Kevin Lee Jacobs

Gardening, Recipes & Home Décor Tips

Orange Cognac Cookies

BY Kevin Lee Jacobs | 67 Comments

Last updated on January 19th, 2019

058Wowzers! That’s not a real word, but it seems the best description for these holiday treats. They’re light, buttery, and perfectly perfumed with Grand Marnier. Santa loves ’em, as do his overworked-and-underpaid elves. I think you’ll love ’em, too. They are incredibly easy to make.

Thanks for watching the above video, which I filmed late last night. Below is the photographic step-by-step, which I originally published in December, 2015:

014wbBy “incredibly easy,” I mean the cookies involve only 5 ingredients. You can mix the dough by hand or machine as you please.

006Like all respectable recipes, this one starts with 2 sticks (16 tablespoons/226 grams) unsalted butter.  Let the butter soften to room-temperature.

017Using a stout wooden spoon, electric beaters, or a standing mixer, beat the butter until perfectly smooth.

019Then beat in 1 cup confectioners’ sugar…

0201 large egg yolk…

021And 1 tablespoon orange cognac, such as Grand Marnier, La Belle Orange, or Cointreau.

009At low speed (if you are using an electric mixer), gradually beat in 2 cups all-purpose (or “plain”) flour.

025Scrape the dough into a purple bowl, cover it with plastic wrap, and pop it in the fridge for at least 2 hours. If you not in a hurry, you can freeze the dough for up to one month.

026When you are ready to bake, preheat the oven to 325°F. Also, line a baking sheet with parchment paper. I buy high-quality, re-usable parchment that comes pre-cut to fit my baking sheets. The sheets are available at King Arthur Flour’s website.

049Break off tiny bits of dough, and eat them roll them, between your palms, into 1-inch-diameter balls. Space the balls about 1 inch apart on the prepared sheet.

052Bake until the cookies start to color — 20 to 25 minutes. Then let them cool on a rack.

058When thoroughly cool, put the cookies on a plate or a platter, and shower them with confectioners’ sugar.

062These cookies are exquisite to eat. Serve them for Christmas or New Year’s…

066And enjoy every bite!

Need a printer-friendly version of this recipe? Your wish is my command:

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Orange Cognac Cookies

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: about 4-dozen cookies (enough for a party)

Orange Cognac Cookies

These grown-up treats are crisp, buttery, and beautifully scented with orange cognac (such as Grand Marnier). If you are over the age of 21, I urge you to try them!

Ingredients

  • 2 sticks (16 tablespoons, or 226g) unsalted butter, softened
  • 1 cup confectioners' sugar, plus more for dusting
  • 1 egg yolk from a large, organic egg
  • 1 tablespoon orange cognac (such as Grand Marnier)
  • 2 cups all-purpose ("plain") flour

Instructions

  1. Using a stout wooden spoon, a hand-held electric mixer, or a standing mixer, beat the butter until smooth. Then beat in the sugar, followed by the egg yolk and the orange cognac. At low speed (if you are using an electric mixer), gradually beat in the flour. Scoop the dough into a medium-size bowl, cover with plastic wrap, and refrigerate for 2-3 hours. Or, freeze for up to one month.
  2. Center the oven rack, preheat oven to 325°F, and line a baking sheet with parchment paper. Tear off small bits of dough, and roll them between your palms to form 1-inch balls. Space the balls about 1 inch apart on the lined baking sheet.
  3. Bake in the preheated 325-degree F. oven until the cookies just begin to color — 20 to 25 minutes. Let cool on the baking sheet for 5 minutes, and then transfer to a wire rack for further cooling.
  4. When completely cool, dust the cookies with confectioners' sugar. Delicious!
https://www.agardenforthehouse.com/orange-cognac-cookies/

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More culinary bliss:
Christmas Glögg
My Favorite Pumpkin Bread
Kevin’s Red Bell Pepper Soup

Comments

  1. 1

    Tracy says

    Is one tablespoon of Grand Marnier really enough to impart flavor? I’ll have to try these and find out! Thanks Kevin!

  5. 5

    Brenda Johnson says

    Such humble ingredients create such a regal cookie!!! Not too sweet, not too overly flavored….delicate and down right classy describes this crisp buttery treat!! Santa will leave presents for sure at houses offering these scrumptious bites!!! Thanks for sharing Kevin!!!!

  6. 6

    Mary in Iowa says

    If Wowzers isn’t a real word, it should be. The closest your reference librarian could come is: wowser: noun. [origin unknown] an obtrusively puritanical person ex. A wowser would never say Wowzers to a decadent confection containing a drop of devil’s brew.
    Since I almost certainly have been blacklisted by the grand poobah of the Brotherhood of Righteous Wowsers, and since I am fairly sure there is at least a tablespoon of Grand Marnier in the almost empty bottle, I am definitely making these cookies for an annual Christmas Eve get together of shockingly unwowser friends.
    Palette, pallet, palate: Don’t you just love homonyms? 🙂

  7. 7

    Beverly, zone 6, eastern PA says

    Your black wire cooling rack is so chic and the cookies look EXTREMELY appetizing.

  9. 9

    VIcki S says

    I have made these before from Kevin’s recipe. They are ridiculously easy to make and absurdly delicious! Merry Christmas, Kevin!

  10. 10

    Joni says

    Love the idea of only using a small amount of Grand Marnier …. then I get the rest!!! These cookies sounds delicious and I will make them! Merry Christmas to all!!

  13. 13

    jean says

    Merry Christmas Kevin to you and your family. May the new year bring you much happiness and a new cookbook!

  14. 14

    John says

    They remind me of Russian Tea Cakes, which I make every year, and the orange flavoring would be a nice twist.

  15. 15

    Kat Caulfield says

    Hmm…this recipe sounds very interesting. I’ll have to try them. Merry Christmas to you and your family!

  16. 16

    Elizabeth H says

    Those sound good! I’ll be adding them to my cookie baking efforts today. One spoonful of liqueur doesn’t seem like it would be enough but I trust your advice. I wouldn’t want them to turn out like Grandma’s rum balls. 😉

  17. 17

    Gail says

    Hi Kevin, I am going to make these up today and I am also going to try with limoncello! Lemon sounds very good to me. I’ll let you know if they turned out. 🙂

  19. 19

    Ana says

    This is a Greek cookie. It is listed in The Joy of Cooking as Kourambiedes. I have always used Grand Marnier because I love it. You should try a little a Grand Marnier in your coffee- mmmmm. You can use any brandy or better, any cognac. These are my favorite cookies of all time.

  20. 20

    Howard says

    These look & sound so tempting! With Cointreau being one of my all-time-favourite liqueurs, I have no doubt they’ll be an instant hit.
    I hope I can find a purple bowl when I go shopping, because I want to try baking these as soon as possible! 😉

  24. 24

    Catharine R. says

    Wowzers X 3! I’ve been making these cookies ever since you first posted the recipe! We love them!

  25. 25

    Elizabeth Wiggins says

    When you cook or bake, it’s hard not to sample. Certainly enjoy your different recipes. I plan on fixing some of the orange Cognac

    We certainly enjoy your variety of cookies, breads and so much more. Thanks for this Orange
    Cognac Cookies, hope they turn out as good as the look.

  26. 26

    Leslie D says

    Hi Kevin,

    Just made these last night from a Russian Tea Cakes recipe before I read your post. I did not know to use the Cognac then. Dang! Now I will have to make another batch the better way!
    Sounds so much more delicious.

    Also, a much belated happy birthday wish for you, sorry for the delay, but it is heartfelt anyway.

    All the best to you and yours for Christmas and the New Year .

    L

  27. 27

    Gail says

    The orange cognac cookies are delicious! I tried the limoncello also but the flavor was not as distinct. Still a very good cookie. I also made your lavender shortbread cookie and that was a hit also. Made with dried lavender, can’t wait to try with fresh!

  30. 30

    rosemary freitas says

    The texture was very good however the flavor was not coming through. Next time, some grated rind in addition to the grand marnier.

  31. 31

    Lynn says

    This recipe is a must try and we have all the ingredients! Thank you for the link to your parchment liners! I had not ever heard of them.

  34. 34

    Kevin Lee Jacobs says

    Hi Anita – In my house, the cookies “keep” for about 5 minutes. But if your willpower is stronger than mine, you can freeze the cookies, baked or unbaked.

  35. 35

    Ann says

    I make these all the time! They are easy and delicious and everyone loves them. Took them to a gardening luncheon and they flew off the plate!

  36. 36

    Aimee says

    Lovely little butter cookies! I might reduce sugar next time (a bit sweet for my palate), and I like one commenter’s idea to add grated rind to bring out more orange flavor. Another commenter asked about making them gluten free. Perhaps try using besan flour instead of standard flour?There is a delicious Indian sweet called besan ladoo a friend makes for Diwali that reminds me of shortbread cookies, so I think besan (gram or chickpea) flour might work. Happy new year all!

  37. 37

    Sian says

    Made these last week, and everyone thought I was brilliant. Thank you SO MUCH Kevin! (I will make them again this week – being brilliant was fun.)

  39. 39

    Mary says

    Just finished making the dough. I too thought the orange flavor could be stronger but I followed the directions and have them chilling in the refrig. I’ll see how they bake up versus judging by the taste of the dough alone. Interesting group with many wanting a stronger booze flavor! I must be among friends!
    Merry Christmas!

  40. 40

    Nancy Bazemore says

    Kevin–What’s left of the dough has been shaped into balls and are baking. The aroma is wonderful. Is there any reason not to let the dough warm a little before rolling. They could then be refrigerated again if needed. With my antique hands it was not so easy.

    I just made cloud bread, and I’d love to hear your comments should you make it. Then I made a little chicken sandwich with cranberries, lettuce and mayonaise–really good. It is a change for those that don’t eat gluten and the “bun” stays together if you are gentle. Lots of things could be done “to it”. Your recipes and repartee are marvelous. Merry Christmas. Nancy

  42. 42

    Jean says

    Sorry! So excited I could not stay on task! Just made “homemade butter”, at your instruction. Super easy and ….yum! Feel like a farm Girl!

  43. 43

    Cynthia Shultz says

    I am excited to tell you that my husband saw your recipe for these cookies and decided to make them yesterday(first attempt at any kind of cookie). For that matter is somewhat resistant to cooking in general. So this was a big step. They turned out yummy as I knew they would so I am hoping this is a big turn for the household. Many thanks, Cynthia

  44. 44

    Terry Coogan says

    I made my first batch following the recipe. I didn’t think they had enough of an orange flavor so I added orange zest to the next batch and doubled the Cointreau. Delightful.

  45. 45

    Robbi says

    I’m so glad to see Terry Coogan’s response! I agree, although they were really good following Kevin’s recipe, they didn’t have enough orange flavor for me. Going to give Terry’s suggestions a try for this Christmas!!

  47. 47

    Sarah says

    “No need to bake these cookies!”
    Hahahaha! Your humor is so wonderful!
    I remember having seen these a few years back, but never got around to trying them. I’ll definitely give these a go using the regular Grand Mariner. I think the Raspberry Peach Grand Mariner would be nice to try during the spring/summer, too!
    Merry Christmas, Kevin!!

  49. 49

    Annie says

    I make these all the time and they are so good! People always say they are delish and want to know the recipe!! They are pretty, easy to make, and melt in your mouth…what could be better?

  50. 50

    Maraya says

    Merry Christmas, Kevin! Please don’t let illness potentially spoil your holiday by tasting or eating raw cookie dough. You could wind up with E. coli. See warning by CDC at https://www.usnews.com/news/health-news/articles/2018-12-10/cdc-warns-of-health-risks-from-eating-raw-cookie-dough.
    These cookies look fantastic. I’ll be baking them next week. Since I love a strong orange flavor, I’ll be trying the addition of zest and double Grand Marnier.

  51. 51

    Rosemary says

    Hi Kevin,
    Thank you for all the glorious recipes you tempt me with each week. I have made these wonderful cookie morsels several times and with a tiny bit of trial and error have increased the orange flavour a tad without disrupting the balance of the ingredients. The cookies will come out just as tender and more orangey every time if you …..

    – include the Grand Marnier and ½ Tablespoon of fresh and finely grated orange peel. I have used organic, regular – wash the peel well before grating

    – skip the liquor and use 2-3 drops of professional orange flavouring or edible, food grade orange oil. Do not use aromatherapy orange oil. It isn’t good to eat. It will harm you. Add ½ to ¾ tablespoon of coffee cream or water to the dough to compensate for the fluid in the liquor.

    – I made these once using the peel of a seville orange and added very finely chopped Rosemary. For this savory experiment, I rolled the top of the cookie ball in light sesame seeds. I heard they were very good on the cheese tray, but alas the hungry guests gobbled them up before I got to try one with soft goat cheese. Gotta make these again when the Seville’s arrive … soon !

    DO NOT MAKE THESE using shortening or lard. They will be hard, dry and tough ……. so I have learned.

    DO NOT MAKE THESE using orange juice or OJ concentrate. The orange flavour us not strong enough and the cookies flatten into shapes that make them look like they were traumatized while baking.

    I have made these with salted butter, but the crumb is not as tender as the unsalted butter version .

    I have made these with half unsalted butter and half soy margarine. It works.

    I tried a vegan version using vegan margarine and powdered egg replacer …… nope !

    I hope this info helps.

    I’m going to add shaved dark chocolate to the next batch …. Tuesday. Fingers crossed.

    Happy Holiday Kevin !
    I look forward to gearing from you every week and love all your videos.
    I appreciate all that you do for your followers.

    Best Wishes for 2019

  52. 52

    Ardelle F Tuxen says

    Love Grand Marnier and have made similar cookies – but Thanks, Rosemary, for suggesting some grated dark chocolate – I have chocolate recipes that I routinely add Grand Marnier. Chocolate & Orange – my favorite choice at the chocolatier as well. Anyway, thanks Kevin for supporting my obsession with these two favorite flavors. I will be stirring up this recipe yet today as the cookie stash has already been enjoyed by friends and family! Have a wonderful Christmas season everyone.

  54. 54

    Valerie says

    Alas, my Orange Cognac cookies didn’t turn out like yours. Undoubtedly my fault, not yours. They all melted together in the oven and became so fragile that they broke apart, splintering into buttery crumbs when I tried to remove them from the parchment paper. I must have misunderstood the recipe and used too much butter! By the way, my husband liked them anyway.

  57. 57

    Elizabeth says

    I was looking for something new this year for my Christmas baking and gifting and now I have found my recipe. Thank you, Kevin, and keep.the recipes, gardening tips, and especially humor flowing. Your writing always makes me smile, and often laugh, too!

  59. 59

    Jan, in Kenora Ontario CANADA says

    What a coincidence…I just finished making 2 batches of these cookies, and then made a third batch adapted to gluten free, substituting GF all-purpose flour, and 1/2 tsp xanthan gum. Both the original and the GF were amazingly delicious…perhaps this is my new favourite cookie! And do easy to make.

  63. 63

    gloria says

    Love these cookies and so did everyone else-
    Not too sweet and great with wine! I will be making more for New Years-
    I also thought of trying different flavors such as Amaretto- This is a recipe that is easy and lends itself to creative alterations of whatever a baker can think of.
    Thanks for the timely recipe-

  64. 64

    Jane @ Modern Housewives says

    These are so delicious, thank you for sharing the recipe! We tried making them last weekend, they didn’t look as good as yours, but the taste was heavenly! Even my daughter, who eats basically only chocolate, had to admit that they are delicious.

  66. 66

    Sue C says

    I just baked my first batch of these, and they smell amazing. I think the next time I might increase the orange liqueur, try adding some orange extract, and/or adding the zest. I really love the flavor and scent of citrus. Thank you for this recipe. And my cookies spread just a tad.

  67. 67

    Kimberley says

    I made these this week, adding the grated rind of one orange, and they are delicious! I put half of them in the freezer so we’ll have some left for Christmas Day!

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