Frosted Orange Cake Mix Cookies
This might be the best cookie you’ve ever eaten, seriously, they are that good. These easy Frosted Orange Cake Mix Cookies are simple to make using a box cake mix and fresh-squeezed orange juice. You might want to double the batch because they disappear fast!
This easy cake mix cookies recipe originally came from my mom. She made them with wheat germ, but I use ground golden flaxseed instead. I love the health benefits of flax, it’s a good source of omega 3’s, lignans, and fiber. I promise you’ll never know its in there. You don’t taste it at all, and it gives these cake mix cookies an added nutrition boost.
How To Make Orange Cake Mix Cookies
It starts with a box of Duncan Hines Orange Supreme Cake Mix. It’s the best one that I’ve tried for this recipe. This flavor can be hard to find in stores, but you can purchase this cake mix on Amazon for convenience.
If you want to be more of a purist with this recipe, you can always use an organic or whole grain boxed cake mix version. I’m sure that orange would be hard to find, but vanilla would work well. However, I can’t guarantee the same results with a different product.
Recipe tips
Always go for fresh orange juice and orange zest for the best flavor. I highly recommend using a Microplane grater for this, because it creates a fine zest that blends well in the batter and frosting.
I LOVE my Microplane zester and use it all the time. It’s a great investment for your kitchen tool collection.
Freshly squeezed juice is best, but you can use an orange juice that’s not from concentrate as an alternative. Just don’t skip the zest!
The batter will be thick for scooping. I like to use one of these small cookie scoops to make tablespoon-size balls. The release lever makes it easy to drop them onto the pan.
While the cookies are baking, grab the powdered sugar, remaining orange juice, and zest, and make the frosting glaze.
Whisk until smooth and set aside.
When cookies have completely cooled, give them a generous coating of orange glaze. A pastry brush works great for this.
After all of the cookies have been glazed, allow them to set for about 20 minutes.
Enjoy immediately, if you’re like me and can’t resist.
Store cookies in an airtight container for up to 2 weeks.
These cookies freeze beautifully, but they probably won’t last that long. This recipe makes 3 dozen medium size cookies.
A few more cookie recipes that keep you coming back for more…
Healthier Chocolate Oatmeal No Bake Cookies
Chocolate Peanut Butter Cookie Cups
Frosted Orange Cake Mix Cookies
Ingredients
For the cookies:
- 1/2 cup butter softened
- 2 tbsp sugar
- 1 large egg
- 1 box Orange supreme cake mix 18.25 oz size (I use Duncan Hines)
- 3/4 cup ground golden flaxseed
- 1 tbsp grated orange rind *a microplane grater is recommended for this
- 1/4 cup fresh squeezed orange juice
For the frosting:
- 1 3/4 cup powdered sugar
- 4 tbsp fresh squeezed orange juice
- 1/2 tbsp grated orange rind *a Microplane grater is recommended for this
Instructions
- Heat oven to 350 degrees F.
- In a large bowl, beat softened butter and sugar until creamy, about 2 mins.
- Add egg and beat to combine.
- Add cake mix, flaxseed, 1 tbsp grated orange rind and 1/4 cup fresh orange juice.
- Beat until thick but smooth.
- Drop batter by tablespoon size balls onto a cookie sheet lined with parchment paper (I use a small scoop with a handle for this).
- Bake until surface is puffed and slightly cracked, about 13 minutes.
- Allow cookies to cool completely and make the frosting.
- In a medium size bowl, stir 1 tbsp orange rind, 4 tbsp orange juice and powdered sugar with a whisk until smooth.
- Using a pastry brush, coat cooled cookies with frosting and allow to set until dry, about 20 minutes.
- Store in an airtight container for up to 2 weeks or freeze.
Notes
Nutrition
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