Get the Recipe:
Soft Orange Cookies with Orange Icing
Soft, thick orange cookies flavored with fresh zest and juice, finished with a smooth orange icing that sets beautifully on top. These cookies are simple to make but have a polished, bakery-style look and texture.
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.
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