If you love to bake and are always on the lookout for new and creative recipes, we have the perfect recipe for you. This brings a fresh twist to the beloved cookie. Have you ever tried a sweet, crispy cookie with a slightly tangy and citrusy twist? If not, then you are in for a treat. The combination of tangy citrus and earthy tarragon makes these cookies perfect for every season and every occasion. So, let’s dive in and learn how to make this delicious Clementine Tarragon Cookie recipe.
Fall is one of my favorite times to bake.
After a hot summer of not heating up the oven, I look forward to baking some tasty treats. In early fall, I have an abundance of herbs and vegetables in the garden, and I am excited to use and preserve everything. My sister, Annette, gave me a tarragon starter plant last fall, and we had some wonderful cookies she made that had tarragon in them. My recipe with clementine peel is a variation of Dorie Greenspan’s Food & Wine magazine recipe. I used clementines, a hybrid between a mandarin orange and a sweet orange. They taste great but also have thin skin with very little pith, which is bitter. This way, I can chop the clementine peel and not worry about removing the bitter pith.
Not only is this recipe easy to make, but it’s also super versatile. This sweet treat can be prepared ahead of time and stored in the freezer, making these cookies perfect for any occasion. Whether you’re hosting a dinner party or simply craving a sweet snack, these cookies are sure to impress. TIP: To take these tasty cookies to the next level, drizzle melted chocolate over them once they have cooled.
Here are the ingredients for the clementine tarragon cookie dough recipe.
Clementines
I like to use bright orange clementines for their thin skin. You can substitute with valencia oranges, which also have a thin skin. You will need only the peel. Enjoy the clementines as a snack.
Tarragon
Fresh tarragon is highly aromatic with a subtle licorice flavor. An easy tip for removing tarragon leaves from the stems is to pull the stems through a strainer.
Sugar
Use regular cane sugar.
Butter
Use unsalted butter at room temperature.
Egg Yolk
One room-temperature egg yolk.
Olive Oil
Use an extra-virgin olive oil or a light-tasting extra-virgin olive oil.
Kosher Salt
Kosher or sea salt will work for this recipe.
Flour
Use regular all-purpose flour.
I will guide you through the steps to make these delicious cookies. Let’s get started and mix some cookie dough!
Clementine Tarragon Cookie Recipe
Ingredients
- 1/2 Cup Clementine peel, finely chopped.
- 2 1/2 Tablespoons Tarragon leaves, finely chopped.
- 1/2 Cup Butter Unsalted and room temperature
- 1/2 Cup Sugar
- 1 Large Egg Yolk
- 1/3 Cup Extra-virgin olive oil
- 3/4 Teaspoon Kosher salt
- 2 Cups All-purpose flour
Instructions
- Peel and finely chop clementines until you have 1/2 cup, then set aside.
- Finely chop tarragon leaves until you have 2 1/2 Tablespoons, and then rub leaves into the sugar to release the aromatic oil into the sugar.
- In a large mixing bowl or in a standing mixer bowl with a paddle, beat the softened, room-temperature butter with the sugar on low until creamy. Beat in egg yolk until combined, about one minute. Slowly drizzle olive oil into the mixture while beating until smooth. Then add salt and flour and mix until incorporated. Using a rubber spatula, fold in the finely chopped clementine peel.
- Turn cookie dough onto a work surface and kneed until it comes together. Divide dough in half and press each half into a 1/4 inch thick disk between 2 pieces of wax paper. Place dough disks with wax paper onto a baking sheet and place in freezer for a minimum of 1 hour.
- Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper. After the cookie dough has been in the freezer for one hour, remove it and the top sheet of wax paper. Use a 1 1/2-inch round cookie cutter and stamp out cookies. Arrange on cookie sheet.
- Bake the cookies for 20 minutes until they are lightly golden. After 20 minutes, remove the cookie sheet and let cool for 3 minutes before transferring them to a wire rack to cool completely.
Notes
This clementine tarragon cookie recipe makes the perfect treat to satisfy your sweet tooth. They are easy to make, delicious, and can be prepared ahead of time, so you can be ready to serve them at your next gathering. This recipe is a great way to add a new twist to a cookie recipe and impress your guests with creativity.
What are you waiting for? Try out this recipe today! Pin and save this recipe for the future. Comment at the bottom of the page, and let me know what you think.
Yvonne ♥
Looking to start or expand a garden? Read Ten Gardening Secrets to Success.
Hi, I’m Yvonne — the voice behind Our Country Life. I share from-scratch recipes, garden know-how, and simple living inspiration rooted in real farmhouse life. Thanks for being here ❤️
Thank you so much for the five-star rating! I’m so glad you enjoyed the recipe.
At this time of year I have an abundance of tarragon and I thought I’d give this recipe a try. They are so delicious! The flavor combo of clementines and tarragon are a great match. The cookies are light and tender. It’s a keeper!
Carol, Thank you so much! I’m delighted you enjoyed them. Clementine and fresh tarragon may sound like an unusual combination, but they work so beautifully together. And finding one more delicious way to use an abundance of garden tarragon is always a win! I’m so glad the cookies are a keeper!!