Orange Sweet Roll Cookie

An orange roll inspired cookie drizzled with glaze.

These Orange Sweet Roll Cookies taste just like Christmas! Sweet and tangy cinnamon/orange filling swirled in a delectable chewy cookie and topped with an orange drizzle.

5 from 1 vote

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Prep Time: 30

Cook Time: 9

Servings: small cookies

Calories: 79kcal

Ingredients

1/2 cup salted butter, softened
1/2 cup margarine, softened (80% vegetable oil)
1 1/4 cup granulated sugar
1 egg
2 Tbsp light corn syrup
½ tsp orange extract
2 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt

Orange Zest Filling:

1/2 Tbsp orange zest (about 2 oranges)
1/4 cup butter, partially melted
1/4 cup brown sugar
1/4 cup granulated sugar
1/2 tsp ground cinnamon
1 1/2 Tbsp all-purpose flour

Glaze:

2 Tbsp softened butter
1/2 Tbsp vegetable shortening
3/4 cup powdered sugar
4 Tbsp+ orange juice

Instructions

Preheat the oven to 350° F (180°C). Line two baking sheets with either parchment paper or a silicone baking mat. Set aside.
Make the Orange Zest Filling by adding the brown sugar, granulated sugar and orange zest to a bowl and rub together with your fingers for a minute or two. This will wake up the zest a little and get that flavor activated.
1/4 cup brown sugar, 1/4 cup granulated sugar, 1/2 Tbsp orange zest (about 2 oranges)
Add in the partially melted butter, flour and cinnamon. Mix until combined.
1/4 cup butter, partially melted, 1 1/2 Tbsp all-purpose flour, 1/2 tsp ground cinnamon
Spread on a parchment lined baking sheet about 1/4" thick. Freeze while you make the dough.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, margarine and granulated sugar until light in color and fluffy in texture. This will take about 2 minutes.
1/2 cup salted butter, softened, 1/2 cup margarine, softened (80% vegetable oil), 1 1/4 cup granulated sugar
Scrape the sides of the bowl and add in the egg, corn syrup and orange extract. Mix until well combined.
1 egg, 2 Tbsp light corn syrup, ½ tsp orange extract
Add the flour, baking soda and salt. Mix until a soft dough forms.
2 1/2 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp salt
Remove the orange zest filling from the freezer and chop into 1/4-1/2 inch squares.
Add the frozen filling to the mixer and pulse the mixer just a few times to distribute the pieces in the dough. Do not mix so much that everything is completely combined, we want there to be swirls and chunks of filling.
Portion out the cookie dough using a cookie scoop for uniform sized cookies. For small cookies, use 1 1/2 Tbsp of dough (#40 scoop) for large cookies, use 3 Tbsp of dough (#24 scoop).
Bake at 350°F until the cookies spread, flatten and are no longer glossy on top. For small cookies, bake 9-11 minutes and for larger cookies, bake 11-13 minutes.
While the cookies are baking, make the icing by combining the butter and vegetable shortening until smooth.
2 Tbsp softened butter, 1/2 Tbsp vegetable shortening
Add the powdered sugar and orange juice and mix until a smooth glaze forms. Add in extra juice to thin out, if needed. Set aside
3/4 cup powdered sugar, 4 Tbsp+ orange juice
Remove cookies from the oven, and reshape using a cookie ring or the back of a spoon if needed. The more orange zest filling in each cookie, the more these tend to spread.
Allow the cookies to cool slightly on the pan and then drizzle the tops with the glaze. If your glaze hardens in the bowl in between batches, pop in the microwave for 5-10 seconds and mix.
Sprinkle with additional orange zest before the glaze sets, if desired.
Allow the cookies to cool completely and enjoy!
Store in an airtight container at room temperature.

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