Made with butter, orange zest, poppy seeds, and a simple orange glaze—these cookies taste like sunshine.
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< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Here’s the thing—I didn’t grow up with orange poppy seed cookies. No sweet grandma handed them down. No dog-eared family cookbook with flour-streaked pages. I just had one of those days where everything felt… gray. Like emotionally gray. You know?
So I did what I always do when the vibe’s off—I opened the fridge and hoped the answer would magically appear behind the oat milk. And it kind of did? There were three oranges. Not the pretty kind either. The kind that makes you feel weirdly guilty for not eating them fast enough.
I remembered this trip we took to San Diego one spring, years ago, where this little bakery served orange-glazed everything—muffins, scones, even biscotti. My husband bought six of those scones, said he was “saving them,” and they were gone by morning. That flavor stuck with me. Bright. Fresh. Comforting without being heavy.
So I mixed, I stirred, and I baked. And just like that—orange poppy seed cookies were born in my kitchen. Not from tradition. Just from a craving and a couple of almost-gone oranges. And guess what? These cookies hit. Like, bring-them-to-the-neighbors-and-watch-them-ask-for-the-recipe kind of hit.
Why You’ll Love This Orange Poppy Seed Cookies Recipe?
Okay, look—I’m not saying these are life-changing. I mean, maybe they are? But let’s stay grounded. What I am saying is that these cookies have this magical mix of soft and crunchy, sweet and tangy, cozy and zesty. That orange flavor isn’t fake or background noise—it’s front and center, thanks to zest, extract, and real juice in the glaze.
And the poppy seeds? They’re like the sprinkle of chaos that makes things interesting. Ever bite into a cookie and get that surprise crunch that makes your eyebrows do a little happy dance? Yeah. That’s them.
Also, the glaze. Oh man. The glaze. It’s optional in theory, but in reality? It’s not. I’ve skipped it once. Huge mistake. Don’t do that.
Ingredient Notes:
Before you dive in, here’s what you’ll need—and why it matters. Also, just a heads-up: I’m not a kitchen robot. I don’t measure flour like it’s rocket science, and sometimes I wing it on the zest. You probably will too. That’s cool.
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All-purpose flour – Nothing fancy. Just the base that holds your cookie dreams together.
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Salt & baking soda – Don’t skip these. They do tiny, invisible things that make your cookies bake evenly and taste like they were made with intention.
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Orange zest – THE star. Don’t even think about using the pre-zested stuff. Just grate it fresh.
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Poppy seeds – Not just for bagels. These guys add texture and a little nutty vibe that makes the orange flavor pop.
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Unsalted butter – Room temp. Not melted. Not fridge-hard. You want it soft enough to smoosh with a finger but not soup.
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Sugar – White, granulated. Simple. Necessary. Let’s not overthink this one.
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Egg + yolks – I used to think this was overkill. Now I swear by it. The yolks give these cookies their chew.
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Orange extract – This brings that extra orange boost that zest alone can’t. Think of it like perfume for your cookies.
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Orange food coloring (if you’re into that) – Totally optional. I like the slight glow it gives. Makes them look like they taste.
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Powdered sugar + orange juice (for the glaze) – Stir it till smooth, drizzle it like you mean it, then let it set like a glaze deserves.
How To Make Orange Poppy Seed Cookies?
Alright. You ready? Because this isn’t some hyper-precise, fussy process. It’s homemade cookies. Let it be a little messy.
Step 1: Preheat to 300°F
I know. That seems low. But we’re slow-baking these babies so they stay soft and don’t over-brown. Trust me. It’s weirdly soothing.
Step 2: Mix the dry crew
In a bowl: flour, salt, baking soda, orange zest, and poppy seeds. Stir it all with a whisk or fork. Honestly, I’ve used a spoon before and no one died.
Step 3: Cream the butter and sugar
In a separate bowl, beat the butter and sugar together until fluffy. You want it to look like pale frosting and smell like hope.
Step 4: Add the wet stuff
Crack in the egg and yolks. Add your orange extract. Toss in that food coloring if you’re feeling wild. Mix it up, but don’t overthink it.
Step 5: Combine everything
Pour the dry stuff into the wet bowl in batches. Stir until it just comes together. If your dough looks too dry, it probably isn’t. If it looks like glue, you definitely overdid something.
Step 6: Scoop the dough
Scoop ‘em out onto a parchment-lined baking sheet. I use a cookie scoop because it makes me feel like I’ve got my life together. But a spoon works too.
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Step 7: Bake for 20–25 minutes
You want golden edges and soft middles. Pull them out and leave them alone on the sheet for a bit. They need time to find themselves.
Step 8: Glaze time
Whisk the powdered sugar with orange juice. If it’s too thick, add more juice. Too thin? Add more sugar. Drizzle over the cooled cookies and let it drip like you’re on a cooking show. Or just slap it on. No wrong answers.
Storage Options:
Room temp is totally fine. Just toss them in an airtight container and they’ll be good for about 4–5 days. That is, if they last that long.
Wanna freeze them? Go for it. I freeze mine before I glaze them. That way, when I want one (or three), I thaw and drizzle fresh. They last about 2–3 months in the freezer, but I’ve never made it that far. Cookies don’t exactly hang around here.
Variations and Substitutions:
If you’re missing an ingredient or just wanna experiment, here’s where to start:
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Lemon instead of orange – Totally works. Different vibe, still lovely.
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Add white chocolate chips – This is my “treat yourself” version. The creamy sweetness? Yes, please.
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Try almond extract – If you’re feeling extra. It changes the personality of the cookie, but in a good way.
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Gluten-free flour – A 1:1 gluten-free blend holds up. I tried it once and didn’t even miss the regular stuff.
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No glaze? – Fine. Just sprinkle with powdered sugar. They’ll still be amazing, just less shiny.
What to Serve with Orange Poppy Seed Cookies?
These cookies are basically snack chameleons. Here’s how I’ve enjoyed them lately:
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Coffee – Hot, iced, whatever. The bitterness balances the citrus.
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Tea – Earl Grey or chamomile both work. I know. Opposite ends of the spectrum, but trust me.
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Berries – A handful of raspberries on the side? Kinda fancy, kinda lazy.
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Ice cream – Vanilla or even lemon sorbet. Make a cookie sandwich. You won’t regret it.
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Champagne – Once had them at a brunch with mimosas and now I’m ruined forever.
Frequently Asked Questions:
Can I chill the dough first?
Yes. Overnight is great if you’ve got the patience. It deepens the flavor. But honestly, I usually don’t wait—and they still turn out great.
Is the orange food coloring necessary?
Nope! It’s just a little flair. Totally optional. Sometimes I forget it. Sometimes I use too much and the cookies look like neon lava. Still delicious.
Can I use bottled orange juice for the glaze?
Technically? Sure. But if you’ve got fresh oranges (and you should, since you’re already zesting), use the real stuff. It’s just better. Like, noticeably.
Alright, that’s the full scoop on my Orange Poppy Seed Cookies Recipe. If you bake them, I really wanna hear how it goes. Or if you accidentally eat five straight out of the oven while standing at the counter—same. Been there. No shame.
What’s your favorite citrus dessert? Ever made cookies with poppy seeds before? Let’s talk.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Orange Poppy Seed Cookies Recipe
Ingredients
- 2 c all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons orange zest
- 2 tablespoons poppy seeds
- 3/4 c unsalted butter softened
- 1 c granulated sugar
- 1 egg + 2 egg yolks room temperature
- 1 1/2 teaspoons orange extract
- 1 drop orange food color optional
Orange Glaze:
- 1/2 c powdered sugar
- 1-2 tablespoons orange juice
- 1 tablespoon orange zest optional, for sprinkling on top
Instructions
- Preheat oven to 300°F.
- Whisk together flour, salt, baking soda, orange zest, and poppy seeds in a bowl.
- In another bowl, cream the butter and sugar until light and fluffy.
- Beat in the egg and egg yolks, then mix in the orange extract and food color.
- Gradually stir in the flour mixture until just combined.
- Line a baking sheet with parchment paper.
- Scoop dough onto the baking sheet using a cookie scoop.
- Bake for 20-25 minutes until edges are lightly browned.
- Let cookies cool on the baking sheet, then transfer to a wire rack.
- Mix powdered sugar and orange juice for the glaze and drizzle over cooled cookies.
- Allow glaze to set before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
