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Orange Chili Olive Oil Cookies

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Ingredients

Scale

Cookie Dough:

  • 2 cups (240g) all-purpose flour
  • ¾ tsp baking powder
  • 1/8 tsp baking soda
  • ½ tsp salt
  • ½ tsp ground turmeric
  • ¼ tsp ground cardamom
  • ¼ tsp ground cloves
  • ¼ tsp nutmeg, freshly grated
  • zest of 1 large orange
  • ½ cup (99g) granulated sugar
  • ½ cup (57g) confectioners’ sugar, sifted
  • ½ cup (99g) olive oil
  • ½ cup (113g) unsalted butter, softened
  • 1 large egg
  • 2 tsp vanilla extract

Coating:

Instructions

  1. In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices. Set aside.
  2. Combine orange zest and granulated sugar in the bowl of your stand mixer. Using your fingers, rub together until sugar turns yellowy-orange and you smell that citrusy goodness.
  3. Add confectioners’ sugar, olive oil, and butter, then attach paddle. Beat until combined.
  4. Add egg and vanilla, mixing until combined.
  5. Add half of flour mixture, mix until mostly combined. Scrape down bowl. Add remaining flour mixture, then mix until combined.
  6. Cover mixer bowl with beeswax wrap or bowl cover, then refrigerate for at least 2 hours. (We chilled our dough overnight; you want it to be stiff enough to form dough balls.)
  7. Once the dough is properly chilled, heat oven to 350°F. Line two baking sheets with parchment paper; set aside.
  8. Pour orange chili sugar into a small bowl.
  9. Form dough into balls that are about 1 ½ tablespoons each. (A #40 cookie scoop is super helpful here.) Roll dough balls in orange chili sugar before placing on prepared baking sheets.
    NOTE: If your dough starts to get too warm and sticky, put it back in the fridge for a little while. When our first dozen cookies were in the oven, we put the remaining cookie dough back in the fridge for 30 minutes.
  10. Bake 12–15 minutes or until edges are set and barely golden.
  11. Transfer baking sheet to wire rack. Allow cookies to cool on pan for 10 minutes, then move to wire rack to cool completely.

Notes

Slightly adapted from: King Arthur Baking