Buttery Orange Twists

Buttery Orange Twists

These pretty little cookies are perfect with an afternoon tea.

Before I baked these cookies, I asked on my facebook page, on twitter, yada yada: “So should these cookies be twists or rounds?” Well, twist won by a landslide. And why not? When you see them all twisted and cute, it kind of makes you want to twist ALL your cookies.

butter orange cookie dough

Wrapping the dough to chill in the fridge for a few hours.

I feel badly that I haven’t posted in a over a week. I baked a few things last week with the full intention of posting some delicious-sounding recipes, but the problem was, nothing turned out. It was a sad week in my kitchen. I was a little too experimental. (Hey, it happens to all of us.) Because honestly, I don’t want to post a single recipe unless I LOVE.IT.

And these cookies make it on the love list. They’re lightly crispy with a tender bite, flecked with orange, have a rich butter flavour, and are not too sweet. And they’re cute.

Butter orange cookies

You could even take these guys to the next level and dip them in chocolate....

Oh, and did I mention they’re as easy as anything you’d ever bake? That’s nice, too. And no doubt a factor that let me gracefully leave my week of so-so baking a dim memeory.

buttery orange twists on the rack

Let them cool totally on the rack. They'll be nice and lightly crisp.

Buttery Orange Twists
Recipe Type: cookies
Author: Martha Stewart’s Holiday Cookie special, 2006
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Serves: 30
These lightly crisp cookies, fragrant with orange zest and with a rich butter flavour, are a nice compliment to your afternoon tea.
  • 1/2 cup (1 stick) butter, softened at room temperature
  • 1 large egg white
  • 1/2 cup sugar
  • 2 tbsp orange zest
  • 1 tsp pure vanilla extract
  • 1 1/2 cup flour + 2 tbsp
  • 1/2 tsp coarse salt
  1. Cream together butter and sugar until fully blended. Add in the egg white, vanilla, and orange cream; mix in.
  2. Add in the flour and coarse salt. Stir lightly until you form the dough. Form into a ball and wrap with plastic wrap; let chill for a few hours in the fridge. (Or overnight or even a couple of days.)
  3. When you’re ready to bake, preheat your oven to 350 F and let the dough warm up slightly on the counter. Line your cookie sheet with parchment paper.
  4. Slicing the dough into small pieces, roll out each dough piece into a length of about 6 inches. Fold it in on itself, and twist it around.
  5. Place your shaped cookies on your lined cookie sheet and bake for about 12-15 min, or until lightly golden. Let cool completely.
Serving size: 1 of 30; 14g; Calories: 64 Fat: 3g Carbohydrates: 8g Sugar: 3g Fiber: 0g Protein: 1g

Note the prep time doesn’t include the time the dough should chill in the fridge. I suggest you let it chill for at least 30min in the fridge so you don’t overwork the butter.



  1. Christine says:

    perfect for my recent orange craving!

  2. Ooohhhh these look so tasty! Added to my list!

  3. The Orange Zest made this twist cookies full of flavour in it! I loves anything with citrus zest in it; brings out the aroma in it. I loves your idea having this twisted cookies instead of the normal pattern.

  4. Oh, they are so pretty! I love the flavor of orange and yes, I would TOTALLY dip these in chocolate. :D

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