Introduction

These Frosted Orange Sugar Cookies are soft, flavorful, and perfectly complemented by a tangy cream cheese frosting infused with fresh orange zest and juice. They make a delightful treat for any occasion, combining classic sugar cookie taste with a bright citrus twist.

The image shows soft, round cookies with a light beige color as the base layer. On top of each cookie is a thick, creamy white frosting swirled smoothly in a circular pattern, sprinkled with small, bright orange zest pieces for a pop of color and texture. The cookies are placed on a light crinkled white parchment paper, all set against a white marbled surface. In the background, there is also a halved orange with a vibrant, juicy orange interior that adds a fresh and colorful contrast to the warm tones of the cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup unsalted butter (1 ½ sticks), melted
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 1 large orange)
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 ½ cups all-purpose flour

For the Orange Cream Cheese Frosting:

¼ cup unsalted butter (½ stick), room temperature
4 ounces cream cheese, chilled
1 teaspoon vanilla extract
¼ teaspoon orange extract
1 tablespoon fresh orange juice
2 ¼ cups powdered sugar

Extra orange zest for topping (optional)

Instructions

Step 1: Preheat your oven to 350℉ and line a baking sheet with parchment paper.
Step 2: Melt the ¾ cup unsalted butter in a small microwave-safe bowl. Pour the melted butter into a large mixing bowl. Add granulated sugar and powdered sugar, then mix briefly for about 10 seconds.
Step 3: Add the egg, egg yolk, vanilla extract, orange extract, and orange zest to the bowl. Mix until everything is combined.
Step 4: Stir in baking powder, baking soda, and salt until fully incorporated.
Step 5: Gradually add the flour, half a cup at a time, mixing just until combined after each addition. Avoid overmixing to keep cookies tender.
Step 6: Immediately scoop the dough into 3-tablespoon sized balls. Lightly flatten each ball and place them on the prepared baking sheet. Because the butter is melted, do not let the dough sit out too long before baking to prevent it from drying and becoming crumbly.
Step 7: Bake for 8-10 minutes. They may look slightly underdone but will firm up as they cool on the hot baking sheet. Use your judgement, and if they seem very underbaked, give them an extra minute or so.
Step 8: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack. Allow them to cool completely before frosting.
Step 9: To make the frosting, beat the softened butter and chilled cream cheese on medium speed for 1-2 minutes until light and creamy.
Step 10: With the mixer on medium speed, add vanilla extract, orange extract, orange juice, and powdered sugar (start with 1 ¼ cups). Once combined, increase speed to high and beat for 2 minutes until fluffy.
Step 11: Spread or pipe the frosting onto the cooled cookies, then top with extra orange zest if desired.

Tips & Variations

Use fresh orange zest and juice for the best flavor; dried zest won’t be as vibrant.
If you don’t have orange extract, a bit more vanilla extract can work as a substitute.
For a softer cookie, use cake flour instead of all-purpose flour.
Chill dough briefly if it becomes too soft to handle, but avoid drying it out before baking.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. If refrigerated, bring cookies to room temperature before frosting or serving. The frosted cookies can be refrigerated for up to 3 days; allow them to come to room temperature for the best texture and flavor.

How to Serve

A close-up of two soft, light tan cookies on crumpled white parchment paper, sitting on a silver cooling rack over a white marbled texture. The cookie on top is decorated with one thick layer of creamy, white frosting swirled smoothly, topped with small bright orange zest bits scattered on the surface. The top cookie has a bite missing, revealing its dense and slightly crumbly inside. In the background, more cookies and halves of bright orange fruit are softly blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Since this dough uses melted butter, it’s best to bake the cookies immediately after mixing to maintain the right texture. If needed, you can chill the dough briefly, but avoid letting it sit out for too long.

Can I freeze these cookies?

Yes, you can freeze baked cookies without frosting for up to 3 months. Thaw completely before frosting. Frosted cookies freeze less well due to the cream cheese frosting, but you can freeze them if tightly wrapped to avoid freezer burn.