• Home
  • About
  • Recipes
    • Dairy Free
    • Gluten Free
    • One Pan
    • Paleo
    • Vegetarian
    • Whole 30
    • Weeknight Dinner Recipes
  • Contact
    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
You are here: Home / Dessert Recipes / Bruléed Orange Butter Cookies

Bruléed Orange Butter Cookies

By Lauren Keating On 12/20 13 Comments

Pin
Share
Tweet
Share
67Shares

orange-butter-cookies.jpg

I knew that I needed to bring a knockout recipe to the food blogger cookie exchange that I attended last week, so I turned to these citrusy butter cookies. With a delicate crumb, a texture similar to soft shortbread, and a creme brulée-like smattering of burnt sugar that lightly shatters when you bite into it, Bruléed Orange Butter Cookies are a welcome contrast to the denser oatmeal and peanut butter cookies that are so prevalent this time of year. Although these cookies are a festive treat for the holidays, they make a delightful accompaniment to a cappuccino any time of the year.

icing.jpg brulee.jpg
While the burnt sugar topping is what takes these cookies to the next level, I understand that a kitchen torch isn’t exactly something that everyone has on hand. My first recommendation is to use this recipe as an excuse to get one – they can be found for under $20 and are also great for toasting the cheese on French onion soup. Alternately, you can brown the sugar under the broiler for 45 seconds; however, taking this approach will also melt the glaze and the cookies won’t look quite as pretty. Of course, they are incredible without the crunchy topping – just be sure to let the glaze fully harden (about 2 hours) before stacking them.

bruleed-orange-cookies.jpg

Bruléed Orange Butter Cookies
Yields 3 dozen

For the Cookies:

For the Icing:

2-1/3 cups flour

1/2 cup powdered sugar

1/2 tsp. salt

1 tsp. orange extract

1/4 tsp. baking powder

1 Tbs. heavy cream

8 oz. unsalted butter softened

1 Tbs. water

1 cup granulated sugar

1/2 tsp. orange zest

2 Tbs. orange zest

1 pinch salt

3 large egg yolks

1/8 cup turbinado sugar

1 tsp. vanilla extract

.

.

.

.

.

.

To make the cookies: In a bowl, whisk the flour, baking powder, and salt. In a second bowl, beat the butter, granulated sugar, and zest on medium speed until well blended. Add the egg yolks and vanilla. Mix until blended. Add the flour and mix on until moist clumps form. Wrap in plastic and chill 40 minutes. Roll between two sheets of parchment to ¼-inch thick. Cut with 2-inch cutters. Bake at 350 for 13 minutes or until the edges begin to brown. Allow to cool completely.

To make the icing: Combine remaining ingredients (except turbinado sugar) to form a thin glaze. Spread each cookie with 1/4 teaspoon of the glaze, then sprinkle with turbinado sugar. Pass a kitchen torch over to melt the sugar.

Approx. 110 calories, 6 grams fat, 13 grams carbs, 0 grams fiber, 1 gram protein per cookie

****

I’m linking this post to Wanderfood Wednesday.

Pin
Share
Tweet
Share
67Shares

Tagged with: Cake and Pastry// Indulge13 Comments

My Cookbooks

Healthy Meal Prep Slow Cooker Cookbookhealthy eatong one-pt cookbook

« Ropa Vieja with Olives and Capers
Salami and Chili Pepper Pizzas »

Comments

  1. Melanie Schoenhut says

    12/29 at 8:36 am

    I really love your cookies. It looks so delicious. This looks simple but surely it is so tasteful. Thanks for sharing the recipe.

    Reply
  2. Andrea@High/Low says

    12/25 at 10:51 pm

    Your beautiful cookies put the cookies I brought to my cookie swap (regular chocolate chunk with nuts cookies) to shame! You’ve inspired me to hunt for my mini torch!

    Reply
  3. Mardi@eatlivetravelwrite says

    12/25 at 8:26 am

    I just recently acquired a mini blow torch and can’t believe I waited this long! Bookmarked this recipe -looks perfect for the dark days of January – a lovely little bit of sunshine!

    Reply
  4. Debi Lander says

    12/22 at 4:27 pm

    WOW- these are knockout cookies. I am copying the recipe for next year. Thanks.

    Reply
  5. Monique says

    12/21 at 11:18 am

    One kind of cookie makes sense… i made 7 kinds. Cuz im an idiot. And I have a chefs torch on my wish list. My mother laughed at me… this looks like the perfec recipe to try it out on..
    I love it.

    Reply
  6. bellini says

    12/21 at 7:59 am

    I love this concept!!! Have a joyous holiday season!!!!

    Reply
  7. Vanessa (Chefdruck) says

    12/21 at 1:28 am

    I got a torch for Christmas a few years ago but it got misplaced in the two moves in 2 years. Your post is inspiring me to dig it out of the boxes. Love the shot of you bruleing. Great recipe.

    Reply
  8. Julie @SavvyEats says

    12/20 at 10:42 pm

    These are sooooo good. Mine are already gone! 🙁

    Reply
  9. Joanne says

    12/20 at 9:59 pm

    My roommates and I JUST invested in a torch specifically for creme brulee making! And what a way to break it in! These look wonderful. I’m sure they wowed at the cookie exchange.

    Reply
  10. Heather says

    12/20 at 9:37 pm

    I might have to try these! I love creme brulee, orange, shortbread cookies etc. great combo!

    (But why do cookie recipes need to make so many cookies? I only need 1/3 of the recipe, at most…)

    Reply
    • Lauren says

      12/20 at 9:42 pm

      They freeze well and your neighbors/coworkers would love you for sharing, but it should be easy to make a third of the recipe (1 dozen cookies) since it uses three egg yolks. The salt and zest amounts don’t need to be exact – just as close as you can get.

      Reply
      • Heather says

        12/21 at 9:27 am

        what about the baking powder? lol, I don’t think I have a measuring spoon small enough!

        would you freeze the dough or the cookie?

        (sorry for the 1000 q’s, I do think these are something I can make, and I do actually have a creme brulee torch already!)

        Reply
        • Lauren says

          12/21 at 10:11 am

          I’d try to eyeball the baking powder. Do you have a 1/4 tsp in your set? I’d try to just fill that approx 1/3 of the way.

          You could freeze it either way, but I actually meant to freeze the baked cookies.

          Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

healthy delicious logo - art deco artichoke with real food recipes underneath

Meet Lauren

hd_photo
Lauren Keating is a recipe developer and food photographer who shares easy weeknight recipes and fun weekend projects featuring fresh ingredients.

lk@healthy-delicious.com

Recipe Key

    Gluten FreeDairy-FreeLow CarbVeganVegetarianWhole30PaleoOne Pan

My Cookbooks

healthy eatong one-pt cookbook

Web Stories

Copyright © 2021 · Healthy-Delicious · Privacy Policy · Site Design by Wooden Spoons

23
44