Orange-Cinnamon Clove Cookies

We are so excited about this Orange-Cinnamon Clove Cookies recipe, and we know you will be too!  This recipe was generously shared with us by our friend Arty McGoo – an extremely talented cookie designer.  You can see her amazing work on her website, at  She describes these cookies as “Christmas in your mouth” and we couldn’t agree more!  The combination of orange, cinnamon, and cloves are the perfect blend of flavors for the holidays. You won’t be able to eat just one! 

We used our Pine Cone springerle cookie mold to make our “Christmas in your mouth” cookies!  And we are excited to announce our new fluted cookie cutter that fits this mold perfectly! These cookies look beautiful as they are (we love the little splashes of orange that shows from the orange zest), or you can paint them for a special added touch.  We used our Old Gold Luster Dust and our Luster Dust Natural Collection combined with Triple Sec to paint some of our cookies. The results are stunning and are sure to make quite an impression on your guests!

Orange-Cinnamon Clove Cookies
Orange-Cinnamon Clove Cookies (a.k.a "Christmas in Your Mouth" was generously shared with us from Arty McGoo.
  1. 2 cups butter, softened
  2. 2 cups sugar
  3. 2 eggs
  4. Zest of one orange (optional)
  5. 1 teaspoon orange emulsion or extract
  6. 1 teaspoon cinnamon roll emulsion or cinnamon extract
  7. 6 cups flour
  8. 1 teaspoon salt
  9. 1 1/2 teaspoons baking powder
  10. 2 teaspoons cinnamon
  11. Dash of ground cloves
  1. In a mixer, cream butter and sugar together. Add eggs, emulsions/extracts, and zest. Mix flour, salt, baking powder, cinnamon and cloves in a separate bowl. Gradually add flour mixture to mixer and mix until combined.
  2. Dust the surface of your counter and rolling pin with flour and roll out the dough to a thickness of approximately 3/8 inch to 1/2 inch.
  3. Lightly dust the surface of your dough and your cookie mold with flour. Press the mold into the dough just far enough down to fill the mold cavity. Remove your mold and cut out the cookie. You do not need to brush off the excess flour on the top of your cookie.
  4. Place your cookies on a cookie sheet lined with parchment paper.
  5. Chill your cookie sheet full of molded cookies for at least 30 minutes in the fridge.
  6. Take your cookie sheet out of the fridge and immediately place it in the center rack of a preheated 350℉ oven (160℃). Bake your cookies about 10-13 minutes, depending on the size of the cookies. Remove the cookies when the bottoms are just beginning to turn golden brown.
  1. The amount of cookies you will make depends on the size of the cookie mold you use. Our Pine Cone mold yielded approximately 8 dozen cookies.
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  • patrice.romzick1November 30, 2017 - 3:32 pm

    Hello Robert! It’s actually a fluted cookie cutter – not a pan. We use the fluted cutter to get the scalloped edge of the cookie when cutting out the dough before baking the cookie. If you have any other questions, don’t hesitate to ask! Thanks, and happy baking!ReplyCancel


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