Iced Orange Cookies – Deliciously soft, buttery, melt-in-your-mouth cookies that are perfectly infused with orange, and topped with a sweet orange glaze. These cookies make for wonderful gifts on special occasions!
Iced Orange Cookies
I absolutely LOVE orange flavoured snacks and desserts!
If you’re a fan too, then this recipe is for you.
These cookies are incredibly soft, buttery, and melt-in-your-mouth. They are infused with orange, and generously topped with a sweet orange glaze.
They’re absolutely wonderful, and make for delicious edible gifts, or an addition to your Christmas cookie tray.
Looking for more orange recipes? Check out my Chocolate Orange Bark, Chocolate Orange Bundt Cake, and my Blueberry Orange Scones.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
For the Cookies:
- Unsalted butter: You’ll want this partly melted. Just add it to a microwave-safe bowl and heat until the butter is just about half melted.
- Orange extract
- Vanilla extract
- Orange zest
- Icing/powdered sugar: Using icing sugar instead of caster or granulated sugar makes for a more soft, delicate cookie.
- Cornflour/cornstarch: We’re using more cornflour than flour in this recipe to achieve a wonderfully soft, melt-in-your-mouth texture.
- Plain/all-purpose flour
- Salt
For the Icing:
- Icing/powdered sugar
- Unsalted butter: Melted.
- Orange extract
- Orange zest
- Milk
How to make Iced Orange Cookies
To make these cookies, simply grab a large mixing bowl and whisk together the butter, orange extract, vanilla, zest, and sugar until creamy and combined.
Add the cornflour, flour, and salt, and mix to form a smooth, soft dough.
Roll the dough into small 0.8oz balls (or use a small cookie scoop), and place on a baking tray lined with parchment paper or a silicone mat.
Bake for 15 – 20 minutes or until firm and just starting to colour around the edges (they’ll still be very pale).
Allow to cool for 5 – 10 minutes before transferring them to a wire rack to cool completely.
For the icing, grab a medium mixing bowl and mix together the icing sugar, butter, orange extract, and zest until smooth and combined.
If the icing is too thick, add the milk. If too runny for your liking, add more icing sugar.
Spoon the icing on top of the cooled cookies, and sprinkle on some extra orange zest.
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Iced Orange Cookies are:
- super quick and easy to make
- incredibly soft, buttery, delicate, and melt-in-your-mouth
- infused with orange
- topped with a sweet orange glaze
- perfect for sharing and gift-giving
How long will these cookies last? These cookies will stay fresh kept in an airtight container at room temperature for up to 1 week.
Can I freeze these cookies? Yes, they also freeze well (unfrosted) for up to 3 months. Thaw overnight in the fridge before serving.
Want to make the cookie dough in advance? Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.
Did You Make This Recipe?
Leave a ⭐️ review! I’d love to see your take on it — snap a photo and tag me on Instagram or Facebook with #simplybakeblog!
Try these cookies next!
- Marbled Chocolate Chip Cookies
- Peanut Butter M&M Cookies
- Chocolate Crinkle Cookies
- Melting Moments (Butter Cookies)
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Iced Orange Cookies
Ingredients
For the Cookies
- 1 cup (226g) unsalted butter, partly melted
- 1 ½ teaspoons orange extract
- ½ teaspoon vanilla extract
- 1 tablespoon orange zest
- ¾ cup (93g) icing/powdered sugar
- 1 ½ cups (187g) cornflour/cornstarch
- 1 cup (125g) plain/all-purpose flour
- ¼ teaspoon salt
For the Icing
- 2 cups (250g) icing/powdered sugar
- ¼ cup (56g) unsalted butter, melted
- 1 teaspoon orange extract
- 1 teaspoon orange zest
- 1 – 2 tablespoons milk
Instructions
For the Cookies
- Preheat the oven to 170C/325F/Gas 3. Line a baking tray with parchment paper or a silicone mat, and set aside.
- In a large mixing bowl, whisk together the butter, orange extract, vanilla, zest, and sugar until creamy and combined.
- Add the cornflour, flour, and salt, and mix to form a smooth, soft dough.
- Roll the dough into small 0.8oz balls (or use a small cookie scoop), and place on the prepared baking tray.
- Bake for 15 – 20 minutes or until firm and just starting to colour around the edges (they'll still be very pale). Allow to cool for 5 – 10 minutes before transferring them to a wire rack to cool completely.
For the Icing
- In a medium bowl, mix together the icing sugar, butter, orange extract, and zest until smooth and combined.
- If the icing is too thick, add the milk. If too runny for your liking, add more icing sugar.
- Spoon the icing on top of the cooled cookies, and sprinkle on some extra orange zest.
Video
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
I was excited to make this recipe because I like citrus but it was horrible…. 1 and 1/2 cups of corn starch?! The cookies just crumbled immediately out of the oven and are not good at all with the icing.
No baking soda or powder in these cookies! I am afraid to make them because of this.
That was intentional – they are not needed in this recipe 🙂
These cookies are amazing. Great recipe to have on hand for the holidays!
Yummy! This sounds perfect for the autumn time and winter – all the citrus makes my family so happy!