Iced Orange Sugar Cookie

These soft, bakery-style sugar cookies are bright, citrusy, and perfectly sweet. Made with real orange juice and zest, they have a fresh, vibrant flavor and a tender, chewy texture. Finished with a smooth orange icing, they’re light, refreshing, and perfect for any season.

Yield: 12–16 large cookies

Author: Kelli Bowman

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Iced Orange Sugar Cookie

Prep time: 25 MinCook time: 13 MinInactive time: 12 HourTotal time: 12 H & 38 M

These soft, bakery-style sugar cookies are bright, citrusy, and perfectly sweet. Made with real orange juice and zest, they have a fresh, vibrant flavor and a tender, chewy texture. Finished with a smooth orange icing, they’re light, refreshing, and perfect for any season.

Ingredients

Cookie

• 1 c browned butter, chilled
• 1 c cane sugar
• ½ c brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 3 Tbsp fresh orange juice
• Zest of 1 large orange
• 1 tsp baking soda
• 1 tsp salt
• 3 c all-purpose flour (or gluten-free substitute)

Icing

• ½ c butter, softened
• Zest of 1 orange
• Pinch of salt
• 1 tsp vanilla extract
• 3 c powdered sugar
• 2–3 Tbsp fresh orange juice
• ½ tsp orange extract (optional)

Instructions

1. Cream browned butter, cane sugar, and brown sugar for 2–3 minutes until smooth.
2. Add eggs, vanilla, orange juice, and zest. Mix again for 2–3 minutes until fully combined.
3. Add baking soda, salt, and flour. Mix until just combined—do not overmix.
4. Scoop dough onto a lined baking sheet (¼ cup for large or 2 Tbsp for smaller cookies).
5. Cover and refrigerate for 12–24 hours.
6. Preheat oven to 375°F. Bake for 13–15 minutes until edges are golden and centers are just set.
7. Cool on pan for 10 minutes, then transfer to a rack to cool completely.
8. Whisk icing ingredients until smooth. Ice cooled cookies and let set.

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Caputo Italian 00 Flour

Caputo Fioreglut Gluten Free Flour

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