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Vegan Orange Cream Cookies Recipe

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3.8 from 10 reviews

Delight in these delicious Vegan Orange Cream Cookies, featuring a zesty orange-flavored cookie perfectly paired with a luscious homemade orange curd and creamy dairy-free buttercream filling. These cookies offer a vibrant citrus burst in every bite while remaining completely vegan and dairy-free, making them an ideal treat for those seeking a plant-based dessert with a sophisticated flavor.

Ingredients

Cookies

  • 100g caster sugar (plus extra for coating)
  • Zest of 2 medium oranges
  • 1 teaspoon orange extract
  • 200g dairy-free block butter, cold and cubed
  • 300g all-purpose/plain flour

Orange Curd

  • 3 tablespoons corn flour
  • 2 tablespoons water
  • 100g dairy-free butter/margarine
  • 100g caster sugar
  • 170ml orange juice
  • Zest of 2 large oranges
  • 100g vegan condensed milk
  • Drop of orange food gel/coloring

Orange Buttercream

  • 150g dairy-free butter
  • 200g icing sugar
  • 1 teaspoon orange extract
  • Zest of 1 large orange

Decoration

  • Fresh mint leaves

Instructions

  1. Prepare Orange Sugar: In a bowl, combine caster sugar with orange zest and orange extract. Use your fingers to rub the zest into the sugar, releasing fragrant oils and infusing the sugar with orange flavor.
  2. Make Cookie Dough: Cream the cold, cubed dairy-free butter with a drop of orange food gel and the prepared orange sugar until pale and fluffy. This can be done with a stand mixer using a paddle attachment or by hand with a whisk or spatula. Sift the flour into the mixture and combine until a thick dough forms. Wrap the dough in plastic wrap or baking paper and chill in the fridge for at least 40 minutes to 1 hour for firming.
  3. Preheat Oven and Prepare Tray: Preheat your oven to 180°C fan (about 350°F) and line a baking tray with grease-proof paper to prevent sticking.
  4. Shape Cookies: Once chilled, roll out the dough on a heavily floured surface to approximately 1/2 inch thickness to prevent sticking. Use an oval or orange-shaped cookie cutter to cut out shapes. Place the cut cookies onto the prepared tray and lightly prick each cookie with a fork to create texture and allow even baking.
  5. Bake Cookies: Bake the cookies in the middle of the preheated oven for 10-12 minutes until the edges turn a golden brown. For even baking, rotate the tray halfway through the baking time.
  6. Cool Cookies: Remove the tray from the oven and allow the cookies to cool slightly on the tray before transferring them to a wire rack to cool completely. Repeat until all cookies are baked.
  7. Make Orange Curd: In a small bowl, mix the corn flour with water to form a thick paste. In a medium saucepan, combine the corn flour paste, dairy-free butter, caster sugar, orange juice, orange zest, vegan condensed milk, and a drop of orange food gel. Heat on low to medium heat, stirring constantly with a whisk for 5-8 minutes until the mixture thickens into a curd. If it’s not thickening, increase the heat slightly while whisking continuously. Once thickened, pour into a heatproof jar or bowl, cover, and allow to cool. Stir before use; if too thick, whisk in more condensed milk to loosen.
  8. Make Orange Buttercream: In a large mixing bowl, whip the dairy-free butter using a stand mixer fitted with a balloon whisk or a hand mixer until creamy. Add the icing sugar, orange extract, and orange zest, then whip on high speed for 5 minutes until pale and fluffy. If the buttercream is too thick, add a splash of dairy-free milk to achieve the desired creamy consistency.
  9. Assemble Cookies: Dip the tops of half the cookies into caster sugar to coat. Using a piping bag fitted with a medium round tip nozzle, pipe the orange buttercream onto the plain cookie bases, then add a generous spoonful of orange curd filling. Sandwich with the sugar-coated cookie tops.
  10. Decorate and Serve: Garnish each sandwich cookie with a fresh mint leaf for a beautiful, refreshing finish. Serve and enjoy the vibrant citrus flavors and creamy texture of these vegan delights!

Notes

  • Chilling the cookie dough is essential for easier handling and prevents spreading during baking.
  • Using freshly zested oranges enhances the vibrant citrus flavor in the cookies and curd.
  • Adjust the food gel quantity carefully to avoid overpowering the natural orange taste.
  • Ensure constant whisking while cooking the curd to prevent lumps and achieve smoothness.
  • Store assembled cookies in an airtight container in the refrigerator for up to 3 days.
  • Allow orange curd and buttercream to come to room temperature before piping if refrigerated to ensure piping consistency.

Find it online: https://cookedbysarah.com/vegan-orange-cream-cookies-recipe/