum Glaze from Daily Dish Recipes
Gingerbread Cupcakes from A Kitchen Hoor’s Adventures
Italian Anise Biscotti from Blogghetti
Orange Meltaways from An Affair from the Heart
Snowman Christmas Cake from The Redhead Baker
This post was sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone. Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.
Aha, the zest and orange emulsion is the secret. I made an orange muffin today and it just wasn’t orangey enough. So good, I’ll make these cookies when I feel like tasting oranges.
I can smell your orange cookies right now. So delicious!
I simply cannot pass up citrus-flavored cookies in Wintertime (or any time, let’s be honest). These cookies look lovely! Can’t wait to try them out.
I love anything orange so these cookies are right up my alley! And I love the way you used the bottom of a glass to shape those cookies, it makes it much easier than starting to roll the dough and using a cookie cutter!
I can almost taste these pretty cookies! I imagine the creamsicle flavor is out of this world and I plan on adding them to my holiday cookie trays! 🙂
I love the addition of the orange! Perfect for the holiday cookie season!
Do you deliver??? These cookies look amazing! I need to make these!
These cookies would be fun to make with my kids! They’d love using the glass to shape the cookies. Such a fun and simple recipe!
What a fantastic Christmas cookie idea! Oranges are so good this time of year, so putting them in a cookie adds that citrus pop that we all crave in the winter! Yum- great recipe!
We are hosting a cookie exchange soon and these would be perfect to make! I love the idea of the orange flavor and I know they would be a unique addition to the cookie exchange.
Those cookies look soft, tender and delicious. I love what orange does when all of our fruit is long gone for the year. I’ll be putting these on our cookie exchange this year!
We loved these cookies… I usually have lime meltaways… and these were such a refreshing change! ~m
Made these today. They are delicious but on the sweet side with the glaze. The dough was very soft and I was unable to roll into balls even after flouring my hands. I used a tablespoon to scoop dough onto cookie sheet. They also spread while baking so I refrigerated the dough for about 15 min. after the first batch and didn’t flatten the second batch. They came out better and didn’t spread as much. I will definitely make these again.
Thanks, Pat!