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Bet you’re going to LOVE these thick, soft and chewy Orange Cookies drizzled with a zesty orange icing. These bright and fresh cookies have that great sugar cookie vibe and are loaded with natural citrus flavor.
Our Favorite Orange Cookie Recipe
We love a soft, iced cookie that’s loaded with flavor and this recipe does not disappoint. We used our trusted method for incorporating zest into the recipe by blitzing sugar and zest together in a small food processor before adding to the dough.
This simple step releases the orange oils giving the cookies a more intense orange flavor. In addition to great flavor, the cookie texture is fantastic and they practically melt in your mouth.
Feel free to add orange food color to both the cookie dough and icing if you want a brighter color. The cookies in the photos are tinted naturally with zest and juice.
Ingredients Overview
For the cookie dough:
- granulated sugar
- orange zest
- unsalted butter at room temperature
- a little cream cheese which adds a slight tang to the cookie dough and contributes to the overall texture
- one large egg
- fresh squeezed orange juice
- vanilla extract
- baking powder
- baking soda
- table salt
- all-purpose flour
- orange food color (optional)
For the orange icing:
- fresh orange juice
- orange zest
- powdered sugar
- orange food color (optional)
- orange sprinkles (optional)
How to make Orange Cookies
1. First make the orange sugar
Combine about one-fourth cup of granulated sugar with the orange zest in the bowl of a small food processor (affiliate link). Pulse the food processor in short bursts until the zest is broken down and the sugar is like wet sand and orange in color.
NOTE: If you don’t have a small or mini food processor, smash the zest and sugar together using the back of a spoon or your fingers.
2. Make the cookie dough
Using an electric mixer beat the butter and cream cheese until combined. Add the orange sugar and all remaining granulated sugar. Blend until the mixture is light and fluffy.
In a medium bowl whisk together the baking powder, baking soda and flour. With the mixer running on low add 1/3 of the flour mixture beating just until most of the flour is incorporated. Add half the remaining flour and blend again.
Finally, add all remaining flour and beat just until incorporated. Fold the mixture together a few times with a spatula then cover and refrigerate for one hour.
3. Roll and bake
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
Using a large cookie scoop, portion out 2 tablespoons of cookie dough (36 grams each) and roll into a ball.
NOTE: If you don’t plan to add icing, roll each dough ball in granulated or coarse sugar before baking.
Place the dough balls on the prepared baking sheet at least 2-inches apart. Lightly flatten the tops of the dough balls to make them more level but not flat. Don’t smash down too hard which will cause them to spread to thin.
Bake for 10 to 12 minutes or until the edges are just lightly browned. Cool on a wire rack before icing.
PRO TIP: These cookies are best slightly under-baked.
4. Ice the cookies (optional but highly recommended)
Combine orange juice, zest and powdered sugar and blend until combined. Add more sugar or juice as needed for the desired consistency. Hint: You can also add a tiny pinch of table salt which seems to intensify the flavors.
Generously spoon or drizzle icing over each cookie. Allow the icing to set before storing the cookies.
Storing and freezing
Once the icing is fully set (about 1-2 hours depending on humidity) you can stack the cookies between layers of wax paper in an airtight container. These cookies will keep at room temperature for up to 5 days. Refrigerate for longer storage.
We recommend freezing our Orange Cookies before icing. The icing will freeze well but may become wet once thawed.
Optional Add-Ins and Variations
These orange cookies can be made with lemon juice and zest with great success. We have a similar recipe for Lemon Sugar Cookies already posted and tested you might like to try.
- Optional: Add a few drops of orange food color to the cookie dough and the icing if desired.
- Stir in 1/2 teaspoon orange extract with the vanilla.
- Fold 1/2 cup mini chocolate chips into the dough before rolling and baking. Everybody loves orange and chocolate together.
- Decorate the cookies with sprinkles before the icing has time to set.
- Drizzle melted chocolate over the tops in place of the orange icing.
- Substitute lime juice and zest for the orange.
If you have plenty of extra oranges you might also want to make these luscious and sweet Orange Bars. They’re a great summer treat. Enjoy!
Tips for the BEST Orange Cookies
- To prevent the cookie from being dry be sure to measure the flour correctly. Either use the weight measurements provided or the lightly scoop and level method.
- If your baking soda and baking powder are getting a little old, restock your kitchen with new!
- Leave the butter and cream cheese out at room temperature before blending.
- Don’t over-bake the cookies. They are best eaten when slightly under-baked.
- Use fresh orange zest and juice. Do not use orange juice with sugar added.
- Cool the baking sheet between batches or use two cookie sheets lined with parchment.
Orange Cookies
Ingredients
- 1 ¼ cups granulated sugar divided (270g)
- zest of 1 large orange
- 1 cup unsalted butter room temperature (226g or 16T)
- 1 ounce cream cheese room temperature
- 1 large egg room temperature
- 2 tablespoons fresh orange juice (about 1 oz)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon table salt
- 3 ½ cups all-purpose flour (440g)
For the icing:
- 2 tablespoons fresh orange juice more or less as needed for desired consistency
- zest of 1 orange
- 2 cups powdered sugar (240g)
Optional:
- orange food color
- orange sprinkles
Instructions
- Combine 1/4 cup granulated sugar with the zest of 1 large orange in the bowl of a small food processor.Pulse until the zest is broken down and incorporated into the sugar. If you don’t have a small food processor smash the zest and sugar together with the back of a spoon or use your fingers to combine.
- In a large bowl using an electric mixer combine the butter and cream cheese until blended and smooth. Add the orange sugar and all remaining granulated sugar. Blend on medium-high until the mixture is light and fluffy. Scrape down the sides and bottom of the bowl as needed. Add the egg, orange juice and vanilla and beat just until combined.
- In a medium bowl whisk together the baking powder, baking soda, salt and flour. With the mixer running on low, add 1/3 of the flour mixture beating just until most of the flour is incorporated. Add half the remaining flour and blend again. Finally add all remaining flour and beat just until incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula. Fold the mixture together a few times, cover and refrigerate for one hour.
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Using a large cookie scoop, portion out 2 tablespoons of cookie dough (36g each) and roll into a ball. If you’re not going to frost the cookies roll the dough ball in granulated or coarse sugar.
- Place the dough ball on the prepared baking sheet at least 2-inches apart. Lightly flatten the tops of the cookie dough balls to make them more level on top. Don’t smash down causing them to spread. Bake until the edges are lightly browned about 10 to 12 minutes. These cookies are best when slightly under-baked. Cool completely on a wire rack before icing.
- Combine the glaze ingredients in a small bowl and whisk until smooth. Generously spoon or drizzle the glaze over each cookie. Allow the glaze to set before storing the cookies.
Recipe Notes
- After the icing fully sets these cookies can be stacked between layers of wax paper and stored in an airtight container for up to 5 days. Refrigerate for longer storage.
- Add orange food color to both the cookie dough and icing if desired (optional).
- Decorate with sprinkles before the icing sets (optional).
- (Optional) Add mini-chocolate chips to the cookie dough before baking.
Nutrition
More Great Orange Recipes
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View this RecipeOrange Olive Oil Cake
With a light, fine textured, luscious crumb and a crackly sugar topping for added sweetness.
View this RecipeSweet Potato Soufflé in Orange Cups
A light fluffy sweet potato filling flavored with fresh squeezed orange juice, topped with cinnamon sugar pecans and baked in an orange cup – a lovely side dish for your holiday buffet table!
View this Recipe
John Vargo
Simplely wonderfull!
Tricia Buice
Thanks John! 🧡