Orange Glazed Cookies
Soft, bakery-style orange cookies made with fresh orange zest and juice, topped with a bright, tangy-sweet orange glaze that sets beautifully for stacking and gifting.
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.
Notes
Do not overbake; remove the cookies when they are just set and still pale for the softest texture. Use freshly squeezed orange juice and freshly grated zest for the brightest citrus flavor. Zest the oranges before juicing them for easier handling. For a more intense citrus punch and slightly less perceived sweetness, increase the orange zest in the glaze and add a small extra pinch of salt. The dough can be chilled (covered) for up to 24 hours before baking; if it becomes too firm, let it sit at room temperature for about 15 minutes before scooping. This recipe doubles well for holiday cookie trays or parties.
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