Orange Sugar Cookies

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Orange Sugar Cookies are super soft, fluffy, and packed with fresh orange flavor and zest. They’re extra thick with tender centers and finished with a light orange frosting for the perfect sweet citrus touch.

PIN this Orange Sugar Cookie recipe to try later!

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orange sugar cookies

I recently made these Lemon Cookies and loved the citrus flavor so much I wanted to make another version with fresh oranges! We use real orange juice and fresh zest so these cookies are naturally flavored with bright citrus in every bite, making them a fun twist on Classic Sugar Cookies.

You can bake these for spring, the holidays, or anytime of the year honestly because oranges are always in season. Other orange recipes to make are these Orange Cinnamon Rolls, Ricotta Orange Pancakes and Orange Loaf Cake.

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key ingredients

• All-purpose flour: Spoon and level regular all-purpose flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much.
• Baking soda and baking powder: Used as a leavening agent.
• Butter: We use salted butter that’s softened at room temperature. If you use unsalted butter, make sure to add 1/4 teaspoon of salt to the recipe.
• Granulated sugar: White sugar adds sweetness.
• Eggs: 1 whole large egg, it’s best if the egg is at room temperature so it incorporates in the dough better.
• Vanilla extract: Adds a warm flavor and helps balance the tartness from the citrus. Vanilla bean paste is even better if you have it!
• Orange juice: Adds fresh citrus flavor to both the dough and glaze. You can squeeze the oranges yourself or use store-bought orange juice, just be sure it’s “fresh squeezed” and not from a concentrate.
• Orange zest: Gives a natural orange flavor.

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how to make orange sugar cookies

Cream butter and sugar: Preheat oven to 350 degree F and line baking sheets with parchment paper or silpat mats. With an electric mixer in a large bowl or in the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the egg, orange juice, orange zest and vanilla extract. Beat until combined.

Mix in flour mixture: Add the flour, baking soda and baking powder. Continue to mix together until cookie dough is formed, scraping down the sides of a bowl with a spatula occasionally. Do not over-mix.

Scoop cookies: With a large cookie scoop or ice cream scoop, equivalent to 1/4 cup, scoop cookie dough into balls and place on the prepared cookie sheets.

Bake and cool: Bake for 10-12 minutes or just until the edges turn a light golden brown. Let cool for a few minutes before transferring to a wire cooling rack. Enjoy!

Making orange frosting: While the cookies cool, in a medium or large bowl, whisk together the melted butter, powdered sugar, orange juice and zest. Add more powdered sugar if the icing is too thin, and a splash of milk if it’s too thick.

Frost cookies, let set and enjoy: Once the cookies have cooled, spoon, drizzle or dip each cookie in the icing and place on cooling rack to dry and set, enjoy!

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tips & variations

• Perfect shape: Use a regular ice cream scoop (equivalent to 1/4 cup) to get the perfect cookie shape.
• Smaller cookies: If you’d prefer to make these cookies the standard cookie shape instead of regular ice cream cookie scoop, use a mini cookie scoop equivalent to 2-3 tablespoons of dough. Be sure to reduce the baking time by a few minutes.
• More orange flavor: Add orange extract and more orange zest to the cookie dough for a more intense orange flavor.
• Room temperature ingredients: For best results, it’s important that your egg and butter are at room temperature. They incorporate with the other ingredients so much better. This will also help your cookies stay tender and soft.
• Make into Orange Sugar Cookie Bars: Line a 9×13 cake pan with parchment paper. Prepare cookie dough batter according to the directions. Transfer the dough into the prepared pan and smooth out with a spatula. Bake for 20-25 minutes or until top is very lightly browned and set. Once cooled, frost, cut into bars and enjoy!
• Topping: Instead of an orange frosting, top with a simple buttercream (vanilla or cream cheese), white chocolate drizzle, sanding sugar, or a dusting of powdered sugar.

make ahead

Save time by preparing the cookie dough in advance! Scoop the dough into balls and place in the refrigerator for 1–2 days. When you’re ready to bake, simply place them on a baking sheet and bake as directed, no need to bring to room temperature.

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leftovers & storage

To Store: Store cookies in an airtight container or ziplock bag and store for up to 7 days. You can also cover a dish with plastic wrap and store in a cool area like the kitchen counter.

To Freeze: You can also freeze any leftover cookies for up to 3 months in a freezer bag or airtight container. For best results, let the cookies defrost at room temperature when ready to eat.

Freeze unbaked cookie dough: Place cookie dough in a heavy duty ziplock bag or your can pre-scoop the dough into dough balls. Flash freeze dough balls so they won’t stick to each other, then place cookie dough balls in an ziplock bag or airtight container.

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