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Frosted citrus cookies topped with a crackly orange glaze and fresh citrus zest on a serving dish.

Frosted Citrus Cookies

These Frosted Citrus Cookies are a refreshing twist on classic Christmas baking. Soft, buttery cookies are infused with fresh orange and lemon zest, then finished with a delicate citrus glaze that dries into a beautiful, snowy crackle.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 22 Cookies
Course: Dessert
Cuisine: American
Calories: 145

Ingredients
  

Dough
  • ¾ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 tablespoon fresh orange zest
  • 1 teaspoon fresh lemon zest
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1¾ cups all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine sea salt
Frosted Snow Glaze
  • 1 cup powdered sugar
  • 1½ –2 tablespoons fresh orange juice
  • 1 teaspoon citrus zest plus some for finishing

Equipment

  • Stand Mixer
  • Cookie Sheet

Method
 

  1. Cream the butter and sugar together until light and fluffy, about 2–3 minutes.
  2. Beat in the egg, orange zest, lemon zest, vanilla extract, and almond extract.
  3. Whisk together the flour, baking soda, and salt.
  4. Add to the dough and mix just until combined.
  5. Cover the dough and chill for 45 minutes.
  6. Preheat oven to 350°F (175°C).
  7. Scoop dough into 1½ tablespoon balls and place 2½ inches apart on a lined baking sheet.
  8. Bake for 10–12 minutes, until edges are just set and centers remain pale and soft.
  9. Cool completely before glazing.
Glaze
  1. Whisk powdered sugar, orange juice, and citrus zest until smooth.
  2. Drizzle or dip the tops of cooled cookies.
  3. Sprinkle with additional zest while glaze is wet.
  4. Let set for 20–30 minutes until dry and crackly.

Notes

 

  • Don’t skip the chill time.
    Chilling the dough helps the cookies bake up thick and tender instead of flat.
  • Keep them pale.
    These cookies should not brown. Pull them from the oven while the centers still look soft for the best texture.
  • Zest before juicing.
    Always zest your citrus first — it’s much easier and gives you brighter flavor.
  • Glaze consistency matters.
    The glaze should fall in slow ribbons. Too thin and it won’t set crackly; too thick and it won’t spread smoothly.