My friend Angie makes the best Italian cookies during the holiday season, it’s a recipe passed down from her Nonna and they’re unbelievable. They’re soft, puffy and small Italian cookies with three different colors and a simple icing. The trick? Extra flour, just the right amount of sugar and real deal butter.
Truth be told, I never liked Italian orange cookies until I tried the ones she made and year after year I would tell Angie that I needed her to make her Nonna’s cookies for me. They’ve officially inspired today’s recipe. Thanks, Ang, I love you and think about you often.
I had originally made these glorious orange cookies last year and couldn’t stop eating them. They were soft (just like Angie’s Nonna’s), fluffy, and almost melted in your mouth like those lofthouse style ones from the store. Finally, I’m sharing the recipe with you and if you adore orange as much as I do, I know you’ll love these too.
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Everything you’ll need to make these Italian orange cookies
One of the things I love about these orange cookies is that they’re so easy to make. Yeah, yeah I realize it’s regular flour, butter and sugar, but that’s the way these Italian cookies roll, mkay? The dough is infused with real fresh orange juice and orange zest. It’s so good, you’ll think that you’re eating a dreamsicle. Bake them up and then glaze them with a perfectly sweet orange icing. Here’s what you’ll need:
- Butter: yes, we’re using good old fashioned butter because that’s what makes these cookies truly melt-in-your-mouth.
- Sugar: regular, white sugar to perfectly sweeten these orange cookies.
- Egg: you’ll need 1 egg to help the cookies bake up properly.
- Orange: we’re using fresh orange juice and orange zest for all of that delicious, bright orange flavor.
- Almond extract: the key to the flavor in these Italian orange cookies.
- Flour: you’ll need regular, all purpose flour in this recipe.
- Baking staples: don’t forget the baking powder (not soda!) and salt.
- For the icing: you’ll need some powdered sugar, more orange juice & zest, a little melted butter and a little softened cream cheese. SO LUSCIOUS.
Can I make them gluten free?
I haven’t tested these orange cookies with a gluten free substitute but I think a gluten free all purpose flour should work! Chickpea flour or quinoa flour may also work but you might get a different flavor. Let me know in the comments if you try it!
How to make vegan orange cookies
Feel free to use a flax egg in place of the regular egg (learn how to make one here!) And use a vegan buttery stick + vegan cream cheese in the recipe.
Tips for the best orange cookies every time
- Use parchment paper. Make sure to add parchment paper to your baking sheet to make sure the cookies don’t stick to the pan.
- Use an electric mixer. It’s best to use an electric mixer for this recipe so that you can beat the butter and sugar together until it’s nice and fluffy. I love this hand mixer or this KitchenAid mixer, which is well worth the investment!
- Use room temp ingredients. Make sure your butter is softened to room temperature and not melted. I recommend taking it out of the fridge an hour or two before baking these cookies. Do not attempt to soften your butter in the microwave — if you do this the cookies will not turn out correctly! Be sure to also use a room temperature egg by running it under warm water for a minute or two so that it does not coagulate with the butter.
- Do not pack your flour. Scoop your flour into the measuring cup and then level it off with the flat end of a butter knife. See the perfect method here!
- Cool before glazing. Allow the orange cookies to completely cool before glazing them so that the glaze doesn’t soak into the cookies. If you are in a rush and want to speed up the process you can put the cookie sheet in the freezer for 10-15 minutes after baking.
Storing & freezing tips
- To store: wait for the orange icing to completely harden on the cookies, then place them in a glass container in even layers. You can place parchment paper in between each cookie layer if you are concerned with cookies sticking to one another. Cookies will stay good for 5 days at room temperature in cooler weather. If humid, I recommend transferring cookies to the fridge in a glass container after a day or two.
- To freeze: get all of our best tips & tricks for freezing cookies before and after baking here!
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More cookie recipes you’ll love
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- Soft Brown Butter Ginger Cookies with Lovely Lemon Icing
Get all of my amazing cookie recipes here!
I hope you love these Italian orange cookies! If you make them, be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Melt In Your Mouth Italian Iced Orange Cookies
Ingredients
- Wet Ingredients:
- 6 tablespoons butter, at room temperature
- 1/2 cup sugar
- 1 egg, at room temperature
- 1/3 cup fresh orange juice (or from the carton works too)
- 1 tablespoon orange zest
- 1/8 teaspoon almond extract
- Dry Ingredients:
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- For the icing:
- 1/2 cup powdered sugar
- 1 tablespoon fresh orange juice
- 1 teaspoon orange zest
- 1 tablespoon melted butter
- 1 tablespoon softened cream cheese
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
- In the bowl of an electric mixer, cream together the butter and sugar for 1 minutes until well combined. Turn mixer to medium-low speed and add in egg (make sure it’s at room temp -- you can do this by running the egg under warm water for 1 min); beating until well combined, smooth and creamy into the butter and sugar. Next beat in the orange juice, zest and almond extract for about 30 more seconds.
- In a medium bowl, whisk together the flour, baking powder and salt. Add to the wet ingredients and mix together on medium speed until combined.
- Drop about one heaping tablespoon full of dough onto prepared baking sheet, about 2 inches apart. You should end up with 14-16 cookies. Bake for 10-13 minutes until just barely golden brown on the edges.
- Remove and allow to cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling completely. Repeat with remaining dough.
- To make the icing: Once cookies have cooled, make the icing: add the powdered sugar, orange juice, zest, melted butter and softened cream cheese to a bowl. A drop of almond extract is also delicious in the icing, but please only do one drop if you'd like. Dip the top of the cookies in the icing then place back on the wire rack to allow icing to harden. Garnish with a little extra orange zest to make them pretty. Makes about 14-16 cookies.
Recipe Notes
Nutrition
Recipe by: Monique // Ambitious Kitchen | Photography by: Eat Love Eats
118 comments
I’m making these for dinner tonight ha! I don’t like baked goods much, but I love orange cake and I know I’ll love these orange cookies! Might be hard pressed to find my 1/8 teaspoon tho! 🙂 Have a great day Monique!
Hope you love these ones Denise! If you love orange cake I have a feeling these might be your new fav 🙂
Beautiful; keeper definitely. Grazie milla !
Enjoy!
such a unique cookie! I will try making it with GF 1:1 flour and tell you my results!
They’re so delicious! Yes – let me know how it goes 🙂
Orange cookies sound so delicious and unique! Can’t wait to try these! 🙂
They are! You should definitely give these a try 🙂
They’re so delicious! Yes – let me know how it goes 🙂
How are these without the icing?? I’m pretty sure I won’t miss it but was wondering how many carb and fat macros I can save if I just the cookie sans icing. Thank you!!!
The cookies themselves are delicious, but the icing takes them to the next level 🙂
Beyond recipt you publishing, I really like photo you making, they are really good. I’m making these cookies tommorow, they looks really teasty.
Hope you love them!
These looks delish! Do you think you could substitute with lemon for same recipe?
Thanks, and happy holidays!
That would be delicious. I’m not 100% sure it would work exactly the same, but please let me know if you try it.
Does the glaze harden completely? Thank you.
It should over a bit of time!
These are so delicious! I love that they aren’t overly sweet and the orange flavor pops. Will definitely make these again!
Absolutely! Glad you enjoyed 🙂
Beautiful and look delish! Do you use salted or unsalted butter?
Unsalted 🙂
Is there a substitution for butter? I would love to make these for my sister-in-law, but she is dairy-free. Thanks!
Coconut oil should work, just make sure it’s melted and cooled.
These are amazing!!!! Such a simple yet great recipe. My family loves them. Thank you!!
Absolutely! Glad you all love them 🙂
I’ve made these 4 times since you posted this recipe. and i’ve gotten so many compliments on them. The first batch I made, my husband ate all of them before I even got a chance to have one!
So happy to hear that, Emily! Hope you’ve finally had a chance to try them, too 🙂
I just made these today! Omg they are beautiful and delicious! I’m keeping this recipe in my stash.
Yaaaay so glad you loved them! Thanks for leaving a review 🙂
I messed up the icing but these cookies were yum!! My daughter asked for orange cookies today so I’m glad I googled and found you!
I’m so glad you found these! Delicious even without the icing 🙂
Look delish , I’m a beginner for cookies and would like to ask some questions
1.if I have only salt butter , is it OK not to add salt to the recipe?
2.can I change the measurement in the recipe from cup to weight , do u have the recipe in grams?
3.how is the texture of the cookie in the recipe , crispy or soft ?
4.for the glazing if I want the hard finish in a short time , can I bake it for a few minutes after glazing , what do u suggest ?
So many questions 🙂 , thks in advance , can’t wait to try the recipe 🙂
1. Yes feel free to omit the salt if you use salted butter, 2. I actually don’t have the recipe in grams, but an online calculator should help! 3. these are soft cookies 🙂 4. I would actually put the glazed cookies in the fridge for a little bit to have the glaze harden. Hope that helps!
I normally follow the recipe and end up getting tomato bread instead of pizza but this was very easy to follow and also didn’t taste salty and buttery at the end. everything fit in perfectly. Thank u !
I normally follow the recipe and end up getting tomato bread instead of pizza but this was very easy to follow and also didn’t taste salty and buttery at the end. everything fit in perfectly. Thank u !
Can you freeze these cookies glazed?
I recommend freezing them unglazed and then icing them later when you are ready to serve.
Hi Monique,
I just made your cookies and they tasted delicious. However, their texture somehow reminds me of scones. Are they supposed to taste like that? What if I substitute the baking powder to baking soda?
They are an Italian style cookie which requires more flour and less butter! 🙂 so their texture is spot on and correct as is!
This recipe sounds delicious. I wonder if there’s a substitution for the cream cheese in the icing. It’s not something I have on hand or would care to purchase just for one tablespoon.
1/2 tablespoon melted butter should work well!
If I freeze the dough, do you have any recommendations for thawing/baking/
You should be able to just thaw the dough in the refrigerator, and then bake as directed 🙂
Made a double batch of these with GF flour. They were amazing!
Definitely going to be making them again.
I had trouble printing the recipe using the print button as it kept showing an error. I had to copy and paste to be able to print.
Thanks for the recipe
So happy to hear that! Thanks for the heads up on the print button – we’ll look into the issue.
Looks yummy
They’re delicious!
Can you freeze the iced orange cookies?
Absolutely you can freeze these! I would freeze without the icing and then ice them once they are thawed 🙂
I made these today per recipe and found them to be lovely. Thank you.
So happy to hear that!
These are soooo delicious!!!!
Glad you love them!!
My cookies came out delicious but they were more like sponge cake and entirely flat. I definitely added the baking powder. Where could I have gone wrong?
Sounds like your baking powder may have been old. Try with fresh/new baking powder!
I just had my birthday, during the Pandemic, and like most of us, I’m practicing social distancing and I’m home bound. I am trying to conserve my food supply and wanted to make a dessert for myself with extra supplies I have at home. I have plenty of oranges and found this great recipe for Melt In Your Mouth Italian Iced Orange Cookies. This recipe is easy to make and the prep time is only 15 minutes and a bake time of 10 minutes. I found these cookies to be Delicious and a perfect birthday dessert, to myself.
Happy belated birthday! I’m so glad you found these and were able to make a yummy birthday treat 🙂
These look so yummy! Do you think a flax egg would work instead if a real egg? We are running low! #quarantine
Probably! I haven’t tested it but it should be ok!
HI I’m Italian and would love some Italian recipe.
Thank You
Grace
Hi! Check out this category: https://www.ambitiouskitchen.com/italian-recipes/
These cookies are AMAZING!! I highly recommend making them. Also, don’t worry if your dough isn’t very firm; mine wasn’t but the cookies still came out great!
So happy you loved them!
Can you tell me the substitute of an egg please?
You could try a flax egg but know that I haven’t tested it this way!
Whilst making marmalade I had an extra orange. I found your recipie and added 1oz of C.M spiced rum orange vanilla and used margarine and i used 1/2 tbsp of the rum in the icing. They turned out amazing! So tasty woth a little kick. Thanks for the recipe.
Like a cloud that melts on the tip of your tongue! These really are unbelievable!
I followed the recipe just about entirely as written. But I did add in a tiny drop of orange extrat to the batter – a lovely addition. I’m not the biggest fan of fruity/citrus desserts and sweets, but these cookies really changed my stance.
Amazing! Love the idea of adding orange extract. Glad you loved them!
These. Are. These BEST. Orange cookies I’ve ever had! Made a lemon poppy seed variant as well, and just as decadent. I used a vanilla extract instead of almond for the lemon ones. Heavenly. Added cream cheese with make a creamier glaze, but it won’t harden. Trouble with the icing? Add a tsp or two of meringue powder.
Make sure you have fairly fresh ingredients, and once they start to brown, don’t second guess!
Amazing! So glad you enjoyed!
I was a little scared making these because I don’t have an electric mixer. I just made sure to thoroughly mix by hand with my whisk. Fortunately, they turned out just as they should, delicious!! Will be making these again.
Perfect! So happy to hear that!
These really do melt in the mouth! An absolute must for orange lovers, and Another great way to use my fresh oranges from Valencia, which can double up as gifts for friends. Thank you for sharing this amazing recipe.
Absolutely! Glad you loved them!
Im just wondering what kind of butter salted or unsalted
Either is fine!
Hi! Was wondering if the sugar is granulated or caster? ☺️
Granulated 🙂
I made this recipe with blood orange juice and zest. My neighbor shared her oranges with me and I wanted to make something for her and her grandson. The cookies were delicious and had a wonderful orange flavor! Thanks for sharing your recipe!
Amazing! So glad you enjoyed 🙂
I made the recipe exactly as written except I used vegan cream cheese. Fantastic recipe!!
Perfect! Glad you enjoyed!
These cookies were a lot sorted that I expected, but they tasted so delicious!
Glad you enjoyed!
So flavorful and soft! I added mini choco chips!
The biggest hit of the holiday cookie tray! Now make them regularly. They taste a little “scone-like” fresh out of the oven, but are better after a day. Sprinkled a bit of cinnamon on top for a sparkle. Also doubled the recipe and made them smaller – too much work for 14 cookies. It didn’t effect the integrity or taste of the cookie!
Amazing! Glad they’re a fav!
Delicious easy recipe
Glad you enjoyed!
~ It’s what happens when you come across a much desired recipe for an exquisitely delicious CooooKie! Elation! I love making exquisitely simple, compact, & nutri-delicious foods. This recipe is now in my library of exquisite recipes.
~ I have been having this feeling for quite some time about encountering an unforgettably tasty-treat recipe. This recipe may be that long awaited culinary blessing.,& it’s an exquisite Italian delicacy!
Amazing! So glad you found this one!
This recipe is amazing. I substituted orange zest with orange oil and it worked just as good. Thanks for this 🙂
Such a smart idea! Glad you loved them 🙂
Do these freeze well?
Definitely! Here’s how I like to freeze cookies: Wait for the cookies to cool completely, then transfer them to a reusable freezer-safe bag or container lined with wax or parchment paper. I like to place them in a single layer to avoid any cookies breaking. Cookies will keep well for up to 2 months. Once ready to eat, simply thaw out at room temperature, add the glaze and enjoy.
I’ve made these cookies twice now. My husband and I absolutely love them! The texture is a bit different than most cookies I’ve had, but that’s one of the things we love about these! The last batch of cookie I made, I didn’t put the orange juice or zest in the icing. I substituted the orange juice for a bit of heavy cream and added a small splash of vanilla extract. I’m very new to baking and this is one of our favorite cookie recipes! I plan to make two batches the next time I make these because they go so fast! I can’t wait to make them for family!
I’m SO happy to hear you guys love these, Angel! So excited for the fam to try them 🙂
These cookies are easy to make and so, so, so good! Very flavorful and soft to eat. I love them in the winter as a pick-me-up when the weather is dreary.
Yay! Happy you love them, Angela 🙂
Hi there! Is it okay if I chill the dough before baking?
Hi, there! It may affect how much they spread out but I’m not sure, as I haven’t tried it. You may want to bring the dough back up to room temp. after chilling/before baking.
I’ve made these twice now and they’re delicious!! And so quick because they don’t require chilling and my cookie scoop is the perfect size when I level it off.
SO happy you love these, Emma! Yay!
Just made this recipe this morning and WOW! The cookies are SOO soft and melt in your mouth. I subbed coconut sugar in for the 1/2 cup of sugar and used pulp free OJ that I got at Aldi’s. The fresh grated orange zest on top of the glaze gives the perfect touch!
Made these for this year’s holiday cookie exchange with my friends and they came out lovely! Super easy recipe and it’s nice to have a not-so-in-your-face-sweet option as well as the fresh citrus. Mine did end up spreading more than I wanted, but I think my baking powder is a little old. Can’t wait to make em again with fresh baking powder!
So happy these were a hit! Let me know if swapping the baking powder helps out, too.
Quick and easy to pull together with a spare orange on hand. I used whole wheat pastry flour and had excellent results. I had slightly less juice so I just used a smidge less flour and it worked well. It’s a rather forgiving recipe, I look forward to making these again with other flavors and spices!
Love this! So glad you are enjoying this recipe and that it worked out great ❤️
These cookies are good. I’m not sure that they quite met the expectations prompted by the commentary for the recipe.
Delicious easy recipe. I’ll make again. I made just as she instructed and came out really well.
I TRIED to leave a 5-star rating, but the webpage would not let me! These are light and biscuit like, a bit reminiscent of the base of a black and white cookie. In a hurry, I whipped 3 oz of creamcheese into half a store bought tub of buttercream frosting with 1/4 tsp of orange flavoring. These are perfect for a luncheon or tea party. Air fryer: 320° for 8-9 minutes. Thank you for sharing the recipe!
Ah thank YOU for sharing your air fryer method. I really appreciate it and am so glad you are loving this recipe and it turns out great for you ❤️
Delicious. Not too overly sweet. Fresh summer cookie. Followed the recipe to a T.
Having these tonight with some tea.
AMAZING! Such a delicious treat, glad you’re enjoying this recipe, Lindsey!