Orange Cinnamon Chip Sugar Cookies
Soft and chewy Orange Cinnamon Chip Sugar Cookies combine bright citrus flavor with warm cinnamon sweetness. Fresh orange zest and juice add a lively citrus note, while cinnamon chips and chopped hazelnuts bring a little extra flavor and texture to each bite.
Servings: 24 cookies
Calories: 190kcal
Ingredients
- 1 cup (227 g) Butter unsalted room temperature
- 1 cup (200 g) Sugar white
- 1 Egg room temperature
- ½ teaspoon Vanilla Extract
- 1 Tablespoon Orange zest
- 1 Tablespoon Orange juice fresh
- 3 cups (375 g) All-purpose flour
- 1 ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Kosher Salt
- ½ cup (118.29 g) Cinnamon Chips
- ½ cup (60 g) chopped Hazelnuts
Instructions
- Weigh or measure the sugar and set it aside. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Zest and juice the orange into separate bowls and set them aside. Check the hazelnuts and give them a rough chop if needed so they are about the same size as the cinnamon chips.
- Cream the butter in a stand or hand-held mixer before adding the sugar. Mix on medium speed for about two to three minutes until the mixture looks light and creamy. Stop the mixer and scrape down the sides and bottom of the bowl, then mix for another minute. Add the vanilla extract and egg and mix until the egg is fully incorporated. Add the orange zest and orange juice and blend for about one minute.
- Turn the mixer to low speed and gradually add the flour mixture until combined. Scrape down the sides of the bowl if needed. Add the cinnamon chips and chopped hazelnuts and mix briefly until evenly distributed. Cover the bowl loosely and refrigerate the dough for 30 minutes.
- Remove the dough from the refrigerator and let it sit for a few minutes to soften slightly. On the counter, place a piece of parchment paper or a pastry mat and lightly sprinkle it with powdered sugar. Take about one third of the cookie dough and flatten it with your hand. Lightly dust your rolling pin with powdered sugar and roll the dough about one quarter inch thick. The dough should be slightly thicker since it contains nuts and cinnamon chips. Cut out cookies using your favorite cookie cutter.
- Place twelve cookies on a parchment-lined cookie sheet. Bake in a preheated 350°F (175°C or 180°C) oven for six to eight minutes. The cookies will look slightly underdone, which helps keep them soft. If you prefer a firmer cookie, bake for about one minute longer. Let the cookies rest on the baking sheet for one minute before transferring them to a cooling rack.
Notes
Notes
• Chop the hazelnuts fairly small so the dough rolls out smoothly without tearing.
• Fresh orange zest and juice give the best citrus flavor. Bottled juice will not have the same brightness.
• If the dough becomes sticky while rolling, sprinkle a little more powdered sugar on the pastry mat and the top of the cookie dough.
• Cinnamon chips can be substituted with white chocolate, dark chocolate, or caramel chips for a different flavor twist.
• Fresh orange zest and juice give the best citrus flavor. Bottled juice will not have the same brightness.
• If the dough becomes sticky while rolling, sprinkle a little more powdered sugar on the pastry mat and the top of the cookie dough.
• Cinnamon chips can be substituted with white chocolate, dark chocolate, or caramel chips for a different flavor twist.
Nutrition
Calories: 190kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 91mg | Potassium: 41mg | Fiber: 1g | Sugar: 11g | Vitamin A: 253IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg