Orange Clove Christmas Cookies are a delightful cross between buttery shortbread and classic gingerbread. Soft, crumbly, and infused with the cozy flavours of orange, honey, molasses, and aromatic spices, they taste like pure holiday warmth. Finished with a silky orange glaze and a hint of Cointreau, these cookies are the essence of festive baking.
Hey, folks – I hope everyone is doing well!
Today I am excited to share with you another festive recipe for delicious and beautiful cookies. Because “Santa Claus is Coming to Town”, and we cannot leave him without any cookies. And addressing your possible concern, yes – Santa doesn’t mind cookies with alcohol. Indeed, he would love more cookies like this. I confirmed :) So let’s dive into these festive Orange Clove Christmas Cookies
The Art of Orange, Spice, and Buttery Christmas Cookies
Orange Clove Christmas Cookies: A Festive Cross Between Shortbread and Gingerbread
These Orange Clove Christmas Cookies bring together the buttery richness of shortbread and the warming spices associated with gingerbread. Butter and flour provide a delicate, crumbly foundation, while honey and molasses lend moisture, deeper colour, and a more rounded sweetness. The result is a cookie that feels richer and more complex than ordinary shortbread, yet more delicate than a traditional chewy gingerbread cookie.
Orange and Clove: A Classic Winter Pairing
Orange and clove make a particularly lovely combination for holiday baking. The bright, fragrant citrus balances clove’s deep, slightly pungent warmth, while cinnamon, ginger, nutmeg, cardamom, and allspice add layers of aromatic complexity. Fresh orange zest is especially important here: its fragrant oils bring a lively citrus note that keeps the molasses and spices from overwhelming the buttery dough.
A Delicate Cookie with a Little Chew
Although these cookies lean toward shortbread, they have a slightly different texture from a traditional all-butter version. Honey and molasses contribute a little extra moisture and chew, complementing the tender, crumbly bite. Finely chopped dehydrated orange slices are an optional addition, bringing concentrated citrus flavour and occasional chewy pieces throughout the cookies.
The Finishing Touch: Crisp Orange Glaze
The orange glaze does more than decorate these Christmas cookies. Made with icing sugar, orange juice, and optional Cointreau, it adds sweetness and a refreshing citrus finish, with the liqueur contributing an extra layer of bitter-orange aroma. Briefly returning the glazed cookies to the oven helps the icing develop its characteristic delicate, cracked finish. If you enjoy a more pronounced citrus flavour, the glaze is well worth keeping rather than skipping.
Orange Clove Christmas Cookies: Texture and Flavour Profile
These cookies are buttery and crumbly, with a little extra chew from the honey, molasses, and optional dehydrated orange. As they bake, the kitchen fills with the unmistakable festive aromas of orange, clove, cinnamon, ginger, and nutmeg.
The orange glaze adds a sweet, citrusy finish, while Cointreau lends a subtle bitter-orange note that balances the sweetness. Briefly returning the glazed cookies to the oven creates a delicate, crisp, cracked finish that contrasts beautifully with the tender cookies beneath.
I used a cookie stamp to create the decorative patterns, but ordinary cookie cutters work just as well. Stamping takes a little more time and patience, yet it gives these Christmas cookies an especially festive appearance.
Ingredients You’ll Need for Orange Clove Christmas Cookies
- Butter – The foundation of these cookies, butter gives richness, tenderness, and that classic melt-in-your-mouth texture.
- Honey – Adds a soft sweetness, moisture, and a lovely chewiness.
- Molasses – Brings depth, colour, and a gentle bitterness that balances the sweetness.
- Flour – Gives the cookies structure and helps them hold their stamped or cut shapes.
- Spices (cinnamon, ginger, nutmeg, cardamom, clove, allspice) – The heart of these cookies! Together they create that warm, cozy aroma. Feel free to adjust them to your preference or use a pre-mixed “pumpkin spice” or “mixed spice” blend for convenience.
- Orange zest – Provides bright citrus aroma and freshness. You can also add finely chopped dehydrated or candied orange slices for extra flavour and texture.
- Vanilla extract – Rounds out the flavours and adds a sweet, comforting note. Almond extract or orange extract can be fun alternatives for a twist.
- Salt – Just a touch enhances all the other flavours and prevents the cookies from tasting flat.
- Icing sugar (for the glaze) – Forms a smooth, crisp finish once baked again.
- Orange juice – Adds tang and brightness to the glaze. .
- Cointreau (optional) – Brings a touch of boozy, bitter-orange depth. You can substitute it with another citrus liqueur or simply skip it and use more juice. Or you can skip orange juice and use more liqueur.
- Ground clove (in glaze) – Echoes the cookie spices, tying the glaze and dough together for a beautifully cohesive flavour.
How to Make Orange Clove Christmas Cookies
Make the Spiced Orange Dough
In a mixing bowl, beat the softened butter with the honey, molasses, vanilla, and salt for about a minute, until combined. Add the orange zest and spices, then mix briefly. If using dehydrated orange slices, chop them finely and stir them in.
Gradually add the flour, mixing until a soft, pliable dough forms. It might feel a little sticky, but it should hold together easily. Cover and refrigerate for 30 minutes.
A little tip: If the dough is still too sticky to handle after chilling, refrigerate it a bit longer before adding extra flour. Too much flour can make the cookies firm rather than tender.
Shape and Stamp the Cookies
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll small portions of dough into balls, roughly 1 teaspoon to 1 tablespoon each, depending on the size of your stamp.
Lightly dust the dough and cookie stamp with flour, then press firmly until the dough spreads to the edges of the stamp. Carefully lift the stamp away and trim any uneven edges with a small round cutter, if needed. Reuse the scraps.
No cookie stamp? No problem! Roll out the chilled dough and use your favourite cookie cutters instead.
- For clean patterns: Dust the stamp lightly with flour to prevent sticking, but don’t overdo it.
- If the dough gets soft: Pop it back into the refrigerator for a few minutes before continuing.
- Visual cue: The cookies should have a clearly defined pattern and reasonably even thickness.
Bake Until Just Golden
Arrange the cookies on the prepared baking sheet and bake for 10–14 minutes, depending on their size and your oven. The edges should be just beginning to turn golden, while the centres remain relatively pale.
Don’t wait for the cookies to become deeply browned! They’ll return to the oven after glazing, so it’s better to take them out while they’re still relatively light. Let them cool on the baking sheet for a few minutes, until they’re firm enough to handle.
Glaze and Finish in the Oven
While the cookies bake, whisk together the icing sugar, orange juice, Cointreau, and a pinch of ground clove. Start with the quantities in the recipe and adjust as needed. The glaze should be thick but pourable, roughly like runny honey. If it’s too thick, add a little more liquid; if it’s too thin, whisk in some extra icing sugar.
Dip the cookies into the glaze or spoon it over the tops, then return them to the baking sheet.
- For an alcohol-free version: Replace the Cointreau with additional orange juice.
- For the right consistency: The glaze should coat the cookies without running straight off, while still allowing the stamped details to show through.
Return the glazed cookies to the 350°F (175°C) oven for 2 minutes. Turn off the oven and leave them inside for another 1–2 minutes, then remove and let them cool completely.
This little finishing trick gives the glaze its lovely crisp, cracked appearance. Keep an eye on the cookies, though; the goal is to set the glaze, not brown them further. Once completely cool, transfer the cookies to an airtight container.
A note on cookie stamps
I’ll be honest – stamping this dough can be a little tricky! Because of the honey and molasses, it can be softer and stickier than a classic shortbread dough, so don’t worry if the patterns aren’t perfectly crisp or the dough takes a little coaxing to release. Dusting the stamp lightly with flour and chilling the dough well will help, but if you’d rather keep things simple, I recommend using ordinary cookie cutters instead. You’ll still get delicious, festive cookies without the extra fuss.
Can You Make Orange Clove Christmas Cookies Ahead?
Absolutely! These cookies are convenient for holiday baking because you can prepare them in advance and bake them when needed.
- Refrigerating the dough: Wrap the dough well and refrigerate it until you’re ready to shape the cookies. If it becomes too firm, let it soften slightly before working with it.
- Freezing the dough: Shortbread- and gingerbread-style doughs generally freeze well when tightly wrapped. However, if you’re planning to use cookie stamps, I find it easier to freeze the cookies already shaped and stamped.
- Freezing shaped cookies: Arrange the unbaked cookies in a single layer until firm, then transfer them to a freezer-safe container with parchment between layers. Bake from frozen, adding approximately 1–3 minutes to the baking time as needed. Check that the edges are just beginning to turn golden.
- Glazing: For the best-looking finish, glaze the cookies after baking rather than freezing them with the glaze already applied.
How to Store Orange Clove Christmas Cookies
Let the cookies cool completely and allow the glaze to set before transferring them to an airtight container. Keep them at room temperature in a cool, dry place, where they’ll generally stay fresh for about a week.
Their texture may change slightly over time. The cookies can become a little chewier after a few days, which isn’t necessarily a bad thing for this honey- and molasses-enriched dough.
What about the apple-slice trick?
A little trick for keeping cookies soft: I’ve also tried placing a small slice of apple in the container with the cookies, and it really does seem to help them stay softer for longer! The apple releases moisture into the enclosed space, helping prevent the cookies from drying out as quickly. If you try this method, use a fresh slice and replace it regularly, making sure it doesn’t become moldy or leave the cookies damp. I wouldn’t use this trick for extended storage, but it’s a handy little tip if you enjoy your cookies on the softer, chewier side.
More Delicious Festive Cookie Ideas
If you like these gingerbread shortbread Orange Clove Cookies, be sure to check more ideas:
- Soft Ginger Christmas Cookies with Orange Clove Glaze
- Chocolate Chestnut Shortbread Cookies – A Luxurious Christmas Bake
- Cranberry Rosemary Christmas Shortbread Wreath Cookies
- Gingersnap Cookies: The Less-Sweet Holiday Classic
- Festive Cranberry Pecan Shortbread Cookies
- Festive Spiced Shortbread Cookies for Santa
- Festive Orange Rosemary Shortbread Cookies with Cointreau Glaze
- Christmas Candy Cane Shortbread Cookies with Mint Chocolate
- Orange Pecan Toffee Shortbread Cookies
- Orange Almond Gingerbread Cookies – Festive Gluten-Free Christmas Recipe
I hope you like these Orange Clove Christmas Cookies, and you will make them a try. If you make it, let me know in this post or send me an Instagram message or share your photos adding the hashtag #havocinthekitchen.
Cheers!
Orange Clove Christmas Cookies – Festive Spiced Shortbread
Orange Clove Cookies is a cross between a shortbread cookie and gingerbread. It is buttery and crumbly and packed with seasonal flavours such as orange, honey, molasses, and spices.
Made it twice. One time without honey, but I like it more. But I found using stamps with this dough is not too easy, so I didn’t bother the second time ))) Thank you!
Have you tried this recipe with gluten-free flour? These sound amazing, and I would love to make them for my family, but I have family members who have Celiac disease.
Hello – I haven’t tested this recipe with gluten-free flour, so I can’t say for certain how it would behave. I think it should work with rye or another alternative flour, but I don’t want to promise results I haven’t personally tried.
That said, you might enjoy these Orange Almond Gingerbread Cookies instead:
https://www.havocinthekitchen.com/orange-almond-gingerbread-cookies-festive-gluten-free-christmas-recipe/
They’re soft, chewy, and moist, with a flavour and texture that’s fairly close to this recipe.
Alternatively, you could try these Gluten-Free Rye Shortbread Cookies:
https://www.havocinthekitchen.com/gluten-free-rye-shortbread-cookies/
I loved them – rich, flavorful, and very satisfying.
I hope this helps a bit, and thank you for understanding.
Cheers,
Ben
Hi I can’t wait to make these cookies just checking is it all purpose flour or self raising flour also does the glaze work the same without the Cointreau I am taking some into work for my colleagues and some are Muslim so they do not drink
Hello! All-purpose flour is the best option.
And yes – you can absolutely skip the Cointreau and fully replace with orange juice; it’s not really about the type of liquid but rather the glaze itself and drying it our in the oven.
There’s no egg listed in this recipe. Is it meant to be that way?
Hello – yes, that’s correct.
I’m excited to try these this year! Can you make the dough ahead of time and freeze it?
Hello! I don’t often freeze cookie dough myself, but shortbread- or gingerbread-style doughs usually freeze quite well. The honey and molasses help, too, since they prevent crystallization. The only part that can be a bit tricky is if you’re using cookie stamps. In that case, the best approach is to freeze the cookies already stamped and cut, and then bake them straight from frozen, adding about 1–3 extra minutes to the baking time.
Sorry I can’t be more help – but I hope you enjoy these cookies!
In the directions you say “ Place back in the oven for 2 minutes and turn the heat and let them stay for another minute and so them remove. ”
Could you clarify after “Turn the heat”. Is it up or down and to what temp? Thanks! Sue
Hi Susan, sorry for the confusion – I have tweaked the directions, so hopefully they are more clear now.
Once cookies are glazed, you put them back in the oven preheated to 350 degrees F (175 degrees C) for two minutes. After that turn the heat off completely and let the cookies stay in the oven for the glaze to dry further for another 1-2 minutes before removing from the oven. I hope this helps – and happy baking!
Thanks for sharing! Does it keep long?
Thank you, Vanessa! Yes, they keep fresh for quite a long time, as they have a soft and chewy, gingerbread-like texture. I suggest keeping them in an air-tight container, where they should stay fresh for a week. Naturally, they will start getting slightly stale (or rather, more chewy) after a few days. However, I came across a trick that I read somewhere: placing a slice of apple in the container with the cookies. I’m not sure how this works, but they don’t go stale as quickly without it.
Was wondering how thick to roll the dough if not using a stamp?
Hello, Allison: I normally go with something like 6-8 mm (1/4 to 1/3 inch). You can make them slightly thicker, but don’t go over 1 cm – and you will need to bake them a bit longer.
This looks so good! What a great combination of flavors!
Thank you!
I just added these to my list of cookies to make this Christmas. They look wonderful! Merry Christmas from California!
MDe these and absolutely love them! Ty for sharing this recipe!
Thank you Jackie – glad you’ve loved them. Happy holidays!
Wow these cookies look fantastic!
Wow – these sound incredible. I am adding these to my list of cookies to make… but not waiting until next Christmas – I want them now!
I agree with everyone Ben, your glazed orange gingerbread cookies sound wonderful❣️I hope you had a very nice Christmas Day.
I just love your cookie stamps, please let us know where you got them! So much more interesting than regular cookie cutters, which I have an enormous quantity of! We absolutely love all citrus flavours but orange is really a bit hit during the Christmas season.
Definitely can’t let Santa go without.. or ourselves. ;-) These cookies sound awesome. You had me at “Cointreau glaze”…
Thank you Frank!
Oh my God, this sounds so fantastic, Ben! I love orange in just about anything, but in this gingerbready context it seems so alluring. And especially with a hit of orange in the glaze. This just has Christmas written all over it! If I make these, believe me, there will be none left for Santa! (I hope that doesn’t put me on his naughty list.)
Thank you, Jeff!
These cookies look and sound fantastic with that boozy orange glaze!
Thank you, Angie!