Perfect classic sugar cookies, rich and luxurious, with fresh orange zest and a fresh orange glaze! These bright citrus sugar cookies are a MUST for your holiday baking!
I love orange things, and to me, there is almost nothing better than a perfect orange cookie. I love a good lemon cookie too, but I really, really love a perfect orange sugar cookie with orange glaze.
I posted these Classic Sugar Cookies a few weeks ago, and I said that they are the most luxurious cookie that I’ve ever tasted. And they truly are. I started with a Better Homes & Gardens recipe, and then tweaked it a few times. These were my favorite version. A perfect classic sugar cookie recipe to rely on. Crispy edges, chewy centers, suuuper rich. 100% addictive.
I shared these with friends and my in-laws, and they were raved about. Maybe they seem basic, but they are anything but ordinary, and everyone needs a solid, reliable sugar cookie recipe. Sometimes it’s just basic ingredients in correct proportions that come together and create the most unbelievably good desserts.
In my mind, the very next thing to do with a perfect sugar cookie recipe is to orange-ify it. Or make it lemon, but I’m going to tackle that in the spring. For now, those classic sugar cookies are infused with orange flavor from fresh orange zest (and orange extract if you want a little boost!), and an orange glaze made with fresh orange juice and fresh orange zest. They’re completely amped up with orange, and are a bright, sunny cookie to have for the holidays.
Make these and you’ll be everyone’s favorite person on Christmas Day. No one doesn’t like a perfect Orange-Glazed Sugar Cookie.
Orange-Glazed Sugar Cookies
- 1/2 c. unsalted butter softened - no substitutions!
- 4 oz. full-fat cream cheese softened
- 2 c. sugar
- 1 tsp. baking soda
- 1 tsp. cream of tartar
- 1/4 tsp. salt
- 3 egg yolks at room temperature
- 1 tsp. vanilla
- 1 tsp. orange extract
- zest of 1 orange but reserve 1 tsp. for glaze
- 2 c. all-purpose flour
- juice of 1 large orange
- 1 tsp. orange zest
- 1 1/2 - 2 c. powdered sugar
In a large mixing bowl, beat butter and cream cheese.
Add sugar, baking soda, cream of tartar, and salt, beating until combined.
Beat in egg yolks, vanilla, orange extract, and orange zest.
Beat in flour.
Shape dough into scant 1-inch balls. The dough will be soft, but it does easily form into balls. The cookies will spread quite a bit, so you don't want to make the dough balls larger than an inch.
Place two inches apart on baking sheets lined with parchment paper or silicone baking mats.
Bake at 300 degrees for 12-14 minutes, or until edges are set, and are pale golden brown.
Allow to cool on cookies sheets for 2-3 minutes before removing to wire racks to cool completely.
In a small bowl, whisk together orange juice, zest, and enough powdered sugar to make a glaze that is thick, but can be drizzled.
Drizzle over the cooled cookies. Allow glaze to set at least 15 minutes.
Dough can be chilled for 2-3 days, but if you bake these straight from the fridge, baking time needs increased by 2-3 minutes.
Most cookie doughs benefit from chilling, but for these, it's best to let the dough come back to nearly room temperature. These are actually best when the dough is NOT chilled.
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