Soft, bakery-style orange cookies with a tender texture and a smooth citrus icing that sets beautifully on top.
These orange cookies are the kind that feel quietly impressive without trying too hard. They’re soft and tender with plenty of fresh orange flavor, thanks to both zest and juice in the dough, and finished with a spooned-on orange icing that sets beautifully on top.
A combination of butter and cream cheese gives them a rich, bakery-style texture, while a touch of almond extract adds a little extra depth without stealing the spotlight from the citrus.
They’re easy enough to bake on a casual afternoon but polished enough to share, stack, or tuck into a cookie box. It’s just the kind of recipe you’ll want to come back to more than once.
Why You’ll Love These Orange Cookies
- Soft and thick, without being heavy. The combination of butter and cream cheese gives these cookies a plush, tender texture while still letting them bake up thick and soft.
- Bright orange flavor throughout. Fresh orange zest and juice are used in both the cookie dough and the icing, so every bite has plenty of citrus flavor without being overpowering.
- A just-right icing. This isn’t a thin glaze or a heavy frosting. The icing is thick enough to spoon over the tops, smooth out easily, and set with a glossy finish.
- Simple with a bakery-style twist. A blend of vanilla and almond extracts adds a subtle depth that makes these cookies taste a little extra special without complicating the recipe.
Key Ingredients
- Butter & cream cheese – Using both gives these cookies their soft, bakery-style texture. The butter adds richness, while the cream cheese keeps them tender without making them dense.
- Granulated sugar – Sweetens the dough and helps the cookies bake up soft rather than crisp.
- Orange zest & orange juice – Zest brings concentrated citrus flavor, while a bit of fresh juice adds brightness and reinforces the orange flavor in both the cookies and the icing.
- Vanilla & almond extracts – Vanilla keeps the flavor familiar and balanced, while a small amount of almond extract adds subtle depth and that bakery-style note that works beautifully with citrus.
- All-purpose flour – Gives the cookies structure while still keeping them soft and thick.
- Baking powder & baking soda – This combination helps the cookies rise gently and maintain a tender crumb.
- Confectioners’ sugar – The base of the icing, creating a smooth, spoonable finish that sets nicely on top of the cookies.
How to Make Them
Mix the dry ingredients.
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
Cream the butter, cream cheese, and sugar.
Beat until light and fluffy, taking a couple of minutes here to build in air. This helps keep the cookies soft and thick.
Add the orange and extracts.
Mix in the egg, orange zest, orange juice, vanilla extract, and almond extract until everything is well combined.
Combine the wet and dry ingredients.
With the mixer on low speed, gradually add the dry ingredients and mix just until combined. Avoid overmixing.
Scoop and chill.
Scoop the dough (about 1½ tablespoons each, a #40 scoop) onto parchment-lined baking sheets. Cover and refrigerate the scooped dough for 20–30 minutes to help the cookies hold their shape while baking.
Bake.
Bake at 350°F until the cookies are set and lightly golden on the bottoms. They should look soft on top but not wet in the center.
Cool completely.
Let the cookies cool briefly on the baking sheet, then transfer to a wire rack to cool completely before icing.
Make the icing.
Whisk together the confectioners’ sugar, orange juice, orange zest, and a pinch of salt until smooth. The icing should be thick but spoonable.
Ice the cookies.
Spoon the icing over the cooled cookies, spreading it gently to the edges. Let the icing set before serving or storing.
Tips for Great Orange Cookies
- Use fresh oranges. Fresh zest and juice make a noticeable difference here, especially since orange flavor carries both the cookies and the icing.
- Cream thoroughly, then mix gently. Take a few minutes to cream the butter, cream cheese, and sugar until light and fluffy, but once the flour goes in, mix just until combined to keep the cookies tender.
- Chill after scooping. Chilling the scooped dough helps the cookies hold their shape and bake up thick without spreading too much.
- Don’t over-bake. The cookies should look set but still soft on top when they come out of the oven. They’ll finish setting as they cool.
- Aim for spoonable icing. The icing should be thick enough to sit on top of the cookies but loose enough to spread easily. If it runs too much, add a little more confectioners’ sugar; if it’s too thick, add a few drops of juice.
Variations and Serving Ideas
- Lean into almond. If you love that bakery-style flavor, you can increase the almond extract slightly or sprinkle sliced almonds over the icing before it sets.
- Try a citrus swap. These cookies work well with lemon or blood orange in place of the orange for a slightly different citrus profile.
- Keep them simple. Skip the icing and roll the dough in sugar before baking for a softer, simpler orange sugar cookie.
- Serve with coffee or tea. These cookies are especially good alongside coffee, espresso, or a cup of hot tea. The citrus flavor really shines.
How to Store These Cookies
Room temperature: Once the icing has set, store the cookies in an airtight container at room temperature for up to 3 days.
Refrigerator: Because of the cream cheese in the dough, you can also refrigerate the cookies for up to 1 week. Let them come to room temperature before serving for the best texture.
Freezer: Un-iced cookies freeze well for up to 2 months. Thaw at room temperature, then ice before serving. Iced cookies can also be frozen in a single layer, then transferred to an airtight container. Thaw in the refrigerator or at room temperature.
Make-ahead tips: The cookie dough can be scooped and chilled for up to 24 hours before baking. Bake as directed, adding a minute or two to the baking time if needed. You can also bake the cookies ahead of time and ice them the day you plan to serve.
A Bright, Bakery-Style Cookie
These soft orange cookies strike a nice balance between comforting and fresh. With plenty of citrus flavor, a tender texture, and that smooth orange icing on top, they’re simple enough for an everyday bake but polished enough to share.
They’re the kind of cookie that works just as well in the middle of winter as it does for spring gatherings, coffee breaks, or casual gifting. Easy, reliable, and a little bit special.
More Bright & Citrusy Bakes
Soft Orange Cookies with Orange Icing
Ingredients
For the cookies:
- 2 ½ cups (300 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- 3 ounces (85 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 tablespoon orange zest, from 1–2 oranges
- 2 tablespoons (30 ml) fresh orange juice
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
For the orange icing:
- 1 ½ cups (165 g) confectioners’ sugar
- 2 to 3 tablespoons (30 to 45 ml) orange juice, adjust for consistency
- ½ teaspoon orange zest, plus more for optional garnish
- pinch salt
- ¼ teaspoon vanilla or almond extract, optional
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Instructions
To make the cookies:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, cream cheese, and sugar until light and fluffy (about 2–3 minutes).
- Beat in the egg, orange zest, orange juice, vanilla, and almond extract until well combined.
- Reduce mixer speed to low and gradually add the flour mixture. Mix just until combined.
- Scoop the dough (about 1 1/2 tablespoons each, #40 scoop) onto a parchment-lined baking sheet. Chill for 20 to 30 minutes before baking.
- Preheat the oven to 350°F (175°C). Arrange cookies on parchment-lined baking sheets, leaving space between to allow for some spreading.
- Bake one pan at a time for 10–12 minutes, or until set and lightly golden on the bottoms.
- Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely before icing.
To make the glaze:
- Whisk together the confectioners’ sugar, 2 tablespoons orange juice, orange zest, salt, and extract (if using). Add more juice, a few drops at a time, until the icing is thick yet spoonable.
- Spoon the icing over the cooled cookies, spreading gently to the edges. Sprinkle with extra zest if desired. Let stand about 1 hour until the icing is set but still glossy.
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Notes
- Chill after scooping: Scooping the dough before chilling makes it easier to portion and helps the cookies keep their shape while baking.
- Icing consistency: The icing should be thick but spoonable. If it spreads too much, add more confectioners’ sugar; if it’s too thick, add a few drops of orange juice.
- Flavor balance: A combination of vanilla and almond extracts adds subtle bakery-style flavor without overpowering the orange. However, you tweak the ratio of the two or omit the almond extract.
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freezing: For best results, freeze un-iced cookies. Thaw and ice before serving for the best finish.
