Vegan Orange Cream Cookies Recipe
Introduction
These Vegan Orange Cream Cookies are a delightful treat combining zesty orange flavors with a creamy, dairy-free frosting. Soft and slightly crisp, they’re perfect for sharing or enjoying with a cup of tea. The surprise jam filling adds a luscious, tangy center that makes every bite special.
Ingredients
- 115g dairy-free butter (cubed, softened)
- 140g caster sugar
- 30ml dairy-free milk
- 210g all-purpose/plain flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon bicarbonate of soda
- 1 teaspoon orange extract/flavouring
- Zest of 2 large oranges
- Orange jam (such as St Dalfour Orange Fruit Spread)
- 50g dairy-free butter (for frosting)
- 20g dairy-free cream cheese
- 250g powdered/icing sugar
- 1 teaspoon orange extract/flavouring (for frosting)
- Dairy-free milk (optional, for frosting consistency)
Instructions
- Step 1: Preheat the oven to 180°C (fan) and line two baking trays with greaseproof paper.
- Step 2: In a mixing bowl or stand mixer fitted with the paddle attachment, whip the softened butter and caster sugar until light and creamy.
- Step 3: Add the dairy-free milk and whip again until combined.
- Step 4: Sift in the flour, baking powder, and bicarbonate of soda. Add the orange extract and fresh orange zest, then mix until just combined.
- Step 5: Scoop 40g portions of dough into balls using spoons or an ice cream scoop. Flatten each ball slightly, spoon some orange jam into the center, then carefully shape the dough around the jam, ensuring it’s fully covered.
- Step 6: Place the dough balls on the prepared trays without pressing them down, leaving space between each as they will spread while baking.
- Step 7: Bake in the middle of the oven for 10–12 minutes, or until the edges are lightly golden.
- Step 8: Remove from the oven and use a round cookie cutter slightly larger than the cookies to gently shape them into circles while still warm.
- Step 9: Allow the cookies to cool completely on the tray or a wire rack. They will be soft at first but will crisp up as they cool.
- Step 10: To make the cream flower, whip the butter and dairy-free cream cheese together until smooth and creamy.
- Step 11: Add the powdered sugar and orange extract, whipping until thick and creamy. If the frosting is too thin or splits, add more butter. Use a splash of dairy-free milk if needed to adjust consistency.
- Step 12: Transfer the frosting to a piping bag fitted with a medium round tip.
- Step 13: Once the cookies are fully cool, pipe the cream flower on top of each one.
- Step 14: Pipe or spoon a small amount of orange jam into the center of each cream flower.
- Step 15: Serve and enjoy your delicious vegan orange cream cookies!
Tips & Variations
- For extra burst of citrus, add a little finely grated orange zest to the cream frosting.
- Ensure the dough completely covers the jam filling to avoid oozing during baking.
- Try using different fruit jams like raspberry or apricot for a unique twist.
- If you don’t have orange extract, substitute with vanilla extract and extra orange zest.
Storage
Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Allow refrigerated cookies to come to room temperature before serving for the best texture. The cream frosting topping is best enjoyed fresh but can be chilled briefly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular butter instead of dairy-free butter?
Yes, you can substitute regular butter if you do not need the recipe to be vegan or dairy-free. The taste and texture will be similar but not suitable for vegan diets.
How do I prevent the jam from leaking during baking?
Make sure to completely encase the jam with cookie dough and seal any gaps. Flatten the dough gently over the jam so it is fully covered before baking.
Print
Vegan Orange Cream Cookies Recipe
- Total Time: 1 hour
- Yield: 10 cookies 1x
- Diet: Vegan
Description
These Vegan Orange Cream Cookies are delightfully soft and packed with fresh orange zest and a luscious orange jam center. Topped with a creamy, dairy-free orange buttercream flower, they offer a perfect balance of tangy and sweet flavors. Made without any animal products, these cookies are great for vegans and those looking for a dairy-free treat.
Ingredients
Scale
Cookie Dough
- 115g dairy-free butter, cubed and softened
- 140g caster sugar
- 30ml dairy-free milk
- 210g all purpose/plain flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon bicarbonate of soda
- 1 teaspoon orange extract/flavoring
- Zest of 2 large oranges
- Orange jam (e.g., St Dalfour Orange Fruit Spread), quantity as needed for filling
Orange Cream Flower Frosting
- 50g dairy-free butter
- 20g dairy-free cream cheese
- 250g powdered/icing sugar
- 1 teaspoon orange extract/flavoring
- Dairy-free milk, splash as needed
- Orange jam for the middle of the flower
Instructions
- Prepare Cookie Dough: Preheat the oven to 180°C fan and line two baking trays with greaseproof paper. In a mixing bowl or stand mixer fitted with the paddle attachment, whip the cubed dairy-free butter and caster sugar together until light and creamy. Add the dairy-free milk and mix again until combined.
- Combine Dry Ingredients and Flavor: Sift in the all purpose flour, baking powder, and bicarbonate of soda. Add the orange extract and freshly grated orange zest, mixing just until the dough comes together. Avoid overmixing to keep cookies tender.
- Shape and Fill Cookies: Using spoons or an ice cream scoop, portion the dough into 40g balls. Flatten each ball slightly, add a spoonful of orange jam in the center, then carefully fold and seal the dough completely over the jam to avoid it leaking during baking.
- Arrange and Bake: Place the dough balls on the prepared baking trays, spaced apart as they will spread when baked. Bake in the center of the oven for 10-12 minutes, or until the edges are lightly golden.
- Shape Cookies Post-Baking: Remove trays from the oven and, while still warm, use a round cookie cutter slightly larger than the cookies to gently shape each cookie into a neat circle.
- Cool Cookies: Allow the cookies to cool completely on the baking tray or a cooling rack. They will be soft initially but will crisp up as they cool.
- Prepare Orange Cream Flower Frosting: In a bowl or stand mixer with a balloon whisk attachment, whip the dairy-free butter and cream cheese until smooth and creamy. Gradually add icing sugar and orange extract, whipping until fluffy. If the frosting is too thin or splits, add additional butter in small amounts; if too thick, add a splash of dairy-free milk until desired consistency.
- Pipe Frosting Flowers: Transfer the frosting into a piping bag fitted with a medium-sized round tip. Once the cookies are fully cooled, pipe a flower shape on top of each cookie.
- Finish with Orange Jam: In the center of each piped flower, pipe or spoon a small amount of orange jam to complete the decoration.
- Serve: Enjoy immediately for a gooey filling experience or chill the cookies for a firmer cream topping. These cookies make a perfect vegan dessert or snack.
Notes
- Make sure to fully encase the orange jam in the dough before baking to prevent it from leaking out.
- Use dairy-free products to keep these cookies vegan and suitable for those with dairy sensitivities.
- Allow cookies to cool completely before piping frosting to prevent melting.
- If frosting splits, adding more butter helps stabilize the texture.
- This recipe yields about 10 medium-sized cookies.
- You can substitute orange extract with finely grated orange zest for stronger natural flavor.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Keywords: vegan cookies, orange cookies, dairy-free dessert, orange cream frosting, vegan orange cookies, orange jam cookies
