Soft Orange Sugar Cookies are tender, lightly sweetened treats bursting with fresh orange zest and juice. These cookies are topped with a creamy orange buttercream, creating a delightful dessert that’s perfect for any occasion. With their soft yet sturdy texture, they’re easy to shape and decorate, making them a fun baking project for the whole family. Whether you’re celebrating a holiday or simply craving something sweet, these cookies will surely brighten your day!

Why You’ll Love This Soft Orange Sugar Cookies

There are countless reasons to adore these soft orange cookies. First and foremost, they bring a refreshing citrus flavor that sets them apart from traditional sugar cookies. They’re also incredibly easy to make, which is perfect for both novice and experienced bakers alike. With their chewy texture and vibrant taste, they can be enjoyed any time of the year. Plus, they are versatile enough to be tailored for various occasions, making them a must-have in your baking repertoire. These orange-flavored sugar cookies are not just delicious; they also make for stunning presentations, especially when topped with colorful icing. You’ll find that they are a delightful fusion of flavors that everyone will love. Don’t miss out on this citrus sugar cookies recipe!

Ingredients for Soft Orange Sugar Cookies

Gather these items:

3 cups all-purpose flour (375g)
2 teaspoons aluminum-free baking powder
1 cup unsalted butter, room temperature (226g)
½ teaspoon kosher salt
¾ cup granulated sugar (150g)
½ cup confectioners’ sugar (60g)
1 tablespoon orange zest (from about 1-2 navel oranges)
1 large egg, room temperature
1 tablespoon orange juice (15mL)
¾ cup unsalted butter, room temperature (170g)
2 cups confectioners’ sugar (240g)
1 tablespoon orange zest (from about 1-2 navel oranges)
1 tablespoon orange juice (15mL)
½ teaspoon pure vanilla extract
1 tablespoon heavy cream (15mL)

How to Make Soft Orange Sugar Cookies Step-by-Step

Step 1: In a medium bowl, whisk together the all-purpose flour and aluminum-free baking powder until combined. Set aside for later use.
Step 2: Using a hand mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter and kosher salt on medium speed (4-6 on a KitchenAid) for about one minute until smooth.
Step 3: Incorporate the granulated sugar, confectioners’ sugar, and orange zest into the butter mixture. Continue beating on medium speed until the mixture is smooth and creamy, about 1½ minutes.
Step 4: Beat in the large egg and orange juice until well combined, about one minute. Scrape the sides of the bowl to ensure everything is mixed evenly.
Step 5: With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Occasionally stop to scrape down the bowl. Mix until the dough forms a soft ball around the paddle and is soft but not sticky.
Step 6: Wrap the dough tightly in plastic wrap, pressing it into a disk about 1 inch thick. Chill in the refrigerator for a minimum of 30 minutes and up to five days.
Step 7: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
Step 8: On a lightly floured surface, roll the dough out to about ¼ inch thickness. Use additional flour as needed to prevent sticking. Cut dough using cookie cutters into desired shapes. Re-roll and cut until all dough is used.
Step 9: Arrange cookies about 1 inch apart on prepared baking sheets. Bake one sheet at a time in the middle of the oven for 7-8 minutes or until cookies are slightly puffy. Remove and let cookies rest on the pan for 2 minutes before transferring to a wire rack to cool completely.
Step 10: Using a stand mixer or handheld mixer with paddle attachment, beat the unsalted butter on medium-high speed until creamy and lighter in color, about 2 minutes. Scrape down the bowl.
Step 11: Add the confectioners’ sugar, orange zest, orange juice, vanilla extract, and heavy cream. Mix on low speed until incorporated. Scrape the bowl, then increase speed to medium-high and beat until light and fluffy, about 2-3 minutes.
Step 12: Once the cookies are completely cooled, spread or pipe the orange buttercream onto each cookie as desired.

Pro Tips for the Perfect Soft Orange Sugar Cookies

Keep these in mind:

Chill the dough for best results.
Store cookies in an airtight container.
Decorate with sprinkles for added color.
For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
For soft and chewy orange cookies, do not overbake.

Best Ways to Serve Soft Orange Sugar Cookies

These cookies can be enjoyed in numerous ways. You can serve them as a delightful dessert at family gatherings or as a sweet treat during the holidays. They pair beautifully with a cup of tea or coffee, making them perfect for afternoon snacks. For a fun twist, consider making orange sugar cookies with icing to impress your guests!

How to Store and Reheat Soft Orange Sugar Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They can last up to a week. If you want to make these cookies ahead of time, you can freeze the dough for up to three months. This makes it easy to whip up a fresh batch whenever you crave some homemade orange sugar cookies.

Frequently Asked Questions About Soft Orange Sugar Cookies

What’s the secret to perfect Soft Orange Sugar Cookies?

The secret lies in the chilling process! Chilling the dough allows the flavors to meld and results in a softer cookie. Additionally, be mindful of baking time to avoid overbaking, ensuring your cookies remain chewy and soft.

Can I make Soft Orange Sugar Cookies ahead of time?

Absolutely! You can prepare the dough in advance and refrigerate it for up to five days or freeze it for up to three months. This way, you can enjoy fresh cookies whenever you want!

How do I avoid common mistakes with Soft Orange Sugar Cookies?

To avoid mistakes, ensure your butter is at room temperature for even mixing. Also, don’t skip the chilling step, as it helps the cookies maintain their shape while baking. Lastly, measure your flour correctly to avoid dry dough.

Variations of Soft Orange Sugar Cookies You Can Try

Beyond the classic recipe, you can experiment with various ingredients. For example, try adding chocolate chips for a fun twist or incorporate lemon zest for a mixed citrus flavor. You can also create gluten-free orange sugar cookies by substituting the all-purpose flour with a gluten-free blend. The possibilities are endless, making these cookies a versatile treat for any occasion!

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Soft Orange Sugar Cookies: 12 Irresistible Treats

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These Soft Orange Sugar Cookies are tender, lightly sweetened treats bursting with fresh orange zest and juice, topped with a creamy orange buttercream.

Author: Olivia
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

3 cups all-purpose flour (375g)
2 teaspoons aluminum-free baking powder
1 cup unsalted butter, room temperature (226g)
½ teaspoon kosher salt
¾ cup granulated sugar (150g)
½ cup confectioners’ sugar (60g)
1 tablespoon orange zest (from about 1–2 navel oranges)
1 large egg, room temperature
1 tablespoon orange juice (15mL)
¾ cup unsalted butter, room temperature (170g)
2 cups confectioners’ sugar (240g)
1 tablespoon orange zest (from about 1–2 navel oranges)
1 tablespoon orange juice (15mL)
½ teaspoon pure vanilla extract
1 tablespoon heavy cream (15mL)

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Instructions

In a medium bowl, whisk together the all-purpose flour and aluminum-free baking powder until combined. Set aside for later use.
Using a hand mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter and kosher salt on medium speed (4-6 on a KitchenAid) for about one minute until smooth.
Incorporate the granulated sugar, confectioners’ sugar, and orange zest into the butter mixture. Continue beating on medium speed until the mixture is smooth and creamy, about 1½ minutes.
Beat in the large egg and orange juice until well combined, about one minute. Scrape the sides of the bowl to ensure everything is mixed evenly.
With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Occasionally stop to scrape down the bowl. Mix until the dough forms a soft ball around the paddle and is soft but not sticky.
Wrap the dough tightly in plastic wrap, pressing it into a disk about 1 inch thick. Chill in the refrigerator for a minimum of 30 minutes and up to five days.
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
On a lightly floured surface, roll the dough out to about ¼ inch thickness. Use additional flour as needed to prevent sticking. Cut dough using cookie cutters into desired shapes. Re-roll and cut until all dough is used.
Arrange cookies about 1 inch apart on prepared baking sheets. Bake one sheet at a time in the middle of the oven for 7-8 minutes or until cookies are slightly puffy. Remove and let cookies rest on the pan for 2 minutes before transferring to a wire rack to cool completely.
Using a stand mixer or handheld mixer with paddle attachment, beat the unsalted butter on medium-high speed until creamy and lighter in color, about 2 minutes. Scrape down the bowl.
Add the confectioners’ sugar, orange zest, orange juice, vanilla extract, and heavy cream. Mix on low speed until incorporated. Scrape the bowl, then increase speed to medium-high and beat until light and fluffy, about 2-3 minutes.
Once the cookies are completely cooled, spread or pipe the orange buttercream onto each cookie as desired.