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Orange Cookies with Sweet Orange Glaze
Between the Italian Easter Bread that I made and that my Chief Culinary Consultant’s dad made, there has definitely been no shortage of orange-infused baked goods around these parts the last two weeks. However, before Easter my CCC mentioned that some orange cookies might be good – the soft, chewy kind with a glaze on top. I hadn’t made them before, but did some poking around, and decided to wait until the parade of Easter bread was behind us before whipping up the cookies. As it turns out, I didn’t wait too long, and I’m glad I didn’t. These cookies are so light and refreshing compared to some other heavier cookies. 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. These cookies scream spring, and are the perfect finish to a brunch, lunch, or dinner. They are also suitable for breakfast and snacks, as well. Aren’t all cookies?!
I absolutely love the burst of flavor that these cookies have, thanks to a ton of fresh orange zest and orange juice. Ever since seeing a recipe a few years ago that called for it, anytime I use citrus zest in a recipe, I rub it into the sugar first, and then proceed with the recipe. The oils from the zest infuse the sugar and create a much more potent flavor and aroma than just mixing the zest in as-is. I definitely recommend this method anytime you use orange, lime, or lemon zest. It’s so easy, and makes such a difference!
What is your favorite citrus-based recipe for this time of year?
MY OTHER RECIPES 
One year ago: Ginger-Tea Lemonade
Two years ago: 10 Kitchen Favorites From Readers
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For the Cookies:
- 2½
cups
all purpose flour
- 1
teaspoon
baking powder
- ¼
teaspoon
salt
- 1
cup
granulated sugar
- 2
tablespoons
orange zest
- 1
cup
unsalted butter
- 2
tablespoons
fresh orange juice
- 1
egg
For the Sweet Orange Glaze:
- 1½
cups
confectioners’ sugar
- 1
tablespoon
orange zest
Fresh orange juice
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper; set aside.
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.
To 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).
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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!