Orange Cookies

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.

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.