Bright, buttery, and packed with real citrus flavor, these Orange Sugar Cookies with Orange Glaze are the soft, melt-in-your-mouth cookies your cookie tray has been missing. They’re everything you want in a citrus cookie: lightly crisp edges, soft chewy centers, and a fresh, fragrant orange glaze that sets into a glossy finish.
The dough comes together quickly, requires a simple chill, and bakes into perfect round cookies that take beautifully to the glaze. If you love lemon or citrus desserts, these cookies are a guaranteed hit. They’re bright, sweet, refreshing, and incredibly easy to make. They’re also a perfect way to use up a fresh orange or two during citrus season.
The glaze is what really makes these cookies shine. Freshly squeezed orange juice mixes with powdered sugar to create a silky, spoonable icing that drips beautifully over the cooled cookies. A little extra zest on top adds a final burst of color and fragrance that makes these feel bakery-level.
These orange sugar cookies are perfect for holidays, spring gatherings, gifting, or anytime you’re craving a soft, refreshing cookie with big flavor.
Why You’ll Love These Orange Sugar Cookies
These cookies combine simplicity with fresh, bright citrus flavor. The dough requires no fancy ingredients and rolls easily into smooth cookie balls. The orange zest perfumes the entire batch and the glaze intensifies the orange flavor even further. They’re freezer-friendly, great for gifting, and universally loved by citrus fans.
Tips for Making the Best Orange Sugar Cookies
Use fresh zest and fresh juice. Pack the zest tightly into your measuring spoon to get the full amount — it carries the strongest orange flavor.
Chill the dough. The one-hour chill prevents spreading and keeps the cookies thick and soft. I also highly recommend using a silpat or similar baking mat to help these bake/remove smoothly.
Bake until just golden. Over-baking will make the cookies firm and dry instead of soft and chewy. If your oven is finicky, I highly recommend getting an oven thermometer.
Glaze completely cooled cookies. If the cookies are warm, the glaze will melt instead of setting.
Adjust the glaze thickness. Add a few drops of juice to thin or a spoonful of powdered sugar to thicken until it’s glossy and smooth.
Finish with fresh zest. It adds brightness, color, and the perfect final touch.
Serving and Storage
Store glazed cookies in an airtight container at room temperature for 3–4 days, or refrigerate to keep them fresher longer. You can also freeze the baked, unglazed cookies for up to 2 months and glaze after thawing. They hold their shape beautifully and stay soft even after storing. Note: if you choose to refrigerate these, don’t glaze them until you’re ready to serve them, as the glaze can get runny in the fridge.
These cookies shine on holiday cookie trays, Mother’s Day or Easter gatherings, spring brunches, or anytime you want a soft, fragrant citrus cookie with a bakery-style look.
More more cookie inspo, check out my Orange Cookies with Cranberry Curd, Brown Butter Pistachio Chocolate Chip Cookies, Chocolate Peanut Butter Monster Cookies, or Gluten Free Peanut Butter Chocolate Chunk Cookies.
Orange Sugar Cookies with Orange Glaze
Equipment
- Mixing Bowl
- Stand Mixer or Hand Mixer
- Oven
- Cookie Sheet
Ingredients
- 2¾ cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup butter softened
- 2 teaspoons orange zest zest of 1 large orange
- 1¼ cups sugar
- 1 egg
- 1 teaspoon vanilla
- 2 cups powdered sugar
- 2-3 tbsp freshly squeezed orange juice
- ½ teaspoon orange zest about ⅓ of an orange
Instructions
- Preheat the oven to 350°F.
- In a small mixing bowl, whisk together the flour, baking soda, and baking powder; set aside.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Mix in the egg and vanilla, then stir in the orange zest.
- Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- Roll the dough into 1.5-tablespoon balls and place them on a parchment-lined or silicone-lined baking sheet.
- Chill the rolled dough balls in the refrigerator for 1 hour.
- Bake at 350°F for 12–15 minutes, or until the edges are lightly golden.
- Let the cookies cool completely on a cooling rack.
- To make the glaze, whisk together powdered sugar, orange juice, and orange zest until smooth and pourable.
- Spoon or drizzle the glaze over the cooled cookies.
- Zest fresh orange over the tops for decoration if desired.
- Allow the glaze to set for at least 30 minutes before serving. Enjoy!
