Orange Cookies

by Sabrina Snyder

Last Update:

2 Comments

12 Servings
Prep Time 5 minutes
Cook Time 13 minutes
Refrigerate dough 30 minutes
Total Time 48 minutes
Jump to Recipe
Cook ModePrevent your screen from going dark

This post may contain affiliate links. Read my disclosure policy.

Orange Cookies are the perfect chewy homemade cookies, with fresh zest and juice in the dough, and topped with delightful sweet, zesty icing.

This Cookie Recipe is the perfect way to incorporate a refreshing citrus flavor into a classic baked good. Try Orange Truffles and Orange Bundt Cake for more ways to enjoy this amazing taste. 

I love making these soft Orange Cookies year-round. The burst of flavor from the orange juice in the dough and glaze give the buttery cookies a bright, sunny taste that’s perfect for spring and summer. You can even decorate them with yellow and orange sprinkles to add to their bright look. However, this citrus cookie recipe also makes a great addition to your holiday baking. I always think that the refreshing orange flavor makes a nice change from the warm and spiced flavors you usually have over the holidays. 

Dinner, then Dessert

Orange Cookies Recipe

Orange Cookies are the perfect chewy homemade cookies, with fresh zest and juice in the dough, and topped with delightful sweet, zesty icing.
Yield 12 Servings
Prep Time 5 minutes
Cook Time 13 minutes
Total Time 48 minutes
Course Cookies
Cuisine American
Author Sabrina Snyder
Cookie with bite taken out.
PrintRate

Ingredients
 

Orange Cookies:

  • 1/2 cup unsalted butter , room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 2 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup orange juice

Orange Icing:

  • 3 cups powdered sugar
  • 2 tablespoons whole milk
  • 1/4 cup orange juice
  • 1 teaspoon orange zest

Instructions

  • To your stand mixer add the butter and sugar on medium speed, then raise to high speed and cream for 2-3 minutes until light and fluffy.
  • Add in the eggs one at a time, then add in the orange zest and vanilla extract until well combined.
  • Sift together flour, baking powder and salt.
  • On the lowest speed setting add half the flour mixture, half the orange juice, then the rest of the flour mixture and the rest of the orange juice.
  • Cover and refrigerate cookie dough for at least 30 minutes, but preferably 2 hours.
  • Heat oven to 350 degrees, and line two baking sheets with parchment paper.
  • Using a 2 tablespoon sized cookie scoop add the cookie dough to baking sheets 2″ apart.
  • Bake for 11-13 minutes until the edges are just starting to brown.
  • Note: Be sure you chilled your cookie dough or they will spread too much.
  • While the cookies are cooling make your icing by whisking together powdered sugar, milk, orange juice and orange zest.
  • Dip the tops of the cooled cookies into the glaze and put back onto baking sheets to allow glaze to harden.

Nutrition

Serving: 2 Cookies | Calories: 366kcal | Carbohydrates: 69g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 165mg | Potassium: 79mg | Fiber: 1g | Sugar: 48g | Vitamin A: 319IU | Vitamin C: 9mg | Calcium: 47mg | Iron: 1mg

Want to save this recipe? Create a free account to easily save your favorite recipes

Pin this recipe now to remember it later

Pin Recipe

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




Maximum file size: 10 MB.
Allowed formats: JPG, JPEG, PNG, WebP, AVIF. Drop images here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. I haven’t made these yet but I will. I was thinking you could change them up a little bit for the holidays by adding some finely chopped dried cranberries, a dash of cinnamon and a dash of ground cloves.

    Reply