Great recipes for Christmas cookies made from oranges, which should not be missing from the Christmas table! Get inspired

Don’t know what to do with oranges?

Use them when baking Christmas cookies!

We have prepared for you recipes for orange Christmas cookies, which you will enjoy incredibly.

And if you have some skins left, you can easily use them for Christmas decoration.

Orange caramels

Try this delicious and innovative Christmas cookie that only requires 3 or 4 ingredients and you don’t even have to bake it!

INGREDIENTS

• 500 g of chocolate (milk or dark)
• 1 can of condensed milk
• peel of 1 orange
• orange extract (optional)

METHOD

• Slowly melt the broken chocolate.
• If you use the microwave, turn it on to a lower power, if on the stove, gradually add the chocolate pieces to the pot over a moderate flame.
• Add condensed milk and orange peel (if available, orange extract) and heat for a while.
• Pour the mixture onto a tray lined with baking paper, smooth it out, and let it harden in the fridge for 4 hours.
• After solidification, cut into squares.
• We can decorate with pieces of fresh orange.

You can easily prepare other variations of this simple Christmas orange cookie. Just replace the orange with vanilla extract and you will make vanilla caramels, or peppermint extract for a refreshing chocolate-mint taste. If you can’t find it, just use good quality mint chocolate instead.

Christmas stars filled with orange cream

This delicious butter cookie filled with orange cream is definitely worth a try! Add something new to your Christmas board and your family will surely appreciate it.

INGREDIENTS

• 86 g of soft cream cheese
• 226 g butter, softened
• 206 g of granulated sugar
• finely grated peel of 1 orange
• 1 large egg yolk, room temperature
• ⅛ teaspoon of salt
• 1 teaspoon of vanilla extract
• 337 g plain flour

For the orange filling:

• 113 g butter, softened
• 190g caster sugar plus extra for sprinkling
• ½ teaspoon of vanilla extract
• finely grated peel of 1 orange
• 1 tablespoon fresh orange juice

METHOD

• Preheat the oven to 175 °C.
• Cut two pieces of baking paper to fit our baking sheet.
• Using a round cutter, create a template by drawing approx. 4 cm circles on one side of the baking paper, about 2.5 cm apart.
• We turn the baking paper so that the circles are on the bottom side.
• We repeat with the second baking paper.
• Let’s put it aside.
• Place a large star tip on a piping bag and set aside.
• In a large bowl, mix the cream cheese, butter, sugar, orange peel, egg yolk, salt and vanilla.
• Beat on medium-high speed until the mixture is fluffy, about 3-4 minutes.
• Scrape down the sides and bottom of the bowl and mix again.
• Add the flour in 3 additions and scrape down the sides as needed.
• Scoop half of the dough into the prepared piping bag.
• The dough must be soft to work well with.
• If necessary, put the dough bag in a warm place to soften.
• We press about 4 cm stars onto the pre-drawn templates.
• If we want to have the best shape, we hold the bag straight with the edge of the tip slightly above the sheet.
• We squeeze the bag tightly so that the resulting candy is as wide as the pre-drawn circle.
• If we have trouble releasing the dough, we put the bag in a warm place for a few more minutes.
• Bake the cookies until the edges begin to brown, about 7 to 11 minutes, depending on the size and thickness of the cookies.
• This cookie browns quickly, so we carefully monitor the baking time.
• Transfer to a wire rack and let cool completely before filling.
• Beat all the ingredients for the filling until smooth.
• Scoop the filling into a decorating bag.
• We cut a small hole at the tip.
• Apply the cream filling to the lower halves of the baked cookies and cover with another cookie.
• Let cool or freeze until ready to eat.

Italian biscuits with orange juice

Luxurious cookies that you can serve not only at Christmas! You can bake them at any time of the year and enjoy them with your coffee. They can also be kept in the freezer and pull out a few whenever you feel like it.

INGREDIENTS

• 4 large eggs
• 200 g of sugar
• 225 g vegetable fat or butter
• 1 cup freshly squeezed orange juice or juice
• 1 teaspoon of vanilla extract
• 1 bag of baking powder
• 500 g plain flour
• 60 g of powdered sugar
• candied cherries, almonds or other dried fruit or nuts for decoration

METHOD

• Preheat the oven to 180 °C, line the tray with baking paper and prepare the ingredients with which we plan to decorate the cookies (cut the candied cherries in half).
• In a bowl, mix eggs, sugar and melted vegetable fat (or butter) with a fork.
• Add vanilla extract and orange juice to the mixture.
• Slowly add flour mixed with baking powder.
• The result should be a sticky, stiffer dough.
• We make cookies by taking a piece of dough with a large spoon and using the other spoon to gently scrape it into a bowl with powdered sugar.
• Wrap both sides, remove from the bowl and shape into a ball using your palms.
• We repeat the procedure.
• Place the balls formed in this way about 2 cm apart (don’t forget that there is baking powder in the dough, so the cookies will increase in size in the oven!) on the prepared baking sheet.
• Push a candied cherry, almond or other decoration into the center of the ball.
• You can leave the cookies bare if you want.
• Attention! If we use candied cherries in the pickle, it is a good idea to let them drain on a kitchen towel after cutting them, which will absorb the excess liquid that would spill over the biscuit.
• Bake in a preheated oven for about 20 minutes.
• Properly baked cookies should be brown on the bottom and golden on top.

Linnaeus sweets filled with homemade orange marmalade

Perhaps every one of us loves Linz sweets. And what if you fill it with homemade orange marmalade! Not only does it taste great, but it also looks luxurious. It will perfectly decorate your Christmas board.

INGREDIENTS

For the orange marmalade:

• 2 large oranges
• 1 lemon
• 2 cups of water
• 450 g of sugar
• 60 ml of Cointreau liqueur or other orange-flavored liqueur

For the Linnaeus sweets:

• 1 cup roasted almonds
• 1/2 cup cornstarch
• 2 and 1/4 cups plain flour
• 1 and 1/2 cups butter, softened
• 1 cup powdered sugar plus extra for dusting
• 1 teaspoon of vanilla extract
• 1 heaping teaspoon of orange peel
• 3/4 teaspoon salt
• 1 egg
• 1 cup homemade orange marmalade

METHOD

For the orange marmalade:

• Cut off the top and bottom of the orange (about 0.5 cm).
• Cut the oranges vertically into thin 0.3 cm strips.
• Cut each orange slice into small wedges.
• Peel and juice the lemon.
• Combine the orange wedges and lemon zest and juice in a large saucepan with 2 cups of water.
• Bring the mixture to a boil and cook for 10 minutes.
• Close the lid, but don’t forget to stir the mixture often.
• We reduce the flame to moderate and cook for 40 minutes under the lid.
• Stir the mixture often again.
• Stir in the sugar and orange liqueur and increase the heat to bring the mixture to a rapid boil or until it reaches 104 degrees Celsius.
• When it reaches the desired temperature, we can slightly reduce the temperature and cook, stirring constantly, for 10 minutes.
• The mixture will thicken slightly as it cools (after removing it from the stove), but if it seems too thin, cook it a little longer.
• If, on the contrary, it seems to us that it is too thick, we add a little orange juice during cooking.
• Remove the marmalade from the heat and let it cool to room temperature.
• After cooling, mix the mixture carefully using an immersion blender.
• Put the marmalade in clean jars, close them with lids and put them in the fridge.

For the Linnaeus sweets:

• Add the almonds and cornstarch to a food processor and pulse until the almonds are finely ground.
• Transfer the mixture to a large bowl and add the flour.
• Whisk to combine and set aside.
• Now add the butter and 1 cup of powdered sugar to the mixer.
• Mix on low speed until everything is combined.
• Increase to high speed and mix for about 2 minutes.
• Scrape the sides of the bowl with a rubber spatula.
• Reduce speed to medium and add vanilla, orange peel, salt and egg.
• Mix for about a minute.
• Reduce the speed to minimum and add the almond flour mixture little by little.
• Remove the dough from the mixer and divide it into 4 parts.
• Shape the dough into disks, wrap each one in plastic film and put it in the fridge for a few hours.
• When you are ready to bake, take the dough out of the fridge and let it rest for about 15 minutes.
• Preheat the oven to 160 degrees Celsius and line 2 baking sheets with baking paper.
• Lightly flour a flat work surface and roll out the dough so that it is about 0.3 cm thick.
• We will need two cookie cutters – a larger one and a smaller one to create a “window” for the top cookie.
• Use round or differently shaped cookie cutters with a diameter of about 5 cm and cut out as many cookies as possible.
• Then we use a smaller cutter, about 3 cm large, and cut out windows in half of the cookies.
• Carefully transfer to greased baking sheets.
• Bake for 10 to 15 minutes (depending on the size of the cookies), or until the edges of the cookies are lightly golden.
• Transfer the cookies to a cooling rack.
• When the cookies are completely cool, use a sieve or strainer to dust the window cookies with powdered sugar.
• Spread just under a teaspoon of marmalade on the biscuits without a window.
• We put cookies with a window on it to create a “sandwich”.
• Enjoy it!

Ginger with orange glaze

An amazing candy with a bright citrus taste, which is easy to prepare and at the same time you can make a lot of fun with it. Your family and guests will lick each other!

INGREDIENTS

For the ginger:

• 8 tablespoons of softened butter
• ¾ cup sugar
• 2 eggs
• 1 teaspoon of vanilla
• ½ cup molasses
• 1 tablespoon of baking soda
• 2 and 1/2 teaspoons of ginger
• 1 and ½ teaspoons of cinnamon
• ½ teaspoon of cloves
• 4 cups plain flour

For the orange sugar:

• 1 cup of sugar
• peel from one orange

For the orange glaze:

• 1 and ½ cups powdered sugar
• 1 small spoon of orange juice

METHOD

• Beat butter and sugar in a mixer.
• Add the eggs one at a time, mixing well after each addition.
• Add the vanilla and molasses and mix until combined.
• Sprinkle the top of the wet ingredients with baking soda, ginger, cinnamon and cloves.
• Mix it in.
• Add the flour and mix until everything is combined.
• Divide the dough into three parts and place each on a 45 cm long piece of baking paper.
• Roll the dough into logs with a diameter of approximately 4 cm.
• Leave in the cold until solidified.
• Preheat the oven to 175 degrees Celsius.
• Line 3 baking sheets with baking paper or spray with oil.
• Add sugar and zest to a shallow bowl.
• Use your fingers to combine them until the sugar turns orange.
• Cut the dough into 0.5 cm slices.
• Roll each slice in orange sugar and then place 2.5 cm apart on the prepared baking sheets.
• Bake in the preheated oven for 10 minutes in the middle of the oven.
• If we are baking several plates at once, turn them halfway through.
• Remove to a wire rack to cool the ginger.
• Mix the ingredients for the glaze and drizzle over the cooled ginger.

How about our orange Christmas cookie recipes? Do you have any tips of your own for using citrus at Christmas? Show us off in the comments!