These orange cookies are like sunshine in dessert form – chewy, bright, sweet, and perfectly tart! Bursting with the flavors of freshly squeezed orange juice and vibrant orange zest, they’re topped with a velvety orange cream cheese frosting that takes them to a whole new level. Each bite is tender, luscious, and downright wonderful.
Why You’ll Love This Orange Cookie Recipe
I’ve added these orange cookies to the list of family favorite desserts along with cinnamon roll cookies, chewy lemon crinkle cookies, and my orange upside down cake. These cookies are a citrus lover’s dream with their soft, chewy texture, vibrant flavor, and creamy frosting. Bursting with citrusy goodness, they’re melt-in-your-mouth delicious, while the orange cream cheese frosting adds a zesty, luscious finish that ties everything together.
Whether you’re baking for a special occasion or just because these iced orange cookies will brighten your day! Naturally gluten-free when made with the right flour, they’re perfect for sharing with everyone and are so easy to whip up, they’re bound to become your new favorite treat – especially for the holiday season.
Watch a Short Video of This Recipe
Ingredient Notes
- Butter: Helps the cookies achieve the perfect texture – soft and tender. Dairy-free butter works great for a dairy-free option. You can use salted or unsalted butter here.
- Brown sugar: Brings in that caramel-y sweetness and keeps the cookies chewy. Coconut sugar can be swapped in if you want an unrefined alternative.
- Granulated sugar: Cane sugar or monk fruit sweetener can stand in if needed.
- Vanilla extract: Adds depth and rounds out the citrus flavor.
- Orange zest: Packs a punch of bright, citrusy flavor straight from the peel.
- Orange juice: The key ingredient. Infuses natural sweetness and tanginess. I love using fresh orange juice but store-bought orange juice will also work.
- Egg yolk: Helps bind everything together and keeps the texture extra soft. For egg-free, a flax egg or 1 tablespoon of applesauce can be used.
- Gluten-free all-purpose flour with xanthan gum: This creates the perfect structure for these cookies while keeping them gluten-free. Use regular flour if gluten isn’t an issue.
- Baking powder: Gives the cookies a slight lift, keeping them from turning into hockey pucks.
- Baking soda: Works alongside the acid in the orange juice to help the cookies rise and spread properly.
- Sea salt
Orange Cream Cheese Frosting (Creamsicle!)
- Cream cheese: Dairy-free cream cheese is an easy sub for a lactose-free version.
- Butter: Adds richness and smoothness to the frosting. Use the same butter substitute as for the cookies, if needed.
- Powdered sugar: Sweetens the frosting while keeping it light and fluffy. Powdered monk fruit sweetener is a lower-sugar alternative.
- Orange juice: Thins the frosting to the perfect spreadable consistency while boosting the fresh citrus flavor.
- Orange zest: Adds more citrus flavor and a pretty garnish.
See the full recipe card below for exact ingredient amounts and instructions.
How to Make Buttery Orange Cookies
Step 1: Preheat the oven to 350 degrees F, and line a couple of cookie sheets with parchment paper. Add butter to a saucepan over medium heat. Let the butter melt and cook for 5-8 minutes while stirring often. The butter will begin to foam and turn golden brown. Once the foam reduces and you see brown milk solid bits at the bottom, pour into a large bowl.
Step 2: Cool the browned butter for about 10 minutes, then add in brown sugar, granulated sugar, vanilla extract, orange zest, orange juice, and egg yolk. Whisk until smooth.
Step 3: In a separate bowl, stir together your dry ingredients with a hand mixer or a stand mixer on low speed; gluten-free flour, baking powder, baking soda, and sea salt until combined.
Step 4: Add the flour mixture to the wet ingredients, and stir until just combined.
Step 5: Scoop dough with 1½ tbsp cookie scoop and roll into dough balls with your hands. Place each ball on the parchment-lined cookie sheet – making sure they are about 2 inches apart (you may need to bake a second batch).
Step 6: Bake for 12-14 minutes until the edges are golden and the centers are puffed up with slight cracks. Cool for 10 minutes then transfer to a cooling rack to cool completely.
Step 7: Combine all ingredients for the frosting in a small bowl, and mix until smooth and creamy. Add a bit more orange juice if the mixture is too thick.
Step 8: Frost the cookies generously, then top with more fresh orange zest if you wish. Enjoy!
Expert Tips
- The best way to frost these cookies is to wait until they’re fully cooled; frosting them while warm will cause the frosting to melt.
- To make these cookies dairy-free, use vegan butter instead of butter, and dairy-free cream cheese instead of regular cream cheese.
- Freshly squeezed juice and zest give the best flavor.
- If your dough feels sticky or soft, chilling it for 20-30 minutes can make it much easier to handle.
- Make sure the browned butter is cool enough before adding other ingredients to avoid melting the sugar.
- If you want to switch things up, try mixing in some white chocolate chips, dried cranberries, or chopped nuts like pecans or almonds.
- Get creative with these cookies by shaping them for different occasions! While the recipe calls for rolling the dough into balls, you can chill the dough slightly, then roll it out and use cookie cutters for festive shapes like hearts or stars.
Serving Tips
- Serve your cookies with a hot cup of tea, coffee, or a refreshing glass of iced matcha.
- They’re a perfect addition to any dessert table alongside strawberry hand pies, flourless avocado brownies, and gluten-free Neapolitan cookies.
Storage Tips
Refrigerate in a single layer for a few hours so the frosting can set, then stack in an airtight container with parchment paper between them for 3-4 days.
Freeze on a baking sheet in a single layer for 2 hours, wrap in plastic wrap, then transfer to a freezer bag or container (add parchment paper in between layers if frosted). You can thaw overnight in the fridge.
Recipe FAQs
If your cookies spread too much, the dough might be too warm – chill it for 20-30 minutes before baking. Also, ensure your browned butter is fully cooled and check your flour measurement, as too little flour can cause spreading. Use a kitchen scale or gently spoon and level your flour for accuracy.
Yes, you can! Store the baked cookies in an airtight container for up to 3 days at room temperature or in the fridge for up to a week. Frost them right before serving for the freshest taste.
More Cookie Recipes
- Taylor Swift’s Chai Cookies Recipe
- Best Ever S’Mores Cookies Recipe
- Soft and Chewy Chocolate Chipless Cookies
- Perfect Vegan Oatmeal Cookies
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Orange Cookies Recipe with Creamsicle Frosting
Ingredients
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp orange zest
- 1/4 cup orange juice
- 1 egg yolk
- 1½ cup + 2 tbsp gluten free all-purpose flour with xanthan gum
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
Orange Cream Cheese Frosting
- 4 oz cream cheese at room temperature
- 2 tbsp butter at room temperature
- 1 cup powdered sugar
- 1 tbsp orange juice plus more if needed
- 1/2 tsp orange zest plus more for garnish
Instructions
- Preheat the oven to 350 degrees F, and line a baking sheet with parchment paper.
- Add butter to a saucepan over medium heat. Melt then cook for 5-8 minutes while stirring often. The butter will begin to foam and turn golden brown. Once the foam reduces and you see brown milk solid bits at the bottom, pour into a large mixing bowl.1/2 cup butter
- Cool the browned butter for about 10 minutes, then add in brown sugar, granulated sugar, vanilla extract, orange zest, orange juice, and egg yolk. Whisk until smooth.1/2 cup brown sugar, 1/4 cup granulated sugar, 1 tsp vanilla extract, 1 tsp orange zest, 1/4 cup orange juice, 1 egg yolk
- In a separate bowl, stir together gluten free flour, baking powder, baking soda and sea salt until combined.1½ cup + 2 tbsp gluten free all-purpose flour, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp sea salt
- Add the flour mixture to the wet ingredients, and stir until just combined.
- Scoop dough with 1½ tbsp scoop and roll into balls with your hands. Place them on the parchment lined baking sheet, making sure they are about 2 inches apart (you may need to bake in 2 batches).
- Bake for 12-14 minutes until the edges are the golden and the centers are puffed up with slight cracks. Cool for 10 minutes then transfer to a wire rack to cool completely.
- Combine all ingredients for the frosting in a bowl, and mix until smooth and creamy. Add a bit more orange juice if the mixture is too thick.4 oz cream cheese, 2 tbsp butter, 1 cup powdered sugar, 1 tbsp orange juice, 1/2 tsp orange zest
- Frost the cookies generously, then top with more orange zest if you wish.
Video
Notes
- The best way to frost these cookies is to wait until they’re fully cooled; frosting them while warm will cause the frosting to melt.
- To make these cookies dairy-free, use vegan butter instead of butter, and dairy-free cream cheese instead of regular cream cheese.
- Freshly squeezed juice and zest give the best flavor.
- If your dough feels sticky or soft, chilling it for 20-30 minutes can make it much easier to handle.
- Make sure the browned butter is cool enough before adding other ingredients to avoid melting the sugar.
- If you want to switch things up, try mixing in some white chocolate chips, dried cranberries, or chopped nuts like pecans or almonds.
- Get creative with these cookies by shaping them for different occasions! While the recipe calls for rolling the dough into balls, you can chill the dough slightly, then roll it out and use cookie cutters for festive shapes like hearts or stars.
- Refrigerate in a single layer for a few hours so the frosting can set, then stack in an airtight container with parchment paper between them for 3 – 4 days.
- Freeze on a baking sheet in a single layer for 2 hours, wrap in plastic wrap, then transfer to a freezer bag or container (add parchment paper in between layers if frosted). You can thaw overnight in the fridge.
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Made these orange cookies and they are SO good! Definitely one of my favourite cookie recipes now. Love the orange flavour and zest in them!
Yay, I’m so glad!! Appreciate you leaving a review. Enjoy!
Our new favorite cookie recipe, easy to make, was nice and soft, and tasted delicious!
Thank you so much!!
I. Can’t’. Even. These were SO GOOD! I made them today and they were absolutely dreamy. The fresh orange juice/zest kicked it to the next level. Enjoyed them after making your Buffalo Chicken Salad over a bed of arugula for dinner. Win win! Thank you so much for your recipes.
Makes me so happy that you loved them and you enjoyed my other recipe as well, Lisa! These are one of my favorites as well. Appreciate you leaving a review!