I love trying new cookie recipes. I created this recipe from my lemon crinkle cookie. After making the lemon cookies, I thought that an orange cookie with an orange cream glaze would be amazing! Since it’s beginning of summer (unofficially) this weekend these cookies would be a great way to start the summer.

I love these so much that I’m making them again this weekend. I made them a few weeks ago and my husband took some to work. He said everyone loved them and was moaning as they ate them. Haha! That made me feel good. They’re so fresh and airy that you can eat 10 in one setting. At least I could!

These are super easy to make. It just takes some time since they’re so small. You could make them larger but I think mini is best. Plus their so cute! Make sure you don’t over bake. I baked mine for 7 minutes and 40 seconds and they came out perfect. Depending on how big you make them and how your oven bakes your timing may be different. And remember, the bottoms will brown even more after you take them out of the oven. Test your first batch and then the rest should be the same if you used a cookie scooper and make all the same size, which I would recommend doing. No need for rolling in your hands, just scoop and drop on the pan. Also, when you zest your orange, just take off the first layer. Don’t zest into the white layer, you don’t want any of that in your cookie. Trust me it doesn’t taste good. If you try them, let me know what you think!

Happy Memorial Day Weekend!! Hope everyone has a happy and safe weekend.

Orange Cream Cookies

Makes about 60 mini cookies


1 box Duncan Hines Orange Supreme cake mix

2 eggs

1/3 cup vegetable oil

1 Orange, zest and squeezed

Orange Cream Drizzle

1 cup confectioners’ sugar

1 tbsp. juice of squeezed orange

¼ tsp orange zest

1 tbsp.  milk


Preheat oven to 375 degrees F.

Zest orange over a small plate, set aside. Cut orange in half, in a separate bowl, juice orange and set aside.  **Careful when zesting, only zest the first layer, careful not to get into the white layer of the orange.

Pour cake mix into a large bowl. Add 2 tablespoon of orange juice and 1 tablespoon of orange zest, stir to mix. Stir in eggs, and oil, until well blended. Drop teaspoon full of dough onto baking pan with parchment paper or silicone baking mat.  A mini cookie scoop would be preferred if you have one.

Bake for 7 to 8 minutes in the preheated oven. The tops will be broken and cookies will look set. The bottoms will be light brown, and the insides chewy. Be careful to not over bake. Let cool on pan for 5 – 8 minutes before transferring. Place cookies on a long piece of aluminum foil ready for drizzle.  Cool completely before drizzling with orange cream.

In a small bowl, mix together confectioners’ sugar, orange juice, zest, and milk. Stir together until think. Drizzle should be thick but thin enough to drizzle. Add 1 teaspoon of milk or orange juice at a time if needed to thin. Transfer drizzle to a zip lock bag, set aside until all cookies are cooled. Cut a small hole in corner of bag and drizzle on cookies. Let set 10 – 20 minutes for drizzle to dry.

Cookies will keep 7 – 10 days in an air tight container.


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