Can I use bottled orange juice?

You can, but fresh juice tastes brighter and more natural . If you want real orange punch, squeeze ’em.

How fine should I zest?

Use the smallest holes on a grater or a microplane. Avoid the white pith — it’s bitter.

Can I make them vegan?

Yes — swap the egg with ¼ cup applesauce or a flax egg and use plant-based butter.

How do I know they’re done?

Edges should be faintly golden and centers should spring back when touched.

Any way to make them healthier?

You can reduce sugar slightly or use part whole-wheat pastry flour; portion control helps too. For more wholesome holiday baking, explore Christmas Recipes Healthy options alongside these treats.

Zesty Orange Christmas Cookies Recipes to Brighten Your Holiday Baking

Description

Bright, buttery cookies kissed with real orange — super simple and perfect for the holidays. Below is the same recipe rephrased so it reads fresh and clear.

Ingredients

Scale

For the cookies

½ cup (115 g) unsalted butter, softened to room temperature (about 68°F / 20°C)
¾ cup (150 g) granulated sugar
1 tablespoon fresh orange zest (finely grated)
½ cup (120 ml) fresh orange juice
½ teaspoon fine salt
1¼ teaspoons baking powder
2 cups + 2 tablespoons (about 260 g) all-purpose flour
1 large egg

For the glaze

1 cup (120 g) powdered sugar, sifted
1–2 tablespoons fresh orange juice (to thin)
Zest from ½ an orange, for garnish
1 tablespoon melted unsalted butter (optional, for shine)

Instructions

Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper so the cookies don’t stick and cleanup is quick.
In a medium bowl, whisk together the flour, baking powder, and salt. Put this dry mix aside.
In a large bowl (or the bowl of a stand mixer fitted with the paddle), beat the softened butter, granulated sugar, and orange zest on medium speed until the mixture turns pale and fluffy — about 2–3 minutes.
Add the egg and mix until fully incorporated.
With the mixer on low, add the dry flour mixture in two additions, alternating with the orange juice. Start and end with the flour. Mix just until everything comes together — don’t overwork the dough.
Use a tablespoon or small cookie scoop to portion the dough into balls. Place them on the prepared baking sheets about 2 inches apart.
Bake one sheet at a time for roughly 10 minutes. The cookies are done when the edges show a faint golden tint and the centers feel set when you gently press them.
Let the cookies rest on the baking sheet for a couple of minutes, then move them to a wire rack to cool completely.
To make the glaze, whisk the powdered sugar with 1 tablespoon orange juice; add more juice, a little at a time, until you reach a drizzling consistency. Stir in the melted butter if you want extra gloss.
Spoon or brush the glaze over cooled cookies and sprinkle with the extra orange zest. Allow the glaze to harden for about 20 minutes before stacking or packing.

Notes

Bold tip: Always zest before juicing — it’s easier and you won’t waste any citrus goodness.
Bold tip: Glaze only when cookies are fully cool or the topping will run right off.
Want to prep ahead? Scoop the dough onto a tray and freeze the balls; bake from frozen, adding 1–2 minutes to the baking time. FYI — fresh orange juice makes a noticeable flavor difference. Enjoy!