Orange Cookies- Whole Grain

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How about these orange cookies- made with whole grains??

I am so addicted to oranges this time of year!!

They are on repeat, every single day. I used to only eat mandarins or tangelos, but I have since moved to naval oranges, the flavor is just so good. These cookies were born of this particular obsession of mine. The recipe was also another test in incorporating whole grains into my baked goods. Another test run was the pumpkin snickerdoodles. I thought about going with half, but wanted to try a third trade out first. The swap was seamless. No one even knew. That is my goal every time I swap whole wheat for all purpose in my recipes. While I can use 100% whole wheat, I don’t always. I have a certain texture and flavor I am going for, the flour needs to fit in this ideal. So, here are my partial wheat orange cookies!

For cookies I always use a whole wheat pastry flour, this is ground from a soft wheat as opposed to the hard winter wheats. It is a lower in protein flour, resulting in a more tender texture. You can read about my Nutrimill grain mill here.

I used 3 naval oranges in this recipe, between the cookies and icing. Make sure you have enough to cover this. Aren’t they the most beautiful thing!! I know, I am obsessed. I like to start with the oranges and zest. I use my microplane zester, link here.

Orange Cookies- Whole Grain

This is such a fun cookie. No one will ever know you subbed in partial whole wheat and reduced the sugar.
Course Salad
Cuisine Asian
Keyword asian salad, salad ideas, soba noodles, soba noodles and vegetables
Prep Time 15 minutes
Servings 4 servings
Author Amy- A Red Spatula


  • 1 cup butter softened
  • 1 2/3 cup granulated sugar
  • 2 eggs
  • 1/4 cup sour cream
  • 2 tablespoons orange zest
  • 2 1/2 cup all purpose flour
  • 3/4 cup whole wheat pastry flour
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla

Cream Cheese Icing

  • 4 ounces cream cheese, softened
  • 4 ounces butter, softened
  • 1 teaspoon orange zest, grated
  • 3 cups powdered sugar
  • orange juice I am leaving this without a measurement. You will use as much of the fresh orange juice as you will need to get the consistency you are looking for.


  • Preheat oven to 350 degrees.
    In small bowl, mix flours, baking powder, cornstarch and salt. Set aside.
    Blend butter and sugar together until light and fluffy. Add eggs, sour cream, orange zest and vanilla. Blend again.
    Add in flour mixture. Mix only until it is blended and comes together.
    Scoop with small onto parchment lined baking sheet. I like to use a portions scoop (some people call this an ice cream scoop). Baking is much better when your products you are baking on the same pan are the same size. I rolled mine into round balls, and flattened just slightly.
    Place in oven.
    Bake until the cookies are a very light golden brown around the edges.
    Remove from oven and within a few minutes, remove cookies from pan and place on a cooling rack.
    Next mix all ingredients for icing. Adding the orange juice as needed. The juice you will use depends on the consistency you are looking for. I only used about 1 tablespoon.
    Now, sit back and enjoy. You deserve it!!

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