These nostalgic Holiday Orange Slice Sugar Cookies are a beautiful, tender sugar cookie packed with sweet memories! Loaded with chewy orange slice candies, toasted pecans, and coconut, and finished with a smooth sugar glaze, they are a unique and delicious addition to any holiday cookie spread. Featured on inasrecipes.com and recipe roundups for festive baking, these retro cookies bring together rich butter and recipe sweetness with a distinct citrus crunch.
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Table des matières
The Baking Science: Emulsion Mechanics & Pectin Thermal Stability
Combining tender sugar cookie dough with chewy gelatinized fruit candies requires balancing fat crystallization and thermal sugar stability:
Why we use butter AND oil: Butter gives you that rich, delicious flavor, while oil keeps the cookies soft and moist so they don’t dry out. The cream of tartar relaxes the dough, giving it a melt-in-your-mouth crumb.
Why the orange slice candies don’t melt away: Orange gummy candies are made with pectin, which holds up against oven heat. Instead of turning into a sticky, burnt mess on your pan, the candies stay soft and chewy right inside the cookie.
Why there’s corn syrup in the glaze: A splash of corn syrup keeps the icing smooth, glossy, and flexible. It stops the sugar from turning grainy or cracking, so the cookies look fresh off a bakery shelf.
The Recipe: Holiday Orange Slice Sugar Cookies
Prep time: 20 min | Bake time: 10–12 min | Yield: 36–40 cookies
Ingredients
For the Cookies:
- 1 cup (2 sticks) unsalted butter, room temperature
- ¾ cup vegetable oil
- 1¼ cups granulated sugar
- ¾ cup powdered sugar
- 2 tbsp water
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- ¼ tsp almond extract
- 5½ cups all-purpose flour, spooned and leveled
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp cream of tartar
- 1 tsp kosher salt
- 8 oz orange slice candies, finely chopped into small pieces
- 1 cup toasted sweetened coconut flakes
- 1 cup toasted pecans, chopped
- ½ cup granulated sugar (for pressing the cookies)
For the Glaze:
- 4 cups powdered sugar, sifted
- 3–4 tbsp light corn syrup
- 1 tsp pure vanilla extract
- Pinch of salt
- 4 tbsp water (adjust to desired consistency)
Instructions
1.Preheat and Prep Pans:350°F (175°C).
Preheat your oven to 350°F (175°C) and line three large baking sheets with parchment paper or silicone baking mats.
2.Cream Fats and Sugars:2–3 minutes on medium speed.
In a large bowl, beat the 1 cup softened butter, ¾ cup vegetable oil, 1¼ cups granulated sugar, and ¾ cup powdered sugar together until smooth and fluffy.
3.Add Eggs and Liquids:Beat until smooth.
Beat in the 2 tablespoons water, 2 eggs, 2 teaspoons vanilla extract, and ¼ teaspoon almond extract until well combined.
4.Whisk Dry Base:Separate bowl.
In a separate bowl, whisk together the 5½ cups flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon cream of tartar, and 1 teaspoon kosher salt.
5.Fold Mix-Ins:Low speed mixing.
Gradually add the dry ingredients to the wet mixture on low speed. Fold in the 8 oz chopped orange slice candies, 1 cup toasted coconut, and 1 cup toasted pecans using a heavy spatula until evenly distributed.
6.Press and Bake:10–12 minutes at 350°F.
Scoop 2-tablespoon dough portions and roll into balls. Roll balls in the ½ cup extra granulated sugar and flatten slightly on prepared baking sheets using the bottom of a flat glass. Bake for 10 to 12 minutes until edges are set. Cool completely on wire racks.
7.Glaze and Set:Whisk until smooth.
Whisk together the 4 cups powdered sugar, 3–4 tablespoons corn syrup, 1 teaspoon vanilla extract, pinch of salt, and water until smooth. Dip or drizzle glaze over cooled cookies and allow to set for 15 minutes before serving.
Pro Tips
- Chop Candies Small: Lightly coat your knife or scissors with non-stick spray or powdered sugar when chopping orange slice candies to prevent sticking. Small pieces distribute evenly throughout the thick dough.
- Toast Coconut and Pecans: Toasting the coconut and pecans in a dry skillet for 3–5 minutes beforehand unlocks essential oils and increases their crunchiness.
- Don’t Overbake: Pull the cookies out as soon as the bottoms are pale golden. Because of the oil and butter combination, they remain extraordinarily soft if not overbaked.
Frequently Asked Questions (FAQ)
What are the ingredients for orange slice cookies?
Classic orange slice cookies feature a soft sugar cookie dough base made with butter, vegetable oil, granulated sugar, powdered sugar, eggs, vanilla and almond extracts, flour, baking soda, cream of tartar, and salt. The signature mix-ins include chopped orange slice gummy candies, toasted sweetened coconut, and toasted chopped pecans, often finished with a sweet vanilla glaze.
What makes orange cookies unique?
Orange cookies stand out because of their bright, refreshing citrus aroma and versatile flavor combinations. Whether flavored with natural orange zest, fresh orange juice, or retro pectin orange slice candies, they deliver a distinct sweet-and-tangy profile that breaks up the heaviness of traditional holiday chocolate and spice cookies.
What are the ingredients for orange flavored sugar cookies?
Standard orange-flavored sugar cookies require traditional sugar cookie essentials—flour, butter, sugar, eggs, baking powder, and salt—enhanced with citrus flavorings such as fresh orange zest, concentrated orange extract, or pure orange juice mixed into the dough or glaze.
What is the best recipe for orange cookies with orange juice?
The best recipe for orange cookies with orange juice uses freshly squeezed orange juice and freshly grated zest in both the cookie dough and the powdered sugar glaze. Adding a tablespoon of sour cream or ricotta to the dough creates an ultra-tender, melt-in-your-mouth texture that complements the bright citrus acidity.
Imprimer
Cookies à la sucette orange de vacances
- Durée totale: 32 minutes
- Produit: 36–40 cookies 1x
Description
Festive holiday sugar cookies packed with chewy orange slice candies, toasted coconut, and pecans, finished with a sweet vanilla glaze.
Ingrédients
- 1 cup (2 sticks) unsalted butter, room temperature
- ¾ cup vegetable oil
- 1¼ cups granulated sugar
- ¾ cup powdered sugar
- 2 tbsp water
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- ¼ tsp almond extract
- 5½ cups all-purpose flour, spooned and leveled
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp cream of tartar
- 1 tsp kosher salt
- 8 oz orange slice candies, finely chopped into small pieces
- 1 cup toasted sweetened coconut flakes
- 1 cup toasted pecans, chopped
- ½ cup granulated sugar, for pressing the cookies
- 4 cups powdered sugar, sifted
- 3–4 tbsp light corn syrup
- 1 tsp pure vanilla extract
- Pinch of salt
- 4 tbsp water, adjusted to desired consistency
Instructions
- Preheat the oven to 350°F (175°C) and line three large baking sheets with parchment paper or silicone baking mats.
- Beat the softened butter, vegetable oil, granulated sugar, and powdered sugar together for 2–3 minutes on medium speed until smooth and fluffy.
- Beat in the water, eggs, vanilla extract, and almond extract until well combined and smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cream of tartar, and kosher salt.
- Gradually add the dry ingredients to the wet mixture on low speed. Fold in the chopped orange slice candies, toasted coconut, and toasted pecans until evenly distributed.
- Scoop 2-tablespoon portions of dough and roll into balls. Roll the balls in the extra granulated sugar and flatten slightly on the prepared baking sheets using the bottom of a flat glass.
- Bake for 10–12 minutes at 350°F until the edges are set. Cool completely on wire racks.
- Whisk together the powdered sugar, light corn syrup, vanilla extract, salt, and water until smooth, adjusting the water as needed for the desired consistency.
- Dip or drizzle the glaze over the cooled cookies and allow the glaze to set for 15 minutes before serving.
Notes
Toast the coconut and pecans before adding them to the dough for extra flavor. Allow the cookies to cool completely before glazing so the glaze sets beautifully.
- Temps de préparation: 20 minutes
- Temps de cuisson: 12 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
Nutrition
- Portion: 1 cookie
- Calories: 190
- Sucre: 17g
- Sodium: 90mg
- Graisse: 9g
- Graisse saturée: 3g
- Graisses insaturées: 5g
- Gras trans: 0g
- Glucides: 26g
- Fibres: 1g
- Protéine: 2g
- Cholestérol: 15mg