The cool weather is finally settling in and with it has come intense cookie cravings. Sugar cookies to be specific. When I get a craving for something there is no getting around it. I often try to trick my body into letting go of cravings by eating an apple or a banana. My body wants no part in that! Sugar cookies are the perfect mix of chewy sweetness and they are divine with bittersweet chocolate! If I’m being honest, I 100% believe in indulging and these orange sugar cookies are the perfect place to start.
Baking has always calmed me when I feel anxious. I really don’t know why. Perhaps it is the precision and simpleness of measuring and mixing. With hurricane Irma looming over us I decided to step into the kitchen and whip up a batch of these sumptuous orange sugar cookies. As the wind is whistling through the trees outside my window I am reminded of the many family’s that have already lost so much from this hurricane. We have been blessed enough not to experience the full brunt of this hurricane but it’s brazen outer bands have not been kind. With all of my heart I am praying for those that are in the heart of the storm. If you are one of those people I hope that you can find some sort of solace in knowing that I am praying for your safety.
What calms your nerves/anxious heart?
- 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- ½ cup unsalted butter - softened
- 1¼ cup turbinado sugar - divided
- ½ teaspoon vanilla extract
- 1 large egg
- zest of half an orange
- 2 tablespoons freshly squeezed orange juice
- ½ teaspoon sea salt
- 1 teaspoon baking soda
- FOR THE GANACHE
- 6 ounces dark chocolate chips or a chopped bar
- ⅔ cup coconut cream [ 5.4 ounce can ]
- Pinch fine pink salt
- Step 1. In a stand mixer or In a large bowl, cream together the butter and 1 cup Turbinado sugar. Beat until fluffy. Mix in orange juice, zest, vanilla extract, and egg.
- Step 2. Reduce mixer speed to low and slowly salt, baking soda, and flour.Mix until well combined.
- Step 3. Transfer batter into a smaller bowl, cover, and chill in refrigerator for 2-4 hours.
- Step 4. After dough has thoroughly chilled, preheat over to 350˚and line a baking sheet with parchment. Using a soup spoon, portion out dough and roll into balls.Coat with remaining ¼ cup of sugar. Space dough 3 inches apart on lined baking sheet.
- Step 5. Bake cookies for 12-14 minutes. Allow cookies to rest for roughly 5 minutes before removing from pan to cool. Once rested transfer cookies to wire rack to cook completely.
- If you are using the ganache simply dip cooled cookies into ganache while warm and allow to set on a wire rack at room temperature.
- TO MAKE THE GANCHE:
- Step 1. Place chocolate in a heatproof bowl and set aside.
- Step 2. Pour coconut cream into a separate heatproof bowl. Microwave on high in 30-second increments until melted. Consistency should be very thin. This will take roughly 60-90 seconds.
- Step 3. Pour cream over chocolate and stir until the chocolate has melted completely. Allow the residue heat from the coconut cream to melt chocolate. Keep stirring until the mixture is completely smooth.
- Step 4. Dip cooled sugar cookies into ganache and sprinkle with a pinch of sea salt. Allow to set at room temperature.
- Store cooled cookies in an air tight container for 5-6 days.
- Store any remaining ganache in an airtight container in the refrigerator. It will solidified. Microwave for 30-45 seconds to return to liquid form.
shop my favorite baking tools below
Affiliate links present. I earn a small commission, at no cost to you, from clicks on affiliate links found within posts.