|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 0g||2%|
|Total Sugars 20g|
|Vitamin C 3mg||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The scent of these orange cookies alone is worth the effort! Your home will be filled with the aroma of orange and sugar, perfect for getting family and friends in the holiday spirit. With orange juice and zest in the cookie dough and icing, there's plenty of citrus flavor in this dessert.
If you prefer a slightly thicker glaze that will sit on top of the cookie and not drip down, just omit the water called for in the glaze recipe. Alternatively, you can make a thinner glaze by adding one to two tablespoons of water so the glaze falls over the entire cookie and drips off in a thinner drizzle. The cookies also stand on their own, so if you prefer to skip the glaze altogether that’s fine, too. Either way, these cookies are sure to be a family favorite for years to come.
"As someone that grew up in Florida, I love any dessert that incorporates fresh citrus. The cookies definitely hold up on their own but the orange glaze really takes the over the top, plus the fresh zest as a garnish shows up beautifully on these citrus delights." - Tracy Wilk
For the Cookies:
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup granulated sugar
1/4 cup light brown sugar
2 tablespoons orange zest, plus more garnish
1 cup (8-ounces) unsalted butter, room temperature
1/4 cup freshly squeezed orange juice
2 teaspoons pure vanilla extract
1 large egg
For the Glaze:
2 cups confectioners' sugar, sifted
2 tablespoons freshly squeezed orange juice
1 tablespoon water
1 teaspoon pure vanilla extract
Gather the ingredients.
Position two racks in the upper and lower third of the oven and heat to 350 F. Line two baking sheets with parchment paper and spray with cooking spray.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large bowl, combine the sugars and orange zest. Mix together with your fingers to release the oils from the zest and infuse the sugar.
Cream the butter and zest-sugar together using a hand mixer on medium-high until light and fluffy, about 4 minutes. Alternatively, use a stand mixer fitted with the paddle attachment on medium-high speed.
Add the orange juice, vanilla extract, and the egg. Mix on medium until fully combined, scraping down the bowl as needed.
Reduce the speed to low and gradually add the mixed dry ingredients, scraping down the sides of the bowl as needed until just combined, being careful not to overmix. Refrigerate the dough for 10 minutes.
Meanwhile, make the glaze. In a medium bowl, whisk the sifted confectioners' sugar, orange juice, water, and vanilla extract until smooth. Cover and set aside for glazing later (omit the water if you want a thicker glaze).
Using a medium cookie scoop, scoop the dough onto the prepared baking sheets about 2 inches apart. Bake until the edges begin to turn golden, about 10 minutes.
Cool on the cookies on the baking sheets for 5 minutes. Transfer to a rack placed over a baking sheet.
Glaze the cookies with glaze and garnish with more orange zest. Serve once the glaze dries.
Consider making these a citrus cookie and adding grapefruit, pomelo, and lemon zest to the mix as well. All citrus is welcome.
How to Store and Freeze
- Store in an airtight container on the countertop for up to one week.
- You can easily make this dough ahead and freeze it. Roll it into a log and wrap tightly with plastic wrap or scoop the dough onto a parchment or wax paper-lined baking tray, then wrap with plastic tightly and store in the fridge or freezer. Allow the cookies to thaw slightly, just about 15 minutes on the countertop, before baking.