Name: Orange‑Clove Citrus Sugar Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 3 cups (360 g) all-purpose flour; 1 ¾ cups (350 g) granulated sugar; 1 cup (226 g) plant-based or turkey-based butter alternative, softened; 3 tbsp fresh orange zest (from about 3 oranges); 1 large egg; 1 large egg yolk; 1 ½ tsp baking soda; ¼ tsp ground cloves (optional but recommended); 1 ¼ tsp kosher salt; 1 tsp orange extract; 1 tbsp vanilla extract; Optional: orange gel food coloring for deeper color

A cozy and zesty take on traditional sugar cookies, these Orange‑Clove Citrus Sugar Cookies bring the warmth of clove spice and the brightness of fresh orange zest together in one soft, chewy bite. I like making these when I want something vibrant yet comforting—ideal for holiday gifting, afternoon tea, or simply a midweek treat.

Why You’ll Love This Recipe

I love how these cookies offer a fragrant, citrusy punch with just a hint of spice. The texture is soft and tender, thanks to the perfect ratio of fat to flour, and the combination of orange zest with vanilla and clove gives them a unique flavor that’s both nostalgic and refreshing. They’re simple to make, require basic pantry ingredients, and look lovely in any cookie tin—especially when I use a touch of orange food coloring for that golden hue.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups (360 g) all‑purpose flour

1 ¾ cups (350 g) granulated sugar

1 cup (226 g) plant-based or turkey-based butter alternative, softened

3 tbsp fresh orange zest (from about 3 oranges)

1 large egg + 1 large egg yolk

1 ½ tsp baking soda

¼ tsp ground cloves (optional but recommended)

1¼ tsp kosher salt

1 tsp orange extract

1 tbsp vanilla extract

Optional: orange gel food coloring for deeper color

Directions

I preheat the oven to 350 °F (175 °C) and line my baking sheets with parchment paper.

In a large bowl, I cream together the softened butter alternative and granulated sugar until light and fluffy, about 2–3 minutes.

I add the egg, egg yolk, orange zest, orange extract, and vanilla extract, mixing until everything is well combined.

In a separate bowl, I whisk the flour, baking soda, ground cloves, and salt.

Gradually, I add the dry ingredients to the wet ingredients, stirring just until a soft dough forms. If I want a more vibrant cookie, I add a few drops of orange food coloring at this stage.

I scoop the dough using rounded tablespoons, roll them into balls, and place them about 2 inches apart on the prepared baking sheets.

Then I gently flatten each dough ball with the bottom of a glass or my palm.

I bake the cookies for 10–12 minutes, just until the edges are set but the centers are still soft.

I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 12 minutes

Total Time: 27 minutes

Servings: 24 cookies

Calories: 120 kcal per cookie

Variations

I sometimes swap the orange zest for lemon or grapefruit zest for a different citrus profile.

A pinch of cinnamon or nutmeg alongside the clove adds a deeper spiced flavor.

For a buttery version, I occasionally use real unsalted butter instead of plant-based or turkey-based alternatives.

I drizzle a simple orange glaze (powdered sugar + orange juice) over the top when I want to dress them up for guests.

I’ve even added a handful of mini white chocolate chips to the dough for an indulgent twist.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They freeze well too—both the baked cookies and the raw dough balls. For baked cookies, I layer them between parchment paper in a freezer-safe bag and keep them for up to 3 months. I just thaw them at room temperature or warm them slightly in the microwave for that fresh-baked softness.

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FAQs

How do I know when the cookies are done?

I look for set edges and a slightly soft center—they firm up as they cool. I avoid overbaking to keep them chewy.

Can I use regular butter instead of a butter alternative?

Yes, I can substitute an equal amount of unsalted butter if I prefer a dairy-based version.

What’s the purpose of using both an egg and an extra yolk?

The extra yolk adds richness and helps create a chewier texture, which I really like in sugar cookies.

Can I make the dough ahead of time?

Absolutely. I chill the dough for up to 48 hours or freeze it in balls for longer storage. This also helps the flavors develop more deeply.

Do I have to use orange food coloring?

Not at all. It’s purely for appearance. I skip it if I’m keeping things natural.

Conclusion

These Orange-Clove Citrus Sugar Cookies bring together bright citrus and warm spice in a way that feels both familiar and fresh. Whether I’m baking for the holidays, a special gathering, or just to enjoy with a hot cup of tea, this recipe never disappoints. It’s a little twist on tradition that has become one of my go-to favorites—and I think it just might become one of yours, too.

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