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Orange Glazed Cookies Recipe
Bright, buttery, and bursting with real citrus flavor, this Orange Glazed Cookies Recipe gives you soft, tender cookies topped with a shiny sweet-tart orange icing that tastes like sunshine on a plate.
What Makes This Orange Glazed Cookies Recipe So Special?
These orange glazed cookies are my cheerful answer to those days when you want something a little special but not fussy or fancy. Think soft orange cookies with a delicate crumb, fragrant with fresh orange zest, then covered in a simple citrus glaze that sets just enough to stack, share, or tuck into a cookie tin.
This recipe sits somewhere between glazed orange sugar cookies and classic bakery-style orange zest cookies. There’s no dry, crumbly cookie here—just soft, buttery centers and a thin, flavorful orange glaze that soaks in just a bit. They’re lovely for Christmas cookie trays, Easter brunch, or honestly, a random Tuesday when you grabbed a bag of oranges on sale and need a cozy orange dessert recipe.
I started making these years ago when my kids were little and I didn’t want to fuss with rolling and cutting sugar cookies. We had a bowl of clementines and navel oranges on the counter, and I thought, “Why not make cookies that taste like those?” The first batch wasn’t perfect—too sweet, not enough zest—but over time I found the balance. Now this orange glaze cookies recipe is one of the most requested in our family, especially in winter when citrus is at its best.
They’re also a nice switch from chocolate-heavy desserts. If your family is anything like mine, by January we’re all craving flavors that feel cleaner and brighter. Citrus glazed cookies hit that spot. Fresh orange juice, real zest, and pantry-friendly ingredients you probably have right now—nothing fancy or hard to pronounce.
Why You’ll Love This Orange Glazed Cookies Recipe
- Big orange flavor from real fruit – No artificial orange extract needed; you’ll use both orange zest and orange juice for deep, natural citrus flavor.
- Soft, cake-like texture – These homemade orange cookies bake up tender and fluffy, perfect with a cup of hot tea or coffee.
- Simple ingredients – Just basic baking staples plus fresh oranges; you probably have almost everything on hand.
- No chilling required – Mix, scoop, and bake—no long waiting or fussy dough resting.
- Great for gifting and cookie swaps – The glaze sets nicely, so these orange icing cookies stack well and look gorgeous in tins and boxes.
- Kid-friendly and adult-approved – Sweet enough for little ones, but the citrus keeps the flavor bright and not cloying.
- Customizable – Turn them into citrus glazed cookies with lemon or lime, add spices, or drizzle with dark chocolate for a twist.
- Freezer-friendly – Both the unbaked dough balls and finished cookies freeze well for easy make-ahead baking.
Ingredients for Soft, Glazed Orange Sugar Cookies
Let’s talk ingredients for this Orange Glazed Cookies Recipe. I’ll give you the basics plus some handy substitution ideas.
For the Orange Cookies
- 2 ¼ cups (270 g) all-purpose flour – Spoon and level it so the cookies stay soft, not dense.
- 1 ½ teaspoons baking powder – Gives the cookies a light, cake-like lift.
- ¼ teaspoon baking soda – Helps with browning and tenderness.
- ½ teaspoon fine sea salt – Balances the sweetness and boosts orange flavor.
- ¾ cup (170 g) unsalted butter, softened – Room temperature butter creams better; if using salted butter, reduce added salt slightly.
- 1 cup (200 g) granulated sugar – Regular white sugar keeps the crumb tender and sweet.
- 2 large eggs, room temperature – Room temp eggs mix more evenly and help the cookies rise.
- 2 tablespoons orange zest (from about 2 large oranges) – Fresh zest is key; wash and dry oranges before zesting.
- ¼ cup (60 ml) fresh orange juice – Squeeze from the same oranges you zested for full flavor.
- 1 teaspoon pure vanilla extract – Adds warmth and rounds out the citrus.
- ½ teaspoon orange extract (optional) – For extra orange punch if you like a stronger orange-flavored cookie.
For the Orange Glaze
- 2 cups (240 g) powdered sugar, sifted – Sifting helps you avoid lumps and gives a smooth glaze.
- 3–4 tablespoons fresh orange juice – Start with 3 tablespoons and add more as needed for your preferred consistency.
- 1 tablespoon orange zest – Adds color and extra citrus aroma to your glaze.
- ½ teaspoon vanilla extract – Gives the glaze a mellow sweetness.
- Pinch of salt – Just a tiny pinch to keep the glaze from tasting flat.
Ingredient Tips & Substitutions
- Flour: If you only have self-rising flour, omit the baking powder and reduce salt to a pinch.
- Butter: You can use plant-based butter sticks for dairy-free orange glazed cookies; choose one formulated for baking (I like Country Crock Plant Butter or Miyoko’s).
- Sugar: For a slightly more caramel note, swap ¼ cup of the granulated sugar with light brown sugar.
- Orange: Navel oranges, Cara Cara, or even blood oranges all work. Blood oranges give a beautiful pinkish glaze.
- Gluten-free option: Use a 1:1 gluten-free baking flour blend that includes xanthan gum; texture will be a bit more tender but still very good.
Step-by-Step Directions
You know what? This orange glaze cookies recipe looks fancy, but it’s very friendly to beginner bakers. Take it step by step and you’ll be fine.
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Preheat and prep the pans
Preheat your oven to 350°F (175°C). Line 2 large baking sheets with parchment paper or silicone baking mats. This helps prevent sticking and gives your orange zest cookies a more even bottom browning. -
Whisk dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. Mixing the dry ingredients first helps them distribute evenly through the dough, so you don’t get random pockets of baking powder. -
Cream the butter and sugar
In a large mixing bowl (a stand mixer with the paddle attachment or a hand mixer both work), beat the softened butter and sugar on medium speed for 2–3 minutes, until light and fluffy. The mixture should look pale and a little whipped. This step traps air in the butter and helps create that soft, tender cookie texture. -
Add eggs and flavorings
Add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl. Then mix in the orange zest, orange juice, vanilla extract, and orange extract (if using). The mixture may look slightly curdled because of the citrus and liquid—don’t worry, it comes together once you add the dry ingredients. -
Combine wet and dry
Add the flour mixture to the wet ingredients in two additions, mixing on low speed just until combined. Stop and scrape the bowl as needed. The dough should be soft, thicker than cake batter but not as stiff as a classic sugar cookie dough. Avoid overmixing—once the flour is incorporated, you’re done. -
Scoop the cookie dough
Use a 1½ tablespoon cookie scoop or a heaping tablespoon to portion the dough onto the prepared baking sheets, spacing about 2 inches apart. If the dough feels too sticky, you can lightly flour your hands and roll them into balls, but scooping works well and is quicker. -
Bake the cookies
Bake one sheet at a time (for most even results) for 9–12 minutes, or until the cookies are set around the edges and just turning a light golden color on the bottom. The tops should look matte and puffed but not browned. They may look a little underdone in the centers—this is what keeps them soft. -
Cool completely before glazing
Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. If you glaze them while warm, the orange icing will soak in more and be less visible. Cooling helps the glaze sit nicely on top. -
Mix the orange glaze
In a medium bowl, whisk together the powdered sugar, orange zest, vanilla, and 3 tablespoons of orange juice. Check the texture: you want a thick but pourable glaze—like heavy cream or a little thicker. Add more orange juice, a teaspoon at a time, until it flows slowly off the whisk. If you go too far and it’s runny, add a bit more powdered sugar. -
Glaze the cookies
Place the cooled cookies on a rack set over a baking sheet or parchment to catch drips. Spoon about 1–2 teaspoons of glaze over each cookie, nudging it gently with the back of the spoon so it spreads toward the edges. The glaze will settle and smooth as it sits. -
Let the glaze set
Allow the glazed orange sugar cookies to sit at room temperature for 30–45 minutes, or until the glaze is dry to the touch. Once set, they’re ready to stack, store, or serve.
Servings & Timing
- Yield: About 24–28 cookies, depending on size
- Prep Time: 20 minutes
- Bake Time: 9–12 minutes per batch (about 24 minutes total if baking 2 trays)
- Glazing Time: 15 minutes
- Set Time: 30–45 minutes
- Total Time: Around 1 hour 30 minutes, mostly hands-off while cookies cool and glaze sets
For a holiday baking day, I like to mix the dough in the morning, bake before lunch, and glaze in the afternoon while something savory is in the oven. It fits nicely into a relaxed schedule.
Easy Variations on These Citrus Glazed Cookies
Once you’ve made the base Orange Glazed Cookies Recipe, you can play a little. Here are some fun twists:
- Orange-Cranberry Cookies – Fold ½ cup finely chopped dried cranberries into the dough for a tart, chewy contrast.
- Spiced Orange Cookies – Add ½ teaspoon ground cinnamon and ⅛ teaspoon nutmeg to the dry ingredients for a cozy, holiday feel.
- Orange-Lemon Duo – Use half orange juice and half lemon juice in both the dough and glaze for bright citrus glazed cookies with a little extra tang.
- Chocolate-Dipped Orange Cookies – After glazing and letting them set, dip half of each cookie in melted dark chocolate and let harden on parchment.
- Almond Orange Cookies – Replace the vanilla extract with almond extract in the dough and glaze for a bakery-style flavor.
- Dairy-Free Orange Cookies – Use vegan butter and a plant-based milk splash (instead of some of the juice if needed) to adjust dough consistency; the result is still soft and flavorful.
How to Store and Freeze These Orange Icing Cookies
Storage matters almost as much as baking when you want to keep cookies soft and flavorful.
- Room temperature: Store cooled, glazed orange cookies in an airtight container at room temperature for 3–4 days. Place parchment or wax paper between layers so the glaze doesn’t stick.
- Refrigerator: If your kitchen runs warm or humid, you can chill them in the fridge for up to 1 week. Let them come to room temperature before serving so the texture softens again.
- Freezing baked cookies: Once the glaze is fully set, arrange cookies in a single layer on a baking sheet and freeze until firm. Transfer to a freezer-safe container or bag with parchment between layers. Freeze for up to 2 months. Thaw at room temperature, uncovered, so any condensation evaporates instead of making them sticky.
- Freezing cookie dough: Scoop dough onto a parchment-lined sheet and freeze until solid. Store frozen dough balls in a zip-top freezer bag for up to 2 months. Bake from frozen, adding 1–2 extra minutes to the bake time. Glaze as usual once they’re cool.
- Make-ahead tip: You can bake the cookies a day ahead and glaze them the next day. Just keep them covered once cooled so they don’t dry out.
Notes from My Kitchen
A few little details can really improve the flavor and texture of this homemade orange cookies recipe.
- Zest first, juice second. Always zest your oranges before cutting and juicing them; it’s nearly impossible to zest a squishy half orange.
- Use fresh oranges, not bottled juice. Bottled orange juice tastes flat and a bit dull in cookies. Fresh juice makes a big difference for both the dough and the glaze.
- Don’t overbake. For soft orange cookies, pull them from the oven when they’re just set and pale. If the edges are dark golden, they’ll be firmer and more “cookie-ish” than “cake-ish.” Still good, just different.
- Taste your glaze. Oranges vary. Some are sweeter, some more tart. Adjust the powdered sugar or juice until the glaze tastes balanced to you.
- Try different oranges. Cara Cara oranges give a beautiful pinkish-orange glaze and a slightly berry-like flavor. Blood oranges have a deeper color and more tang.
- Add a pinch of cardamom. If you like warm spices, a tiny pinch of ground cardamom in the dough adds a subtle floral note that plays beautifully with citrus.
- Use a scale if you can. Measuring flour by weight (270 g) gives consistent results and fewer dry cookies. A little extra flour can really change texture.
Honestly, once you’ve made these once or twice, you’ll feel very comfortable adjusting sweetness, glaze thickness, and even the size of the cookies. Baking is a bit like learning your own handwriting—it becomes personal over time.
Frequently Asked Questions
1. Can I make this Orange Glazed Cookies Recipe without eggs?
Yes. Replace each egg with 3 tablespoons of unsweetened applesauce or use a commercial egg replacer like Bob’s Red Mill; the texture will be slightly more cake-like but still soft and tasty.
2. How do I keep the cookies from spreading too much?
If your dough is very soft or your kitchen is warm, 15–20 minutes of chilling the dough before baking helps. Also make sure your butter is softened, not melted.
3. Why does my orange glaze look lumpy?
Powdered sugar can clump. Sift it before mixing and whisk well. If lumps remain, press the glaze through a fine mesh sieve or whisk a bit more vigorously.
4. Can I use bottled orange juice instead of fresh?
You can, but fresh juice and zest give much better flavor. Bottled juice can work in a pinch for the glaze, but I’d still recommend real zest in the dough.
5. My glaze didn’t set. What happened?
Most likely, there was too much liquid. Add a little more powdered sugar to thicken the glaze, or give it more time to dry in a cool, dry spot away from steam or humidity.
6. Can I halve or double this recipe?
Yes, it halves and doubles well. If you double it, I suggest mixing the dough on low speed and scraping the bowl more often so everything blends evenly.
7. How can I make these less sweet?
Use a thinner layer of glaze, or glaze only half of each cookie. You can also reduce the sugar in the dough by 2–3 tablespoons without hurting the texture.
8. Are these cookies good for mailing in care packages?
Yes. Once the glaze is fully set, they pack well. Stack them in a snug container with parchment between layers, then place that container inside a shipping box with padding. They’re soft, though, so cushion them well.
Final Thoughts
This Orange Glazed Cookies Recipe brings together simple ingredients and bright flavor in a way that feels a little special but still relaxed—like a good chat with a friend over coffee. If you love orange flavored cookies, or you’re just craving something sunny and homemade, these are such a good choice.
Give them a try, then let me know how they turned out for you—did you stick with classic orange, or try one of the citrus variations? And if you enjoy these, you might also like my other citrus-forward bakes, like lemon bars or orange pound cake, for even more bright, cozy baking days.
Orange Glazed Cookies
Ingredients
- 2 1/4 cups all-purpose flour spooned and leveled
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup unsalted butter softened (170 g)
- 1 cup granulated sugar 200 g
- 2 large eggs at room temperature
- 2 tablespoons orange zest from about 2 large oranges
- 1/4 cup fresh orange juice 60 ml
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon orange extract optional, for stronger orange flavor
- 2 cups powdered sugar 240 g, sifted, for the glaze
- 3-4 tablespoons fresh orange juice for the glaze
- 1 tablespoon orange zest for the glaze
- 1/2 teaspoon vanilla extract for the glaze
- pinch salt for the glaze
Instructions
- Preheat your oven to 350°F (175°C). Line 2 large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt. Set aside.2 1/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon fine sea salt
- In a large mixing bowl, beat the softened butter and granulated sugar with a hand mixer or stand mixer on medium speed for 2–3 minutes, until light, pale, and fluffy.3/4 cup unsalted butter, 1 cup granulated sugar
- Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed. Mix in the orange zest, fresh orange juice, vanilla extract, and orange extract (if using). The mixture may look slightly curdled; this is normal.2 large eggs, 2 tablespoons orange zest, 1/4 cup fresh orange juice, 1 teaspoon pure vanilla extract, 1/2 teaspoon orange extract
- Add the flour mixture to the wet ingredients in two additions, mixing on low speed just until combined. Scrape the bowl as needed. The dough should be soft, thicker than cake batter but not as stiff as classic sugar cookie dough. Avoid overmixing.2 1/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon fine sea salt
- Use a 1 1/2-tablespoon cookie scoop or a heaping tablespoon to portion the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.
- Bake one sheet at a time for 9–12 minutes, or until the cookies are set around the edges and just turning light golden on the bottom. The tops should look puffed and matte but not browned.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before glazing.
- In a medium bowl, whisk together the powdered sugar, orange zest, vanilla extract, and 3 tablespoons of fresh orange juice. Adjust by adding more orange juice, a teaspoon at a time, until the glaze is thick but pourable. If it becomes too thin, add a bit more powdered sugar. Stir in a pinch of salt.2 cups powdered sugar, 3-4 tablespoons fresh orange juice, 1 tablespoon orange zest, 1/2 teaspoon vanilla extract, pinch salt
- Place the cooled cookies on a rack set over a baking sheet or parchment to catch drips. Spoon 1–2 teaspoons of glaze over each cookie, gently nudging it toward the edges so it spreads and settles smoothly.
- Allow the glazed cookies to sit at room temperature for 30–45 minutes, or until the glaze is dry to the touch. Once set, they are ready to stack, store, or serve.
