These soft, buttery orange cookies have a delicate citrus flavor and are made with simple pantry staples—no eggs or substitutes needed. With glowing five-star reviews, they’re a proven favorite!
I tried Eggless Orange Cookies for the first time which were perfectly executed! The sweet flavor is subtle yet delicious. I shared some with a few people and they loved it. I can’t wait to make these cookies again soon. ⭐⭐⭐⭐⭐ - Charissa Smith
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In my early baking days, I wasn’t a fan of orange-flavored treats. For some reason, they just didn’t appeal to me. I have no idea when or how that changed, but now I absolutely love anything with orange! My easy eggless vanilla cupcakes with a hint of orange, orange blueberry bread, and vegan orange cranberry muffins are some of my favorites, and I bake them often.
One day, while enjoying fresh oranges, I started looking for a new way to bake with freshly squeezed orange juice. As I browsed through recipes online, I came across plenty of ideas but realized I had never tried baking orange-flavored cookies. I decided to change that and, after drawing inspiration from a few different recipes, came up with this simple and delicious orange cookie recipe.
While I initially wanted to incorporate fresh orange juice, the recipe didn’t quite allow for it. Even without it, these cookies had a wonderful citrus flavor, all from the zest alone. I can see them becoming even fancier with a touch of fresh orange juice and a light icing sugar glaze, but let me assure you—they taste amazing just as they are!
Why You'll Love These Orange Cookies
- Bursting with Citrus Flavor – Fresh orange zest gives these cookies a bright, natural citrus taste. Even without adding orange juice, the zest alone creates a fragrant and refreshing flavor. I usually use vanilla extract, but if you want to enhance the orange flavor even more, you can swap it for orange extract or use a combination of both. As the cookies bake, your kitchen fills with the uplifting scent of fresh oranges, making the experience even more enjoyable.
- No Eggs, No Egg Substitutes – Unlike many eggless cookie recipes that rely on yogurt, flaxseeds, or other substitutes, this one skips them entirely. The cookies turn out perfectly soft and flavorful without needing any adjustments. This makes the recipe ideal for those with egg allergies or anyone looking for a simple, fuss-free cookie.
- Simple and Easy to Make – This recipe comes together quickly with just a few basic pantry staples. The dough is easy to work with, and in most cases, you can go straight from mixing to baking. If the butter is too soft or the dough feels sticky, a short chilling time helps firm it up. Whether you're a beginner or an experienced baker looking for a quick treat, these cookies deliver delicious results with minimal effort.
Ingredients and Substitutions
These orange cookies are made with simple pantry staples, so you likely have everything on hand. While the recipe is straightforward, there are a few ways to tweak the ingredients based on your preferences.
Here’s a breakdown of what you’ll need and possible substitutions!
- All-Purpose Flour – This provides the structure for the cookies, giving them a soft yet slightly crisp texture. If you want to make them gluten-free, use a measure-for-measure gluten-free all-purpose baking mix for perfect results—no other adjustments needed.
- Butter – Adds richness and helps create a tender, melt-in-your-mouth texture. Omit salt in the recipe if using salted butter. If you’re making these cookies dairy-free or vegan, simply substitute with a vegan butter alternative.
- Baking Soda – Ensures the cookies spread properly and have a light texture. Make sure it's fresh for the best results, as older baking soda can affect the rise and texture.
- Orange Zest – The key ingredient that brings bright citrus flavor to the cookies. Use it generously for a more pronounced orange taste, or adjust the amount to suit your preference.
- Vanilla Extract - Orange extract can be used also.
A full ingredient list with exact amounts can be found in the recipe card below.
How To Bake Orange Cookies?
Step 1: In a large bowl, add the unsalted butter.
Step 2: Add sugar and cream them well.
Step 3: Add in the vanilla extract.
Step 4: Then, add in the orange zest.
Step 5: Beat them well. The creamed mixture is ready.
Step 6: In another bowl sift together the flour, baking soda, and salt.
Step 7: Mix the flour into the creamed butter mixture and stir it until well combined.
Step 8: Sometimes the cookie dough might have a sticky consistency. In such cases chill the dough in the refrigerator for an hour or so before baking otherwise you will have thin crepe-like cookies.
Step 9: Scoop out a tablespoonful of dough for each cookie.
Step 10: Slightly flatten it, and place it on the baking sheet 2 inches apart.
Step 11: Bake in a preheated oven for 10-12 minutes or until the edges are browned lightly. Remove it from the oven and let the cookies remain in the pan for another 2-3 minutes.
Step 12: Transfer the orange cookies from the pan to a wire rack to cool completely before storing it in an air-tight container.
Recipe Tips
Measure Flour Correctly for the Best Dough – Getting the perfect cookie texture starts with properly measuring the flour. Instead of scooping directly from the container, spoon the flour into the measuring cup and level it off. This ensures the right amount of flour, leading to a well-balanced dough. When combined with properly softened butter, the dough often doesn't need chilling. From my own baking experience, I’ve noticed that when I scoop the flour directly, I usually have to chill the dough to get the right consistency before baking.
Test Bake a Few Cookies First – Always test bake 3-4 cookies before baking the whole batch. This helps you catch any issues with spreading and make adjustments. If the cookies spread too much, chill the dough for about an hour and test again. If they don’t spread enough, try flattening the dough slightly before baking. A quick test bake can save both time and ingredients while ensuring perfect cookies!
Storing Your Orange Cookies
- Room Temperature Storage: Keep the cookies in an airtight container at room temperature for up to 5 days. They stay soft and flavorful.
- Freezing Cookie Dough: Scoop the dough into balls and freeze them on a baking sheet until firm. Transfer to a freezer-safe bag and store for up to 3 months. When ready to bake, you can bake them straight from frozen—just add a couple of extra minutes to the baking time.
- Freezing Baked Cookies: Place cooled cookies in a freezer-safe bag or container with parchment paper between layers. They stay fresh for up to 3 months. Simply thaw at room temperature before enjoying.
Recipe FAQs
Yes! Simply swap the orange zest for lemon zest and use lemon extract instead of vanilla or orange extract for a stronger lemon flavor. If you want an extra tangy kick, you can also add a little lemon juice, but you may need to adjust the flour slightly if the dough becomes too soft.
Yes! To add a chocolate twist, replace a portion of the flour with unsweetened cocoa powder (about 2-3 tablespoons) and mix well. You can also fold in chocolate chips for extra richness. The combination of chocolate and orange creates a deliciously bold flavor!
More Orange-flavored Baking Recipes
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Recipe
Simple Orange Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup sugar
- 4 teaspoons orange zest, grated
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt (optional)
Instructions
- Preheat oven to 350 degrees F or 180 degrees C for 15 minutes.
- Cream the butter and sugar in a large bowl. Add in the orange zest and vanilla extract; beat well.
- In another bowl sift together the flour, baking soda, and salt.
- Mix the flour into the creamed butter mixture and stir it until well combined. Sometimes the cookie dough might have a sticky consistency. In such cases chill the dough in the refrigerator for an hour or so before baking otherwise you will have thin crepe-like cookies.
- Scoop out a tablespoonful of dough for each cookie, slightly flatten it, and place it on the baking sheet 2 inches apart. Bake for 10-12 minutes or until the edges are browned lightly.
- Remove it from the oven and let the cooks remain in the pan for another 2-3 minutes and then transfer the orange cookies from the pan to a wire rack to cool completely before storing it in an air-tight container.
My Notes
- Both unsalted and salted butter work in this recipe. If using salted butter, skip the additional salt.
- Spoon and level the flour instead of scooping directly from the container. Too much flour can make the dough stiff, while too little may cause excessive spreading.
- Bake 3-4 cookies first to check how they spread. If they spread too much, chill the dough and test again. If they don’t spread enough, gently flatten before baking.
Charissa Smith says
I tried Eggless Orange Cookies for the first time which were perfectly executed! The sweet flavor is subtle yet delicious. I shared some with a few people and they loved it. I can’t wait to make these cookies again soon.
Madhuram says
Thank you very much for trying the recipe and for taking the time to leave your valuable feedback, Charissa.
Cecile St Pierre says
These cookies are friggin’ amazing!!! I added half a cup of chocolate chips and that orange/chocolate blend is decadent! I think cranberries would be awesome too!
Madhuram says
Wow! Chocolate chips in orange cookies! Now you have got me drooling, Cecile!
Mary LaBelle says
I don't have the dried orange rind.I was wondering if perhaps I could use orange juice?
Madhuram says
This recipe doesn't require any liquid ingredients at all. Adding juice will mess up with the texture of the cookie dough. Try using orange extract if you have any. Orange zest is grating the outer skin of fresh oranges, not dried orange rind.
Jeannette says
Put in orange marmalade, I use several tablespoons (6-8) depending on how many you making. If the dough turns runny, it don't usually but just in case, just add in more flour to set it straight. I used butterscotch chips too! I Upped the measurements by 2 tho for the whole family. Came out great!
katzzz.a says
hi, i made chocolate oranges cookies. i adjusted the sugar to 3/4 cup only since my dad is diabetic then added 1/4 cup unsweetened cocoa. after 12mins in the oven the cookies turned out crunchy and yummy! thank you for sharing your recipe 🙂
Madhuram says
Wow! Chocolate oragne cookies! That sounds fabulous. I want to try it now. Thanks for sharing your idea.
Gloria says
Hi! I only have this margarine type spread not actual butter ( my husband brought home ) now with Corona I don’t want to make a trip. Do you think cookies will be okay instead of unsalted butter? Thank you
Madhuram says
It should be fine, Gloria. The texture might be a little different. Margarine might have more water content than butter so you might have to adjust the consistency of the batter with a bit additional flour. Just my guess.
Diane K says
They came out delicious, and by rolling into tablespoon size balls and not flattening they came out looking just like yours 🙂
Madhuram says
That's great, Diane. Thank you for the feedback.
Leisa Wearn says
I made these with gluten free self raising flour. Which is usually great for cookies. Not this time. Turned out nothing like the picture. And despite measuring out tablespoons of the dough, I only got 30. Won't make again.
Madhuram says
Substituting gluten-free flour for all-purpose flour doesn't work out perfect always. It's more for a trial and error experiment kind of thing.
andrew says
I made chocolate oranges cookies with this recipe thanks for submitting this amazing cookie recipe I added cocoa into this mixture and it was so delicious
Madhuram says
Wow! That's a lovely flavor combo, Andrew.
Jo says
Can I use coconut oil instead of the butter?
And can I substitute part of the flour with oat flour or do you think it will not bake/taste as good?
Madhuram says
I'm guess coconut oil should work fine. Regarding substituting the flour with oat flour yes there will be a noticeable difference in taste and texture. I once baked gluten-free oat flour and brown rice flour chocolate chip cookies and we all loved it. I guess it's a personal preference. You wouldn't know unless you try it for yourself.
Rupal says
Hi,
I have made orange cookies today following your reciepe.
I have given my twist.in stead of 2 cup refined flour i have segregated it 1 cup refined flour n 1 cup wheat flour.
In addition to it i have added 1/4cup fresh orange juice n 1/2 cup oats to increase health quotient.
Thanks.
Madhuram says
You're very welcome Rupal.
Jennifer @ scoutcooks.com says
These orange cookies are everything I love about a good cookie 🙂