These tender, buttery orange cookies are made from scratch, infused with fresh orange zest and juice, and topped with a sweet orange glaze. Their nostalgic, old-fashioned flavor will transport you straight to your grandma’s kitchen!
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 (to desired consistency)
INSTRUCTIONS
- Preheat the Oven: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Make the Cookies:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a small bowl, combine the sugar and orange zest. Rub the zest into the sugar with your fingers until it’s fully incorporated.
- Using an electric mixer on medium speed, cream together the butter and the orange-zest sugar until light and fluffy, about 3 minutes.
- Add the egg and fresh orange juice, mixing until combined. Scrape down 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 feels too soft, refrigerate for up to 30 minutes.
- Shape and Bake the Cookies:
- Scoop the dough using a medium cookie scoop or about 2 tablespoons at a time. Roll into balls and place them 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes or until the edges are lightly browned, and the centers are still pale.
- Let the cookies cool on the baking sheet for 5-10 minutes before transferring to a cooling rack to cool completely.
- Make the Sweet Orange Glaze:
- In a bowl, whisk together the powdered sugar, orange zest, and enough orange juice to achieve your preferred glaze consistency. For thicker glaze, use less juice; for thinner, add more.
- Glaze the Cookies:
- Spread the glaze over the cooled cookies and let them set at room temperature for at least 30 minutes.
- Store:
- Store the cookies in an airtight container at room temperature, separated by wax paper to prevent sticking.
NOTES
- For a different flavor twist, you can substitute the orange zest and juice with lemon, lime, or even grapefruit.
- If you love the combination of orange and chocolate, add 1 cup of mini chocolate chips to the dough.
- Make-Ahead (Refrigerate Dough): Refrigerate dough, covered, for up to 2 days. Let sit at room temperature for 20 minutes before scooping.
- Make-Ahead (Freeze Dough): Scoop dough into balls and freeze on baking sheets until solid. Then transfer to a zip-top bag and store in the freezer for up to 3 months. Bake directly from frozen, adding a couple of minutes to the baking time.
- Make-Ahead (Freeze Baked Cookies): Freeze fully baked, cooled, and iced cookies (ensure the icing has fully set) by placing them on a baking sheet, freezing until solid, and transferring to an airtight container for up to 3 months.
Nutrition (per cookie):
- Calories: 180 kcal
- Carbohydrates: 26g
- Protein: 1g
- Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 27mg
- Sodium: 28mg
- Potassium: 38mg
- Sugar: 15g
- Vitamin A: 250 IU
- Vitamin C: 1.7mg
- Calcium: 13mg
- Iron: 0.6mg
