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!

A stack of orange cookies with a glass of milk in the background.

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.

Rubbing orange zest into sugar.

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?

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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.

A cookie sheet with balls of orange cookie dough.

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.

An overhead photo of orange cookies on a plate with a cut of milk.

More Orange-Infused Recipes:

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]