Spicy (not too spicy) Orange Habenaro Cookies
Wed 04 February 2026
Hot peppers and cookies!! Yes.
These cookies bring out the fruity flavor of the Habernaro chile (we do tone down the spice) and complement it with orange zest.
Seeding the chiles reduces the extreme heat and pre-treating them by soaking in milk also reduces the capsicum hit
Ingredients
- 10 Habernaro, seeded and minced
- Zest of 1 orange
- 1 ½ cups white sugar (tip, rub the grated orange zest in the sugar to release the orange oils)
- 1 cup softened butter
- 1 tsp vanilla extract
- 2 eggs
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
Preheat oven to 325
Mince the pepper and place in a saucepan with enough milk to cover. Heat until the milk is lukewarm. Allow to rest and cool for 10 minutes and discard the milk. This can be repeated if you still find the heat too intense in this cookie recipe.
In a mixing bowl, combine the peppers, zest, sugar, butter, vanilla, and eggs. Beat until smoth. In a separate bowl, sift together the dry team (flour, baking soda and salt). Stir this into the pepper mixture just until combined. Drop by rounded teasponfuls onto cookie sheets.
Bake 10 minutes (or until golden brown). Cool on wire racks.
Tip: you can add a dash or two of tumeric powder to enhance an orange color to the cookie
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