Orange Blossom Cookies

Name: Orange Blossom Cookies
Prep time: 21 min
Cook time: 14 min
Total time: 35 min
Yield: 12 servings
Cuisine: Middle Eastern
Ingredients: 1 cup (227 g) unsalted butter, softened to room temperature; ¾ cup (150 g) granulated sugar; 1 large egg, at room temperature; 2 tablespoon (30 ml) orange blossom water; 2 cup (250 g) all-purpose flour; 1 teaspoon (5 g) baking powder; ¼ teaspoon (1½ g) fine sea salt; ½ cup (60 g) roasted unsalted pistachios, finely chopped, for topping (optional)

From the MyKitchenBank Kitchen

Delicate, buttery cookies infused with the signature floral aroma of orange blossom water, a hallmark ingredient of Middle Eastern sweets. These melt-in-your-mouth treats are simple yet elegant, perfect alongside tea or coffee. Soft-centered with lightly crisp edges, they improve with a day of rest as flavors develop.

Prep: 21 min
Cook: 14 min
Wait: 1 hr
Total: 1 hr 35 min
Makes: Makes 30 cookies (serves 12, about 2–3 cookies per person)

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Steps

Before you start

Soften unsalted butter to room temperature (about 1 hour ahead)
Line 2 baking sheets with parchment paper
Preheat oven to 350°F (175°C)

1
Cream butter and sugar
- In a medium bowl or using a stand mixer, combine the softened unsalted butter and granulated sugar.
- Beat on medium speed for 3–4 minutes, scraping the bowl halfway through, until the mixture is light, fluffy, and pale in color.
- This incorporates air into the dough, making the finished cookies tender and delicate.
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Ready when: Mixture is light, fluffy, and visibly pale
Tip: Scrape the sides and bottom of the bowl frequently to ensure even mixing and that all sugar crystals are fully incorporated
2
Add egg and orange blossom water
- Add the large egg to the butter mixture and beat on medium speed for 1 minute until fully incorporated and the mixture looks smooth.
- Pour in the orange blossom water and beat for only 30 seconds until just combined—don't overmix, as this preserves the delicate floral flavor.
- Scrape the bowl as needed.
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Ready when: Egg is fully incorporated; mixture is smooth and homogeneous
Tip: Orange blossom water is potent—different brands vary in intensity, so mix it in only until combined rather than overbeating, which disperses and dulls the delicate aroma
3
Mix dry ingredients
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Whisking ensures the leavening agent is distributed evenly and slightly aerates the flour.
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Ready when: Flour mixture is combined and lump-free
4
Combine wet and dry
- Add the dry flour mixture to the wet butter mixture.
- Using a rubber spatula (or mixer on low speed), fold and stir until just combined—stop as soon as no streaks of flour are visible.
- Do not overmix, as this develops gluten and will make the cookies tough instead of tender.
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Ready when: No streaks of flour visible; dough is just combined
Tip: Overmixing develops gluten and toughens the cookies—stop mixing the moment you see no dry flour
5
Chill dough
- Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.
- Chilled dough is easier to shape and spreads less during baking, keeping cookies from becoming too thin and ensuring they stay tender and delicate.
6
Shape and top cookies
- Remove the chilled dough from the refrigerator.
- Using a small rounded spoon or melon baller, drop rounded teaspoons of dough onto the prepared baking sheets, spacing them about 1.5 inches apart (they will spread slightly during baking).
- Gently flatten each cookie slightly with the tines of a fork or the bottom of a glass to about ¼-inch thick.
- If using chopped pistachios, press a small pinch onto the center of each cookie.
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Tip: Don't worry if cookies aren't perfectly uniform—the rustic, handmade appearance is part of their charm
7
Bake until edges goldenOven 350°F / 175°C
- Bake at 350°F (175°C) for 12–14 minutes.
- The edges should turn a light golden color while the centers remain soft and slightly underbaked—this is correct.
- The cookies will continue to firm up as they cool on the pan.
- If the edges brown too quickly, reduce the oven temperature to 325°F (163°C) and add 1–2 minutes to the baking time.
- Every oven is different, so watch the first batch closely.
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Ready when: Edges are light golden, centers are set but still soft to the touch
Tip: Don't overbake—slightly underbaked cookies will set as they cool and remain tender; overbaked cookies will be hard
8
Cool on sheet and rack
- Remove the baking sheet from the oven and let the cookies cool on the sheet for 2–3 minutes—they will firm up slightly but remain soft.
- Using a thin spatula, carefully transfer them to a wire cooling rack.
- Let them cool completely, about 20–30 minutes, before serving or storing.
- As they cool, they continue to set and develop their full delicate, melt-in-your-mouth texture.

Good to know

Tips

Don't overmix the dough after adding flour—stop mixing as soon as no streaks of flour remain. Overmixing develops gluten and makes cookies tough instead of tender.
Orange blossom water varies significantly in intensity between brands. Taste a tiny pinch of dough and adjust the amount if needed—a little goes a long way.
These cookies are even better the day after baking, as flavors develop and deepen overnight. Store them in an airtight container so they stay tender.
Optional: Make a simple glaze by whisking together 1 cup (120 g) powdered sugar with 2–3 tablespoons milk and ½ teaspoon orange blossom water. Drizzle over cooled cookies for extra elegance.

Make ahead

Yes. Refrigerate the dough for up to 2 days before baking, or freeze for up to 3 months in an airtight container. Bake directly from frozen, adding 1–2 minutes to the baking time. Alternatively, bake the cookies ahead and store in an airtight container.

Storage & reheating

Room temperature: Store in an airtight container for up to 4 days. Refrigerator: Up to 1 week in an airtight container. Freezer: Up to 3 months in a freezer-safe container or bag. These cookies are best enjoyed fresh or within 2–3 days for optimal delicate texture and flavor, though they keep well. Thaw at room temperature before serving.

Substitutions

orange blossom water → Rose water. Use the same amount (2 tablespoons/30 ml). Rose water imparts a different floral character; choose a good-quality culinary brand for best results.
roasted unsalted pistachios → Sliced almonds, chopped hazelnuts, or chopped walnuts. Use the same amount (½ cup/60 g). Almonds are particularly traditional in some regional variations of these cookies.
all-purpose flour → Cake flour. Use 1.75 cups (220 g) cake flour instead of all-purpose flour for an even softer, more delicate crumb.
granulated sugar → Superfine sugar or pearl sanding sugar. Superfine sugar creates a slightly finer texture. For sanding sugar, mix 1 tablespoon into the dough and use 1 tablespoon for topping instead of chopped pistachios.