Vegan Vanilla Orange Blossom Cookies (Print Version)
Delicate, melt-in-your-mouth vanilla and orange blossom sugar cookies perfect for teatime or festive occasions.
# List of Ingredients:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
04 - 3/4 cup granulated sugar
05 - 1/2 cup refined coconut oil, softened (or vegan butter)
06 - 1/4 cup unsweetened plant-based milk (such as almond or soy)
07 - 2 teaspoons pure vanilla extract
08 - 1 1/2 teaspoons orange blossom water
→ For Rolling
09 - 1/4 cup granulated sugar
# Step-by-step Instructions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until evenly distributed.
03 - In a large bowl, beat the granulated sugar and softened coconut oil (or vegan butter) with an electric mixer until light and fluffy, about 2 minutes.
04 - Add the plant-based milk, vanilla extract, and orange blossom water to the creamed mixture. Beat until fully combined and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, stirring with a spatula or wooden spoon until a soft, cohesive dough forms. Do not overmix.
06 - Scoop tablespoon-sized portions of dough and roll into even balls between your palms. Roll each ball in the extra granulated sugar, coating completely.
07 - Place the coated dough balls 2 inches apart on the prepared baking sheets. Gently flatten each cookie with the bottom of a glass to about 1/2 inch thickness.
08 - Bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. The centers should still look slightly soft and underbaked.
09 - Allow the cookies to cool on the baking sheets for 5 minutes to set, then carefully transfer to a wire rack to cool completely before serving.
# Expert Advice:
01 -
- The orange blossom water transforms a simple sugar cookie into something that tastes like it came from a specialty bakery, yet the recipe uses everyday pantry ingredients.
- They are completely vegan and nut free, so you can share them with almost anyone without a second thought.
02 -
- Orange blossom water varies dramatically in strength between brands, so start with the full amount if your bottle is mild but taste the dough and use only one teaspoon if your bottle is particularly potent.
- These cookies continue to set as they cool on the pan, so removing them while the centers still look slightly raw is the single most important step for that signature softness.
03 -
- Measure the orange blossom water with a light hand and never pour it directly from the bottle into the bowl, since an accidental over pour can make the dough taste soapy rather than floral.
- Let the shaped dough balls chill in the refrigerator for fifteen minutes before baking if your kitchen is warm, which helps them hold their shape and develop slightly thicker centers.