These Orange Blossom Sugar Cookies are soft, fragrant, and delicately sweet, with a bright citrus aroma that makes them irresistible. Infused with orange blossom water, orange extract, and vanilla, they feel elegant yet comforting, making them perfect for everyday baking or special gatherings.
Why You’ll Love This Recipe
These cookies are quick to prepare and require simple pantry ingredients, making them ideal for both beginner and experienced bakers. The flavor is unique but approachable, combining classic sugar cookie sweetness with floral and citrus notes. They bake fast, stay tender, and are perfect for sharing with family, friends, or at celebrations.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 1/4 cups all-purpose flour (270 g)
1/2 teaspoon baking powder
1/4 teaspoon fine salt
3/4 cup unsalted butter, softened (170 g)
1 cup granulated sugar (200 g)
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon orange extract
1 tablespoon orange blossom water
1 tablespoon fresh orange zest
2 tablespoons milk
Extra granulated sugar for rolling, about 1/4 cup
Directions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2 to 3 minutes.
Add the egg and mix until fully incorporated. Stir in the vanilla extract, orange extract, orange blossom water, and orange zest.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Pour in the milk and mix gently until a soft dough forms.
Scoop the dough into 1 1/2 tablespoon portions, roll each into a ball, and roll lightly in granulated sugar. Place the dough balls about 2 inches apart on the prepared baking sheets.
Bake for 10 to 12 minutes, until the edges are set and the tops look slightly cracked but still pale. Do not overbake.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Servings and timing
This recipe makes approximately 24 cookies.
Prep time: 15 minutes
Bake time: 10–12 minutes per batch
Total time: about 30 minutes
Variations
For a lemon blossom version, replace the orange zest and extract with lemon zest and lemon extract.
Add a light glaze made from powdered sugar and orange juice for extra sweetness.
Mix in 1/2 cup white chocolate chips for a richer dessert-style cookie.
For a softer floral note, reduce the orange blossom water to 2 teaspoons.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies for up to 2 months. Thaw at room temperature before serving. These cookies do not require reheating, but a few seconds at room temperature after refrigeration will restore their softness.
FAQs
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 24 hours. Let it sit at room temperature for 10 minutes before scooping.
What does orange blossom water taste like?
It has a light floral citrus flavor that enhances sweetness without being overpowering.
Can I skip the orange extract?
Yes, but the flavor will be milder. You can add extra zest to compensate.
Why are my cookies spreading too much?
This usually happens if the butter is too soft. Chilling the dough for 15 minutes can help.
Can I use salted butter?
Yes, but reduce the added salt to a small pinch.
Are these cookies soft or crispy?
They are soft with lightly set edges when baked correctly.
Can I double the recipe?
Yes, all ingredients can be doubled without adjustments.
Do these cookies freeze well?
Yes, both the dough and baked cookies freeze very well.
Can I use plant-based butter?
Yes, a good-quality plant-based butter works well in this recipe.
How do I know when the cookies are done?
The edges should be set while the centers remain pale and soft.
Conclusion
Orange Blossom Sugar Cookies bring together simplicity and elegance in one delightful treat. With their quick preparation, tender texture, and aromatic citrus flavor, they are perfect for sharing, gifting, or enjoying with a quiet cup of tea. This recipe is sure to become a favorite for both everyday baking and special occasions.
Soft, fragrant sugar cookies delicately flavored with orange blossom water, orange extract, and citrus zest. These elegant cookies are quick to make, lightly floral, and perfect for everyday baking or special gatherings.
Ingredients
2 1/4 cups all-purpose flour (270 g)
1/2 teaspoon baking powder
1/4 teaspoon fine salt
3/4 cup unsalted butter, softened (170 g)
1 cup granulated sugar (200 g)
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon orange extract
1 tablespoon orange blossom water
1 tablespoon fresh orange zest
2 tablespoons milk
1/4 cup granulated sugar (for rolling)
Instructions
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream together butter and sugar until light and fluffy, about 2–3 minutes.
Add the egg and mix until fully incorporated. Stir in vanilla extract, orange extract, orange blossom water, and orange zest.
Gradually add dry ingredients to wet, mixing until just combined. Add milk and mix until a soft dough forms.
Scoop dough into 1½ tablespoon portions, roll into balls, and coat lightly in granulated sugar.
Place dough balls 2 inches apart on prepared baking sheets.
Bake for 10–12 minutes, until edges are set and tops look cracked but still pale. Do not overbake.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chill dough for 15 minutes if cookies spread too much.
For lemon variation, swap orange zest and extract for lemon versions.
Top with powdered sugar glaze for extra sweetness.
Mix in white chocolate chips for a richer cookie.
Store in an airtight container for up to 4 days or freeze for up to 2 months.
