Orange Roll Cookies

Tuesday, November 25, 2014

Orange Roll Cookies  {}

I've always been a fan of cinnamon rolls, but lately I've completely fallen in love with orange rolls.  Maybe it was because I have always been lazy and bought canned cinnamon rolls.  The regular ones were always just like a biscuit with some glaze on top, but the orange rolls were actual rolls that have a sweet and juicy glaze on top that was just irresistible.  So irresistible that I would practically eat the entire can by myself whenever I would make them!

While I'm still not adventurous enough to make cinnamon rolls from scratch, I can definitely make cookies from scratch (even though this recipe uses prepackaged sugar cookie mix - but feel free to use your favorite sugar cookie base!).  Here is my twist on the popular cinnamon roll cookie with a yummy orange glaze.  Yum yum yum!

Orange Roll Cookies  {}

Orange Roll Cookies


  • 1 bag sugar cookie mix (such as Betty Crocker Sugar Cookie Mix)
  • 1/2 cup butter, softened
  • 1/4 cup flour
  • 1 egg
  • 1 tablespoon butter, melted
  • 1 teaspoon cinnamon
  • 1 teaspoon brown sugar
  • 1 1/2 cups powdered sugar
  • 3 tablespoons orange juice

  • Directions
    1. Mix together sugar cookie mix, butter, and flour until combined and a dough begins to form.
    2. Sprinkle some additional flour (be generous and test out a portion of the dough before placing the entire thing on the counter.. the dough is very sticky) on to a clean surface and roll the dough into a rectangular shape and at about 1/4 inch thickness.
    3. Spread melted butter on top of dough and sprinkle brown sugar and cinnamon on top.
    4. Starting for the long edge of the dough, roll up jelly roll style. Cover in plastic wrap and refrigerate for a minimum of 1 hour.
    5. Preheat over to 375˚.
    6. When throughly chilled, slice dough until 1/2 inch - 3/4 inch slices. Place slices onto a cookie sheet and bake for 14-15 minutes. Place on cookie rack to cool completely.
    7. To prepare glaze, combine 1 1/2 cup powdered sugar with 3 tablespoons orange juice. Drizzle over cooled cookies and allow to set.
    Cookies adapted from Betty Crocker.

    Loaded Peanut Butter and M&M; Cookies

    Saturday, November 15, 2014

    Loaded Peanut Butter and M&M Cookies ||

    I still have a bag of leftover Halloween candy sitting on my kitchen counter.  That's because, sadly,  I've had to eat the entire bag by myself!  I was so excited to hand out candy the first year in my brand new house and new neighborhood.  I had zero trick or treaters come to my house and ending up spending my favorite holiday doing laundry.

    So the bag sat there for a week and I slowly started munching on the candy until finally I decided it was time to use it up the remaining pieces quickly.  The majority of what was left was regular and peanut M&Ms, so I decided to toss since some peanut butter chips in to the mix as well.

    Loaded Peanut Butter and M&M Cookies ||

    Loaded Peanut Butter and M&M Cookies

    • 3/4 cup unsalted butter
    • 3/4 cup brown sugar, packed
    • 1/4 cup sugar
    • 1 egg
    • 2 tsp. vanilla extract
    • 2 cups all purpose flour
    • 2 tsp. cornstarch
    • 1 tsp. baking soda
    • 1/2 tsp. sea salt
    • 1 1/2 cup peanut butter chips, regular M&Ms, and peanut butter M&Ms
    1. After allowing the butter to reach room temperature, cream together butter and both sugars until creamy.
    2. Add the egg and vanilla extract and mix until smooth.
    3. In a separate bowl, combine flour, cornstarch, baking soda, and salt. Slowly add the flour mixture to the butter mixture until fully combined.
    4. Add the peanut butter and M&Ms (or desired mix ins) and mix until mix ins are evenly distributed (this takes about 30 seconds with my stand mixer).
    5. Wrap cookie dough in plastic wrap and refrigerate for at least 1 hour.
    6. Preheat oven to 350˚ and line a baking sheet with parchment paper. Remove dough from the fridge and let rest for about 10-15 minutes. Roll dough into balls about 1 inch in width. The dough will hold it shape when baked, but make sure to spread balls evenly on the baking sheet. Place the dough back in the fridge to stay chilled between batches.
    7. Bake each batch for 9-10 minutes or until bottoms are golden brown. I normally peek at the bottoms around 9 minutes in and decide from that point if they need to bake for a minute more or so.
    8. Transfer to cooling rack and allow to cool completely.
    If you liked these, check out my Chocolate Chip and Peanut Butter cookies:
    Peanut Butter and Chocolate Chip Cookies ||

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