Tangerine Butter Cookies

Even though it was in the 90’s this last week, I fired up the oven to bake these babies. Had to. I was craving it, and I’ve had it bookmarked for so long.

Tangerine Butter Cookies by Bakers Royale

I’ll admit the idea of a tangerine cookie was the first thing to hook me, but I bookmarked it because I was so curious to see how olive oil would bake up in a cookie. Olive oil in a cake is killer, and I use it often, but olive oil in cookies is new to me.

Tangerine Butter Cookies from Bakersr Royale

Let me just say, you need to make this! It’s killer—soft, tender, flavorful. For those of you who are curious about the taste–it’s rich in citrus flavor, without a hint of olive oil. It’s one of my new favorite new cookies, and one that I’ll be working into my holiday baking rotation. Yes, that’s right, it’s only August and I’m already thinking holiday baking and cookies—can’t wait!

Tangerine Butter Cookies via Bakers Royale

This recipe makes a huge batch, so I did  two different stamps on top and added a third variation of with a glazed topped and then sprinkled some citrus zest and lavender on top.

Hit the jump here to Better Homes and Gardens’ blog Delish Dish and to see what adaptations I made.

Tangerine Butter Cookies with Bakers Royale

Tangerine Butter Cookies by Bakers Royale 210x260

this recipe

Tangerine Butter Cookies

Yield: 84 cookies


3/4 cup butter, softened
1 1/2 cups sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons cream of tartar
1 teaspoon salt
2 eggs
2 teaspoons finely shredded tangerine peel or orange peel
1 teaspoon vanilla
1 teaspoon orange extract
3/4 cup olive oil
1/2 cup almond flour
4 cups all-purpose flour
1 cup confectioner's sugar
2-3 tablespoon water
1/4 teaspoon orange extract
2 tablespoon tangerine zest
2 tablespoon lavender
1/2 cup sugar


Click here for the remainder of the cookie recipe. **I swapped out the cornmeal for almond flour, since I didn't have any cornmeal on hand.**

For the glaze: Whisk together sugar, 2 tablespoons water and extract. Add more water if needed. Dip cookies into glaze and sprinkle zest and lavender on top



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  1. Avatar for Naomi Robinson says

    I know I’ve said this on a million of your posts, but I think these photos are my new all time favorite. The colors and the light airy quality of the light. Just amazing. The delicate toppings and the designs in the cookies. LOVE IT ALL.

  2. Avatar for Naomi Robinson says

    These have to be some of the prettiest cookies I’ve ever seen, and I love the sound of the tangerine and olive oil! Pinning to try — these will be amazing for the holidays!

  3. Avatar for Naomi Robinson says

    These cookies look absolutely delicious! I love the whole idea of a tangerine butter cookie…they look so inviting and full of flavor…thanks for sharing!

  4. Avatar for Naomi Robinson says

    First off, these are stunning photos. Very lovely. Secondly, I love the idea of adding tangerine flavor. Pinning this for sure!

  5. Avatar for Naomi Robinson says

    Naomi these look wonderful, whimsical and delicious! The olive oil, tangerine and almond flour sound like interesting baking companions all in one lovely cookie. Can’t wait to try these out, thanks!

  6. Avatar for Naomi Robinson says

    These look so blissful and elegant, and your food photography captures this perfectly. I love baking with olive oil as well, and often replace vegetable oil with this as a healthier alternative.

  7. Avatar for Naomi Robinson says

    The composition of the photos is beautiful!!!! And I can almost imagine how wonderful this tastes~citrus flavored desserts are my favorite and instead of making this right now, I wish you could share??? Too impatient, haha. I’ll bookmark this one for sure, Naomi!

  8. Avatar for Naomi RobinsonTracy | Pale Yellow says

    These are simply and beautiful! I love the idea of adding tangerine to a butter cookie.

  9. Avatar for Naomi RobinsonLorraine says

    Hi I would love to make these cookies but was just wondering if I could substitute the 1/2 cup of almond flour with all purpose flour?

  10. Avatar for Naomi RobinsonKelly says

    Made these last night. LOVE the use of the olive oil. I think the swap of almond flour for the corn meal was a great move and thanks for the suggestion of the glaze. I could not taste the citrus flavor in the cookie as much as I would like so the glaze helps. Next time I would add more zest and tangerine extract. But very nice cookie. Yours of course look better than mine.