Orange Sugar Cookies

Orange Sugar Cookies

12 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    8 h 25 m
Recipe by  SNOWWHITE934

“Easy to make, but tastes great. This orange cookie holds it's shape well and can be used with figured boards or cookie molds and stamps. Dust with confectioners' sugar after baking for an elegant finish.”

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Adjust Servings

Original recipe yields 2 dozen



  1. In a large bowl, cream together the shortening and sugar. Beat in the eggs, one at a time, then stir in the orange juice, vanilla and orange zest. Combine the flour, baking powder and salt, stir into the creamed mixture until well blended. Cover and refrigerate overnight.
  2. Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into shapes with cookie cutters or stamps. Place cookies 1 inch apart onto an unprepared cookie sheet.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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Reviews (12)

Rate This Recipe
moxie & mirth

moxie & mirth

Delicious! Light, fluffy, airy with a hint of orange flavor. It's a quite lovely little cookie. Wanting a stronger flavor for some of them I also used the the Orange Cream Cheese Frosting from this site which was fantastic. My changes: I used butter flavored shortening (that's all I had) and I after reading other reviews I doubled the orange zest as well. My batch also made a little over 6 dozen. I did scooped them with a cookie scoop right out of the bowl - no refrigerating, no rolling, no cutters. I'm not a "pretty cookie" maker. Also, please remember this is NOT a super-sweet cookie. Not all cookies should cause cavities. This one is a little different, a little special, and very very easy. That's 5 stars in my book. Thanks for the recipe!



These cookies are great -- not too sweet, and they taste fresh with the hint of orange. My batch made OVER 6 DOZEN 2-inch cookies. I actually chilled my dough for about a week, because I got sidetracked, but it was still easy to work with. You can put the cookies right next to each other on the baking sheets -- they puff but don't spread.



Although I received several compliments for these at a cookie exchange, I felt they were very bland. :( They puffed up alot with baking and were very airy, even after the dough was rolled out to 1/4 inch thickness. Next time I will double the orange zest, maybe substitute half of the shortening for butter, and roll out the dough as thin as possible! Icing was definitely a good addition to these. :)

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Amount Per Serving (24 total)

  • Calories
  • 259 cal
  • 13%
  • Fat
  • 9.5 g
  • 15%
  • Carbs
  • 39.2 g
  • 13%
  • Protein
  • 3.8 g
  • 8%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 135 mg
  • 5%

Based on a 2,000 calorie diet



previous recipe:

Rumford Sugar Cookies


next recipe:

Becky's Sugary Sugar Cookies