Orange Sugar Cookies That Actually Taste Like Oranges (Finally)

Orange sugar cookies are one of those recipes I was convinced I’d mastered. Bite in, taste basically nothing, wonder why I even bothered zesting the orange. That was my reality for a solid two years, and honestly? A little humbling.

The turning point was my cousin Nadia walking into my kitchen last December, watching me zest exactly half an orange into a full double batch of dough, and just staring at me. Not saying anything. Just… staring. The kind of look that says you’re the problem without using any actual words. She wasn’t wrong. I was completely the problem.

So I went into full recipe-testing mode. Six batches in two weeks. My husband genuinely asked if I was okay. I said yes. I was not. I was in a citrus crisis. But here we are — with a recipe I’m actually proud of, that I make every holiday season, and that people ask me for after tasting them literally one time.

Why This Orange Sugar Cookies Recipe Is Actually Different

Look, I’m gonna be honest: most orange sugar cookies recipes online are either too bland or they lean hard on orange extract, which… no. To me it smells like a cleaning product. Hard pass.

What makes this easy orange sugar cookies recipe work is the combination of fresh orange zest AND fresh orange juice — both, together, at generous amounts. The zest carries the essential oils from the peel, which is where that bright, almost floral citrus flavor lives. The juice adds moisture and a subtle tartness that keeps things interesting.

But here’s the real secret I figured out after way too many mediocre batches: rub the orange zest directly into the granulated sugar with your fingers before you do anything else. Takes maybe two minutes, and it forces those citrus oils to absorb into every single sugar crystal. When that sugar gets creamed with the butter, the orange flavor runs through the entire dough instead of just sitting in random pockets. Game changer. Actual game changer.​

Oh — and I also add a small amount of cream cheese to the dough. I found this approach somewhere (Pinterest, probably, or my mom’s old recipe box — genuinely can’t remember) and it makes the cookies noticeably softer, slightly tangy, and richer without being heavy. This orange sugar cookie recipe with cream cheese is the reason they stay soft for days, even after glazing. You’re welcome.

What You’ll Need

For the cookies:

• 2 ½ cups all-purpose flour, spooned and leveled (don’t just scoop it, I beg you)
• ½ tsp baking soda
• ¼ tsp baking powder
• ½ tsp salt
• ¾ cup unsalted butter, softened to room temperature
• 2 oz cream cheese, softened
• 1 cup granulated sugar
• Zest of 2–3 large navel oranges (this is non-negotiable)
• 1 large egg
• 2 tbsp fresh orange juice — from a real orange, not the carton
• 1 tsp pure vanilla extract

For the orange glaze:

• 1 ½ cups powdered sugar, sifted
• 2–3 tbsp fresh orange juice
• Zest of half an orange (optional but it looks beautiful)

Shopping note: grab the biggest navel oranges you can find. The zest yield is so much better and you’ll use basically the whole orange. In summer these take on a gorgeous orange creamsicle sugar cookies kind of vibe with the cream cheese and vanilla together — lighter, brighter, almost nostalgic in the best way.

How to Make Orange Sugar Cookies — Step by Step

1. Start early with your butter and cream cheese.
Pull them out at least an hour before you bake. Room temperature is not a suggestion — cold fat doesn’t cream properly and you’ll end up with dense, sad cookies. Ask me how I know.​

2. Preheat your oven to 350°F (175°C).
Line baking sheets with parchment paper. Not wax paper. I made that mistake exactly once and the cookies basically became one with the sheet.

3. Rub the zest into the sugar.
Put your granulated sugar in a large bowl, add all the orange zest, and use your fingers to rub them together until the sugar smells intensely citrusy and feels slightly damp. This step takes two minutes and makes an enormous difference.​

4. Whisk the dry ingredients.
Flour, baking soda, baking powder, and salt together in a separate bowl. Set it aside.

5. Cream the butter, cream cheese, and orange sugar.
Beat together on medium speed for a full 2–3 minutes until light and fluffy. Don’t rush this — this is where your cookies get their lift.​

6. Add the wet ingredients.
Beat in the egg, vanilla extract, and orange juice until combined. The batter at this point will smell absolutely incredible. Stop. Appreciate it. Continue.

7. Add the flour mixture.
Mix on low just until a soft dough forms. The key is—oh wait, I almost forgot—do not overmix. Seriously. Stop the mixer the moment you stop seeing dry streaks of flour. Overmixed dough = tough cookies and regret.​

8. Scoop, roll, and bake.
Use a medium cookie scoop — about 1.5 tablespoons per ball. Roll smooth, place on the sheet, and press gently with the bottom of a glass. Bake 10–12 minutes. Edges should be just barely golden. Centers will look underdone. That is correct. Pull them out. Trust the process.

9. Cool. Then glaze.
Cool on the pan 5 minutes, then to a wire rack. While they cool, whisk powdered sugar and orange juice until smooth and pourable. Drizzle or spoon over fully cooled cookies. Add a pinch of zest on top while wet. Done.

Tips for the Best Orange Sugar Cookies Recipe (Things I Figured Out the Hard Way)

• Always zest before juicing. You literally cannot zest a squeezed orange. I know. I’ve tried.
• Chill the dough if it’s sticky. Twenty minutes in the fridge and it becomes a completely different, much more manageable situation.
• Seriously, more zest. The recipe already calls for a generous amount. Add more anyway. You will not regret it.​
• Roll in sugar for a no-glaze option. Roll dough balls in granulated sugar before baking for a sparkly, simple finish that works just as well.​
• Don’t overbake. Chewy orange sugar cookies come from pulling them slightly early. Crisp orange sugar cookies have their moment too, but this dough is really meant to be soft.​
• Freeze without glaze. These freeze beautifully for up to 3 months. Make a double batch. Future you will be so grateful.

These Are Perfect Holiday Orange Sugar Cookies

I make these as orange sugar cookies for Christmas every single year without fail. The glaze sets with a beautiful shine, the color is warm and golden, and the orange flavor reads as festive without being heavy. They travel well, stack well, and photograph beautifully if you’re making a cookie tray.

I’ve also done cut out orange sugar cookies with this exact dough — chill it for a full hour, roll to about ¼ inch thick, cut your shapes, and bake 9–10 minutes. They hold edges surprisingly well. Iced orange sugar cookies decorated with the glaze and a little zest on top look genuinely stunning and take about five minutes of extra effort.

Last Christmas I brought three dozen to my neighbor Fatima’s gathering. Gone in under twenty minutes. My husband said I looked embarrassingly smug walking home. Accurate.

This simple orange sugar cookies recipe is the one I come back to every single time — and honestly, if it got good enough that people stop what they’re doing to ask for the recipe, I think that says everything. Try it and let me know how yours turn out. Drop a comment below — seriously, I want to know 🍊✨