Glazed Orange Cake Mix Cookies
This post may contain affiliate links. Please read my disclosure policy.
This might be the best shortcut cookie recipe I’ve ever eaten, seriously, they are that good. These easy Orange Cake Mix Cookies are simple to make with a box cake mix and freshly squeezed orange juice, topped with a heavenly orange glaze. You might want to double the batch because they disappear fast!
This easy cake mix cookies recipe originally came from my mom. I started making them for the family, and now my daughter loves to bake them, too. They’ve been a family favorite for years for good reason. They are quick, easy, and delicious with an incredible light and fluffy texture.
Ingredients you’ll need for the cake mix cookies
- Orange Supreme cake mix- It starts with a 15.25 oz box of Duncan Hines Orange Supreme Cake Mix. It’s the best one that I’ve tried for this recipe. This flavor can be hard to find in stores, but you can purchase this cake mix on Amazon for convenience. Food Lion also keeps this in stock near me. *Note: I had to modify the original recipe since they no longer make the 18.25 oz box.
- Butter- I use a stick of salted butter here.
- Eggs- You’ll need 2 large eggs for this recipe.
- Fresh orange- for the juice and zest
Ingredients for the orange glaze
- Confectioner’s sugar
- Fresh orange juice
- Fresh orange zest
How To Make The Best Glazed Cake Mix Cookies
Step 1. Preheat the oven and make the batter. Beat the butter until creamy, then add the eggs and beat until combined. Add the cake mix, orange juice, and orange zest, and beat until blended, scraping down the sides as needed.
Step 2. Bake the cookies. Using a tablespoon-size cookie scoop, drop the cookies onto a parchment-lined baking sheet and bake 9-10 minutes, until set.
Step 3. While the cookies are baking, grab the powdered sugar, remaining orange juice, and zest, and make the frosting glaze. Whisk until smooth and set aside.
Step 4. When cookies have completely cooled, give them a generous coating of orange glaze. A pastry brush works great for this. After all of the cookies have been glazed, allow them to set for about 20 minutes.
Enjoy immediately if you’re like me and can’t resist a freshly baked cookie. 😉
Recipe tips
Always go for fresh orange juice and orange zest for the best flavor. I highly recommend using a Microplane grater for this, as it produces a fine zest that blends well into the batter and frosting. I LOVE my Microplane zester and use it all the time. It’s a great investment for your kitchen tool collection. Freshly squeezed juice is best, but you can use an orange juice that’s not from concentrate as an alternative. Just don’t skip the zest!
The batter will be thick enough to scoop. I like to use a small cookie scoop to make tablespoon-size balls. The release lever makes it easy to drop them onto the pan. Feel free to use a large scoop for bigger cookies. Cooking time will need to be adjusted accordingly for bigger cookies.
Storing
Store cookies in an airtight container for up to 2 weeks, or freeze in an airtight container for up to 3 months. These cookies freeze beautifully, but they probably won’t last that long. This recipe makes 3 dozen medium-sized cookies.
More favorite cookie recipes
- Strawberry Lemonade Cookies
- Frosted Sugar Cookies
- Chocolate Oatmeal No-Bake Cookies
- Chocolate Peanut Butter Cookie Cups
- Chocolate Crunch Cookies
If you love this recipe for frosted orange cookies, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
Stay posted on my latest cooking adventures on Instagram, Pinterest, and Facebook. Also, don’t forget to tag me when you try one of my recipes!
Glazed Orange Cake Mix Cookies
Equipment
- Mixing bowl
- Cookie sheet
Ingredients
For the cookies:
- ½ cup butter softened
- 2 large eggs
- 1 box Orange supreme cake mix 15.25 oz size (I use Duncan Hines)
- ¼ cup fresh squeezed orange juice
- 1 tbsp grated orange rind *a microplane grater is recommended for this
For the frosting:
- 1 ¾ cup powdered sugar
- 4 tbsp fresh squeezed orange juice
- ½ tbsp grated orange rind *a Microplane grater is recommended for this
Instructions
- Heat oven to 350 degrees F.
- In a large bowl, beat softened butter until creamy.
- Add eggs and beat to combine.
- Add cake mix, 1 tbsp grated orange rind and 1/4 cup fresh orange juice.
- Beat until thick but smooth.
- Drop batter by tablespoon size balls onto a cookie sheet lined with parchment paper (I use a small scoop with a handle for this).
- Bake until surface is puffed and slightly cracked, about 9-10 minutes.
- Allow cookies to cool completely and make the frosting.
- In a medium size bowl, stir 1 tbsp orange rind, 4 tbsp orange juice and powdered sugar with a whisk until smooth.
- Using a pastry brush, coat cooled cookies with frosting and allow to set until dry, about 20 minutes.
- Store in an airtight container for up to 2 weeks or freeze.
Notes
Nutrition
- Crispy Steak and Egg Breakfast Burritos - June 14, 2026
- Toasted Reuben Wrap Sandwich - May 20, 2026
- Low-Carb Spicy Tuna Bowl with Canned Tuna (High Protein) - May 17, 2026
These cookies are great. So easy and the right amount of citrus zest!
These are always a hit when I serve them!
These are my favorite cookies!!