Orange Coriander Cookies Recipe
Active Prep: 10 min
Cook: 18 min
- 5 tsp. Coriander Seeds (or Ground Coriander Seeds)
- 1/2 cup unsalted butter, softened
- 1/2 tsp. Mayan Sea Salt
- 1/4 tsp. baking soda
- 3/4 cup granulated sugar
- 1 large egg
- 2 cups all-purpose flour
- 1/2 cup buttermilk
- 1 tsp. Pure Orange Extract
For optional glaze:
- 1/2 cup confectioners’ sugar
- 2 Tbsp. buttermilk
- 1/2 tsp. Pure Orange Extract
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Adapted from a recipe in The Spice Cookbook by Avanelle Day and Lillie Stuckey.
For cookies: Preheat the oven to 350 degrees. Toast coriander seeds in a small skillet over medium heat for about 3 min. or until fragrant. Transfer to a spice grinder and grind until fine. (Alternately, use pre-ground coriander.) In an electric mixer, cream together butter, salt, baking soda, and ground coriander. With mixer running, gradually add sugar then egg. Add flour alternately with the buttermilk and extract, blending well. Drop dough by the teaspoon on lightly greased or parchment-lined cookie sheets. Keep dough rounded and spaced about 2 inches apart. Bake for 10 to 15 min. or until just lightly browned around the edges and just barely firm on top.
For optional glaze: Whisk all ingredients together and drizzle over cookies when they come out of the oven.
These soft, cake-y cookies are best warm right out of the oven. They can be stored in an airtight container.