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Orange Cookies With Orange Icing: A Burst of Sunshine in Every Bite

My grandmother, Nana Betty, wasn’t much of a baker, but she had a secret weapon: these orange cookies. They weren’t her original creation, of course, but she made them her own, adding an extra pinch of love (and maybe a touch more zest than the recipe called for). I remember the bright, citrusy aroma filling her cozy kitchen, a beacon of warmth on even the cloudiest days. Biting into one of these cookies was like taking a sip of liquid sunshine, a sweet and tangy reminder of Nana’s unwavering affection. I hope you’ll create special memories of your own as you bake a batch of these delightful cookies.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 10-12 minutes
Total Time: 32 minutes
Servings: About 60 cookies
Yield: 5 dozen cookies
Dietary Type: Not specified

Ingredients

For the Cookies:

½ cup shortening
1 cup sugar
2 eggs
½ cup orange juice (freshly squeezed or out of the carton)
1 tablespoon orange zest
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt

For the Icing:

2 cups confectioners’ sugar
¼ cup orange juice
2 tablespoons butter, melted (not margarine)

Equipment Needed

Mixing bowls
Electric mixer (optional, but helpful)
Measuring cups and spoons
Zester
Baking sheets
Wire racks

Instructions

Preheat your oven to 350°F (175°C). Make sure your oven rack is in the center position.
In a large mixing bowl, cream together the ½ cup of shortening and 1 cup of sugar until light and fluffy. This step is crucial for creating a tender cookie.
Add the 2 eggs, one at a time, mixing well after each addition. Ensure each egg is fully incorporated into the creamed mixture before adding the next.
Stir in the ½ cup of orange juice and 1 tablespoon of orange zest. The orange zest will significantly enhance the cookies’ flavor, so don’t skip it!
In a separate bowl, whisk together the 2 ½ cups of all-purpose flour, 1 ½ teaspoons of baking powder, and ½ teaspoon of salt. This ensures the baking powder and salt are evenly distributed throughout the flour.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough, as this can result in tough cookies. Mix until all the flour has been incorporated, but no longer.
Drop the dough by heaping teaspoonfuls onto ungreased baking sheets. Using a small cookie scoop can help ensure uniform size and even baking. Leave a little space between each cookie to allow for spreading.
Bake for 10 to 12 minutes, or until the edges of the cookies begin to brown. Keep a close eye on them – baking times can vary depending on your oven.
Remove the baking sheets from the oven and transfer the cookies to wire racks to cool completely. Allow the cookies to cool completely before icing.
Prepare the icing: In a medium bowl, whisk together the 2 cups of confectioners’ sugar, ¼ cup of orange juice, and 2 tablespoons of melted butter until smooth. If the icing is too thick, add a little more orange juice, one teaspoon at a time, until you reach the desired consistency.
Drizzle the icing over the cooled cookies. You can use a spoon or a piping bag for a neater finish. Let the icing set before serving or storing the cookies.

Expert Tips & Tricks

For an extra burst of orange flavor, try adding a few drops of orange extract to the dough. Be careful not to add too much, as it can be overpowering.
If you don’t have shortening on hand, you can substitute it with unsalted butter. However, the cookies may spread slightly more during baking.
To prevent the cookies from spreading too much, chill the dough for 30 minutes before baking.
If your icing is too thin, add a little more confectioners’ sugar, one tablespoon at a time, until you reach the desired consistency.
For a festive touch, sprinkle the iced cookies with orange zest or edible glitter.
These cookies are perfect for mailing! Just make sure they are completely cool and the icing is set before packing them carefully in an airtight container.
To make these cookies ahead of time, bake them and store them un-iced in an airtight container for up to 3 days. Prepare the icing just before serving.

Serving & Storage Suggestions

These orange cookies are delightful on their own, but they also pair well with a cup of tea or coffee. They’re perfect for afternoon snacks, dessert, or even a brunch gathering. To elevate the presentation, arrange the cookies on a pretty platter or tiered serving stand.

Store the iced cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months. Thaw the cookies at room temperature before serving. The cookies can also be stored un-iced and then iced when ready to serve.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value*
Calories	70 kcal	3%
Total Fat	2.3g	3%
Saturated Fat	0.7g	3%
Cholesterol	7.2mg	2%
Sodium	34.5mg	1%
Total Carbohydrate	11.7g	3%
Dietary Fiber	0.2g	0%
Sugars	7.5g	30%
Protein	0.8g	1%

Percent Daily Values are based on a 2000 calorie diet.

Variations & Substitutions

Lemon Cookies: Substitute lemon juice and lemon zest for the orange juice and zest.
Lime Cookies: Substitute lime juice and lime zest for the orange juice and zest.
Gluten-Free Cookies: Use a gluten-free all-purpose flour blend. You may need to adjust the amount of liquid slightly.
Spiced Orange Cookies: Add ½ teaspoon of ground cinnamon or nutmeg to the dry ingredients for a warm, comforting flavor.
Chocolate Orange Cookies: Add ½ cup of mini chocolate chips to the dough for a decadent twist.
Vegan Option: Replace the eggs with applesauce (1/4 cup applesauce per egg). Ensure your shortening is plant-based. Use a plant-based butter alternative for the icing.

FAQs (Frequently Asked Questions)

Q: Can I use margarine instead of butter in the icing?
A: While you can use margarine, the melted butter (not margarine) adds a richness and flavor that’s hard to replicate. Real butter is always recommended for the best results.

Q: My cookies are spreading too thin. What am I doing wrong?
A: This could be due to a few factors. Make sure you’re using the correct amount of shortening and sugar. Also, avoid overmixing the dough. Chilling the dough before baking can also help prevent spreading.

Q: Can I freeze the cookie dough?
A: Yes, you can freeze the cookie dough. Form the dough into a log, wrap it tightly in plastic wrap, and then place it in a freezer bag. The dough can be stored in the freezer for up to 2 months. Thaw the dough in the refrigerator overnight before baking.

Q: How can I prevent the cookies from sticking to the baking sheet?
A: While the recipe calls for ungreased baking sheets, lining the baking sheets with parchment paper is always a good idea to prevent sticking and ensure easy cleanup.

Q: My icing is too thick/thin. How do I fix it?
A: If the icing is too thick, add a little more orange juice, one teaspoon at a time, until you reach the desired consistency. If the icing is too thin, add a little more confectioners’ sugar, one tablespoon at a time, until you reach the desired consistency.

Final Thoughts

I hope this recipe brings a bit of sunshine into your kitchen and your day. These orange cookies are simple to make, yet they deliver a delightful burst of flavor that’s sure to please everyone. Whether you’re baking them for a special occasion or just a cozy afternoon treat, I encourage you to give them a try. Don’t be afraid to experiment with variations and make them your own! And if you do, I’d love to hear about your experience. So gather your ingredients, preheat your oven, and get ready to enjoy the sweet and tangy goodness of these delightful orange cookies. Share them with friends and family, or keep them all to yourself – I won’t judge!

Orange Cookies With Orange Icing Recipe