Orange Cookies with Sweet Orange Glaze
These soft, buttery orange cookies are made from scratch, flavored with orange zest and orange juice and iced with a sweet orange glaze. Their old-fashioned flavor will remind you of your grandma’s kitchen!
Many years ago, after making a batch of Italian Easter bread, my husband asked if I had a recipe for orange cookies. Specifically, the soft, chewy kind with a glaze on top. I couldn’t remember my grandma making anything like that (even though it sounded incredibly Italian!) so I did some searching around and found tons of amazing-looking recipes to try. This was definitely the best of the bunch.
These cookies are so light and refreshing compared to some other heavier favorites like chocolate chip or oatmeal raisin. They’re a soft, buttery cookie, much like a puffy sugar cookie. The difference? They are thoroughly infused with fresh orange zest and juice to amp up their flavor. In addition, a sweet orange glaze using more zest and juice is slathered on top.
Get Maximum Orange Flavor!
Back when I started doing a lot of baking on my own, one of the first books that I really dug into was Dorie Greenspan’s Bake: From My Home to Yours. In one of the orange or lemon-flavored recipes in the book, she shared a technique for ensuring that the citrus flavor was really infused throughout the recipe, and I have used that same technique every single time I make a recipe using orange zest, lemon zest, or lime zest.
The secret?
Using your fingers, rub the zest into the sugar that’s called for in the recipe. It takes a few minutes, but eventually, all of the zest (including its oils!) will be absorbed by the sugar and it will have the consistency of wet sand. Now, when the butter and sugar get creamed together, all of that wonderful orange essence will be infused throughout the entire batter. It makes for a flavor that is far more potent and cookies that are more aromatic than compared to just mixing the zest in with the other ingredients.
Make-Ahead Notes
If you’d like to prepare these cookies in advance or get a head start on holiday baking (these would be perfect for Easter or Christmas!), here are some tips:
- Refrigerate Dough: You can refrigerate the dough, covered, for up to 2 days before scooping and baking. Allow it to sit at room temperature for approximately 20 minutes to make scooping easier.
- Freeze Dough: Scoop the cookies and place on the baking sheets, then place in the freezer until the balls of dough are completely frozen. Transfer to a freezer-safe zip-top bag and keep in the freezer for up to 3 months. Bake from frozen, adding a couple of minutes to the bake time.
- Freeze Baked Cookies: Fully baked, cooled, and iced cookies (be sure the icing has had a chance to fully set) can be frozen by placing the cookies on a baking sheet, placing the sheet in the freezer until the cookies are completely frozen. Transfer the cookies to an airtight container, separating layers with parchment or wax paper, and freeze for up to 3 months.
I absolutely love the burst of flavor that these cookies have; they’ll definitely brighten up your day!
Whether you’re searching for something a little bit different for your Easter or Christmas baking, maybe you want something a little unique for a wedding cookie table, or just LOVE citrus, these orange cookies will wow you time and again.
More Orange-Infused Recipes:
Orange Cookies with Sweet Orange Glaze
Ingredients
For the Cookies:
- 2½ cups (300 g) all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (198 g) granulated sugar
- 2 tablespoons orange zest
- 1 cup (227 g) unsalted butter
- 2 tablespoons fresh orange juice
- 1 egg
For the Sweet Orange Glaze:
- 1½ cups (170 g) powdered sugar
- 1 tablespoon orange zest
- Fresh orange juice
Instructions
- Preheat oven to 350 degrees F. Line two baking pans with parchment paper or silicone baking mats; set aside.
- Make the Cookies: In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- In a small bowl, combine the the sugar and orange zest, rubbing them together with your fingers until the zest is completely incorporated into the sugar.
- Using an electric mixer on medium speed, cream together the butter and the orange zest-infused sugar until light and fluffy, about 3 minutes. Add the egg and orange and mix until combined, scraping the sides of the bowl as needed. Reduce the mixer speed to low and gradually add the dry ingredients, mixing until just combined. If the dough seems a little on the soft side, refrigerate it for up to 30 minutes.
- Using a medium cookie scoop (or 2 tablespoonfuls), scoop out the dough and roll them into balls, placing them 2 inches apart on the prepared cookie sheets. Bake for 10 to 12 minutes, or until very lightly browned around the edges, but still pale in the middle. Let cool for 5 to 10 minutes on the cookie sheet, and then remove to a cooling rack to cool completely.
- Make the Sweet Orange Glaze: Whisk together the powdered sugar, orange zest, and enough orange juice to achieve the desired consistency (less juice for a thicker glaze, more for a thinner one). Spread glaze over top of the cooled cookies, and allow to set at room temperature for at least 30 minutes. Store at room temperature in an airtight container (divide layers with wax paper so the cookies don't stick together).
Notes
- You can substitute the orange zest and juice with lemon, lime, or even grapefruit for different flavored cookies.
- If you're like me and love the orange and chocolate flavor combination, feel free to add some chocolate chips to the cookie dough. I would recommend 1 cup of mini chocolate chips.
- Make-Ahead (Refrigerate Dough): You can refrigerate the dough, covered, for up to 2 days before scooping and baking. Allow it to sit at room temperature for approximately 20 minutes to make scooping easier.
- Make-Ahead (Freeze Dough): Scoop the cookies and place on the baking sheets, then place in the freezer until the balls of dough are completely frozen. Transfer to a freezer-safe zip-top bag and keep in the freezer for up to 3 months. Bake from frozen, adding a couple of minutes to the bake time.
- Make-Ahead (Freeze Baked Cookies): Fully baked, cooled, and iced cookies (be sure the icing has had a chance to fully set) can be frozen by placing the cookies on a baking sheet, placing the sheet in the freezer until the cookies are completely frozen. Transfer the cookies to an airtight container, separating layers with parchment or wax paper, and freeze for up to 3 months.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Originally published in 2012, this orange cookie recipe has been updated to include new photos and more in-depth recipe tips.
[photos by Dee of One Sarcastic Baker]
This is delicious. And may I suggest that if you have been holding off trying a specialty butter like Kerry’s or an Amish butter, this is a great recipe to showcase a high quality butter. There really is a difference when the butter is part of the primary taste and consistency.
I think there was a step missing from the recipe, possibly. I followed it to a T and while baking, the cookies never flattened out. They remained in ball form. The first batch was very dense and hard to eat. The second batch I went ahead and flattened before baking them, and while still a little dense, they were far more palatable. I don’t know if the butter should have been softened first, but I know the consistency of butter is a very big component of the dish it’s used in and I didn’t want to mess with the science of it by softening it if it wasn’t meant to be, but I strongly feel that’s why it didn’t cream up into a light and airy mixture with the zested sugar and why they didn’t fall and were so dense. If that’s the reason maybe it would benefit other newbies to know that so the frustration of it is minimal. I know these would be amazing had they turned out correctly.
Perfect
Yemek Tarifleri | Resimli ve Videolu Tarifleri https://www.aycup.com.tr
Hello! I came across this recipe this morning and and will bake them later today. If I skip the icing, are there any adjustments that I should make to the cookie ( more zest?) for the orangey flavour or will it be ok as written?
Thanks!
Jenny
Made these cookies one time for the kids. My niece fell in love with them. Now she asks to make them all the time. We made some together today! its definitely a labor of love. But the end result. To Die For
U
I made the orange cookies first then used lemon. Both cookies were delightful. Thanks for the hint about the sugar and zest it works amazingly.
The cookies are delicious, certainly quite orangey which I wanted. Mine spread a bit, but still are good. The print version of the recipe does not include weights, threw me off! I only use recipes with weights, and save them to my iCloud notes, when I went to make these cookies I thought where the heck are the weights?!
Love, love, love this recipe! I needed a recipe for an orange cookie to use up some orange zest and juice. This looked good, so I made it. It was a HUGE hit with my husband “coffee club” and the girls at work. I just recently remade this recipe except I substituted lemon juice and lemon zest. Just as wonderful! I will say I did not put the zest in the glaze either time. There is enough orange /lemon flavor. I used a #40 cookie scoop. This made 2 1/2 doz. This recipe is a KEEPER!!!
Way too much sugar. Like chewing sugar cubes. Would never use this recipe again. INEDIBLE!
These cookies are scrumptious, and a recipe that I will make again and again. ❤️ I made one small addition: I added 1/4 teasp almond extract after adding the egg to the dough as I love the pairing of orange and almond. They turned out perfectly and I love the hint of sweet almond with the tartness of the orange! Thank you!
Delicious! I added a teaspoon and a half of cardamom which added some warmth. Thanks for this amazing recipe!
They were delicious and I will be making them again with lemon.
These cookies were not sweet enough, nor were they rich in flavor.
yuck!
Hi Michelle. I would like to know if you can substitute orange extract instead of orange juice?
How how can I keep my orange cookies from spreading?
How can I keep the cookies from spreading out. ?
Thank you for this recipe! Followed it to the T and the cookies are AMAZING! I need to make these again soon YUM!!!
These are delicious!! Super easy to adapt to make gluten and dairy free!! Will definitely be making these again!
Hi Michelle,
May I know why the cookies I bake is soft not crispy. Thanks. Hope to hear from you soon.
This is the BEST recipe ive found for a sugar cookieish recipe. Every batch turns out super soft and great. Ive tried lime, and orange and both were awesome!
Questions: is the texture of these cakey or more like a Toll House texture?
What adjustments would you make for high elevation?(6035ft)
Thanks for sharing this nice recipe with us…
These are THE BEST. So soft and orangy and sweet. Super easy too!!
These were a hit. That’s all I have to say about that!
Oh my goodness! These are amazing. I put mini chocolate chips in and drizzled a thin line of chocolate over the glaze. Thank you for this recipe!
I made these tonight and they were perfectly light and sweet. My family loved them!
We made these today and they came out very tasty. I zested the oranges with a cheese grater using the smaller sized grate. It was easier and there was no white pithy part of the rind on the zest. We also used a small cookie scoop and the yield was about 40 cookies. Can’t wait till these are eaten and I’ll try Blood Oranges for a Valentines Day Cookie.
We made a batch today with Blood Oranges, we got a tablespoon of zest from each of 3 blood oranges. I thought that the Blood Orange juice would have tinted the cookie dough but it didn’t, the glaze did though. We cooked 2 cookie sheets in our oven today and the upper sheet had cookies that looked like the ones in your pictures while the lower rack came out puffier.
I genuinely do not know where I am going wrong! They taste soo good but they turn out as flat as pancake! I have even tried baking them from frozen. I have tried to reduce the oven temp as well. I just don’t know why it doesn’t work!
Rachel,
Look at the expiration date on the bottom of the container for your baking POWDER!! If it is out of date, simply replace your container. Or, it could be your altitude (higher elevation). Hope this helps!
Jacqueline
This recipe was pretty good! I tossed some chocolate chips into the second half of the batch to experiment, and those were the better of the two versions. I was looking for something super citrus-forward, which these were, and I definitely liked these better than the nytimes recipe I’ve tried. However I don’t think these get a spot on my short list of amazing cookies I repeat for years. Maybe too much zest, yielding a slight bitterness? I’ve noticed I end up liking cookies with soda instead of powder a little more, maybe that’s it? But tasty for sure, solid 4 stars, especially with a little chocolate.
These are amazing. The texture is soft and they have a ton of flavor. I added 1/8 tsp each of vanilla and almond extract to the sugar and zest. It gave them a touch of almond fragrance and flavor that mixed well with the orange.
These have been the favorite of all the Christmas cookies this year. Thank you. This recipe is a keeper.
These cookies for amazingly light and good with tons of buttery flavor. I will definitely make them again and will share with everyone.
Does the glaze harden?
Hi Susan, Yes, it does.
I made these last night. This recipe made this baker shine. The cookies are absolutely delicious. YUM-YUM.
Good morning. It have an ‘old school’ recipe for these that is 4 generation Italian, and while tried and true it makes a ton of cookies!. I am going to try yours for a less bountiful amount of cookies. One question i have: my recipe calls for 1 cup sour milk, which is the only thing different from yours. Is there a benefit to keeping it in the recipe? Thanks and have a great Sunday
Hi Diane! It could add some tenderness to the cookies. You could compare and contrast the two if you don’t mind a lot of cookies on hand! I’d love to hear the difference!
Amazing! I used a bit less sugar than suggested, and found that slightly pressing the balls tried a flattering and well-baked batch.
Finally, now I can use my leftover orange peels for something different than compost for my garden plants ;-). I made orange oil at home a few times, but never thought of making cookies with them. Thank you for the idea Michelle. I make a lot of orange and clementine juice almost every day and I was wondering, can I also use the clementine peels for cookies or similar dessert, so they don’t go to waist? Thanks a lot in advance.
Oh, and your photos are mesmerizing, I almost forgot what I was doing while looking at your recipe :-). Cheers.
Hi Jenny, I found this recipe that uses clementine peels: https://www.nadiyahussain.com/recipes/cod-and-clementine/
I made these cookies today and they are absolutely delicious and so simple to make. I will definitely make them again. Thanks for the recipe.
I made these cookies using lemon as I have been craving lemon cookies for some time. They turned out phenomenal! I sent these to my husband’s work and they were gone pretty instantaneously so I will be definitely be making these again. I will say that my cookies took about 13 minutes in the oven but I know everyone’s oven is different so watch these bad boys carefully.
Can you use granulated orange peel instead? Would you use more or less? Would you have to hydrate it first?
Hi Elaine, I’ve never used that, but I might use less and hydrate it first. Enjoy!
These cookies are so so yummy! For speed I just put all the ingredients in the bowl at once and beat together, worked just fine. Less than an hour out of the oven and almost all gone which says it all! Will absolutely make again.
Mine turned out more like scones than cookies!!!! Any idea why?
Your tip to work the sugar with the orange zest is amazing! The orange perfume was all over, just in the sugar! I just baked those, could not wait and ate one still warm. Perfect!! I made one change, I substituted the 1/2 cup of flour for 1/2 cup of cornstarch (there is a recipe from Brazil made only with it). The cookie dough was very soft, but firm. I used the small scoop , but the cookies were still large after baking (I don’t mind!). Will bake it again. And again…
I was looking for an orange cookie recipe that replicated one I had at a bakery in Redlands, CA, a place known for its endless orange groves. Plus, I had a surplus of Cara Cara navel oranges from my parents’ tree. I must admit, this cookie didn’t quite hit the spot on the same day I baked them, but they were surprisingly and amazingly delicious two days later after sitting on the kitchen counter at room temp and then in the fridge. To me, they taste best chilled – maybe because we’re having a hot SoCal spring, perhaps? The orange flavor shines through (rubbing the zest in the sugar truly does work a charm!) and the glaze is wonderful with the orange juice. This is one of my favorite #quarantinebakes! :)
This icing recipe needs a starting measure for the amount of juice. 2 to 3 TBS would be a recondition. More than that, you’ll get a jam.
I’m out of flour. Can I use coconut flour instead? What’s the substitution ratio?
I went ahead and used 1 cup coconut flour instead of 2 1/2 cups all-purpose flour and they came out pretty good after all! I also used two eggs instead of one since the coconut flour absorbs so much moisture. The addition of a subtle coconut flavour worked out well. I’d bake this version again.
I’ve made these for my friends and they’ve actually offered to PAY me to make them for their cousin’s baby showers. I also made them with lemon instead of orange once and those were yummy as well. But there are other lemon desserts so I usually stick with the orange. Everybody loves these!
Just tried this during the Coronavirus lockdown — loved them! They are very light and buttery — I love the natural orange flavor. And the glaze is delicious.
One thing was that mine came out a bit puffier / taller than the photos. Any advice? (Otherwise, I may just flatten them a little before baking :) )
Over mixing adds air which will make a puffier cookie
These are soft, buttery, just great. They are perfect for spring when you are craving fresh, zingy tastes. My tested oven took 15 minutes, not 12, to get them done in the middle. Great with tea.
This is the perfect recipe for me as I “hunker down”. I previously shared all my baked goods with family and friends. But times have changed…… I’m baking now for just me and my husband . I was looking for cakes and cookies that can be frozen. I don’t normally have oranges on hand , but luckily I do today. When I saw this recipe online, I knew I had to print it out to try it asap!
Can I swap out Meyer lemon for the orange juice and zest?
Sure!
I’ve never had an orange cookie, but I’ll be trying these soon.
These were incredible! They taste as good as they look and have already become a favorite. Thank you!!
DEAR BEB,
Did you try making these with anything other than wheat flour? I noticed someone said that they did, but didn’t mention what they used. Im wondering if anyone has tried almond, coconut, or garbanzo bean flour or a combination? I do not use any cup for cup blend, because. rice isn’t in my diet either! Thoughts?
BTW, they sound delicious!
Thank you,
Hi Elizabeth, I have not tried with anything other than conventional flour, but I hope someone can lend a suggestion your way!
Are you using the juice from the orange you zested, or a prepared orange juice?
I use the juice from the orange, but prepared orange juice would work too!
This cookies looks an amazing and can’t wait make them….and it perfect recipe for spring season…..remind my mom’s kitchen as well….Thanks for sharing….!
I’m thinking I’d like these with a chocolate glaze on them. Orange is my favorite thing to pair with chocolate!
Sweet baby Jesus, YESSSS!!!!!! If you already did this, would love to know!
Oh yes, that would be FANTASTIC!
I make this very same recipe and thought I had shared it with you some time ago. No matter, one thing I have changed is using orange juice concentrate in place of the juice for maximum flavor!
It is a great recipe and even better tasting cookie.
These cookies look amazing! I can’t wait to give them a try soon!
Paige
http://thehappyflammily.com
My go-to orange cookie! Full Disclosure – I’m a fan of orange cookies, just not EVERY orange cookie! I loved my mom’s recipe when I was growing up and have made them many times but I’ve started feeling like they could be improved upon… something just a little lighter, softer with a slightly kicked up orange flavor. Enter BEB and this recipe! I’ve been using it ever since and I love it! The cookie is tender, frosting perfectly sweet. This is a great recipe for a super good orange cookie!
My mother made these in the 60s when I was in high school. While in the Army in 1970 my wife made these and sent them to me in basic training and officer’s school. She makes them for my birthday some 50 years later.
I’ve made these many times and they’re fantastic!!
Soft and so flavorful. Everyone loves them ❤️
Do these stay fresh for a few days or are they best eaten quickly?
They will definitely stay fresh!
Hi Michelle, Nice cookies with orange flavor.
I have to remember to never use this recipe again. Followed recipe exactly. They were heavy , cakey and dense. A lot of time wasted!! Threw them away!! Very disappointing!!!
I’ve made these a million times and they are always a huge hit. But I have a friend who is a lemon addict and I’m wondering if they could be made with lemon instead of orange? I’m not sure if the proportions would be the same since lemons are not as sweet as oranges. Any advice?
I’m just about to make them. I know they’re going to be great. Sending them in batches up north to various relatives for Christmas. A little bit of Florida sunshine!
LOVE THESE COOKIES SO MUCH! They come out so nice and soft and bright. We do add about 1/2 as much fresh ginger as orange zest into sugar tho. Haven’t made the glaze because we just coat em with chocolate. lol
Very good !
Everyone loves these cookies. Thank you. It’s my favorite new recipe.
I made the orange cookies today and they turned out soft, tender and delicious. I am curious to know if the measurement of the zest is correct, though. It says 2 tablespoons which seemed like too much. I used the zest of one medium orange which yielded 2 teaspoons of zest and the cookies had a lovely orange flavour, not weak and not too strong. I didn`t make the glaze because I didn`t have icing sugar. I contemplated making a glaze with granulated sugar but the cookies were so tasty they didn`t need a glaze! Thanks.
Hi Cathy, I’m so happy you enjoyed the cookies! The measurement for the zest is correct, but I’m glad you liked them with the subtler flavor as well :)
Okay, thank you! The next time I bake these cookies I will try two tablespoons of orange zest … I will probably make them this weekend. :)
Hiimm. It looks very delicious.
I just made these and they are fantastic! I followed the recipe exactly. They are soft and sweet. Maybe too sweet for some, but just use less sugar. The orange juice really adds to the sweetness. Also, they come out very flat when I made them, they didn’t look much like the picture. But oh well they were delicious either way :) five stars
I made these and they are so good!! Very addicting and melt in your mouth! Yummy!! I will make them again for sure! :)
I just made these and OMG, they are so good!! I hadn’t had homemade orange cookies like this in 10 years and I’m so glad this recipe turned out so good. Now I can make them whenever I feel like having one!
I’ve commented on these before but this weekend I made these cookies for not one but TWO showers. I’ll bet 20 people asked for the recipe and said they were the best cookies they’d ever eaten. I just forward them this link and tell them to enjoy. Thanks for making me look like a superstar! :)
i made these for Summer Solstice this weekend and my 16mos old son calls them “sun god biscuits” ;)
great recipe!!! and now i want to try it with other citruses like lemon and even mandarin orange! :)
My mom went to Florida for vacation and brought me an orange. Going to make these with my orange!
Can I use fresh mandarin oranges instead?
Hi Annabel, Definitely!
I attended your talk last evening at Central Coast Writers in Pacific Grove, CA and was impressed by your ideas and your book, “Fed Up with Frenzy.” The wildflower mix seed packet is a great promo article! So, I went on-line to check out your website for families, thinking I would send the URL to my daughter, a wife and mother of two children, 11 and 14 – their house is often frenzied and I thought she might enjoy your ideas. HOWEVER, when I saw this completely unhealthy recipe, I knew better than refer your site to her. I taught her good nutrition and she’s conveying this to her family through the healthy food she prepares and serves. Sugar, flour and butter are in LIMITED quantities in her house. SUGAR is devoid of any nutrients and is actually POISON. Here’s a link to learn more about nutrient-dense foods, which makes so much sense: http://www.eattoliverecipes.org/the-principles-behind-eat-to-live-recipes/
Thank you – and I hope you will take this as constructive criticism, offered in good faith.
Hi Patricia, I’m sorry, but I think you have me very confused with someone else. I do not give talks and have not published a book, and as you can tell, this website is not about families, but rather baking-centric.
Patricia, you may not realise it but ANY recipe can be altered. for example.. i used cold pressed Coconut Oil instead of butter and i even made a small batch with Gluten Free flour for my hubby … and my friend used Agave instead of sugar…. you could still recommend this site/recipe to others. and even those of us who EAT and LIVE HEALTHY still splurge occasionally…. everything in moderation…
and i am not sure who taught you that sugar is POISON… again it must be used in moderation, but in actuality, sugar substitutes such as splenda and equal etc are the poisons as they are all man made chemicals. and real sugar is found naturally in everything you eat… not just fruits….
comments like this are like poisonous speech we all need a little sugar during covid bitters
hi… iv just discovered ur site YESTERDAY. ..I realise im commenting a year after uv posted. I made ur orange cookies today. they taste delicious… however they rose and did not flatten as a cookie might… and was slightly dough tasting in the middle… what makes a cookie flatten out… thank u for an awesome site… look fwd to hearing from u :-)
I made these cookies to take to the lake with my friends and their kids. The adults had a *moment* when they tasted them and the the children shyly tugged on my shorts to tell me how yummy my cookies were. Thanks!
These turned out perfectly! Thank you so much for the recipe.
I made these over the weekend and while the flavor is good mine did not spread out and I was wondering if it is because you used baking powder instead of baking soda? These were kind of a dense cookie for me and I checked my oven temp to make sure it was 350 (it was) and my dough was room temp. Oh, and all my ingredients were fresh, the only difference is I use unbleached flour.
Yum! I have been looking for a great orange cookie recipe. Thanks.
Hi Michelle! I made these cookies and just posted them on my blog. They are absolutely amazing. I love all the orange zest and am so glad I made them! I would love if you’d come take a look at my spin on them: http://piesandplots.net/frosted-clementine-cookies/
These are soooo yummy. I baked them for a Christmas cookie exchange (even though I saw so many comments about them being a great Spring cookie). They are refreshing, sweet, and Delicious!
This is hands down the best raw cookie dough ever! And for the cookies that finally made it into the oven, they were amazing too. They shipped well, I divided layers with wax paper, and were delicious two days later when they arrived (so I’m told).
One issue though, my cookies were pretty stiff. They hardly changed shape in the oven. They came out basically the same shape they went in, they didn’t “melt” into place at all. This did not detract from the taste, I was careful not to over bake them. Any thoughts why this may have happened? Perhaps I over mixed?
Hi Emily, It sounds like perhaps your oven temperature was running a bit low, or the dough was refrigerated for longer than 30 minutes and not left to come up to temperature a little and was too cold.
i made these cookies and they were to die for ! this is going in my recipe book.
I made these for a picnic the other day and they were a big hit! perfect spring cookie! I added some melted butter and a dash of salt to my glaze to make the flavor deeper. Thanks for the recipe!
looks awsome… These sweet orange cookies make us hungry :) Thanks for sharing this nice recipe with us…
I found this cookie recipe about a year ago, and my family absolutely loves them! They’re probably my most requested cookie recipe- I love that theyre simple, but totally unique.
Lemon squares are still my fave but i am so excited to try this…Looks delish too!
Ooooh these look wonderful! I love citrus recipes. I made a meyer lemon curd a few months ago and it was amaaazing. I’ll have to try these soon :)
Yum. I make a similar version, I call them Florida cookies! Love all of the orange flavor
Yum! Citrus cookies are great for a change, I prefer lemon ones though. But it’s autumn here so I think I’ll stick with chocolate recipes for now hehe, or maybe apple.
I will definitely make these this weekend. I love anything citrus, so thanks for the tip on rubbing the zest into the sugar.
I love all things citrus. These cookies remind me of cookies my Mom used to make – they had carrots in them & orange icing. I’ll give your recipe a try & hunt down a carrot cookie recipe too. Yum!
OMG — there is a bakery where I live that makes Mimosa cookies and I’ve been desperately trying to copy the recipe for years – with no success (the agony)! Wondering if I dipped half of one of these cookies in dark chocolate I’d get close? I’m going to give it a whirl!
Oooh mimosa cookies sound amazing!
These look so scrumptious!
These look so beautiful and I’m glad you didn’t wait on them either! Love the idea of infusing the orange zest into these cookies =)
These look so pretty, ad sophisticated!
GB2- God Bless, Go BAKE!!!
<3 The Baking Apprentice
LOVE! What a perfect spring cookie! Now if only it would stop snowing around here…
That sounds like my perfect cookie … I love making citrus cake but the cookie sounds even better.
Eating oranges are refreshing. Your orange cookies are new to me. I can taste the burst of orange flavor through your pictures. This is an interesting recipe to try. =)
How well do you think these would freeze for a three-week hold-over? Without the glaze? Or (fingers crossed) with? Has it been tried??? These would be lovely for a fundraiser tea I ALWAYS bake for but I must bake ahead this time (will be out of town) to contribute and will pull them out the day before, organizing everything for someone else to deliver.
I made lemon fudge a few years ago, to contribute to this same spring fundraiser. So sublime…..I didn’t want the flavor to ever leave my mouth!!! I don’t trust myself to make it again for fear there would be none to give away!
I ‘ve been making a recipe very similar to this one for years and advise to freeze without the glaze. I have tried freezing with the glaze but it becomes cloudy and whitens when frozen and has an unpleasant stickiness once thawed. In sum, the cookie loses its gorgeous glossy coat which is what makes it so special in the first place. You can definitely freeze the unglazed cookies and thaw and glaze the day before the fundraiser. Just give them a 1/2 hour to thaw before glazing.
I know all your reviews are months ago, but I have just found this recipe.
Utterly gorgeous. I did glaze and freeze them! I had to as I was in the mood to bake these yummies but didn’t really need them for a while later.
I have to say, they came out beautifully. The glaze looked very good and the flavour soooo lovely. Needless to say, they were devoured too quickly for my liking!! I only got to have a couple.
Back to the kitchen extremely soon.
These look fabulous. I love orange zest on pretty much anything, savory or sweet. It’s so good on salmon! I’ve never tried rubbing it in sugar when I’m baking with it, but I will next time.
I actually have my ice cream maker going with lemon ice cream! And I agree with your hint about the zest and sugar- I run it through my food processor!
Your orange cookies sound delightful!
These sound so yummy! Perfect for spring :)
My favorite citrus base recipe is Lemon Ricotta Cookies. They are like a bite of sunshine. They look exactly like you orange cookies but have a yellow color instead. I may try orange next time.
These look amazing! I have been on a citrus lick lately and I could eat about 50 of these right now!
Many years ago, in a Bon Appetit book, I saw a recipe for Mint-Ginger Lemonade. Ever since I saw it, I hae been making it and adapting it. I use agave nectar instead of honey and Meyer Lemon Juice instead of regular lemon juice. I even add vodka if adults are drinking it. I love that recipe. All winter when Costco sells big things of Meyer Lemons, I buy them, zest them, juice them and freeze the juice. I have the juice for my lemonade. Tht is my fave citrus recipe.
That’s such a fantastic idea! I am definitely going to do that from now on!
My husband’s family is from the Pittsburgh area and they have a similar orange cookie recipe. Cookie recipe is similar except there is a bit of milk in it and the frosting has a few tablespoons of room temp butter plus the sugar, zest and juice. My husband loves these cookies so I make them a few times year.
What strikes me most is the vibrant color of these cookies. They are beautiful. Would be nice ending for a mother’s day meal. Thanks for sharing.
Michelle,
How do you stay so slim! Are you doing Pilates in between bites? All kidding aside, this recipe looks like a keeper. My other favorite citrus cookie is your Lemon Burst reipe. I wanted to make them for a friend this week and was told, “Please don’t”. I’ll only eat the whole plate.”
Oh wow, these are just filled with orange flavour! Perfect for spring as you say. Yum!
I don’t really know what’s my favourite citrus recipe but this one looks like it could be on the list!
I can taste the orange just by looking at your pictures! They look amazing! This is one cookie I have to try out!! Have a great weekend!!!
I’m going to have to try these. Orange is probably my favorite flavor in baked goods, but you just don’t see it that often.
These must be bright in flavor :)
Thanks for the tip about rubbing the zest into the sugar! I will be making a lemon chess pie today for guests. I will defenitely try this.
OOOH. Definitely going on the list of things to make this spring!
I love orange and lemon flavored sweets lately. These sound perfect!
I want to reach through the screen for one of these. They sound so perfect for spring!