Orange Cookies

5 from 2 votes

Fresh orange juice and zest are the stars of these soft and chewy cookies with the sugar cookie vibe. Once baked, drizzle with a simple icing made with more fresh orange juice, zest and powdered sugar.

Prep Time20

Cook Time12

Chilling1

Total Time1 32

Course: Dessert

Cuisine: American

Keyword: cookies, dessert, orange

Servings:

Calories: 177kcal

Author: Tricia

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.

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.

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition