These Mediterranean Mini Fall Sugar Cookies are soft, buttery, lightly crisp, and filled with warm cinnamon, orange, honey, and almond flavors. We prepare these cookies with all-purpose flour, almond flour, butter, olive oil, honey, sugar, orange zest, cinnamon, and vanilla. These cookies have approximately 105 calories and 12 g of net carbs. We make these mini cookies in about 37 minutes. These Mediterranean Mini Fall Sugar Cookies are ideal for fall parties, holidays, tea time, dessert tables, family gatherings, homemade gifts, cozy evenings, and sweet cravings. You can prepare these cookies earlier because we refrigerate them for 7 days and freeze them for almost 2 months. You can serve these cookies with Greek Yogurt, Fresh Figs, Honey, Greek Coffee, Black Tea, or Cinnamon Tea.
STATS:
- Course: Dessert, Cookies
- No. of Calories: 105 kcal
- Diet: Vegetarian
- Prep time: 25 minutes
- Cuisine: Mediterranean
- Cook time: 12 minutes
- Portion size: 2 mini cookies
- Cooking mode: Baking
- Total servings: 18
- Difficulty level: Easy
- Total time: 37 minutes
TOOLS:
- Bowls
- Whisk
- Electric mixer
- Rolling pin
- Fall cookie cutters
- Tray
- Baking paper
- Cooling rack
INGREDIENTS:
COOKIES:
- 1 cup flour
- ½ cup almond flour
- â…“ cup butter
- 2 tbsp olive oil
- ¼ cup honey
- Granulated sugar, one-fourth cup
- One egg yolk
- Vanilla extract, one tsp.
- 1 tsp orange zest
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- ½ tsp baking powder
HONEY GLAZE:
- 2 tbsp powdered sugar
- 1 tbsp honey
- 2 tsp orange juice
- 1 tbsp pistachios
INGREDIENT NOTES AND THEIR SUBSTITUTIONS:
ALL-PURPOSE FLOUR:
- To give the cookies structure and a soft texture, we utilize all-purpose flour. As a replacement, you can use whole-wheat pastry flour.
ALMOND FLOUR:
- We use almond flour to provide a tender texture and nutty Mediterranean flavor. As an alternative, you can use finely ground hazelnut flour.
BUTTER:
- These cookies have a smooth, supple texture and richness thanks to the butter. Another choice is to substitute coconut oil.
OLIVE OIL:
- We use mild olive oil to add Mediterranean flavor and moisture. Avocado oil could additionally be utilized as a replacement.
HONEY:
- Honey naturally sweetens the cookies and provides a soft texture. Maple syrup or agave syrup might be utilized as a different choice.
ORANGE ZEST:
- Orange zest provides a fresh citrus flavor that balances the sweetness. You could utilize lemon zest as a further choice.
CINNAMON:
- Cinnamon provides warm fall flavor to the cookies. Pumpkin pie spice can also be used.
PISTACHIOS:
- We use pistachios to provide a delicate crunch and Mediterranean flavor. You can use almonds or walnuts instead.
INSTRUCTIONS:
- Stir the salt, all-purpose flour, nutmeg, almond flour, cinnamon, and baking powder.
- Include the sugar, softened butter, honey, and olive oil in a dish and beat till creamy.
- Put the orange zest, egg yolk, and vanilla, and whisk perfectly.
- Carefully include the dry elements and whisk till a soft dough is prepared.
- Refrigerate the dough for almost twenty minutes.
- We roll the dough to about one-fourth-inch thickness.
- Make small fall shapes from the dough with cookie cutters.
- Put the cookies on a tray and bake at 175°Celcius for almost twelve minutes.
- Cool the cookies for about five minutes and put them on a wire rack.
- Whisk the orange juice, powdered sugar, and honey to make the glaze.
- Drizzle the glaze on the cooled cookies.
- Sprinkle the chopped pistachios and allow the glaze to set.
TIPS:
- Refrigerate the dough first and then roll for easier handling.
- Avoid baking the mini cookies for an extra time.
- We utilize finely ground almond flour to get a smooth texture.
- Cool the cookies fully and then include the glaze.
- You could include a little pinch of cardamom for additonal Mediterranean flavor.
SERVING SUGGESTIONS:
FALL DRINKS:
- Greek Coffee
- Black Tea
- Cinnamon Tea
- Apple Cider
MEDITERRANEAN PAIRINGS:
- Greek Yogurt
- Fresh Figs
- Honey
- Fresh Mint
- Pistachios
DESSERT PLATTER:
- Dates
- Dried Oranges
- Fresh Berries
- Dark Chocolate
STORAGE INFORMATION:
ROOM TEMPERATURE:
- Keep these cookies in an airtight box and store them at a neutral temperature for 5 days.
FRIDGE:
- Put the cookies in a closed box and refrigerate for seven days.
FREEZER:
- Store unglazed cookies for almost two months.
FAQs:
Will we prepare these cookies without almond flour?
- Yes, you can alternate the almond flour with a similar quantity of all-purpose flour.
Could we utilize lemon zest?
- Yes, you can use lemon zest as a different choice for orange zest to get a fresh citrus flavor.
May we prepare the dough earlier?
- Yes, you can refrigerate the prepared dough for more than two days before baking.
Will we decorate these cookies differently?
- Yes, you can decorate these cookies differently with additional honey glaze, powdered sugar, pistachios, or melted chocolate.
NUTRITIONAL INFORMATIONS:
Proteins: 2 g
Caloric Content: 105 kcal
Net carbs: 12 g
Sodium: 48 mg
Fiber: 1 g
Sugar: 6 g
Fats: 5 g
Portion Size: 2 mini cookies
Total carbs: 13 g