Cookies and the holiday season go hand in hand. They are that little something sweet to finish a hearty meal, to accompany a warm mug of tea, or dunk in coffee or hot chocolate. With a soft bite, bright flavor from real oranges, and a good amount of sweetness without being overpowering, this Citrus Iced Sugar Cookies recipe is a winner.

Cookies and the holiday season go hand in hand. They are that little something sweet to finish a hearty meal, to accompany a warm mug of tea, or dunk in coffee or hot chocolate. With a soft bite, bright flavor from real oranges, and a good amount of sweetness without being overpowering, this Citrus Iced Sugar Cookies recipe is a winner.

Here’s what you need to make Citrus Iced Sugar Cookies:

Cookies

• 2 1/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup granulated sugar
• 2 tablespoons orange zest
• 1 cup unsalted butter
• 1 large egg
• 1 tsp vanilla extract (I use this pure madagascar vanilla) 

Orange Glaze 

• 1 cup powdered sugar
• 3 tablespoons orange juice
• 1 tsp orange zest

Citrus Iced Sugar Cookies Recipe

1. Preheat the oven to 350F. 
2. Line a cookie sheet with a silicone baking mat (these are so easy – no mess, dishwasher safe, non-stick). I use one similar to this. If you don’t have one, parchment paper will work. Set aside.
3. In a medium bowl, whisk flour, baking powder, and salt. Set aside.
4. Zest 3+ tablespoons of orange zest. This may require 2-3 large oranges or a handful of clementines. I use this microplane grater  (also good for hard cheese garnishes!). 
5. In a small bowl, mix granulated sugar and orange zest. Mix the sugar and zest together with your fingers. Massage gently to get the full flavor and oils in the sugar.
6. Beat the sugar mixture and butter together until light and fluffy, about 3 minutes. Beat in egg and vanilla extract and mix until smooth.
7. Slowly add in flour mixture until blended. 
8. Scrape dough out onto the cookie sheet temporarily. Roll into a log and wrap in plastic wrap (or reusable Bee’s Wrap). Put in freezer for 10 minutes, or until chilled. 
9. Remove from freezer and slice into slices 1/4 inch thick. 
10. Bake for 12 minutes or until cookies are a light golden brown.
11. Cool on sheet for 2 minutes, then transfer to a wire rack to cool completely.
12. Meanwhile, make the glaze by whisking powdered sugar, orange juice, and zest in a small bowl.
13. Once cookies are cooled, dip each cookie top into orange glaze. 
14. Optional – top with crushed nuts of your choice (the original recipe suggests pistachios) or sprinkles. 

*If you find a new kitchen helper via the link I provided, I may make a tiny commission that helps me continue to provide content you love here on Where the BlueBoots Go. Thank you so much for your support!* 

Other Dessert Inspiration You May Enjoy: 

Happy Baking!