Biscuits aux agrumes et à l’amande (Citrus and almond cookies)

I adapted these orange cookies from Preppy Kitchen’s recipe to better fit my usual baking style—using plant-based butter, plus a touch of vanilla and almond extract for extra depth. I was craving something citrusy and light, and these were exactly that: bright, fresh orange flavor without being overly sweet. One of my favorite parts of this bake was how freezer-friendly the dough is. I froze about half of it, rolled into a log, so I can slice off a few cookies whenever the mood strikes—cut, bake, and bam, fresh cookies with almost no effort. They’re just as good plain as they are with the glaze, making them perfect for both casual snacking and a slightly dressed-up treat.

Ingredients

All-purpose flour	2 cups + 2 Tablespoons
Baking powder	1¼	Teaspoons
Salt	½	Teaspoon
Granulated sugar	¾	Cup
Plant-based butter, softened	½	Cup
Orange zest (about 2 oranges)	1	Tablespoon
Large egg	1	–
Fresh orange juice	½	Cup
Vanilla extract	1	Teaspoon
Almond extract	½	Teaspoon

Citrus-y Glaze 🍊

Confectioners’ sugar	1	Cup
Orange zest (about ½ orange)	½	Orange
Fresh orange juice	1–2	Tablespoons
Plant-based butter, melted	1	Tablespoon
Almond extract	1	Teaspoon

Instructions

Preheat your oven to 375°F and line two large baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the granulated sugar, softened plant-based butter, and orange zest on medium speed until light and fluffy, about 3 minutes.
Add the egg, vanilla extract, and almond extract, and beat until fully combined, scraping down the sides of the bowl as needed.
With the mixer on low speed, add the dry ingredients, alternating with the orange juice, mixing just until the dough comes together.
For slice-and-bake cookies, divide the dough in half, roll into logs, and wrap tightly. Chill or freeze until firm. Slice into rounds when ready to bake.
Alternatively, scoop the dough into 1 Tablespoon portions and place on the prepared baking sheets, spacing cookies about 2 inches apart.
Bake one sheet at a time for about 10 minutes, or until the centers appear dry and the cookies feel set to the touch.
Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
For the Glaze – in a small bowl, whisk together the confectioners’ sugar, orange zest, orange juice, melted plant-based butter, and almond extract until smooth.
Once the cookies are completely cool, spread the glaze over the tops of each cookie.
Let the cookies sit at room temperature for about 20 minutes, or until the glaze is fully set.