By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 84
49 cal · 45 min
Tangerine Butter Cookies
Recipe GLPR6d9e387091a7e9
Buttery, tender cookies infused with bright tangerine flavor and finished with a delicate citrus glaze topped with tangerine zest and edible lavender.
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Ingredients
¾ cup softened butter
1½ cups sugar
2 eggs
1 teaspoon orange extract
1 teaspoon vanilla extract
2 teaspoons tangerine zest
4 cups all-purpose flour
½ cup almond flour
1½ teaspoons baking soda
1½ teaspoons cream of tartar
1 teaspoon salt
1 cup confectioner's sugar
2½ tablespoons water
edible lavender
Directions
Preheat oven to 350°F (175°C). In a small bowl, whisk together all-purpose flour, almond flour, baking soda, cream of tartar, and salt; set aside.
In a large bowl, cream together softened butter and sugar until light and fluffy, about 2 minutes.
Beat in eggs one at a time, then add orange extract, vanilla extract, and tangerine zest, mixing until fully combined.
Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined.
Drop small spoonfuls of dough onto parchment-lined baking sheets, spacing them about 1 inch apart.
Bake for 10-12 minutes until the edges are lightly golden but centers remain slightly soft. Remove from oven and let cool on baking sheets for 5 minutes, then transfer to a wire rack.
For the glaze: whisk together confectioner's sugar, 2 tablespoons water, and orange extract until smooth. Add additional water, 1 teaspoon at a time, until the glaze reaches a dippable consistency.
Once cookies have cooled completely, dip the top of each cookie into the glaze, then immediately sprinkle with tangerine zest and a pinch of edible lavender.
Allow the glaze to set for 30 minutes before serving.
Comments
The tangerine butter cookies yield 84 servings from a modest ingredient list, and most items—butter, sugars, eggs, flours, and baking staples—are standard at every Charlotte chain. However, the lavender in the glaze and almond flour both require attention: almond flour is inconsistently stocked at Food Lion and Walmart but reliable at Harris Teeter and Kroger, adding a small planning step if your primary store doesn't carry it. The 45-minute stated time is honest for mixing and baking, though it does not account for any cooling before glazing. At roughly $0.12 per cookie, cost per serving is competitive for a butter cookie, with the tangerine zest and extracts as flavor drivers rather than budget breaks. The large batch suits freezing well, and these keep for a week in an airtight container, making them forgiving for advance prep.
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