Orange Cookies With Glaze Recipe

Orange Cookies With Glaze

The Spruce Eats / Abbey Littlejohn

Prep: 22 mins
Cook: 10 mins
Chill: 10 mins
Total: 42 mins
Servings: 24 servings
Yield: 24 cookies
Nutrition Facts (per serving)
207 Calories
8g Fat
32g Carbs
2g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 207
% Daily Value*
Total Fat 8g 10%
Saturated Fat 5g 24%
Cholesterol 28mg 9%
Sodium 52mg 2%
Total Carbohydrate 32g 12%
Dietary Fiber 0g 2%
Total Sugars 20g
Protein 2g
Vitamin C 3mg 13%
Calcium 20mg 2%
Iron 1mg 5%
Potassium 34mg 1%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

orange cookies/tester image
A Note From Our Recipe Tester


For the Cookies:

  • Cooking spray

  • 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

Steps to Make It

  1. Gather the ingredients.

    Orange Cookies With Glaze ingredients in bowls

    The Spruce Eats / Abbey Littlejohn

  2. 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.

    Parchment paper lined baking sheets

    The Spruce Eats / Abbey Littlejohn

  3. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

    Flour, baking powder, and salt in a bowl

    The Spruce Eats / Abbey Littlejohn

  4. 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.

    Sugar and orang zest in a glass bowl, mixed together

    The Spruce Eats / Abbey Littlejohn

  5. 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.

    Butter, sugar and zest mixture in a glass bowl, next to a hand mixer

    The Spruce Eats / Abbey Littlejohn

  6. Add the orange juice, vanilla extract, and the egg. Mix on medium until fully combined, scraping down the bowl as needed.

    Butter mixture, orange juice, vanilla extract, and the egg in a glass bowl

    The Spruce Eats / Abbey Littlejohn

  7. 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.

    Batter in a glass bowl, next to a hand mixer

    The Spruce Eats / Abbey Littlejohn

  8. 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).

    Confectioners' sugar, orange juice, water, and vanilla extract mixture in a bowl, with a whisk

    The Spruce Eats / Abbey Littlejohn

  9. 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.

    Cookie dough balls on a parchment paper lined baking sheet

    The Spruce Eats / Abbey Littlejohn

  10. Cool on the cookies on the baking sheets for 5 minutes. Transfer to a rack placed over a baking sheet.

    Baked cookies on a parchment paper lined baking sheet

    The Spruce Eats / Abbey Littlejohn

  11. Glaze the cookies with glaze and garnish with more orange zest. Serve once the glaze dries.

    Orange Cookies With Glaze on a cooling rack

    The Spruce Eats / Abbey Littlejohn

Recipe Variation

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.