Freshly Milled Sourdough Orange Glaze Cookies
Combine the health benefits of freshly milled flour and sourdough with the delightful tang of orange and cocoa and you’ll be craving these freshly milled sourdough orange glaze cookies all year long!
How to Make Freshly Milled Sourdough Orange Glaze Cookies
Cookies
Start by milling your flour into a large bowl. I use the Nutrimill Harvest grain mill to mill my wheat berries. I used half hard white wheat and half soft white wheat. To learn more about the various wheat berry types, check out this blog post!
To the large bowl with your freshly milled flour add the white sugar, cocoa powder, cinnamon, baking powder, cloves and salt. Whisk together and set aside.
Next, in a smaller bowl combine the sourdough discard, eggs, olive oil, milk and orange zest. Stir to combine.
Add your wet mix to your dry mix and stir to combine. I just used a small silicone spatula to mix this together. It came together very easily. The dough will be very sticky!
If you are using AP flour in this recipe, you will be able to move to the next step right away. If you are using FMF, you need to let the dough rest for 30 minutes. Cover with a towel or plastic wrap.
To further increase the benefits of the sourdough, transfer to the refrigerator for 12-24 hours.
When you’re ready to bake preheat your oven to 350°F. Prepare a baking sheet with either parchment or a silicone baking mat.
This cookie dough is incredibly sticky. Generously flour your work surface and, working in batches, add the dough.
Using the palms of your hands gently roll your dough into a rope roughly 1-1.5 inch thick. You’ll need to continue adding flour to keep it from sticking to your hands. Using a bench scraper may help as well. Once you are able to work with the cookie dough without it sticking to you, stop adding flour. If you add too much flour, your cookies may turn out dry and crumbly.
Next, use your bench scraper or a butter knife to cut the rope into 1-1.5 inch sections. I ran my butter knife through some flour every other cookie or so to keep it from sticking too badly.
Lastly, transfer the cookie squares to your prepared baking sheet.
Bake for 8-11 minutes based on how thick your rolled out your dough. They will be puffy but firm.
Glaze
The glaze is very easy to put together and so yummy!
Using the oranges you zested for the cookies, squeeze out the juice or use this citrus juicer. You can also use store bought orange juice.
Sift two cups of powdered sugar and stir in your orange juice. You’re looking for the right consistency here. You don’t want it to be so runny it won’t harden, but your also don’t want it so thick it will break your cookie when you dip it in. You can add more orange juice or more powdered sugar depending on what you need but just add it a teaspoon at a time until desired consistency is reached.
Once your cookies have cooled, dip them in your glaze and set them on a rack to dry. This glaze will completely harden!
Enjoy your Freshly Milled Sourdough Orange Glazed Cookies!
Freshly Milled Sourdough Orange Glazed Cookies
Ingredients
Cookie
- 200 g freshly milled flour I used 100g hard white wheat and 100g soft white wheat
- 100 g sourdough discard
- 1/2 cup white sugar
- 2 eggs
- 2 tbs cocoa powder
- 2 tsp cinnamon
- 2 tsp baking powder
- 1 tsp cloves
- 1/2 tsp salt
- 2 tbsp olive oil
- 2 tbsp milk
- 1/4 cup orange zest roughly two oranges
Glaze
- 2 cups sifted powdered sugar
- 1/4 cup orange juice
Instructions
Cookie
- Mill your flour into a large bowl and set aside.
- Add the dry ingredients to the bowl with the freshly milled flour. Stir to combine.
- In a separate bowl, combine your wet ingredients. Whisk together until well combined.
- Add your wet mix to your dry mix and stir to combine. The dough will be very sticky!
- Cover with a towel or plastic wrap and allow this to rest for 30 mins before baking. To further increase the benefits of the sourdough, transfer to the refrigerator for 12-24 hours.
- When ready to bake, preheat the oven to 350°F.
- Line a baking sheet with parchment or a silicone baking mat.
- Generously flour your work surface and working in batches, add some cookie dough. It is going to be very sticky.
- Using the palms of your hands gently roll your dough into a rope roughly 1-1.5 inch thick. You'll need to continue adding flour to keep it from sticking to your hands. Using a bench scraper may help as well. Once you are able to work with the cookie dough without it sticking to you, stop adding flour.
- Use your bench scraper or a butter knife to cut the rope into 1-1.5 inch sections.
- Transfer the cookie squares to your prepared baking sheet.
- Bake for 8-11 minutes based on how thick your rolled out your dough. They will be puffy but firm.
Glaze
- Mix the sifted powdered sugar and orange juice together to make the glaze. If it seems too runny, add more powdered sugar a teaspoon at a time and vice versa if it seems too stiff.
- Once the cookies have completely cooled, dip them in the glaze and set them on a rack to dry. This glaze will harden completely.