Soft Orange Sugar Cookies with Orange Buttercream Recipe
Introduction
Soft Orange Sugar Cookies offer a delightful twist on a classic treat with a burst of fresh citrus flavor. These tender cookies, paired with a creamy orange buttercream, make for a perfect sweet snack or festive dessert.
Ingredients
- 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)
- For the 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
- Step 1: In a medium bowl, whisk together the flour and baking powder. Set aside.
- Step 2: Using a mixer fitted with the paddle attachment, beat the butter and kosher salt on medium speed until combined, about 1 minute.
- Step 3: Add granulated sugar, confectioners’ sugar, and orange zest. Beat on medium until smooth, about 1 ½ minutes.
- Step 4: Beat in the egg and orange juice until well combined, about 1 minute. Scrape the sides of the bowl as needed.
- Step 5: With the mixer on low, gradually add the flour mixture, stopping occasionally to scrape the bowl. The dough should form a soft ball around the paddle but not be sticky.
- Step 6: Wrap the dough in plastic wrap, press into a 1-inch thick disk, and chill for at least 30 minutes or up to five days.
- Step 7: Preheat the oven to 375°F and line baking sheets with parchment paper or silicone mats.
- Step 8: On a lightly floured surface, roll the dough to about ¼ inch thickness. Cut into shapes with cookie cutters. Re-roll scraps as needed.
- Step 9: Place cookies 1 inch apart on the baking sheets. Bake one sheet at a time for 7-8 minutes until slightly puffy.
- Step 10: Let the cookies rest on the pan for 2 minutes, then transfer to a wire rack to cool completely.
- Step 11: To make the orange buttercream, beat the butter on medium-high speed until creamy and lighter in color, about 2 minutes.
- Step 12: Add confectioners’ sugar, orange zest, orange juice, vanilla extract, and heavy cream. Mix on low to combine, scrape the bowl, then beat on medium-high until light and fluffy, 2-3 minutes.
- Step 13: Decorate cooled cookies with the orange buttercream as desired.
Tips & Variations
- Use aluminum-free baking powder to avoid any metallic aftertaste.
- Chill the dough longer for firmer cookies that hold their shape better.
- Substitute mandarin or blood orange zest for a unique citrus flavor.
- For a dairy-free version, try vegan butter and coconut cream in the frosting.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. Keep the decorated cookies separate or refrigerated if the buttercream is softened by heat. Refrigerate leftover buttercream in a sealed container for up to 1 week and re-whip before spreading.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, the dough can be chilled for up to five days before baking. Just keep it tightly wrapped in plastic wrap to prevent it from drying out.
How do I keep the cookies soft?
Be careful not to overbake the cookies; they should be just set and slightly puffy when removed from the oven. Proper chilling of the dough also helps maintain a tender texture.
Print
Soft Orange Sugar Cookies with Orange Buttercream Recipe
- Total Time: 1 hour 10 minutes (including chilling and cooling time)
- Yield: About 24–30 cookies depending on size 1x
Description
These Soft Orange Sugar Cookies are tender, lightly sweetened treats bursting with fresh orange zest and juice, topped with a creamy orange buttercream. Perfectly soft yet sturdy for shaping, these cookies make a delightful citrus-flavored dessert or snack, with a refreshing and vibrant twist on classic sugar cookies.
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 (from 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 (from about 1–2 navel oranges)
- 1 tablespoon orange juice (15mL)
- ½ teaspoon pure vanilla extract
- 1 tablespoon heavy cream (15mL)
Instructions
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour and aluminum-free baking powder until combined. Set aside for later use.
- 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 (4-6 on a KitchenAid) for about one minute until smooth.
- Add sugars and orange zest: Incorporate the granulated sugar, confectioners’ sugar, and orange zest into the butter mixture. Continue beating on medium speed until the mixture is smooth and creamy, about 1½ minutes.
- Incorporate egg and orange juice: Beat in the large egg and orange juice until well combined, about one minute. Scrape the sides of the bowl to ensure everything is mixed evenly.
- Add flour mixture: With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Occasionally stop to scrape down the bowl. Mix until the dough forms a soft ball around the paddle and is soft but not sticky.
- Chill the dough: Wrap the dough tightly in plastic wrap, pressing it into a disk about 1 inch thick. Chill in the refrigerator for a minimum of 30 minutes and up to five days.
- Preheat oven and prepare baking sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Roll and cut dough: On a lightly floured surface, roll the dough out to about ¼ inch thickness. Use additional flour as needed to prevent sticking. Cut dough using cookie cutters into desired shapes. Re-roll and cut until all dough is used.
- Bake the cookies: Arrange cookies about 1 inch apart on prepared baking sheets. Bake one sheet at a time in the middle of the oven for 7-8 minutes or until cookies are slightly puffy. Remove and let cookies rest on the pan for 2 minutes before transferring to a wire rack to cool completely.
- Prepare the orange buttercream: Using a stand mixer or handheld mixer with paddle attachment, beat the unsalted butter on medium-high speed until creamy and lighter in color, about 2 minutes. Scrape down the bowl.
- Add remaining buttercream ingredients: Add the confectioners’ sugar, orange zest, orange juice, vanilla extract, and heavy cream. Mix on low speed until incorporated. Scrape the bowl, then increase speed to medium-high and beat until light and fluffy, about 2-3 minutes.
- Decorate the cooled cookies: Once the cookies are completely cooled, spread or pipe the orange buttercream onto each cookie as desired.
Notes
- Be sure to chill the dough to make rolling and cutting easier and to prevent spreading during baking.
- Use aluminum-free baking powder to avoid any metallic taste in the cookies.
- Do not overbake; cookies should be slightly puffy and soft when removed from the oven.
- The orange zest can be adjusted depending on your preferred intensity of citrus flavor.
- Cookies can be stored in an airtight container for up to five days, and the dough can be refrigerated before baking for up to five days as well.
- Prep Time: 20 minutes
- Cook Time: 7-8 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: orange sugar cookies, soft sugar cookies, orange zest cookies, citrus cookies, sugar cookies with buttercream, homemade cookies, orange buttercream frosting
