Spiced orange sugar cookies are a soft, chewy sugar cookie loaded with orange zest and juice and just enough warm spices. You can't help but think of the holidays when you eat them!
These spiced orange sugar cookies remind me of those oranges I used to make as a kid where we would stick the cloves inside and hang them like a potpourri. They have such a good flavor that feels so warm and cozy, and the sugar cookie itself has such a good texture.
If you like a frosted sugar cookie I have a bunch of other variations of these. You should try my key lime cookies, brown butter pumpkin sugar cookies, or apple cider cookies.
WHY YOU WILL LOVE THESE
EASY TO MAKE- Sugar cookies can seem overwhelming, but these cookies could not be easier. There is no rolling out the dough, and no chilling required.
WINTER FLAVOR- With orange, cinnamon and cloves in both the cookies and frosting, they have such a nostalgic taste.
STAYS FRESH- I love that these cookies can remain fresh tasting for days because they are so soft! Perfect when you need to prep for a get together.
INGREDIENT NOTES
- Coconut Oil- I love having the little bit of coconut flavor, but if you don't like coconut just use another neutral oil such as canola.
- Orange Juice & Zest- I used two oranges so that I could have a good amount of zest for both the cookies and buttercream.
- Flour- Weighing flour is best if you have a scale, if you don't, lightly spoon flour into your measuring cup.
- Sour Cream- You can also use greek yogurt for the frosting if you have that on hand.
STEP BY STEP INSTRUCTIONS
STEP ONE: Start by adding granulated sugar and orange zest to a mixing bowl. Rub together until zest is fragrant and all mixed into the sugar.
STEP TWO: Add butter, oil and powdered sugar to the sugar/zest in the bowl, fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes. Add egg and orange juice, mix on medium speed for 2 minutes.
STEP THREE: Add baking soda, cream of tartar, salt, cinnamon, cloves and flour to the bowl and mix on low, being careful not to overmix. The dough will seem crumbly, but it's fine as long as it will hold in a ball. If you need to, add a bit more orange juice til it will hold.
STEP FOUR: Scoop the dough into large balls. I like to use a 3 tablespoon cookie scoop. Place 8 cookie balls on your baking sheet. Flatten cookie balls with a glass until they are about ½ inch thick. I like to spray the bottom of my glass with cooking spray and dip in sugar before flattening. Bake the cookies for 8-10 minutes. You're looking for a barely light golden brown outside rim. Allow to cool completely before frosting.
STEP FIVE: Mix together butter, sour cream, salt, cinnamon, cloves and 2 cups of powdered sugar on low until completely combined. Add orange juice, zest and another cup of powdered sugar and mix on medium-high for about 2 minutes. Add more orange juice or powdered sugar to get desired consistency. Frost on cooled cookies.
EXPERT BAKING TIPS
I prefer these cookies to be chilled before eating. It is not necessary to chill them, but might be worth a try for you to see if that's how you prefer them too!
When these cookies come out of the oven if they've puffed up a bit, I like to give them a little tap with the same cup to create an indention for the frosting.
If you would rather use a regular buttercream frosting you can swap the orange juice and zest for milk and add a little vanilla to the recipe.
FAQ
The easiest way to fix crumbly dough is to add a little bit of moisture or liquid. Add a few teaspoons more of orange juice or water and that should help.
No, you could simple push them down with your hands, I just like the rustic look that the edges get from pushing with a glass, and then it gives a little rim that seems perfect for frosting.
I haven't tried it with these cookies before, but cup4cup is my favorite gluten free flour to sub with.
STORING AND FREEZING
Spiced orange sugar cookies can be stored at room temperature, or in the fridge, in an airtight container. They will keep fresh this way for 3-4 days.
FREEZING
These cookies will keep fresh in an airtight container in the freezer for 3-4 months. Just allow them to come to room temperature before eating! You can also freeze the cookies unfrosted if made ahead of time.
OTHER HOLIDAY COOKIES TO TRY
White Chocolate Peppermint Pretzel Cookies
Soft Gingerbread Cookies with Cinnamon Icing
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
Make sure to leave a star review below!
Spiced Orange Sugar Cookies
Ingredients
Cookies
- ¾ cup (150 g) granulated sugar
- 1 tablespoon orange juice and zest from the orange
- ¼ cup (56.75 g) butter room temp
- â…“ cup (72.67 g) coconut oil, melted any vegetable oil will work if you don't like coconut
- â…“ cup (40 g) powdered sugar
- 1 large egg room temp
- ½ tsp (0.5 teaspoon) baking soda
- ¼ teaspoon (0.25 teaspoon) cream of tartar
- ½ teaspoon (0.5 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) cinnamon
- ½ teaspoon (0.5 teaspoon) ground cloves
- 2¾ cups (385 g) all-purpose flour
Frosting
- 6 tablespoon butter room temp
- 1 tablespoon sour cream
- â…› teaspoon (0.13 teaspoon) salt
- 3 cups (360 g) powdered sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon cloves
- 2 tablespoon (3 tablespoon) orange juice and a little zest
Instructions
To make cookies:
- Preheat oven to 350 F. Line two baking sheets with parchment paper.
- Start by adding granulated sugar and orange zest to a mixing bowl. Rub together until zest is fragrant and all mixed into the sugar.
- Add butter, oil and powdered sugar to the sugar/zest in the bowl, fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
- Add egg and orange juice, mix on medium speed for 2 minutes.
- Add baking soda, cream of tartar, salt, cinnamon, cloves and flour to the bowl and mix on low, being careful not to overmix. The dough will seem crumbly, but it's fine as long as it will hold in a ball. If you need to, add a bit more orange juice til it will hold.
- Scoop the dough into large balls. I like to use a 3 tablespoon cookie scoop.
- Place 8 cookie balls on your baking sheet. Flatten cookie balls with a glass until they are about ½ inch thick. I like to spray the bottom of my glass with cooking spray and dip in sugar before flattening. Bake the cookies for 8-10 minutes. You're looking for a barely light golden brown outside rim. Allow to cool completely before frosting.
To make frosting:
- Mix together butter, sour cream, salt, cinnamon, cloves and 2 cups of powdered sugar on low until completely combined. Add orange juice, zest and another cup of powdered sugar and mix on medium-high for about 2 minutes. Add more orange juice or powdered sugar to get desired consistency. Frost on cooled cookies.
- I like to eat these cookies chilled, but whatever you prefer is great!
Haley
Made these today… AMAZING! Definitely adding to my annual holiday rotation.
brooke
Yay! I'm so happy to hear that! Thank you for trying them.
Mabel
In the image, there's a cookie with an orange slice on top. Can you place an thinly sliced orange on top of the cookie and bake them together?
brooke
I wouldn't bake the cookie with the orange on top, that is just a garnish for on top.
Bailey
these are such great cookies to make during the holidays. love the warm spices with the orange!