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Soft Orange Sugar Cookies with Orange Buttercream Frosting Recipe

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★★★★★

4.7 from 117 reviews

These Soft Orange Sugar Cookies are delightfully tender and bursting with fresh citrus flavor. Infused with orange zest and juice, the dough is perfectly balanced with a hint of sweetness and a tender crumb. Finished with a luscious orange buttercream frosting, these cookies make a refreshing and elegant treat, perfect for any occasion — from afternoon tea to festive celebrations.

Ingredients

Scale

Cookie Dough

  • 3 cups all-purpose flour (375g)
  • 2 teaspoons aluminum-free baking powder
  • 1 cup unsalted butter, room temperature (226g)
  • ½ teaspoon kosher salt
  • ¾ cup granulated sugar (150g)
  • ½ cup confectioners’ sugar (60g)
  • 1 tablespoon orange zest, about 1–2 navel oranges
  • 1 large egg, room temperature
  • 1 tablespoon orange juice (15mL)

Orange Buttercream

  • ¾ cup unsalted butter, room temperature (170g)
  • 2 cups confectioners’ sugar (240g)
  • 1 tablespoon orange zest, about 1–2 navel oranges
  • 1 tablespoon orange juice (15mL)
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon heavy cream (15mL)

Instructions

  1. Mix Dry Ingredients. In a medium bowl, whisk together the all-purpose flour and aluminum-free baking powder. Set aside to keep the dry ingredients evenly combined.
  2. Cream Butter and Sugars. Using a hand mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter and kosher salt on medium speed for about 1 minute until they are combined and smooth.
  3. Add Sugars and Orange Zest. Add the granulated sugar, confectioners’ sugar, and orange zest to the butter mixture. Beat on medium speed until smooth and fluffy, approximately 1 ½ minutes.
  4. Incorporate Wet Ingredients. Beat in the large egg and orange juice until fully combined, scraping down the sides of the bowl to ensure even mixing, which takes about 1 minute.
  5. Add Dry Ingredients Gradually. With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients, stopping occasionally to scrape down the bowl. The dough should come together as a soft, cohesive ball around the paddle but not be sticky.
  6. Chill the Dough. Wrap the dough tightly in plastic wrap and flatten into a 1-inch thick disk. Refrigerate for a minimum of 30 minutes, or up to five days, to allow the dough to firm and flavors to develop.
  7. Preheat Oven and Prepare Baking Sheets. Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
  8. Roll and Cut Dough. On a lightly floured surface, roll the chilled dough to about ¼ inch thickness, adding flour as needed to prevent sticking. Use cookie cutters to cut shapes, rerolling the scraps as necessary to use all the dough.
  9. Bake Cookies. Arrange cookies about 1 inch apart on the prepared baking sheets. Bake one sheet at a time in the center of the oven for 7-8 minutes, until the cookies are slightly puffy but not browned. Let rest on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
  10. Prepare Orange Buttercream. In a stand mixer with a paddle attachment or with a hand mixer, beat the unsalted butter on medium-high speed until light and creamy, about 2 minutes.
  11. Add Remaining Frosting Ingredients. Add the confectioners’ sugar, orange zest, orange juice, vanilla extract, and heavy cream. Mix on low speed until incorporated, scraping down the sides. Then increase speed to medium-high and beat until fluffy and light, about 2-3 minutes.
  12. Decorate Cookies. Once the cookies are fully cooled, spread or pipe the orange buttercream onto each cookie as desired.

Notes

  • Use aluminum-free baking powder to avoid any metallic taste in the cookies.
  • Chilling the dough is important to prevent spreading during baking and to develop flavor.
  • Ensure eggs and butter are at room temperature for better texture and mixing.
  • The cookies can be stored in an airtight container for up to 5 days, or the dough can be refrigerated for up to that time before baking.
  • For more intense orange flavor, zest oranges before juicing to avoid bitterness.
  • When rolling dough, keep it lightly floured to prevent sticking but avoid adding too much flour so cookies stay tender.

Keywords: orange sugar cookies, soft sugar cookies, orange zest cookies, orange buttercream, citrus cookies, homemade cookies

Find it online: https://www.cheftara.com/soft-orange-sugar-cookies-with-orange-buttercream-frosting-recipe/