Orange Blossom Sugar Cookies (Print Version)
Tender citrus-infused cookies with fragrant orange blossom water, light golden edges and delicate crumb.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups gluten-free all-purpose flour blend with xanthan gum
02 - 1/2 tsp baking powder
03 - 1/4 tsp fine sea salt
→ Wet Ingredients
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 1 tsp pure vanilla extract
08 - 1 1/2 tsp orange blossom water
09 - Zest of 1 orange
→ For Rolling
10 - 1/4 cup granulated sugar
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together the gluten-free flour, baking powder, and salt in a medium bowl. Set aside.
03 - Beat the softened butter and 1 cup sugar together in a large bowl until light and fluffy, about 2-3 minutes.
04 - Beat in the egg, vanilla extract, orange blossom water, and orange zest until well combined.
05 - Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
06 - Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in the remaining 1/4 cup sugar to coat.
07 - Place the dough balls 2 inches apart on the prepared baking sheets. Gently flatten each ball slightly with your palm or the bottom of a glass.
08 - Bake for 10-12 minutes, or until the edges are just turning golden.
09 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The orange blossom water creates this ethereal floral note that feels fancy and sophisticated but these cookies are actually incredibly simple to make
- They have this tender, melt-in-your-mouth texture that proves gluten-free baking can be just as good as the traditional version
02 -
- Over-baking is the enemy of tender cookies, pull them out when the edges just start to color
- The dough benefits from a 30-minute chill in the refrigerator if it feels too sticky to work with
03 -
- Invest in a good quality orange blossom water, the cheap stuff can taste artificial or bitter
- If your kitchen is particularly warm, refrigerate the dough between batches to prevent spreading