Holiday Orange Slice Sugar Cookies Recipe

I made these festive Holiday Orange Slice Sugar Cookies for a seasonal cookie exchange recently, and they were an absolute sensation on the dessert platter. After baking these myself, I can tell you that combining a rich buttery cookie dough with chewy, fruit-flavored orange slice candy pieces, toasted coconut, and crunchy pecans creates an incredible holiday treat.

The clever baker’s trick of tossing the chopped orange slice candy in flour before folding it into the batter prevents the sticky pieces from clumping together in the dough. I was so amazed by how effortlessly dipping the baked cookies in a smooth vanilla-corn syrup glaze creates a shiny, bakery-style finish that hardens to perfection. 

Ingredients

Here is everything you will need to bake and glaze these festive holiday cookies, along with helpful pro tips on why each component works so well.

Wet Ingredients

• 1 cup butter, room temperature – creams smoothly with oils and sugars to provide a rich, tender base.
• ¾ cup vegetable oil – works alongside the butter to keep the cookies exceptionally moist and soft for days.
• 1 ¼ cups sugar – granulated sugar adds sweetness and structure to the dough.
• ¾ cup powdered sugar – melts easily in the dough for a delicate, melt-in-your-mouth crumb.
• 2 tablespoons water – adds a touch of moisture to balance the rich fats.
• 2 large eggs – binds the ingredients together and gives the cookies lift and stability.
• 2 teaspoons pure vanilla extract – infuses the dough with a warm, comforting aroma.
• ¼ teaspoon almond extract – adds a subtle, nutty bakery depth that enhances the orange flavor.
• 8 oz orange slices candy, chopped into blueberry-sized pieces – the star fruit candy; adds bright chewy pockets of citrus sweetness.
• 1 cup toasted sweetened coconut – brings a nutty, tropical texture and golden aroma to the dough.
• 1 cup toasted pecans, chopped – adds a buttery, crunchy contrast to the soft, chewy candy pieces.

Dry Ingredients

• ½ teaspoon baking soda – provides gentle leavening when paired with cream of tartar.
• ½ teaspoon baking powder – helps the cookies rise evenly into thick, tender rounds.
• ½ teaspoon cream of tartar – adds a slight tang and stabilizes the chewy cookie structure.
• 1 tsp kosher salt – cuts through the sweetness and balances all the rich flavors.
• 5 ½ cups all-purpose flour – provides the sturdy structural foundation for these loaded cookies.
• ½ cup granulated sugar – placed in a small dish for pressing the cookie tops flat before baking.

Glaze

• 4 cups sifted powdered sugar – creates a smooth, sweet, opaque coating for the cooled cookies.
• 3-4 tablespoons corn syrup – gives the glaze a glossy sheen and helps it set into a firm shell.
• 1 teaspoon vanilla extract – flavors the sweet sugar glaze.
• Pinch of salt – balances the rich sweetness of the glaze.
• 4 tablespoons water (more or less) – adjusts the consistency so the glaze drips off smoothly.

Note: Serves 12 as a generous holiday cookie platter (yields approximately 24 large cookies).

Variations

If you want to customize these cookies for different holiday flavor profiles, try these simple ingredient swaps.

• Spiced Holiday Twist: Add 1 teaspoon of ground cinnamon or pumpkin pie spice to the dry flour mixture for a cozy spiced aroma.
• Dark Chocolate Drizzle: Skip the full glaze dip and drizzle melted dark chocolate over the cooled cookies for a gorgeous chocolate-orange pairing.
• Nut-Free Option: Omit the toasted pecans and replace them with extra toasted coconut or rolled oats for a nut-free allergy-friendly bake.

Cooking Time

Planning your holiday baking schedule is completely simple with this clear time breakdown.

• Prep Time: 30 minutes
• Cooking Time: 12 minutes
• Total Time: 1 hour 0 minutes (includes cooling and glazing time)

Equipment You Need

Having these essential baking tools ready before you begin will make mixing, pressing, and glazing your cookies completely smooth.

• Electric mixer (stand mixer or hand mixer) – creams the butter, oils, and sugars into a light, fluffy mixture.
• Baking sheets & parchment paper – provides a non-stop, non-stick baking surface.
• Small flat-bottomed glass – used to press granulated sugar into the top of each dough ball before baking.
• Wire cooling racks – holds the cookies above the counter so excess glaze drips off cleanly.

How to Make Holiday Orange Slice Sugar Cookies?

Creating picture-perfect orange slice cookies relies on tossing your sticky candy pieces in flour so they disperse evenly through the batter. By pressing the dough balls down with a sugared glass before baking and dipping them in a glossy vanilla glaze afterward, you achieve a stunning bakery-quality result.

Mixing the Wet Ingredients

Preheat your oven to 350°F (175°C) and line 2 large baking sheets with parchment paper. Using an electric mixer, cream together the 1 cup room temperature butter, ¾ cup vegetable oil, 1 ¼ cups sugar, ¾ cup powdered sugar, 2 tablespoons water, 2 eggs, 2 teaspoons pure vanilla extract, and ¼ teaspoon almond extract until light and well combined. Fold in the 1 cup toasted sweetened coconut and 1 cup chopped toasted pecans using a spatula.

Incorporating Dry Ingredients and Candies

In a medium mixing bowl, whisk together the baking soda, baking powder, cream of tartar, kosher salt, and 5 ½ cups of flour. Add the flour mixture in thirds to the wet ingredients until almost fully incorporated. Toss the chopped orange slice candy pieces into the remaining third of the dry flour mixture until coated so they don’t clump, then pour the coated candy and flour into the cookie batter and mix gently to combine.

Shaping and Pressing the Cookies

Form ¼ cup-sized dough balls and place them on the lined baking sheets about 2 inches apart, then lightly hand-roll each ball. Place the remaining ½ cup of granulated sugar in a small dish, dip the base of a small flat-bottomed glass into the sugar, and press firmly into each cookie dough ball to flatten slightly.

Baking and Cooling

Bake at 350°F (175°C) for 10 to 12 minutes until the cookie edges are lightly golden in color. Remove from the oven and allow the cookies to cool directly on the tray for 1 to 2 minutes before transferring them to a wire cooling rack to cool completely.

Preparing the Glaze and Dipping

While the cookies bake and cool, prepare the glaze by whisking the sifted powdered sugar, corn syrup, vanilla, pinch of salt, and water in a medium bowl until smooth and of desired dipping consistency. Once the cookies are completely cool, dip them into the prepared glaze, tapping off any extra so a thin layer remains, then place back on the wire rack to let the glaze drip off and harden before serving.

Additional Tips for Making this Recipe Better

Here are a few personal observations and tricks I learned while making these cookies that will help you achieve absolute perfection in your own kitchen.

• I always make sure to use kitchen shears coated in a little powdered sugar when cutting the sticky orange slice candies into blueberry-sized pieces so they don’t stick to my knife.
• In my experience, waiting until the cookies are completely cool before dipping them in the glaze is essential; warm cookies will melt the glaze and cause it to slide right off.
• I love adding a tiny drop of orange food coloring to the glaze if I want an extra vibrant citrus look on the cookie tray.
• Whenever I make these, I place a sheet of parchment paper underneath the wire cooling racks to catch any sugary glaze drips for fast, easy cleanup.

How to Serve Holiday Orange Slice Sugar Cookies?

Present these festive glazed cookies stacked high on a wide holiday platter or inside a decorated cookie tin to showcase their shiny, professional glaze coating. Serve alongside mugs of hot cocoa, spiced tea, or warm apple cider for a delightful afternoon treat. They make an exceptional homemade edible gift for neighbors, teachers, and holiday party hosts.

Nutritional Information

Here is a quick overview of the estimated key nutritional metrics per serving (1 large glazed cookie) for this recipe.

• Calories: 320 kcal
• Protein: 3 g
• Carbohydrates: 48 g
• Fat: 14 g

Make Ahead and Storage

Managing your holiday baking schedule or storing leftover glazed cookies is simple when following these easy guidelines.

Room Temperature Storage

Store fully glazed and set cookies in an airtight container at room temperature with parchment paper sheets between the layers for up to 5 days. The oil and butter keep these cookies wonderfully soft and chewy.

Refrigerator Guidelines

Avoid storing these cookies in the refrigerator! The cool, humid environment can cause the shiny glaze to turn sticky and soften the crispy exterior.

Freezing Process

Freeze the baked, unglazed cookies in a freezer-safe container with parchment paper between layers for up to 2 months. Thaw at room temperature, then dip in fresh glaze before serving.

Reheating Instructions

No reheating needed! Always enjoy your Holiday Orange Slice Sugar Cookies at room temperature for the best chewy texture and sweet citrus flavor.

Why You’ll Love This Recipe?

You are going to fall in love with how effortlessly this showstopping recipe combines nostalgic holiday candy with an irresistible buttery cookie base.

• Festive Holiday Appearance: The glossy vanilla glaze and hidden jewel-toned orange candy pieces look breathtaking on any holiday dessert table.
• Incredible Texture Combination: Soft, chewy cookie dough paired with crunchy pecans, toasted coconut, and chewy citrus candy in every bite.
• Stays Soft for Days: The combination of butter and vegetable oil ensures these cookies remain remarkably moist and fresh throughout holiday gatherings.
• Perfect Cookie Exchange Star: A unique, traditional family favorite that always stands out among standard chocolate chip and sugar cookies.