We love drinking our mimosas, so let's eat 'em too! Join me as we whip up a batch of these zesty treats. They're so easy to make; your taste buds will thank me. With their irresistible combination of citrusy zest and sweet n' soft centers, these cookies are bound to become a favorite in your home.
These cookies are a fun treat to bring to a party, brunch or dessert, or just trying out a new way to get your mimosas in! Makes me feel fancy!
This recipe was inspired by my cookies and drinks on this site. I wanted to try to fuse the two categories and it came out delicious!
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Ingredients
*See recipe card for quantities*
- orange
- powdered sugar
- all-purpose flour
- orange juice
- unsalted butter
- champagne
- salt
- vanilla extract
Instructions
Here's what the process will look like!
Combine all ingredients into mixer.
Transfer ingredients to Ziplock bag and place in freezer for 30 minutes.
Cut corner of Ziplock bag and squeeze little swirls of cookie batter onto baking sheet.
Place in oven at 350 Fahrenheit. Remove and sprinkle extra zest as a garnish is desired.
Hint: don't forget to freeze the cookie batter contents for at least 30 minutes!
Substitutions
- Gluten Free - use gluten free flour in place of regular all-purpose. Ratio should be 1:1.
- Alcohol Free - use sparkling water or club soda to replace the champagne.
Variations
- Change Your Citrus - if you want to try a variation of flavor, you can try using another kind of citrus like lemon or grapefruit!
Equipment
- KitchenAid Standing Mixer you can use a large mixing bowl and whisk or handheld electric mixer if you don't have a KitchenAid
- Baking Sheet
- Parchment Paper
- Spatula
- Ziplock Bag I suggest using a sandwich size ziplock bag and if you have left over contents, you can add to another ziplock bag.
- Zester
You can find some of my favorite equipment here if you need any guidance!
Zesty Mimosa Cookies
Equipment
- KitchenAid Standing Mixer you can use a large mixing bowl and whisk if you don't have a KitchenAid
- Baking Sheet
- Parchment Paper
- Spatula
- Ziplock Bag I suggest using a sandwich size ziplock bag and if you have left over contents, you can add to another ziplock bag.
- Zester
Ingredients
- 1 large orange need for zesting. You can use the juice of the orange for your ¼ cup of orange juice if you'd like!
- 2 cups powdered sugar
- 2½ cups all-purpose flour
- ¼ cup orange juice
- 1 stick unsalted butter softened
- 1 cup champagne
- 1 pinch salt
- 1 tablespoon vanilla extract
Instructions
- Grab your KitchenAid Standing mixer or your large mixing bowl and combine ingredients. I suggest starting with zesting your orange first and then trying to see how much orange juice you can squeeze out of the raw orange to use for your ¼ cup of orange juice.
- Turn on low-medium speed until well combined. Should be only a couple of minutes.
- Grab your spatula and transfer the contents into a ziplock bag. Seal and place in the freezer for about 30 minutes.
- When you pull out your cookie batter bag of the freezer, preheat your oven to 350℉
- Grab your baking sheet and line with parchment paper. Then cut a small whole in the corner of your ziplock bag so it becomes like piping bag.
- Squeeze contents out in a small-medium sized swirl to make one cookie on your parchment paper. I made 6 cookies per batch, but you're welcome to add more or less on your baking sheet. It just may adjust cooking time. Try to leave 1-2 inches between each swirl to account for expansion in the oven.
- Place cookies in the oven for 10-12 minutes. Remove and let cool.
- If you have some more orange zest around and feel like getting fancy, add some zest to garnish your cookies with. Enjoy!
Video
Storage for Unused Cookie Batter
- Refrigeration: If you've prepared the cookie dough mixture but don't plan to bake it right away, it's best to refrigerate it. Transfer the mixture to an airtight container or wrap it tightly with plastic wrap to prevent it from drying out or absorbing odors from the refrigerator. Be sure to press the plastic wrap directly onto the surface of the dough to minimize air exposure.
- Shelf Life: Properly stored, homemade cookie dough can typically be refrigerated for up to 3-5 days.
- Freezing (Optional): If you won't be using the cookie dough within a few days, you can freeze it for longer-term storage. Portion the dough into individual cookie-sized balls or flatten it into disks, then place them on a baking sheet lined with parchment paper. Freeze the dough until solid, then transfer the frozen portions to a freezer-safe bag or container. Frozen cookie dough can last for up to 2-3 months in the freezer.
- Thawing: When ready to bake the cookies, thaw the refrigerated or frozen dough in the refrigerator overnight. Avoid thawing the dough at room temperature, as this can lead to uneven baking and potential food safety issues.
Storage for Baked Cookies
- Cooling: Allow the homemade mimosa cookies to cool completely on a wire rack before storing them. This prevents condensation from forming inside the storage container, which can make the cookies soggy.
- Airtight Container: Transfer the cooled cookies to an airtight container or a cookie tin.
- Room Temperature: If you plan to consume the cookies within 1-2 days, you can store them at room temperature. Keep the container in a cool, dry place away from direct sunlight and heat sources.
- Refrigeration: If you need to store the cookies for longer than a couple of days, it's best to refrigerate them. This helps to maintain their freshness and prevents them from spoiling. Place the sealed container of cookies in the refrigerator.
- Shelf Life: Properly stored, homemade mimosa cookies can last in the refrigerator for up to 1 week. Beyond this timeframe, the quality may start to degrade, and the cookies may become stale.
- Freezing (Optional): If you want to store the cookies for longer-term storage, you can freeze them. Wrap the cooled cookies individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. Frozen cookies can last for up to 2-3 months. When ready to enjoy, thaw the cookies at room temperature for a few hours or in the refrigerator overnight.
Top tip
Start by zesting your large orange and then using that same orange to make your orange juice ingredient! 2 in 1 and less waste!
FAQ
No! This recipe does not contain any use of eggs.
You can use sparkling water or club soda to give you a non-alcoholic fizz!
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