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Test Kitchen Approved

Orange Spice Cookies

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Recipe By Cathy Schwartz


3 dozen

Prep Time

10 Minutes

Cooking Time

10 Minutes

Recipe By Cathy Schwartz

Choose your own cinnamon adventure with these chewy, sweet-spiced cookies.


1 cup unsalted butter, softened

1 1/2 cups sugar

1 egg

Zest from 1 large orange

2 Tbsp. dark corn syrup

3 cups all-purpose flour

2 tsp. baking soda

Savory Spice ingredients in this recipe

  • Ground Supreme Saigon Cinnamon

    Our Organically Sourced Saigon Cinnamon has consistently been our most popular cinnamon and in part it’s because our customers seek out bold cinnam...

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  • Ground Ginger (Organically Sourced)

    Ginger is native to Southeast Asia and is now also cultivated in Africa, Australia, and Jamaica. Ginger was introduced to Europe and the Middle Eas...

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  • Ground Madagascar Cloves

    Native to the Molucca Islands (also known as the Spice Islands), cloves are also produced in Madagascar, Indonesia, Brazil, and Zanzibar. The first...

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  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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  • Ground Saigon Cinnamon (Organically Sourced)

    The unmatched flavor of Vietnamese Saigon cassia is stronger and sweeter than typical "grocery store" cinnamon, making it the perfect cinnamon for ...

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Preheat oven to 375 degrees. Line a baking sheet with parchment paper or silicone baking mat. Add butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat butter and sugar on medium speed until combined and creamy, 2 to 3 min. Add egg and beat until fluffy, another 1 to 2 min. Add orange zest and corn syrup and continue mixing until well-combined. In a separate bowl, whisk together flour, baking soda, Supreme Saigon Cinnamon, Ground Ginger, Ground Madagascar Cloves, and Mayan Sea Salt. With the mixer on low, add dry ingredients slowly and mix until just combined. If dough is too dry to easily come together when pressed, add 1 tsp. cold water at a time until it does. Form dough into small balls, approximately 2 Tbsp. each. Cover and chill dough balls for 30 min. Place 12 dough balls on prepared baking sheet about 2-inches apart. Bake for 8 to 10 min., or until tops are cracked and lightly browned around the edges. Allow cookies to cool for 1 to 2 min., or until they won't break apart, before transferring to a cooling rack.