Orange Glazed Cookies Recipe
If you love bright citrus flavor and soft, bakery-style cookies, this Orange Glazed Cookies Recipe is going to be a new favorite—tender, buttery cookies topped with a shiny, tangy-sweet orange glaze that tastes like sunshine on a plate.
These orange glazed cookies are my go-to when I want a cheerful, homemade orange dessert recipe that feels a little special but doesn’t keep me in the kitchen all day. They’re soft orange cookies with a light sugar cookie base, packed with fresh orange zest and finished with a simple orange icing that sets beautifully for stacking, gifting, or sneaking straight from the cooling rack.
I first made these when my kids were little and oranges were on sale by the bag in January. Now, even though they’re grown, they still “call dibs” on a container of these glazed orange sugar cookies every winter—especially around the holidays or Easter brunch. Honestly, they’re lovely any time citrus is calling your name.
Why You’ll Love This Orange Glazed Cookies Recipe
- Soft, bakery-style texture: These soft orange cookies stay tender for days, thanks to a touch of sour cream.
- Bright citrus flavor: Fresh orange juice and orange zest make these true orange zest cookies—not bland, not fake.
- Simple, everyday ingredients: Everything comes from a basic pantry and fridge, no fancy baking ingredients required.
- Ready in about 30 minutes: From mixing bowl to cooling rack, you can have homemade orange cookies fast.
- Perfect for holidays and brunch: These citrus glazed cookies look pretty on cookie trays, dessert tables, and brunch spreads.
- Great for gifting: The orange icing sets up nicely, so the cookies stack and travel well in tins and boxes.
- Easy to customize: You can turn them into orange icing cookies with spices, chocolate, or even a dairy-free version.
- Kid- and adult-approved: Sweet, but not too sweet, with enough citrus flavor to keep grown-ups happy too.
Ingredients
Here’s everything you’ll need for this Orange Glazed Cookies Recipe. I’ll separate the cookie dough and the orange glaze so it’s easy to follow.
For the Soft Orange Cookies
- 2 ¼ cups all-purpose flour (spooned and leveled for accuracy)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt (table salt works too)
- ½ cup (1 stick) unsalted butter, softened to room temperature
- ½ cup neutral oil (like canola or vegetable oil; keeps the cookies extra soft)
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 tbsp sour cream or plain Greek yogurt (use full-fat for the best texture)
- 1 ½ tsp pure vanilla extract
- 2 tbsp freshly grated orange zest (from about 2 medium oranges)
- 3 tbsp fresh orange juice (from the zested oranges)
Ingredient Tips:
- Flour: If you pack the flour, the cookies will be dry. Gently spoon the flour into your measuring cup, then level with a knife.
- Butter: You want it soft but not melty. It should give easily when pressed with a finger but still hold its shape.
- Oranges: Choose heavy, fragrant oranges—Cara Cara or navel are great. They’ll give better juice and zest for your orange flavored cookies.
- Sour cream/Greek yogurt: This is my little secret for soft, moist, homemade orange cookies that don’t dry out.
For the Orange Glaze
- 2 cups powdered sugar, sifted (helps prevent lumps)
- 3–4 tbsp fresh orange juice (start with 3, add more as needed)
- 1–2 tsp orange zest (for extra pop of flavor and pretty specks)
- 1 tsp vanilla extract
- 1–2 tsp melted butter (optional, for a richer glaze and slight sheen)
- Pinch of salt (balances the sweetness)
Directions
Follow these steps and you’ll have a perfect batch of orange glaze cookies in no time. If you’re new to baking, take your time—this recipe is very forgiving.
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Preheat and prep your pans.
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This helps the citrus glazed cookies bake evenly and prevents sticking. -
Whisk the dry ingredients.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. This step distributes the leavening evenly, so you don’t get random puffy spots. -
Cream butter, oil, and sugar.
In a large mixing bowl, using a hand mixer or stand mixer with the paddle attachment, beat the softened butter, oil, and granulated sugar on medium speed for about 2–3 minutes. The mixture should look light and fluffy. Don’t rush this—it’s key for a tender crumb. -
Add eggs, vanilla, sour cream, and citrus.
Beat in the eggs one at a time, scraping down the bowl as needed. Add the vanilla, sour cream (or Greek yogurt), orange zest, and orange juice. Mix until fully combined. It may look slightly curdled at this point, and that’s okay. -
Combine wet and dry.
Add the dry mixture to the wet mixture in two additions, mixing on low speed just until you no longer see streaks of flour. The dough should be soft and slightly sticky, like thick cake batter. If it seems very loose, let it sit for 5 minutes—the flour will absorb some moisture. -
Scoop the dough.
Using a small cookie scoop (about 1 ½ tablespoons) or a rounded tablespoon, drop mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart. The cookies will spread a bit as they bake. -
Bake until just set.
Bake for 9–11 minutes, rotating the pans halfway through if your oven has hot spots. The glazed orange sugar cookies should be set around the edges and pale on top—no browning needed. If they’re turning golden, they’re going a little too far and may dry out. -
Cool completely.
Let the cookies rest on the baking sheet for 3–4 minutes, then transfer them to a wire rack to cool completely. Don’t glaze warm cookies, or the orange icing will run right off. -
Make the orange glaze.
In a medium bowl, whisk together the powdered sugar, 3 tbsp orange juice, orange zest, vanilla, melted butter (if using), and a pinch of salt. If the glaze is too thick, add more orange juice ½ teaspoon at a time. You’re looking for a thick but pourable consistency that ribbons off the spoon. -
Glaze the cookies.
Spoon or drizzle the orange glaze over the cooled cookies, letting it drip down the sides a bit. For a more polished look, you can gently dip the tops of the cookies into the glaze, then let the excess drip off before placing them back on the rack. -
Let the glaze set.
Allow the orange icing cookies to sit at room temperature for about 30–45 minutes, or until the glaze is set and dry to the touch. Then they’re ready to stack, store, or serve.
Servings & Timing
- Yield: About 24–28 cookies
- Prep Time: 15–20 minutes
- Bake Time: 9–11 minutes per batch
- Cooling & Glazing Time: 45–60 minutes
- Total Time: About 1 hour 15 minutes, mostly hands-off once the cookies are in the oven and cooling
If you’re baking multiple trays, you can mix the glaze while the cookies cool, so it feels like less time overall.
Variations
You know what? This Orange Glazed Cookies Recipe is a great base to play with. Here are a few twists I’ve loved:
- Orange Cranberry Cookies: Fold ½ cup chopped dried cranberries into the dough for a sweet-tart holiday twist.
- Chocolate-Drizzled Orange Cookies: Once the glaze sets, drizzle melted dark chocolate over the tops for a fancy bakery vibe.
- Spiced Citrus Glazed Cookies: Add ½ tsp ground cinnamon and a pinch of nutmeg to the dry ingredients for a cozy, wintery flavor.
- Gluten-Free Orange Cookies: Use a good 1:1 gluten-free baking flour blend; the cookies may spread slightly more but still taste wonderful.
- Orange Almond Sugar Cookies: Stir ½ tsp almond extract into the dough and sprinkle the glaze with sliced toasted almonds.
- Orange Lemon Twist: Replace 1 tbsp of the orange juice in the glaze with fresh lemon juice for a brighter citrus punch.
Storage & Reheating
These orange glazed cookies store beautifully, which makes them a practical orange dessert recipe for busy weeks and holidays.
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Room Temperature:
Store in an airtight container at room temperature for 3–4 days. Place parchment between layers if you’ve gone heavy with the glaze. -
Refrigerator:
If your kitchen runs warm or humid, you can refrigerate the cookies for up to 6 days. Let them sit at room temperature for 10–15 minutes before serving, so they soften slightly. -
Freezer (Unglazed):
Freeze unglazed orange zest cookies in a freezer bag or airtight container for up to 2 months. Thaw at room temperature, then glaze once they’re fully thawed. -
Freezer (Glazed):
You can freeze glazed cookies on a baking sheet until solid, then transfer to a container with parchment between the layers. They keep well for about 1–2 months. The glaze may lose a bit of its shine, but the flavor is still delicious. -
Make-Ahead Tip:
You can chill the dough (covered) in the fridge for up to 24 hours. If it firms up too much, let it sit on the counter for 15 minutes and scoop as usual. This is handy when you want fresh-baked orange glaze cookies on party day with minimal fuss.
Notes
- Don’t overbake: The biggest lesson from testing this recipe is that an extra minute or two in the oven can make the cookies less soft. Pull them when they’re just set and still pale.
- Use fresh citrus: Bottled orange juice works in a pinch, but freshly squeezed juice and zest are what make these stand out as true homemade orange cookies.
- Zest first, juice second: It’s much easier to zest a whole orange than one that’s already been cut and squeezed—ask me how I know.
- Adjust the glaze sweetness: If you like a more intense citrus flavor and less sweetness, use more zest and a pinch more salt in the glaze; it balances everything nicely.
- Baking for a crowd: This recipe doubles well. Use a stand mixer if you have one, and rotate your trays halfway through baking for even results.
- Cookie size: Larger cookies will need a minute or two more in the oven; smaller cookies will need a minute less. Watch the edges, not the clock.
FAQs
1. Can I use bottled orange juice instead of fresh?
Yes, you can, but the flavor won’t be as bright. For the best orange glazed cookies, I’d at least keep the fresh zest, even if you use bottled juice.
2. How do I keep my orange cookies from spreading too much?
Make sure your butter isn’t overly soft or melted, and chill the dough for 20–30 minutes if your kitchen is warm before baking.
3. Can I use margarine instead of butter?
Butter really gives these cookies their rich flavor and tender texture. Margarine will “work,” but the taste won’t be quite the same.
4. Why is my orange glaze too thin or too thick?
If it’s too thin, add a spoonful of powdered sugar at a time; if it’s too thick, add orange juice ½ teaspoon at a time until it reaches a thick, pourable consistency.
5. Can I make these cookies dairy-free?
Yes. Use a dairy-free butter alternative and dairy-free yogurt, and skip the butter in the glaze. The cookies will still be soft and citrusy.
6. Do I have to use a mixer?
A hand or stand mixer makes things easier, but you can mix the dough by hand with a sturdy wooden spoon. Just give extra time to cream the butter, oil, and sugar.
7. Can I add other citrus, like lemon or lime?
Absolutely. Swap some of the orange zest and juice with lemon or lime for a mixed citrus glazed cookie—just keep the total liquid amount the same.
8. Are these cookies good for cookie boxes or mailers?
Yes, once the glaze is fully set, these orange icing cookies stack well and travel nicely. Use parchment between layers and pack them snugly so they don’t jostle too much.
Conclusion
These soft, citrusy, glazed orange sugar cookies are everything I love in a treat: simple ingredients, bright flavor, and a pretty finish that makes them feel special without a lot of fuss. Whether you’re baking for a holiday cookie tray, a brunch spread, or just a cozy afternoon with coffee, this Orange Glazed Cookies Recipe is one you’ll come back to again and again.
If you make them, I’d love to hear how they turned out—leave a comment or share your favorite twist on the recipe. And if you’re in a citrus mood, check out my other orange and lemon dessert recipes next time you’re planning a bake-a-thon.
Orange Glazed Cookies
Ingredients
- 2 1/4 cups all-purpose flour spooned and leveled
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt table salt works too
- 1/2 cup unsalted butter softened to room temperature
- 1/2 cup neutral oil such as canola or vegetable oil
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 tablespoons sour cream or plain Greek yogurt full-fat for best texture
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons orange zest freshly grated, from about 2 medium oranges
- 3 tablespoons orange juice fresh, from the zested oranges
- 2 cups powdered sugar sifted
- 3-4 tablespoons orange juice fresh, start with 3 tbsp and add more as needed
- 1-2 teaspoons orange zest for the glaze
- 1 teaspoon vanilla extract for the glaze
- 1-2 teaspoons melted butter optional, for a richer glaze and sheen
- 1 pinch salt for the glaze, to balance sweetness
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt until well combined. Set aside.2 1/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt
- In a large mixing bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, beat the softened butter, neutral oil, and granulated sugar on medium speed for 2–3 minutes, or until light and fluffy.1/2 cup unsalted butter, 1/2 cup neutral oil, 1 cup granulated sugar
- Beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Add the vanilla extract, sour cream or Greek yogurt, orange zest, and orange juice. Mix until fully combined; the mixture may look slightly curdled, which is fine.2 large eggs, 2 tablespoons sour cream or plain Greek yogurt, 1 1/2 teaspoons vanilla extract, 2 tablespoons orange zest, 3 tablespoons orange juice
- Add the flour mixture to the wet ingredients in two additions, mixing on low speed just until no dry flour streaks remain. The dough should be soft and slightly sticky, similar to thick cake batter. If it seems very loose, let it rest for 5 minutes so the flour can absorb some moisture.2 1/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt
- Using a small cookie scoop (about 1 1/2 tablespoons) or a rounded tablespoon, drop mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the cookies for 9–11 minutes, rotating the pans halfway through baking if your oven has hot spots. The cookies should be set around the edges and pale on top without browning. Remove from the oven before they turn golden to keep them soft.
- Allow the cookies to cool on the baking sheet for 3–4 minutes, then transfer them carefully to a wire rack to cool completely. Do not glaze warm cookies or the glaze will run off.
- In a medium bowl, whisk together the powdered sugar, 3 tablespoons of fresh orange juice, orange zest, vanilla extract, melted butter (if using), and a pinch of salt until smooth. If the glaze is too thick, add more orange juice 1/2 teaspoon at a time; if it is too thin, add a bit more powdered sugar. Aim for a thick but pourable glaze that ribbons off the spoon.2 cups powdered sugar, 3-4 tablespoons orange juice, 1-2 teaspoons orange zest, 1 teaspoon vanilla extract, 1-2 teaspoons melted butter, 1 pinch salt
- Once the cookies are completely cool, spoon or drizzle the orange glaze over the tops, letting it drip slightly down the sides. For a smoother, more polished finish, dip the tops of each cookie into the glaze, then let the excess drip off before placing them back on the wire rack.
- Allow the glazed cookies to sit at room temperature for 30–45 minutes, or until the glaze is set and dry to the touch. Once set, stack, store, or serve as desired.
