Soft Orange Sugar Cookies with Orange Buttercream Recipe

Introduction

These soft orange sugar cookies are a delightful twist on a classic favorite, bursting with bright citrus flavor and a tender crumb. Topped with a luscious orange buttercream, they’re perfect for sharing during spring gatherings or anytime you want a sweet, refreshing treat.

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

1. Step 1: In a medium bowl, whisk together the flour and baking powder. Set aside.
2. Step 2: Using a mixer fitted with a paddle attachment, beat the butter and kosher salt on medium speed until combined, about 1 minute. Add the granulated sugar, confectioners’ sugar, and orange zest, then beat until smooth, around 1½ minutes.
3. Step 3: Beat in the egg and orange juice until well combined, scraping down the sides of the bowl as needed.
4. Step 4: On low speed, gradually add the flour mixture, mixing until the dough forms a soft ball around the paddle. The dough should be soft but not sticky.
5. Step 5: Wrap the dough in plastic wrap, pressing into a 1-inch thick disk. Chill for at least 30 minutes, or up to five days.
6. Step 6: Preheat the oven to 375°F and line baking sheets with parchment paper or silicone mats.
7. Step 7: On a lightly floured surface, roll the dough to about ¼ inch thick. Cut into shapes using cookie cutters. Re-roll scraps as needed.
8. Step 8: 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 slightly puffy. Let rest 2 minutes on the pan, then transfer to a wire rack to cool completely.
9. Step 9: To make the orange buttercream, beat the butter on medium-high speed until creamy and lighter in color, about 2 minutes.
10. Step 10: Add the confectioners’ sugar, orange zest, orange juice, vanilla extract, and heavy cream. Mix on low until combined, scraping the bowl, then increase speed to medium-high and beat until light and fluffy, about 2-3 minutes.
11. Step 11: Decorate the cooled cookies with the orange buttercream as desired.

Tips & Variations

• Use aluminum-free baking powder to avoid any metallic aftertaste in your cookies.
• If you prefer a stronger orange flavor, increase the zest in both the dough and frosting slightly.
• Substitute blood orange or grapefruit zest and juice for a different citrus twist.
• For a softer cookie, avoid overbaking; the cookies should look just set and slightly puffy when you take them out.
• Chilling the dough overnight enhances flavor and makes rolling easier.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If frosted, keep them refrigerated and let come to room temperature before serving. You can freeze unfrosted cookies in a sealed container for up to 3 months; thaw overnight at room temperature before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular baking powder instead of aluminum-free?

Yes, but aluminum-free baking powder is recommended to prevent any metallic aftertaste in the cookies.

How do I prevent the cookies from spreading too much during baking?

Make sure to chill the dough before rolling and cutting. Also, avoid using too much butter or overmixing the dough, which can cause spreading.