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Recipe

Orange Butter Cookies with Grand Marnier Glaze

Featured in our 2017 Christmas Guide
Scott Phillips

Yield: Yields about 3 dozen cookies

Citrus cookies with a Grand Marnier glaze take their cue from crêpes Suzette, the classic dessert of flambéed crêpes and boozy orange sauce.

Ingredients

For the cookies

  • 10-1/2 oz. (2-1/3 cups) unbleached all-purpose flour; more as needed
  • 1/2 tsp. table salt
  • 1/4 tsp. baking powder
  • 8 oz. (1 cup) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 Tbs. finely grated orange zest
  • 3 large egg yolks
  • 1 tsp. pure vanilla extract

For the grand marnier glaze

  • 4 oz. (1 cup) confectioners’ sugar
  • 2 Tbs. Grand Marnier
  • 1-1/2 Tbs. heavy cream; more as needed
  • 2 tsp. finely grated orange zest
  • Pinch of table salt

Nutritional Information

      Calories (kcal) : 120
      Fat Calories (kcal): 50
      Fat (g): 6
      Saturated Fat (g): 3.5
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 1.5
      Cholesterol (mg): 30
      Sodium (mg): 45
      Carbohydrates (g): 16
      Fiber (g): 0
      Protein (g): 1

Preparation

Make the cookies

  • In a medium bowl, whisk the flour, baking powder, and salt. In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and zest on medium speed until well blended, about 2 minutes. Add the egg yolks one at a time, mixing until blended after each addition. Add the vanilla extract along with the last yolk. Mix until well blended, about 1 minute. Add the flour mixture and mix on low speed until moist clumps form, about 1 minute.

    Turn the dough out onto a work surface and divide into 2 equal piles on sheets of plastic wrap. Using the plastic as an aid, knead into a smooth dough, shape into flat 5-inch disks, and wrap in the plastic. Refrigerate until chilled, about 30 minutes. (The dough can be refrigerated for up to 3 days or frozen for up to 1 month.)

    Position a rack in the center of the oven and heat the oven to 350°F. Line 2 or more cookie sheets with parchment or nonstick baking liners.

    Working with one disk at a time, roll the dough between lightly floured parchment or on a floured surface to about 1/4 inch thick. Dust with additional flour as needed. Using a 2-1/2-inch cookie cutter, cut out shapes. Arrange them about 1 inch apart on the cookie sheets. Gather, re-roll, and cut the dough scraps up to 2 more times.

    Bake, one sheet at a time, until the edges are golden-brown, 9 to 13 minutes. Let the cookies cool on the sheet about 5 minutes and then transfer them to a rack to cool completely. (The unglazed cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 1 month before glazing.)

Glaze the cookies

  • In a medium bowl, combine the confectioners’ sugar, Grand Marnier, cream, zest, and salt. Mix until well blended and smooth. If necessary, add more cream a few drops at a time for a thin, spreadable consistency.

    Top each cookie with about 1/2 tsp. of the glaze, using the bottom of the measuring spoon to spread the glaze to within 1/4 inch of the edge.

    Let sit at room temperature until the glaze is set, about 2 hours. Serve the cookies immediately or store in an airtight container at room temperature for up to 3 days.

Reviews

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Reviews

  • lehy | 10/07/2017

    These are incredibly good. I thought the frosting tasted too strong but when put on the cookie it was a perfect combination.

  • pstaubs | 12/11/2016

    These are great! I've made them several times and they never disappoint. I don't use the glaze because they are perfect without.

  • user-244704 | 07/09/2016

    Love these. Easy. I've made them with Meyer lemons and regular lemons withlemon zest on scattered on the glaze. Delicious!

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