orange butter cookies

★★★★★ 2 Reviews
annypanny avatar
By Ann DeLong

A great cookie for rolling out and cutting your favorite holiday shapes.

Blue Ribbon Recipe

Buttery and soft, these are delicious sugar cookies. Add fresh orange zest and there's a tasty zing to the cookie. They're not overly sweet, so the orange glaze adds a touch of sweetness and more orange flavor. Simple to make, they'll be the perfect addition to a holiday cookie tray.

— The Test Kitchen @kitchencrew
★★★★★ 2 Reviews
serves 10
prep time 2 Hr
cook time 10 Min
method Convection Oven

Ingredients For orange butter cookies

  • 1
    Valencia orange, zested
  • 2 stick
    sweet cream butter, no salt
  • 1/2 c
    granulated sugar
  • 1
    egg
  • 1 tsp
    vanilla extract
  • 3 c
    all-purpose flour
  • 2 Tbsp
    Valencia orange juice
  • 1 - 2 c
    powdered sugar

How To Make orange butter cookies

Test Kitchen Tips
We chilled the dough for about an hour to make it easier to work with before rolling.
  • Creaming butter, sugar, and orange zest.
    1
    Preheat oven 350 F. Mix together butter, 1/2 cup sugar, and orange zest. Reserving orange for juice later in the recipe.
  • Adding eggs and vanilla extract.
    2
    Then add eggs and vanilla. Scrape bowl and mix briefly.
  • Dough on a floured surface.
    3
    Add flour until just mixed. Turn out on the counter and knead once or twice to make sure it has come together in a cohesive mass.
  • Dough divided into three pieces and in a resealable bag.
    4
    Divide dough into thirds. Put the dough in a plastic bag.
  • Rolling out a piece of dough and cut it into shapes.
    5
    Use one third at a time. Chill other pieces of dough until ready to use. Roll out to about 1/4 inch. Use cookie cutters and cut into your favorite shapes.
  • Cookies baking in the oven.
    6
    Bake for 10 minutes. Edges should be lightly browned when taken out of the oven. Cool on a cookie rack.
  • Whisking powdered sugar and orange juice together.
    7
    Make glaze from reserved Valencia orange juice. Start with 2 Tbsp of juice. Add about a cup of powdered sugar until a thick glaze is formed.
  • Spreading glaze on the cookies.
    8
    Spread glaze on cookies with a butter knife. Let dry overnight. Store in an airtight container.
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