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Test Kitchen Approved

Orange Coriander Cookies

Recipe By Dhyan Atkinson

Prep Time

10 Minutes

Cooking Time

18 Minutes

Recipe By Dhyan Atkinson

This customer-submitted treat was adapted from a "colonial times" recipe that suggested coriander was a popular spice for cookies at the time. Who would have thought?

Serving Suggestions

These soft, cake-y cookies are best warm right out of the oven. They can be stored in an airtight container.

Recipe Notes

Adapted from a recipe in The Spice Cookbook by Avanelle Day and Lillie Stuckey.


For cookies:

½ cups unsalted butter, softened

¼ tsp. baking soda

¾ cups granulated sugar

1 large egg

2 cups all-purpose flour

½ cups buttermilk

For optional glaze:

½ cups confectioners’ sugar

2 Tbsp. buttermilk

2 tsp. orange zest

Savory Spice ingredients in this recipe


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.