Iced Almond Flour Orange Cookies
These iced almond flour orange cookies are a are buttery cookie recipe with the perfect citrus pop of flavor. No chilling, only a handful of ingredients and naturally gluten free with almond flour as well as egg free. The orange icing makes round these cookies out so well--add these to your holiday baking or any time of year for a gluten free cookie treat!
Servings: 20 cookies
Ingredients
Cookies
- 2 ½ cups almond flour 240g
- ½ cup unsalted butter 113g (1 stick)
- ½ cup sugar 100g
- 1 tsp vanilla extract
- 1 ½-2 Tbsp orange zest (about 2 small oranges)
- 1/4 tsp salt
Orange Glaze
- ¾ cup powdered sugar
- 2-3 tsp fresh orange juice
- 1-2 tsp milk
- ½ tsp orange zest
- pinch of sea salt optional
Instructions
- Preheat oven to 350°F.
- Make the cookies: Using a hand mixer or standing mixer, beat butter and sugar together until creamy and fluffy. Add in vanilla and salt and beat to incorporate.
- Add in almond flour 1/2 cup at a time and beat until all flour is mixed in. Add the orange zest with the last of the almond flour. This mixture will be a bit crumbly but still moist. Use a spatula or clean hands to pull it together.
- Use a 1½ Tbsp cookie scoop to scoop and roll into balls. Arrange cookies on a parchment lined cookie sheet. Gently press them into about 1/2 inch thickness--roughly. These won't spread much so press them gently to flatten.
- Bake for 8-10 minutes or until the edges are set and they start to become a very light golden brown. (Do not overcook these. They dry out quickly if you do so it is safer to take them out just before you think they are done.)
- Allow to cool on baking sheet for several minutes before transferring to wire rack. Cool completely before icing.
- Make the icing: Whisk together the powdered sugar, sea salt, 2 tsp orange juice, 1 tsp milk and orange zest. If mixture is still pretty thick, add more orange juice or milk one teaspoon at a time until desired thickness.
- Dip the top of each cookie into the icing and allow excess to drip off before placing on wire rack to set. Sprinkle with extra orange zest as desired. Keep in an airtight container for up to one week.
Notes
The original recipe also included 1 tablespoon freshly chopped rosemary if you would like to add that still with the orange zest.
These almond flour cookies will have some little cracks on the edges but that doesn't mean they are going to be dry or they are made incorrectly. This is honestly just sort of the way it goes sometimes with almond flour. When you press the cookie dough down to flatten, little cracks will naturally occur.
It is better to slightly underbake these cookies than over bake. I like to do a test cookie in the beginning just to see what the texture is after only about 8 minutes and then adjust the remaining batches as fit.
Nutrition
Calories: 155kcal | Carbohydrates: 9g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 73mg | Potassium: 2mg | Fiber: 2g | Sugar: 6g | Vitamin A: 158IU | Calcium: 34mg | Iron: 1mg