Sugar cookies are an absolute must for the holidays, and these Orange Sugar Cookies take sweetness to a whole new level. With a texture that’s pure melt-in-your-mouth, they truly redefine the cookie experience.
These Orange Sugar Cookies are a delicious treat featuring buttery, citrus-infused dough. The addition of cream cheese creates a soft and tender texture, while the orange zest and juice provide a burst of citrus flavor. Topped with an orange glaze and sprinkled with colored sugar, for a festive, delicious, and sparkly touch.
These sugar cookies don’t spread as they bake, which means you can use any cookie cutter you like and get nice, crisp edges with a slightly soft center. They also bake flat, making it easy to decorate with any icing you like to create simple but effective designs. They make the perfect addition to your Christmas table or, even better, a wonderful holiday cookie gift option.
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Orange Sugar Cookies are sure to be a new favorite! These cookies stay soft day after day (if they last that long). You’ll love how easy these are to roll and cut out. Decorating is the fun part! This is where you can easily turn these into a fun baking project for kids.
These simple yet pretty cookies make the perfect addition to holiday gifts, cookie exchanges, or any occasion throughout the year. If sugar cookies are a must on your holiday baking list, then the only thing you need to figure out is whether you’re keeping these or gifting them!
WHY YOU’LL LOVE THIS ORANGE SUGAR COOKIES
- A little kick of Christmas flavor – this dough isn’t overly sweet, but the orange glaze on top leaves a sweet impression with every bite. I love adding orange zest to pretty much everything I bake.
- These cookies hold their shape perfectly – Which means your trees stay trees and your stars stay stars. They’re also easy to decorate, with a smooth, firm surface that provides an ideal base for various decorations. Perfect cutouts every time, as the dough really holds its shape.
- Such a great gifting option! I love buying gifts, but I also have a passion for baking, so naturally, if you know me, you’re getting cookies from me. There’s something special about sharing homemade treats with friends and family, and these cookies are a great way to spread holiday cheer.
YOU’LL NEED A FEW SIMPLE INGREDIENTS
These cookies are made with typical sugar cookie ingredients with the addition of fresh orange and cream cheese! I’m using orange zest and fresh orange juice in the cookies dough and orange juice in the glaze for a delicious orange flavor. Here’s what goes into this recipe.
- Flour – All-purpose flour is all you need for this recipe.
- Unsalted Butter -Using a good quality unsalted butter allows you to have more control over how much salt is in your recipe.
- Sugar – You will need granulated sugar for this recipe.
- Eggs – Make sure your eggs are at room temperature before using. You’ll need one large egg and one egg yolk.
- Cream Cheese – Helps create a soft, perfect cookie texture.
- Orange Zest and Fresh Orange Juice – Adding Orange Zest and Fresh Orange Juice to the cookie dough brings a burst of citrus aroma, natural sweetness (and if you love orange, you must try Orange Upside Down Cake)…
- Vanilla Extract – Be sure to use good quality vanilla extract to get the best hint of vanilla flavor.
- Almond Extract – Gives a special nutty touch to the cookies, making them uniquely flavorful and contributing to a balanced combination of flavors.
- Baking Powder – Will help make your cookies lighter.
FOR THE ORANGE GLAZE
- Powdered Sugar – Powder sugar will keep the cookies soft for longer.
- Orange Juice – Use fresh squeezed orange juice.
OVERVIEW: HOW TO MAKE ORANGE SUGAR COOKIES WITH ORANGE GLAZE
Plan ahead and allocate sufficient time for this recipe; the cookie dough requires chilling, and the cookies need to cool completely before decorating.
- Make cookie dough. First, sift together the flour, salt, and baking powder. Whisk thoroughly to distribute the baking powder. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and cream cheese until completely smooth and creamy. Add the sugar and mix until light, and creamy, 1 to 2 minutes. Next, add the egg, egg yolk, orange zest, orange juice, almond extract, and vanilla extract. Continue beating until the mixture is light and fluffy. Gradually add the dry ingredients to the wet ingredients.
- Divide in two pieces. Divide the dough into 2 equal portions and flatten each into a thick disk. Smaller sections of dough are simply more manageable.
- Chill the cookie batter. Wrap each portion of cookie dough tightly in plastic wrap and chill for at least 30 minutes or until firm. This will make the dough easier to roll and cut.
ROLLING OUT AND CUT SHAPES
- Roll the cookie dough. Have a little flour nearby when you’re rolling out the cookie dough. Keep your work surface, hands and rolling pin lightly floured. This is a relatively soft dough. Remove one portion of chilled dough and roll it out on a lightly floured surface to about 1/4-inch thickness. Dust with a little flour to prevent sticking if necessary.
- Cut into shapes. I decided on a 3.5-inch tree-shaped cookie cutter for today’s orange sugar cookies, but you could really use any 3-inch cookie cutter for these. Arrange cookies on the prepared baking sheet, ensuring a 1-inch gap between them.
- Bake and Cool. Depending on size, the cookies take about 12 to 13 minutes or until very lightly golden around the edges. Once baked, remove from the oven and cool on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely before decorating.
DECORATE SUGAR COOKIES
I’m a big fan of the straightforward dunk method for glazing cookies. It effortlessly creates a beautifully smooth, glossy finish that looks professional and requires only a fraction of the skill and effort compared to piping.
- Make orange glaze. Using a fork, stir the powdered sugar and orange juice together in a medium shallow bowl, until fully smooth and combined. If the glaze is too thick, add more orange juice, if it’s too thin, add more powdered sugar.
- Dip each cookie in the orange glaze face down. Do this by holding the edges, and only dipping the surface of the cookie.
- Lift the cookie facedown, allowing the excess to drizzle back into the bowl. Then, flip the cookie over and place it on a cooling rack with the glazed side facing up. Grasp the edges of the cookie and give it a quick back-and-forth shake to level out the glaze.
- Decorate your cookies as desired. If you’re adding sprinkles or coarse sugar crystals on top of the glaze, do so right after applying the glaze to your cookies.
TIPS & TRICKS FOR RECIPE SUCCESS!
- Fresh Ingredients: Use fresh orange zest and juice for a vibrant citrus flavor.
- Divide the Dough in Two Pieces: Smaller sections of dough are easier to roll out.
- Chill the Dough: Wrap the cookie batter in plastic wrap and allow to chill before rolling for easier handling.
- Once Chilled: Roll out the cookie dough on a floured surface. Move often while rolling and add more flour as needed to make sure it does not stick.
- Uniform Size: Keep cookie sizes consistent for even baking. Make sure all your cutout cookies are the same size so they bake evenly. This ensures they cook at the same time and results in nicely shaped cookies.
- Cut smart: When you cut out your cookies, place the cutters close together to minimize scraps. Cutting them close will reduce the number of times you need to re-roll and cut again.
- Cool Baked Cookies Completely: Allow cookies to cool entirely before decorating to prevent icing melting.
HOW TO MAKE SUGAR COOKIES KEEP THEIR SHAPE?
- Chill the cookie dough. After mixing the cookie dough, chill it in refrigerator for at least 30 minutes before rolling it out. Chilling the dough will help it firm up and make it easier to cut into shapes without loosing their definition.
- Bake at the right temperature. Bake the cookies at the right temperature and for the correct amount of time.
- Cool your baking sheets. Never place cookie dough onto a hot baking sheet. Always room temperature baking sheets.
- One batch at a time, on the middle rack.
HOT TIP! GET CREATIVE WITH DECORATING YOUR COOKIES!
- Dip in Chocolate: Dip half or one side of the cookie in melted chocolate, allowing it to set for a delicious combination of orange and chocolate flavors.
- Drizzle with White Chocolate: Drizzle melted white chocolate over the cookies for a decorative and slightly sweet addition.
- Royal Icing: Use royal icing to create intricate designs, patterns, or even personalize the cookies with different colors.
- Colored Sugar: Sprinkle colored sugar or edible glitter over the cookies for a festive and sparkly touch.
HOW TO STORE ORANGE SUGAR COOKIES?
You can store your cookies (once the glaze is set) in an airtight container at room temperature for about 5 days. For longer storage, cover and refrigerate for up to 10 days.
HOW TO FREEZE ORANGE SUGAR COOKIES?
I prefer to freeze these cookies before adding the glaze. Glazing the day or day before serving. To freeze Sugar Cookies, place parchment paper in between the layers of the completely cooled cookies this prevents them from sticking together when they are in the containers for freezing. Baked Orange Sugar Cookies will last up to 6 months in the freezer. Let thaw at room temperature on the counter.
FAQs
How long does it take glaze to dry?
The time it takes for the glaze to dry varies based on thickness and humidity. Thinner glazes may dry in 15 to 30 minutes, while thicker ones might take 1 to 3 hours or more.
How do you get sugar crystals to stick to cookies?
To make sugar crystals stick to cookies, sprinkle the crystals onto the glaze immediately after applying it. The moisture in the glaze helps the sugar crystals adhere, and they will set along with the glaze as it dries.
LOOKING FOR MORE HOLIDAY BAKING INSPIRATIONS?
- Raspberry Coconut Linzer Cookies
- Chocolate Crinkle Cookies
- Kolaczki – Cream Cheese Cookies (Polish Cookie)
- Almond Flour Thumbprint Cookies
- Lemon Crinkle Cookies
KEEP IN TOUCH
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Happy Baking! -A
*Nutritional information is automatically generated and should be considered as an estimate.
ORANGE SUGAR COOKIES
Equipment
- Stand Mixer or Handheld Mixer
- Parchment paper
- Rolling Pin
- Cookie Cutters
Ingredients
Cookie Dough
- 3 cups all-purpose flour plus more as needed for rolling
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 3/4 cup granulated sugar
- 1 cup unsalted butter softened
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 oz cream cheese room temperature
- 50 ml fresh orange juice room temperature
- 1 1/2 tablespoons orange zest (finely grated – about 1 orange)
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon almond extract
Orange Glaze
- 1 cup powdered sugar sifted
- 4 tablespoons fresh squeezed orange juice
Decoration:
- Sprinkles or coarse sugar crystals
Instructions
Cookie dough
- In a large mixing bowl, sift together the flour, salt, and baking powder. Whisk thoroughly to evenly distribute the baking powder. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and cream cheese on medium-high speed until smooth and creamy, about 3 to 4 minutes. Add the sugar and mix until light and fluffy, about 1 to 2 minutes.
- Next, add the egg, egg yolk, orange zest, orange juice, almond extract, and vanilla extract. Continue beating until the mixture is light and fluffy. Scrape down the sides and bottom of the bowl, then beat again as needed to ensure everything is fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing briefly in short bursts, just until incorporated. Divide the dough into 2 equal portions and flatten each into a thick disk. Wrap each portion tightly in plastic wrap and chill for at least 30 minutes, or until firm. This will make the dough easier to roll and cut.
- When ready to bake, preheat the oven to 350°F and line large baking sheets with parchment paper.
- Remove one portion of chilled dough and roll it out on a lightly floured surface to about 1/4-inch thickness. Dust with a little flour to prevent sticking if necessary. Use Christmas cookie cutters or your preferred cutters to shape the dough. Arrange the cookies on the prepared baking sheet, leaving a 1-inch gap between them. Gently gather the excess dough, roll it back into a ball, and wrap it in plastic wrap. Set aside to roll out again for another batch.
- Bake the cookies in the preheated oven for 12 to 13 minutes, or until very lightly golden around the edges. If your oven has hot spots, rotate the baking sheet halfway through the bake time. Once baked, remove from the oven and cool on the baking sheets for 5 minutes. Transfer to a cooling rack and let cool completely before decorating. Repeat the process of rolling, cutting, baking, and cooling until all the dough is used.
Orange Glaze:
- Using a fork, stir the powdered sugar and orange juice together in a medium shallow bowl until smooth and well combined. If the glaze is too thick, add more orange juice; if it's too thin, add more powdered sugar.Dip each cookie into the orange glaze, face down, by holding the edges and dipping only the surface. Lift the cookie, allowing the excess glaze to drizzle back into the bowl. Then flip the cookie over and place it on a cooling rack with the glazed side facing up. Grasp the edges and give it a quick back-and-forth shake to level out the glaze.Decorate your cookies as desired. If you're adding sprinkles or coarse sugar crystals, do so immediately after applying the glaze. Allow the icing to set, and your delicious orange cut-out cookies are ready to be enjoyed!