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Perfect Orange Vanilla Halloween Sugar Cookies

orange vanilla halloween sugar cookies - featured image
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These buttery sugar cookies are infused with fresh orange zest and juice plus real vanilla, creating a bright, aromatic flavor that’s perfect for Halloween. They hold their shape beautifully, making them ideal for cookie cutters, and are finished with a simple orange glaze.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, at room temperature
  • 2 tablespoons fresh orange zest (from about 2 medium oranges)
  • 2 tablespoons fresh orange juice
  • 2 teaspoons vanilla bean paste (or 1 whole vanilla bean, scraped, or 2 teaspoons pure vanilla extract)
  • 2 ½ cups (315g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • For the Orange Glaze (optional):
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons fresh orange juice
  • ½ teaspoon vanilla extract

Instructions

  1. Cream the butter and sugar. In a large mixing bowl (or the bowl of your stand mixer), beat the softened butter and granulated sugar together on medium speed for about 3-4 minutes until light, fluffy, and pale in color. Scrape down the sides of the bowl halfway through.
  2. Add the wet ingredients. Add the egg, orange zest, orange juice, and vanilla bean paste (or scraped vanilla bean seeds). Beat on low speed until just combined. The mixture might look a little curdled—this is normal.
  3. Whisk the dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  4. Combine wet and dry. Gradually add the dry ingredients to the wet mixture, mixing on low speed. Stop as soon as the flour disappears. Do not overmix.
  5. Chill the dough. Divide the dough in half, shape each half into a flat disc (about 1 inch thick), and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes.
  6. Preheat and prep. About 10 minutes before you’re ready to roll, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
  7. Roll and cut. Lightly flour your work surface and rolling pin. Unwrap one disc of dough and roll it out to about ¼-inch thickness. Cut out shapes using Halloween cookie cutters. Re-roll the scraps once.
  8. Bake. Place the cut-out cookies about 1 inch apart on the prepared baking sheets. Bake for 8-10 minutes, or until the edges are just barely starting to turn golden. For crispier cookies, bake for 10-11 minutes; for softer cookies, pull them at 8 minutes.
  9. Cool. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before glazing.
  10. Make the glaze. While the cookies cool, whisk together the powdered sugar, 2 tablespoons of orange juice, and the vanilla extract. If the glaze is too thick, add another tablespoon of orange juice. It should be thick but pourable.
  11. Glaze and decorate. Once the cookies are completely cool, drizzle the glaze over them using a spoon or piping bag, or dip the tops directly into the glaze. Let the glaze set for about 30 minutes before serving or stacking.

Notes

Don’t skip the chilling step—it prevents spreading and helps the cookies hold their shape. For clean edges, dip cookie cutters in flour before each cut and lift straight up without twisting. The cookies taste even better the day after they’re made as the flavors meld. Store unglazed cookies in an airtight container at room temperature for up to 5 days. Freeze unbaked dough discs for up to 3 months.

Nutrition

Keywords: Halloween cookies, sugar cookies, orange cookies, vanilla cookies, cut-out cookies, holiday baking

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