Italian Orange Juice Cookies are classic cookies found on most Christmas cookie trays. With a soft and cake like texture and subtle orange flavor, they are the perfect accompaniment to your coffee or tea. Enjoy as is, or topped with maraschino cherries or almonds.
Please note that this post was updated on November 14, 2021 with new photographs and modified instructions for preparing the dough.

My quest to document my mom's cookie recipes would not be complete without these classic Italian cookies with orange juice! Along with lemon glazed cookies; almond biscotti; or amaretti they are amongst the must have cookie varieties on dessert tables at all Italian celebrations whether it be baptisms; first communions; weddings; bridal showers and, of course, Christmas.
Each of these traditional cookie recipes merit being preserved. They are the type of cookies my mother prepares when her grandchildren come to visit. And of course everyone is provided with a bag full to take home.
Why does this recipe work?
- These cookies have a wonderful soft cake like texture on the inside and are slightly crisp and crackly on the outside because they are rolled in powdered sugar.. Perfect for dunking!
- Italian orange juice cookies are drop cookies and therefore are easy to make. Just scoop and roll, no fancy equipment necessary.
- They have double orange flavor with both orange zest and juice added.
- This recipe makes approximately 6 dozen cookies. Since they freeze well, they are are perfect for making in advance to add to your holiday cookie trays.
Here's what you'll need to make these traditional Italian cookies:
- All-purpose flour
- Baking powder: yes it really is 8 tsps!
- Vegetable shortening: I use Crisco. May be substituted with butter.
- Granulated sugar
- Eggs
- Vanilla extract
- Freshly grated zest of 2 oranges
- One cup of freshly squeezed orange juice: approximately 3 large oranges but can vary according to the size of your oranges.
- Powdered sugar: for dredging
- Optional toppings: maraschino cherries and whole almonds
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
- Line two baking sheets with parchment paper and preheat oven to 350 degrees F.
- Stir together all-purpose flour and baking powder in a bowl. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, add vegetable shortening. Cream the shortening on low speed, about 30 seconds.
- With the mixer running on low speed, gradually spoon in the sugar until the mixture is creamy. Add the eggs, one at a time, until each egg is fully incorporated in the mixture.
- Add the orange zest; orange juice; vanilla and mix until smooth.
Pro tip: Use a spatula to regularly scrape down the sides of the bowl in order to ensure all ingredients are thoroughly incorporated.
- With the motor running on low speed, gradually add all the flour mixture and mix until a thick, sticky dough is formed.
- Use a 1 tbsp. cookie scoop or 2 spoons to scoop the sticky dough and drop into a bowl with powdered sugar. Coat all sides with the powdered sugar.
- Carefully pick up the dough, and without applying too much pressure, roll it into a ball.
- Place on the baking sheet approximately two inches apart. The cookies will spread during baking.
- At this point you may leave the cookies as is or gently press a maraschino cherry half or almond in the center of each cookie.
Pro tip: In order to prevent the maraschino cherries from bleeding on each cookie, cut the cherries in half (or leave whole if you prefer) and place on a paper towel in order to absorb the excess liquid.
Bake for 20-22 minutes until lightly browned underneath and golden on top. Transfer to a wire rack to cool before serving or storing.
Recipe Notes
Yes, in fact my mother never uses a stand mixer. Simply cream the shortening and sugar in a large bowl with a fork or wooden spoon. Then proceed to incorporate the remaining ingredients as listed in the recipe.
If you don't have a cookie scoop, no problem at all! Use 2 spoons (as my mom does) to scrape the sticky dough into the bowl of powdered sugar.
-You can replace vegetable shortening with an equal amount of butter.
-This recipe may be halved to make a smaller batch.
-Be sure to place the cookies two inches apart on the baking sheet as they spread during baking.
-Cookies topped with a maraschino cherry or almond tend to spread more than those without any topping.
Store at room temperature in an airtight container for up to one week.
These cookies freeze very well. Place cooled cookies in a freezer safe container or freezer bag for up to 3 months. They defrost at room temperature within minutes.
Did you try this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
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Here are more Italian cookie recipes for you to check out!
- Chewy Amaretti Cookies
- Cuccidati - Sicilian Fig Cookies
- Easy Pignoli Cookies
- Soft and Chewy Lemon Almond Cookies
- Easy Anise Biscotti Recipe
- Chocolate Pizzelle
- Biscotti di San Martino
- 3-Ingredient Hazelnut Cookies
- Italian Lemon Glazed Cookies
- Tetù (Sicilian Chocolate Spice Cookies)
- Biscotti Regina
- Italian Pizzelle Cookies
- Orange, Lemon and Carrot Cupcakes
- Pistachio Amaretti
- Chocolate Espresso Amaretti
- Classic Almond Biscotti with Variations
- Italian Nut and Jam Rolled Cookies
- Genovesi Ericine
- Sheet Pan Almond Biscotti
- Nutella and Pistachio filled Heart Cookies
Ingredients
- 4 cups all-purpose flour
- 8 teaspoon baking powder
- 225 grams (½ lb) vegetable shortening (I use Crisco)
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 cup freshly squeezed orange juice from approximately 4 oranges
- 2 oranges, zest of
- 1 teaspoon pure vanilla extract
- ½ cup powdered sugar
- maraschino cherry halves or almonds for topping (optional)
Instructions
- Line two baking sheets with parchment paper and preheat oven to 350F. Have maraschino cherries and/or almonds ready, if using.
- Stir together all-purpose flour and baking powder in a bowl. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, add vegetable shortening. Cream the shortening on low speed, about 30 seconds.
- With the mixer running on low speed, gradually spoon in the sugar until the mixture is creamy.
- Add the eggs, one at a time, until each egg is fully incorporated in the mixture. Add the orange zest; orange juice; vanilla and mix until smooth.
- With the motor running on low speed, gradually add all the flour mixture and mix until a thick, sticky dough is formed.
- Use a 1 tbsp. cookie scoop or 2 spoons to scoop the sticky dough and drop into a bowl with powdered sugar. Coat all sides with the powdered sugar.
- Carefully pick up the dough, and without applying too much pressure, roll it into a ball.
- Place on the baking sheet approximately two inches apart. The cookies will spread during baking.
- At this point you may leave the cookies as is or gently press a maraschino cherry half or almond in the center of each cookie.
- Bake for 20-22 minutes until lightly browned underneath and golden on top. Transfer to a wire rack to cool before serving or storing.
Notes
-Cookies topped with a maraschino cherry or almond tend to spread more than those without any topping. Substitutions and Variations: -You can replace vegetable shortening with an equal amount of butter.
-This recipe may be halved to make a smaller batch. How to store Italian Orange Juice Cookies Store at room temperature in an airtight container for up to one week. Can they be frozen? These cookies freeze very well. Place cooled cookies in a freezer safe container or freezer bag for up to 3 months. They defrost at room temperature within minutes.
Theresa
These taste so similar to my nonna's. Hers are a little denser, but same flavouring! Delicious!
Nadia
Hello Theresa, I'm glad to hear they remind you of your nonna's cookies. Thank you for taking the time to comment and I'm glad you enjoyed them!
Lannie
Very Yummy! I added orange zest from an entire orange to add more flavor. Also added orange decorating sugar to the powdered sugar. Will definitely make again.
Nadia
Hi Lannie, love the idea of adding orange zest as well. Sounds fantastic! Thanks for your comment!
janet
Great recipe. I replaced the shortening with butter because that's all I had and they turned out perfect. Will become a staple in my house.
Nadia
Hi Janet, I'm glad to hear they turned out great with the butter. I had never tried making them with butter before. Thanks for sharing!
Christine Rozendal
Can I use 1/2 orange juice and 1/2 lemon juice in this recipe
Nadia
Hello Christine, although that sounds like an interesting idea I have not tried it before. However I don't see why it would not work. Do let me know how they turn out if you give it a try. Thanks!
Mary Stacey
I remember my mother used to make these , but she would melt the crisco. Do you do the same.
Nadia
Hi Mary, my mother actually does not melt it. You'll notice in one of my process photos the crisco is stirred into the mixture and it kind of breaks apart on its own. And it works! Thanks for your comment!
Angela
Delicious! I have made these cookies several times. Everyone loved them. I was wondering if I could substitute the orange juice with lemon juice. I have made your Lemon Glazed cookies and the super easy, delicious sheet pan cookies also. Yummy!!
Nadia
Hi Angela, I'm so glad you enjoy these cookies. They can definitely be made with lemon juice instead of orange, they would be delicious. Thank you for sharing this with me, much appreciated!
Anna
Hello
I made the cookies and they did spread as you mentionned, just if it be ause of the amount if baking powder, is 8 tsp correct? It seems alot for 4 cups of flour. Thank you
Nadia
Hello Anna, as I mentioned in my post they spread a little while baking and this is normal. That is why I suggested they should have enough space between them on the baking sheet, and yes the amount of baking powder is correct. They do puff up nicely in the oven. Hope you enjoy them and thanks for stopping by my blog!
penny
I'm making these cookies but they seem to be spreading and thin. Can they go in the fridge to chill a bit or should i add more flour
Nadia
Hi Penny they are spreading when you bake them? I would say yes to both: either chill the mixture for 30 minutes or add a couple spoonfuls more flour so the mixture is not quite as thin. Hope this works for you!
Liliana
My mother-in-law used to make these cookies. I never saw how she made them so when I got the recipe from s member family I didn’t know that the Crisco was substituted with butter and the cookie batter was sticky. I kept adding flour to the batter so once the cookies were baked they had a different texture. When I made your cookies, my husband told me they finally tasted like his mother’s cookies.
Thanks for sharing your recipe.
mangiabedda@gmail.com
I'm so happy to hear that your husband enjoyed them Liliana. Indeed, if I had not first observed my mother making them I would not have known what to do with that sticky batter either! Thanks for your comment!
The Novice
These look absolutely delicious! I love that you use freshly squeezed orange juice. And I totally agree - one-bowl recipes are the best!
mangiabedda@gmail.com
Yes indeed! Thanks for your comment and for stopping by my blog!
Angie
These are so good!
mangiabedda@gmail.com
Thanks Angie, yes the simple ones are the best!
Joshua
Nice!
mangiabedda@gmail.com
Thank you!
Frank M.
A true classic
mangiabedda@gmail.com
Thanks Frank, hope you enjoy them!