Iced Orange Cookies

Fluffy and soft orange cookies are glazed with a zesty orange glaze for a refreshingly light cookie.

4.6 from 37 votes

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Prep Time: 20

Cook Time: 13

Additional Time: 1 30

Total Time: 2 3

Servings: 36

Calories: 153kcal

In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt together. Set aside.
In a stand mixer, beat the butter and sugar together on medium high speed until pale and fluffy, about 4-5 minutes, scraping the bowl as needed. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
Reduce speed to low, and beat in yogurt and orange zest until just combined.
Add the flour mixture, beating on low speed until just incorporated. Cover the bowl tightly with saran wrap and refrigerate for 1 hour or up to 2 days. If refrigerating overnight, remove the bowl from the fridge 20 minutes before scooping.
Preheat the oven to 375 degrees. Line 2 sheet pans with parchment paper or silicone mats. Scoop heaping Tablespoons of dough onto the sheets, leaving 2 inches between each one.
Bake for 13-15 minutes, rotating the pans halfway through. Cookies are done when the tops are puffed and bounce back when lightly pressed with a finger. Allow the cookies to cool 10 minutes on the pan, then remove to a wire rack to cool completely.
To make the glaze, whisk together the cream cheese, zest, and orange juice. Sift the powdered sugar into the orange mixture and whisk until smooth. If you'd like it to be a bit thicker, add up to another 1/2 cup of powdered sugar. Glaze the cooled cookies. Allow the glaze set before storing the cookies.

The dough for orange cookies can be made and refrigerated for up to 48 hours before baking. Be sure to remove the dough from the fridge 20 minutes before scooping to allow it to soften slightly.
These cookies stay soft for up to 5 days. Store in an airtight container at room temperature, with parchment between the layers.
Baked, unglazed cookies can be frozen up to 3 months. Thaw at room temperature, then glaze.