Easy Christmas Cookies with Orange Juice

My grandmother always added a splash of orange juice to her Christmas cookie dough. At first, I thought it was just one of her quirky baking habits – like how she’d sing carols while measuring ingredients. But over the years, I realized this simple addition was what made her cookies different from everyone else’s at our holiday gatherings.

The subtle hint of citrus gave them a fresh twist that regular sugar cookies just didn’t have. Now that I make these cookies with my own kids, I’ve kept her orange juice tradition alive, and honestly, I can’t imagine making Christmas cookies any other way.

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What Type of Oranges Should I Use?

For these Christmas cookies, regular navel oranges are your best bet since they’re sweet, juicy, and easy to find at any grocery store.

Valencia oranges work great too, and they’re actually a bit juicier than navels, which is helpful when you need to squeeze out that half cup of juice.

While you might be tempted to use bottled orange juice to save time, fresh-squeezed really makes a difference here – it gives the cookies a brighter, more natural flavor.

When picking your oranges, look for ones that feel heavy for their size and have a firm, smooth skin – these will give you the most juice and the best zest.

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Options for Substitutions

Let me share some helpful substitutions for these citrusy holiday cookies:

• All-purpose flour: If you need to make these gluten-free, try using a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum for the right texture.
• Orange juice and zest: While orange gives these cookies their signature taste, you can experiment with other citrus fruits like lemon or tangerine. Just keep the same measurements – the cookies will have a different but equally good flavor.
• Unsalted butter: You can use salted butter, just reduce the added salt by 1/4 teaspoon. For dairy-free options, try coconut oil or vegan butter in the same amounts, though the texture might be slightly different.
• White sugar: Light brown sugar works too – it’ll give a slight caramel note to the cookies. Just keep in mind the color will be a bit darker.
• Powdered sugar: For the glaze, if you’re out of powdered sugar, blend regular granulated sugar in a food processor until fine. Use the same amount as called for in the recipe.
• Egg: For a vegan version, try using 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).

How to Know When the Christmas Cookies are Done

These orange-flavored cookies should be a light golden color around the edges while still looking slightly pale in the center – typically this takes about 10-12 minutes in the oven.

When you lightly press the center with your finger, the cookie should spring back and feel set rather than squishy or wet.

If you flip one over carefully with a spatula, the bottom should be golden brown but not dark brown or burnt.

Let them cool on the baking sheet for a few minutes – they’ll continue firming up during this time, and if they’re properly baked, you’ll be able to transfer them to a cooling rack without breaking.

Storage Instructions

Keep Fresh: These orange-flavored cookies stay fresh when stored in an airtight container at room temperature for up to 5 days. I like to place a piece of bread in the container to help keep them soft. If you’ve added the glaze, make sure to let it set completely before stacking the cookies with parchment paper between layers.

Freeze: Want to prep these ahead? You can freeze the baked, unglazed cookies for up to 3 months in a freezer-safe container. Just layer them with parchment paper to prevent sticking. The raw cookie dough also freezes well – shape it into balls, freeze on a baking sheet, then transfer to a freezer bag.

Make Ahead: The cookie dough can be made up to 24 hours in advance and stored in the fridge. Just let it sit at room temperature for about 30 minutes before rolling and baking. If you’re freezing the shaped dough, you can bake them straight from frozen – just add 1-2 minutes to the baking time.

 

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Easy Christmas Cookies with Orange Juice FAQ

How finely should I zest the orange?

When zesting oranges for these cookies, I recommend using only the bright orange outer part of the peel, avoiding the white pith underneath. I use the smallest holes on my grater to get very fine pieces – this helps distribute the orange flavor evenly throughout the dough and prevents any large, bitter pieces in your cookies.

Why does the recipe specify freshly squeezed orange juice instead of store-bought?

Fresh orange juice makes a big difference in these cookies because it provides a more natural, bright flavor compared to store-bought juice. Store-bought juice often has a slightly different taste due to processing and pasteurization. Since you’re already zesting oranges for this recipe, it makes sense to squeeze them for the freshest flavor possible.

How do I know if my butter is properly softened?

Your butter is perfectly softened when you can easily press your finger into it and leave an indentation, but the butter should still feel cool to the touch. I usually let my butter sit at room temperature for about 30-45 minutes before baking. If you press your finger and it goes through the butter without resistance, it’s too soft and needs to be chilled a bit.

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	45-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 15-20 g
• Fat: 80-90 g
• Carbohydrates: 250-270 g

Ingredients

For the cookies:

• 1/2 cup unsalted butter (softened to room temperature, about 68°F (20°C))
• 3/4 cup white sugar
• 1 tbsp orange zest (freshly grated for best citrus flavor)
• 1/2 cup orange juice (freshly squeezed provides the best flavor)
• 1/2 tsp salt
• 1 1/4 tsp baking powder
• 2 cups + 2 tbsp all-purpose flour (I always use King Arthur all-purpose flour for consistent baking results)
• 1 large egg

For the glaze:

• 1 cup powdered sugar (sifted to prevent lumps)
• 1-2 tbsp orange juice
• 1/2 orange zest
• 1 tbsp melted unsalted butter

Step 1: Prepare the Baking Sheets and Oven

Preheat your oven to 375°F (190°C).

Line two large baking sheets with parchment paper to prevent the cookies from sticking and to ensure easy cleanup.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt.

Set this mixture aside as it will be added later.

Step 3: Cream Butter and Sugar

In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat together the sugar, butter, and zest on medium speed.

Continue beating until the mixture is light and fluffy, which should take about 3 minutes.

Add the egg to the mixture and beat until well combined.

Step 4: Combine Wet and Dry Ingredients

With the mixer set to low speed, gradually add the dry flour mixture to the butter mixture.

Alternate with the orange juice, making sure to fully combine everything.

Pause occasionally to scrape down the sides of the bowl, ensuring all ingredients are well incorporated.

Step 5: Form and Bake the Cookies

Scoop the dough into 1-tablespoon-sized balls and place them onto the prepared baking sheet, spacing them about 2 inches apart.

Bake one sheet at a time in your preheated oven for about 10 minutes.

The cookies are done when the centers appear dry and feel firm to the touch.

Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Step 6: Prepare and Apply the Glaze

In a small bowl, whisk together confectioners’ sugar, zest, juice, and melted butter until the mixture is smooth.

Spread the glaze over the top of each cooled cookie.

Allow the cookies to stand until the glaze sets, which should take approximately 20 minutes.