Orange Blossom Cookies

These orange blossoms are one of my family’s favorite holiday cookies. Their blend of citrus and chocolate are perfection and they’ll melt in your mouth! I know you’ll love them as much as we do, so grab the recipe below. 

Thanksgiving is upon us friends and I couldn’t be more thankful. My favorite day of the year just happens to be Thanksgiving, so today I have a delicious cookie recipe to take you right through the holidays!

These orange blossom cookies are a favorite in our home. This recipe uses fresh orange zest and just the perfect amount of milk chocolate to create the perfect holiday treat. 

This is a fun spin on the classic peanut butter blossom cookie. Since I’m allergic to peanut butter, these orange blossoms are my alternative. I’m a bit bias, but my family has assured me these are just as good. 

We have several cookies that I like to make this time of the year. These cookies are a great choice for Thanksgiving and Christmas gatherings. They’re also a great option for your Christmas cookie swaps.

I call these two-bite cookies. Their petite size makes for the perfect amount of sweetness, not too much, not too little. Rolling your cookie dough in cane sugar before baking is optional. We really love the crunch it gives the outside of the cookies and it also gives them some pretty texture. 

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Orange Blossom Cookies

Course Dessert

Cuisine American

Servings 12 Dozen

Ingredients

• 3/4 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1 egg white
• 2 1/4 cups all-purpose flour or soft white wheat flour
• zest of 1 orange
• 1/2 cup cane sugar
• 24 Hershey kisses

Instructions

1. Preheat oven to 350 degrees.

2. Beat the butter and sugar in a mixer until combined and fluffy.

3. Add baking powder and salt and mix until just combined

4. Beat in the egg white, followed by the flour and orange zest. Mix only until combined.

5. Wrap cookie dough in plastic and place in the fridge for 20 minutes.

6. Using a small cookie scoopm scoop the dough into balls and roll in cane sugar.

7. Place on an ungreased cookie sheet and bake for 10-12 minutes. (Cookies will be very light in color even after baking. Don't over bake!)

8. Put cookies on a cooling rack and immediately gently press a Hershey kiss in the center of each cookie.

9. Cool & enjoy! Store cookies in closed containers for up to a week.

I wasn’t sure if I would have enough cookies to even photograph for this post. Between Josh, Charlie and I, we were eating them as fast as I could get them out of the oven. They’re great once cooled but I think they’re even better warm! 

This is a recipe that always pleases and you just might have everything in your pantry already. Here’s to a wonderful Thanksgiving with all the delicious treats you can eat! Happy Thanksgiving from my family to yours!