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These roll cookies are made from a fluffy pastry with sour cream and a fruity filling of fresh oranges. They taste moist, soft and heavenly delicious. The cookies are also very aromatic and easy to make. They are perfect as Christmas cookies, but are also tasty at any time of year. You can find a detailed orange roll cookies recipe with the exact quantities and step-by-step instructions below.
Cookie dough with sour cream
The dough for these orange roll cookies is made with sour cream, just like for the pryaniki with sour cream and the sour cream korzhiki. This makes them taste very fluffy and moist, unlike the classic cookies made from shortcrust pastry, such as the Scottish shortbread or the snowflake cookies.
Immediately after baking, when the roll cookies have cooled, they have a thin, crispy crust and a soft center. They taste completely soft the next day.
Large or small orange roll cookies
You can make larger or smaller cookies in diameter. If you roll up the dough from the long side, you will get lots of mini cookies. If you roll up the dough from the short side, you will have a thick roll and orange roll cookies with a large diameter.
I opted for the second option this time. This gave me 17 large cookies.
2 ways to make orange filling
I used a whole orange together with the peel as the filling for the roll cookies. Although the white inner skin has a bitter note, you can hardly taste it in the baked cookies. The peel is also healthy and contains lots of pectin, which gives the orange filling a thick consistency.
Incidentally, I used a whole lemon with zest for the cream in my vegan chocolate lemon layer cake.
If you still want to do without the fruit pith, just grate the thin top peel off the orange and then peel it. Then puree the orange zest and the peeled orange together.
Now add sugar and cornstarch to the mixture. Once the orange filling has a liquid consistency, bring it to a boil and simmer for a few minutes until it has thickened slightly. Then leave it to cool and fill the pastry with it.
More ideas for filling
You can fill the roll cookies with more than just orange. Experiment with other ingredients too. This makes this recipe very versatile.
For example, you can use marzipan raw paste, just like for the marzipan stollen.
Alternatively, prepare a nut filling according to the recipe for the Tatar cookies “Barmak” or the nut rogaliki.
A fruity jam, such as the raspberry jam or the apricot jam, is also suitable for filling the roll cookies.
These roll cookies are
- fluffy,
- soft,
- fruity,
- moist,
- fresh,
- delicate,
- moderately sweet,
- incredibly tasty,
- very aromatic,
- with fresh oranges,
- with sour cream dough,
- possible with other fillings,
- easy to make with ordinary ingredients,
- ideal for a tea party,
- perfect as Christmas cookies, alongside vanilla crescents, Spitzbuben cookies and cinnamon stars.
Simple orange roll cookies recipe
The orange roll cookies recipe, which you can find in the recipe box at the end of this post, is not difficult at all. Just allow some time for the dough to chill.
Step 1:
First, mix together softened butter, sugar, salt. Then add sour cream and egg. Now add flour and baking soda and knead into a soft dough. Leave the dough to chill for about half an hour.
Step 2:
For the filling, puree an orange together with the zest and mix it with powdered sugar and cornflour.
Step 3:
Now roll out the dough into a rectangle, spread the orange filling on it and roll it up. Then place the roll briefly in the freezer.
Step 4:
Now cut the roll into thin slices and bake for about 15 minutes. Once the orange roll cookies have cooled, sprinkle them with powdered sugar.
How to make roll cookies: tips and tricks
- The amount of flour specified in the recipe may vary. Only add as much flour mixture to the liquid mixture until you have a very soft, but no longer sticky dough.
- Only knead the dough briefly to a homogeneous consistency and never for too long. Otherwise the cookies could taste firm and not fluffy later on.
- You can adjust the amount of powdered sugar for the filling to taste.
- Chilling the roll briefly in the freezer makes it easier to cut into slices.
- Depending on the size of your orange roll cookies, the baking time specified in the recipe may vary. If you have made small cookies, they may be ready after just 10 minutes baking time.
- After baking, the roll cookies are very soft and tender, but become firmer after cooling.
- You can dust the orange roll cookies with a mixture of powdered sugar and cinnamon.
Orange roll cookies video recipe
You can find a short video for the orange roll cookies on my Youtube channel. There you can see exactly how to make them at home. If you don’t want to miss any more videos from me, please subscribe to my channel.
Did you make the orange roll cookies using this recipe? I look forward to your result, your star rating and your comment below on how they turned out and how they tasted.
Try these cookie recipes too:
- Filled gingerbread hearts vegan – with fruity apricot jam
- Vegan spritz cookies – heavenly aromatic with spice and orange
- Chocolate pine cone cookies – how to make fancy pastry
Orange roll cookies
Ingredients
for the dough
- 80 g butter room warm
- 80 g sour cream
- 100 g sugar
- 1 egg
- approx. 350 g flour
- 3 g baking soda (sodium bicarbonate)
- 1 pinch of salt
- flour for the work surface
for the filling
- 1 organic orange
- 30 g powdered sugar
- 20 g cornstarch
for dusting
- powdered sugar
Instructions
Preparation of the dough
- Place softened butter, sugar and salt in a mixing bowl and mash with a fork.
- Add sour cream and egg and mix.
- Mix flour with baking soda.
- Add the flour mixture in portions to the sour cream butter mixture and knead briefly to form a very soft, non-sticky dough.
- Flatten the dough into a rectangle, wrap it in an airtight container and refrigerate for 30 minutes.
Preparing of the filling
- Cut unpeeled orange into large pieces and remove the seeds, if present.
- Place the orange pieces with peel in a blender and puree until smooth.
- Add powdered sugar and cornflour to the orange mixture and mix.
Preparation of the orange roll cookies
- Roll out the dough on a floured work surface to a rectangle approx. 2 mm thick.
- Spread the orange filling evenly over the dough and roll it up.
- Place the orange-filled roll in the freezer for about 15 minutes.
- Use a sharp knife to cut the roll into slices approx. 1 cm wide and spread them out on a baking sheet lined with baking paper.
- Bake the orange cookies in a preheated oven at 392 °F (200 °C) for approx. 15 minutes.
- Leave the orange roll cookies to cool and dust with powdered sugar.
Notes
- The amount of flour specified may vary. Only add as much flour mixture to the liquid mixture until you have a very soft, but no longer sticky dough.
- Only knead the dough briefly to a homogeneous consistency and never for too long. Otherwise the cookies could taste firm and not fluffy later on.
- You can adjust the amount of powdered sugar for the filling to taste.
- Chilling the roll briefly in the freezer makes it easier to cut into slices.
- Depending on the size of your orange roll cookies, the baking time specified may vary. If you have made small cookies, they may be ready after just 10 minutes baking time.
- After baking, the roll cookies are very soft and tender, but become firmer after cooling.
- You can dust the orange roll cookies with a mixture of powdered sugar and cinnamon.
- Take note of the detailed tips and tricks for making the orange roll cookies at the top of the article.
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