These soft, thick, and chewy orange sugar cookies are simple to make (no mixer required!), bright with fresh orange zest, and finished with a creamy orange cream cheese frosting.
Why I Love These Orange Sugar Cookies
- Soft & thick: Adapted from a favorite chilled lemon sugar cookie recipe, these are thick, tender, and chewy.
- Quick to make: The recipe uses melted butter, so there’s no need to soften it ahead of time.
- Bright & citrusy: Fresh orange zest is folded into the dough and fresh orange juice flavors the cream cheese frosting for a clean, balanced orange taste.
Ingredient Notes
This is an overview — see the recipe card below for exact amounts and the condensed instructions.
- Orange extract: A small amount in both dough and frosting boosts the citrus flavor. If unavailable, fresh zest and juice still deliver a pleasant, milder orange profile.
- Orange: One large orange usually supplies both zest and the juice needed for the frosting. Have a second orange on hand if you want extra zest for topping.
- Butter: Unsalted butter is recommended. If you use salted butter, omit the added salt. Do not substitute margarine; it won’t perform the same in a melted-butter cookie dough.
How to Make Orange Frosted Cookies
This is a quick overview; scroll to the recipe card for full measurements and the complete method.
Step 1: Make the Dough
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Microwave ¾ cup (1½ sticks) unsalted butter in a small glass bowl until melted. Pour into a large mixing bowl and stir in ½ cup granulated sugar and ½ cup powdered sugar for about 10 seconds.
- Add 1 large egg plus 1 egg yolk, 2 teaspoons vanilla extract, ¼ teaspoon orange extract, and 1 tablespoon fresh orange zest. Mix until combined.
- Stir in 1½ teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- Gradually add 2½ cups all-purpose flour, about ½ cup at a time, mixing until just incorporated. Avoid overmixing.
Step 2: Scoop & Bake
- Scoop dough immediately into 3-tablespoon balls and lightly flatten each one before placing on the cookie sheet. Because the recipe uses melted butter, work quickly — letting the dough sit can make it dry and crumbly.
- Bake at 350°F for 8–10 minutes. Cookies may look slightly underbaked when you remove them; they will finish cooking on the hot sheet. Adjust timing based on your oven.
Step 3: Make the Frosting
- In a large bowl, beat ¼ cup unsalted butter (softened) and 4 ounces cream cheese (chilled) on medium speed until light and creamy, about 1–2 minutes.
- With the mixer on medium, slowly add 1 teaspoon vanilla extract, ¼ teaspoon orange extract, 1 tablespoon fresh orange juice, and 1¼ cups powdered sugar. Once combined, increase to high speed and beat for 2 minutes until smooth and fluffy.
Step 4: Decorate
When the cookies are fully cooled, spread or pipe the frosting on top and finish with extra orange zest if desired.
Tips & Variations
- Add food coloring: For a vivid orange look, add a drop of orange gel or a tiny mix of red and yellow food coloring to the dough or frosting.
- Try them chilled: Chilling these cookies before serving makes the texture denser and chewier — they’re especially delicious cold.
- Use good vanilla: A higher-quality vanilla extract will enhance the overall flavor if you want a richer vanilla-orange profile.
Frequently Asked Questions
Yes. You can use a classic buttercream (swap almond extract for orange extract) or a simple sugar cookie icing flavored with about ¼ teaspoon orange extract for a lighter frosting.
If they didn’t spread enough: Press them down more before baking and avoid letting the dough sit, which firms up melted butter. If they spread too much: You may have under-measured flour or used a higher-oil butter. Using a light-colored metal pan and an oven thermometer can help produce more consistent results.
You can omit it, but the orange flavor will be subtler. Zest and juice alone still provide a fresh citrus note.
Storage & Freezing
- Storage: Keep cookies in an airtight container in the refrigerator for 3–4 days. They’re excellent chilled.
- Freezing: Freeze up to 1–2 months for best quality. If freezing frosted cookies, freeze them in a single layer on a sheet first, then stack and store.
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Frosted Orange Sugar Cookies
12 Large Cookies
Ingredients
- ¾ cup unsalted butter (melted; i.e., 1½ sticks)
- ½ cup granulated sugar
- ½ cup powdered sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- ¼ teaspoon orange extract
- 1 tablespoon orange zest (from about 1 large orange)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2½ cups all-purpose flour
- ¼ cup unsalted butter, softened (½ stick)
- 4 ounces cream cheese, chilled
- 1 teaspoon vanilla extract
- ¼ teaspoon orange extract
- 1 tablespoon fresh orange juice
- 1¼ cups powdered sugar
- Extra orange zest for topping, if desired
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a small bowl, microwave ¾ cup unsalted butter until melted. Pour into a large bowl and mix in ½ cup granulated sugar and ½ cup powdered sugar for about 10 seconds.
- Add 1 large egg + 1 egg yolk, 2 teaspoons vanilla extract, ¼ teaspoon orange extract, and 1 tablespoon orange zest. Mix until combined.
- Stir in 1½ teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- Gradually add 2½ cups all-purpose flour, mixing until just combined. Do not overmix.
- Immediately scoop into 3-tablespoon balls and lightly flatten. Bake for 8–10 minutes. Let cool on the hot baking sheet for 10 minutes before transferring to a rack to cool completely.
- Beat ¼ cup softened butter and 4 ounces chilled cream cheese on medium speed until light and creamy, 1–2 minutes.
- With the mixer on medium, add 1 teaspoon vanilla, ¼ teaspoon orange extract, 1 tablespoon fresh orange juice, and 1¼ cups powdered sugar. Once combined, beat on high for 2 minutes until fluffy.
- Spread or pipe frosting on cooled cookies and top with extra orange zest if desired.
Notes from Melissa
- Storage: Store cookies in an airtight container in the refrigerator for 3–4 days.
- Freezing: Freeze up to 1–2 months. If freezing frosted cookies, freeze them in a single layer on a baking sheet before stacking.
Nutrition information is an estimate calculated from an ingredient database.
Nutrition
Per cookie (estimate): Calories: 417 kcal; Carbohydrates: 57 g; Protein: 4 g; Fat: 20 g; Saturated Fat: 12 g; Sugar: 36 g; Sodium: 133 mg.
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