Eggless Orange Cookies

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Eggless Orange cookies
Eggless Orange cookies

A popular choice for the coffee break, these cookies can be served anytime of the day. It has a very refreshing taste of orange with goodness of flax seeds.

Preparation time: 2 hrs 10 min
Baking time: 10-12 min
Baking equipment needed: 2 large baking sheets
Makes 30 cookies

75gm/6 tablespoon unsalted butter at room temperature
100gm/1/2 cup castor sugar or white granulated sugar
1 tablespoon flax seed powder soaked in 3 tablespoon warm water
1 tablespoon fresh orange juice
Zest of one orange
175gm/1&1/3 cup plain flour
½ tsp salt
1 teaspoon baking powder
¼ teaspoon baking soda

1. With an electric mixer, cream the butter and sugar until light and fluffy. Add the flaxseed mix, orange juice and zest. Mix them together and set aside.

  1. In another bowl, sift together the flour, salt, baking powder and baking soda. Add the flour into butter mixture in 2-3 batches and stir until everything mixed up.
  2. Wrap the dough in a parchment/greaseproof paper and chill for 2 hrs.

  3. Preheat the oven to 190 degree C. Grease two baking trays.

  4. Divide the dough into half and then each half into 15 balls. Or if you want to bake smaller batches then do 3 batches of 10 cookies.

  5. Roll the balls and place 1 inch apart on the prepared sheets.

  6. Press down with a fork to flatten. Bake for 10-12 mins or until edges start turning golden brown.

  7. With a metal spatula transfer to a rack to cool.

  8. Transfer into an airtight container.

Tips & tricks ?

  • Always select quality ingredients to make cookies. Do not use a pack of flour that has been opened for long and kept lying inside the cupboard for months and one day you suddenly decide to use them up by making cookies.
  • Always use the butter at room temperature. It should be soft but not runny. Do not try to soften them inside the microwave. Let it come to room temperature on its own
  • Handle the dough with TLC – tender love & care. Do not over mix the dough. Too much handling of dough can result in hard cookies. Take only required amount to bake at once and keep rest of the dough refrigerated.
  • Use parchment paper to line your baking sheet for even browning of the cookies (and no need of greasing your tray)! Though a shiny, heavy aluminium tray serves the purpose too.
  • Bake one sheet of cookies at a time. If baking all at one go, then keep rotating your tray from top rack to bottom rack for even browning of cookies.
  • To check the doneness, look at the edges and bottom of the cookies. If they start getting golden brown colour then they are done.
  • Always check the doneness at the minimum baking time stated in the recipe though baking time varies from oven to oven.
  • Cookies may look very soft when they are done. Leave them to cool down completely to get the right texture. Do NOT get tempted to over bake!
  • Cool them completely before storing them in airtight containers. Cookies may turn soft if you store them whilst they are still warm because of condensation.
  • Glass jars or tin containers are preferred over plastic containers to store cookies.
  • If your cookies turn out nice and crisp but become soft after cooling down then they are under baked. Do not worry!!!! Bake them again in a preheated oven at 160 degrees C for 10 minutes. Now cool them completely before storing them.
  • And one last tip – keep a piece of bread in the storing tin. The bread will soak the moisture inside the tin keeping all the cookies fresh and crisp.

Did I mention not to store different types of cookies together?

Well I will write about the science behind baking a perfect batch of cookies and some more tips later.

Let me know if I have missed out any other problems faced while baking cookies. Go ahead and try your hands on making these extremely delicious cookies without any fear. Leave a comment here or drop me an email to share your thought!

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A self-taught baker and an iPhone photographer who believes passion is the necessary ingredient in baking and every step must be savoured and enjoyed! I feel baking is therapeutic and easy. All you have to do is to gather your ingredients, measure them, mix them with a pinch of love and let the magic work!! Thank you for stopping by and going through my work. Let me know how you find them? All inputs and suggestions are highly appreciated. Thanks!

32 thoughts on “Eggless Orange Cookies”

  1. Oh thank you Regan for stopping by and leaving your valuable comment on my first post ? It feels great to be appreciated. Will visit your blog ??

  2. Firstly ..Congratulations !
    Wishing u all the very best in this journey.
    These eggless orange cookies look fantastic. .so light , soft & appear so crispy too..
    Waiting for more such awesome recipes from ur end.

  3. First of all Hearty Congrats Jayshree for starting the Bakingsutra Blog.Generally baking gives people jitters but the way you have explained the entire recipe and followed it with tips I don’t think anyone will think twice before baking.
    The first recipe itself is interesting more so as its an eggless recipe. Thanks for posting it here.Will get back to you when I try my hand at it.Thank you dear.Also simply loved your TLC funda….way to go dear.

  4. Wow….What a Superb start for yr Blog….well explained…U Rock Jayshree????Congrats dear….Way to go…Happy Baking & Blogging… ? ?

  5. Well done Jayshree..very well explained recipe ? n very useful information..thanks for sharing 🙂

  6. My search was over with your cookies made with flexseed pwd….thank u so much…. I have one doubt….why do some cookies have cracks and some don’t…how to avoid crecks

    1. The pleasure is all mine Deeksha. Cookies usually crack when they are over baked. Hence it is always advised to bake till minimum stated time. Check the sides and bottom for the golden brown color and take them out of oven as soon as you see the color. They continue to cook even after coming out of oven because of internal heat. Also use very fine sugar for the smooth cookies. Hope that helps!

  7. From one recipe of yours I came to this one. Liking them all. One basic query I have. When we have both unsalted butter and salt in the recipe why we cannot or should not replace them both with salted butter like Amul. Sa

    1. Thank you Sarita ? yes you can use salted butter too but it is always advisable to use unsalted butter so that you can control the amount of salt in the recipe. xx

  8. Hi jayshree, thanks for the recipe. I tried the cookies out today. After 7 mins, i could see ny cookies were unevenly brown in the underside. Some cookies are mildly brown, a couple are half burnt in the bottom and the rest are white to golden but on half of the underside of the cookies. I baked using a silicone baking mat. Could the problem be because of this? Or such unevenness could be because of a poorly calibrated oven? The cookies taste amazing though!

    1. Hi Bhargavi, thanks for trying them! I haven’t used silicon mat so can’t really say but if half cookies were underbaked n half burnt then it’s certainly has to do with your oven temperature. Next time try baking them on lower temp and on a baking tray with parchment paper or foil. Try with a smaller batch. Try to figure out if it’s your oven or the silicon mat. Good luck x

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