These soft iced Vegan Orange Flower Cookies are packed with fresh and fruit orange, filled with orange jam, and topped with a delicious vanilla cream flower. They are sure to be a hit for whoever you make them for. This fruity cookie recipe is ready in less than 30 minutes, and is sure to impress! Vegan, dairy-free, egg-free, easy.
This recipe has been made in collaboration with St Dalfour. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Vegan Orange Flower Cookies
These vegan orange cookies with a cream cheese flower on top are a delightful treat that brings together the perfect balance of citrusy freshness and creamy indulgence. The cookies are bursting with zesty, fresh orange flavour with a soft and chewy texture that melts in your mouth. Their sweetness is complemented by the tangy decorative flower decoration. Every bite is a harmonious blend of bright, refreshing citrus and luscious creaminess, making these cookies not just a dessert but an experience. Whether you’re vegan or simply love delicious treats, these cookies are impossible to resist! You’ll absolutely love them!
Looking for more fruity recipes? Check out my:
- Vegan Blueberry Crumble Tirmaisu
- No-Bake Chocolate Strawberry Cheesecake
- No-Bake Vegan Mango Cheesecake
- Vegan Lemon Fondant Fancies
- Vegan Peach Cobbler Cake
- Easy Vegan Orange Cream Brownies
- Vegan Lemon Meringue Cheesecake
Why you’ll love these cookies
- Delicious orange flavour: The orange in the cookies gives them a citrusy burst of flavour. Orange is such a fresh flavour which pairs wonderfully with the sweetness of cookies.
- Orange jam in the middle: The addition of orange jam adds a delightful twist, rich, smooth, and sweet with that extra citrus zing. It’s a fun surprise in the center and really takes the cookie to the next level.
- Easy to make: Recipe doesn’t require any special ingredients or tools!
- Vegan-friendly: This recipe is free from any animal ingredient and makes for a ‘melt in the mouth’ cookie with smooth creamy piped flower decoration. Made using egg-free and dairy-free ingredients!
- Cream cheese flower decoration: The cream cheese piped on top not only adds a rich, tangy contrast to the sweetness of the cookie but also creates a beautiful visual appeal. Perfect for Spring, Easter and Mothers Day!
- Perfect texture combination: Soft and chewy cookie paired with the chewy jam and creamy topping, there’s a wonderful mix of textures. It’s truly irresistible.
Layers to these cookies
- Base cookie – A soft yet slightly crumbly shortbread-style cookie, made with dairy-free butter, flour, raising agents, sugar, orange extract and orange zest for a delicious fresh cookie.
- Orange jam filling – A hidden filling of gooey and sweet orange jam, I use St Dalfour Orange Fruit Spread which sure gives these cookies a fruity kick. It’s made from 100% fruit, sweetened with vineyard ripened grape and fruit juices.
- Cream swirl – A fluffy vegan vanilla buttercream flower, made from dairy-free butter, icing sugar, vanilla and orange, adds a creamy texture.
- Optional Garnishes – The cookies are topped with a bulb of more orange jam to finish off the flower design. You could also zest some fresh orange over the top or opt for a sprig of mint.
Vegan Orange Flower Cookies FAQ
- Are these cookies gluten-free? These cookies are not automatically gluten-free. You can easily make them gluten-free by switching the all-purpose flour with a gluten-free flour blend. Ensure the rest of the ingredients are also gluten-free, including the icing sugar.
- How do you make the piped flower on top? The piped flower is made using vegan buttercream (you could even use whipped cream). To pipe the flower, simply use a piping bag fitted with a small – medium sized tip and gently squeeze to form a flower shape on top of each cookie. Add a small dollop of orange jam in the middle to finish the flower design.
- How to store the cookies? Un-iced cookies can be stored in an airtight / sealed container at room temperature for 2-3 days. Iced cookies will need to be stored in an airtight / sealed container in the fridge. Best enjoyed within 3-4 days!
- Can I make the dough ahead of time? YES! That’s a huge reason i love making cookies! You can make the cookie dough ahead of time and refrigerate it for up to 2 days. Ensure they sit at room temperature for a few minutes before scooping it out, as it might firm up a bit in the fridge.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Orange Cream Cookies
- Total Time: 1 hour
- Yield: 10–12 1x
- Diet: Vegan
Description
How to make these Vegan Orange Flower Cookies – A soft and chewy orange cookie filled with orange jam, is topped with a decorative piped cream flower! They’re perfect for Mothers Day and Spring! You’ll love them!
Ingredients
Ingredients for the cookie
- 115g of dairy-free butter (cubed / softened)
- 140g of caster sugar
- 30ml of dairy-free milk
- 210g of all purpose / plain flour
- 3/4 teaspoon of baking powder
- 1/4 teaspoon of bicarbonate of soda
- 1 teaspoon of orange extract / flavouring
- 2 large oranges (zest only)
- Orange jam -I use St Dalfour Orange Fruit Spread (see step)
Ingredients for the cream flower
- 50g of dairy-free butter
- 20g of dairy-free cream cheese
- 250g of powdered / icing sugar
- 1 teaspoon of orange extract / flavouring
- Dairy-free milk (if needed)
+
- Orange jam (for the middle of the flower)
Instructions
Method (cookies)
- Preheat the oven to 180°C fan and line 2 baking trays with grease proof paper.
- Add the butter and caster sugar into a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Whip with a hand mixer or the stand mixer until light and creamy.
- Add the milk. Whip again until combined.
- Sift in the flour, baking powder and bicarbonate of soda. Add in the orange flavouring and fresh orange zest. Mix until just combined.
- Scoop the cookie dough into 40g balls using spoons or an ice-cream scoop, you can weigh the dough on a set of kitchen scales. Flatten each cookie, pipe or spoon some orange jam into the middle then shape the dough over the jam filling to cover. Make sure it’s completely covered to prevent it oozing out when baking ( refer to video for example).
- Place the cookies on the lined tray (leave the dough in balls, don’t press them down!), leaving room in between as they will spread when baking.
- Bake in the middle of the oven for 10-12 minutes, or until the edges are lightly golden.
- Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use a cookie cutter slightly larger than the cookie to scoot the cookies into a circle.
- Allow the cookies to cool fully on the baking tray / cooling rack. They’ll be soft when first out the oven but will crisp up.
- You can enjoy them after 10 minutes, with the gooey filling or you can allow them to chill and top with a delicious cream flower.
Method (cream flower)
- Add the butter and cream cheese into a bowl and whip until smooth and creamy, either in a stand mixer with a balloon whisk attachment or using a hand held electric whisk.
- Add in the icing sugar and orange flavour, whip until creamy. If it’s too thin or if it ever splits, add in some more chunks of butter until it’s thick and creamy in consistency. Add in a splash of dairy-free milk if needed.
- Transfer the frosting into a piping bag fitted with a medium sized round tip nozzle.
- Once the cookies are fully cool, pipe the flower on top of each cookie (refer to video for example).
- In the middle of the flower, pipe or spoon in some orange jam.
- Serve and enjoy!
Notes
Storage details can be found in the FAQ, above this recipe card.
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Category: cookies
- Method: Baking
- Cuisine: American
