Soft Italian Orange Drop Cookies

These easy-to-make Italian Orange Drop Cookies with orange zest and olive oil are so flavorful! They have a soft and chewy texture with a moist crumb and the perfect orange glaze on top.

'Tis the season for cookies (and pies), and these Italian Orange Cookies are destined to become a favorite at the holiday cookie swap! These soft drop cookies are based on my Glazed Lemon Cookie and Italian Anise Cookie recipes, which are big family-favorites at this time of year. They're simple to make, with an amazingly moist texture and a well-balanced orange flavor.

Adding citrus flavor to cookies (or other desserts like this Creamsicle Pie) is always a challenge, since using juice can impact the texture of the final product. Instead, to bump up the orange flavor, this recipe uses lots of orange zest, a bright orange glaze on top of the cookie, and orange extract as an optional extra. But don't worry, if you don't have the orange extract, it's still possible to make this recipe without it.

So, let's get to making it, shall we? The article below is jam-packed full of useful information. You can jump around using the menu below, or skip to the end of the article for the full recipe.

Jump to:

• Ingredients Needed and Substitutions
• Making the Orange Cookie Dough
• Baking Tips
• Making the Glaze
• Serving + Storage
• More Cookie Recipes
• Full Recipe
• Pin it for Later

Ingredients Needed and Substitutions

Here is a brief overview of the ingredients needed for this recipe. This is not the recipe. The full recipe with quantities is listed below this text in the recipe card.

• all-purpose flour (these can also be made gluten-free using a 1-1 baking flour like King Arthur Flour Measure for Measure Flour or Bob's Red Mill 1-1 Baking Flour; see the recipe notes for additional information)
• almond flour (this provides a lovely texture and moistness to the cookie and unfortunately I can't recommend a substitute for it, so if you have an allergy it's best to look for another orange cookie recipe)
• butter + olive oil (it can be annoying when recipes call for two different fats, but it's really worth it in terms of taste and texture to use both here!)
• navel oranges (Buy organic oranges if possible since this recipe uses a lot of orange zest, and the outer rind of non-organic oranges can contain pesticide residue and wax, which obviously isn't ideal in cookies and it can mute the flavor. I've also tried this recipe with blood oranges and the cookie was pink and beautiful!)
• natural orange extract (This can sometimes also be labeled "orange flavor"; just make sure it isn't artificial. I also think adding an orange liqueur could have a similar effect, though I haven't tested it.)

See the recipe card for full information on ingredients and quantities.

Making the Orange Cookie Dough

You can easily prepare this dough either by hand with a whisk and spoon, or using an electric mixer. As the cookie dough is quite thick, I find it easier to use my KitchenAid mixer.

To achieve a dense and chewy cookie, the dough-making process here differs from standard recipes. The objective is to mix all the ingredients thoroughly without incorporating any air. Therefore, avoid creaming the butter as you would typically do when making cookie dough.

Letting the Dough Rest

Did you know that almost all recipes that form a dough or batter benefit from a slight rest? Resting dough or batter before baking allows the flour to hydrate fully and the ingredients to harmonize, improving the bake's texture, taste, and overall quality.

I'll let you in on a secret: I'm not calling to rest the dough in this recipe because it's not mandatory, but I'm telling you about it since you took the time to read the words between the top of the page and the recipe.

I recommend chilling the dough in the refrigerator for 15 minutes after mixing it. It's a small step, but results in a better cookie.

It's not drastically different, which is why I'm not calling for it in the recipe, but you can let the dough rest (covered) while you preheat your oven for the very best results.

Cookie Scooping

To portion out the dough, use a 1-ounce cookie scoop, or about 2 tablespoons of dough. If you are weighing it, the dough is dense, so it should weigh 1-¾ ounces per portion. After it's portioned, roll each portion into a smooth ball for the best shape.

Baking Tips

These orange cookies only need about 14 minutes of baking time. Two sheet pans are needed to bake them, and they should be switched and rotated halfway through the cooking time so they cook evenly.

They should be removed from the oven slightly underbaked to ensure the perfect texture, as the cookies will continue to cook from the residual heat once removed from the oven. You can tell the cookies are ready when they start to puff up and have slight cracks in them, but they should still have a slightly moist look.

Take them out of the oven and let them sit on the hot baking sheet for a few minutes before transferring them to a cooling rack.

Making the Glaze

Adding an orange glaze to the cookies is the final step that brings out the citrus flavor. The glaze can be as thick or as thin as you'd like. For this sweet cookie, I like a somewhat thin glaze. The recipe calls for 2-3 tablespoons of orange juice, but it can be adjusted based on preference. If the glaze is too thin, add more powdered sugar a tablespoon at a time. If it’s too thick, add in more juice.

Once the cookies are cool, dip them into the glaze, lift them up to let excess glaze fall off, then place them glazed-side up on a cooling rack to set.

Serving + Storage

These cookies last a few days either unglazed or glazed. Store them in an airtight bag or container so they don't dry out.

I don't recommend freezing the cookie dough for this recipe, but the baked unglazed cookies can be frozen for up to 2-3 months.

More Cookie Recipes

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