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Grandma Brubaker’s Orange Cookies

At least two generations of my family have enjoyed the recipe for these delicate orange-flavored cookies. —Sheri DeBolt, Huntington, Indiana
  • Total Time
    Prep: 20 min. Bake: 10 min./batch + cooling
  • Makes
    about 6 dozen


  • 1 cup shortening
  • 2 cups sugar
  • 2 large eggs, separated, room temperature
  • 1 cup buttermilk
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • Pinch salt
  • Juice and grated zest of 2 medium navel oranges
  • ICING:
  • 2 cups confectioners' sugar
  • 1/4 cup orange juice
  • 1 tablespoon butter
  • 1 tablespoon grated orange zest


  • Preheat oven to 325°. In a bowl, cream shortening and sugar. Beat in egg yolks and buttermilk. Sift together flour, baking powder, soda and salt; add to creamed mixture alternately with orange juice and zest. Add egg whites and beat until smooth.
  • Drop by rounded teaspoonfuls onto greased cookie sheets. Bake until set, about 10 minutes. Remove to wire racks to cool completely.
  • For icing, combine all ingredients and beat until smooth. Frost cooled cookies.
Nutrition Facts
1 cookie: 97 calories, 3g fat (1g saturated fat), 6mg cholesterol, 58mg sodium, 16g carbohydrate (9g sugars, 0 fiber), 1g protein.

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Click stars to rate
Average Rating:
    Feb 16, 2021

    These are very good. Nice orange flavor

  • Jane
    Dec 19, 2020

    These came out great. Thanks to the reviewer who suggested white chocolate chips. I will put which chocolate chips in anything I can! Scones, Bread Pudding, Raspberry/White chocolate chip pancakes. ONLY use real butter and I never measure frosting ingredients. Just keep making. Also add melted butter to frosting ingredients. Sprinkled a bit of sanding sugar on top.

  • dufferdog
    Sep 11, 2020

    The batter smelled like spoiled milk, but once baked, the cookies smelled and tasted delicious! They are soft and so good!

  • PageRD
    May 20, 2020

    I made these cookies to share with some new colleagues and they all raved about them. It was nice to have something besides chocolate. I had to bake these at 350 degrees for 13 minutes to get them done. At 325, they weren't quite done after 15 minutes.

  • Julie
    Oct 14, 2019

    Terrible! I'm so glad I noticed this recipe was for 60 cookies before I got too far! These cookies turned out bland, the icing proportions were way off and there wasn't enough to cover the cookies. The amount of liquid to powder sugar was off too. Too much work with very little reward.

  • TrishtheDish1
    Feb 19, 2019

    4.5 stars. I didn't have any, but my husband seemed to enjoy them. I made 1/2 a recipe which yielded approx. 40 cookies. However, the next time I will make the whole frosting recipe as there wasn't enough to cover all of the cookies. And the cookies it did cover the frosting was thin, more like a glaze. I would also use more orange zest in the cookies and the frosting too.

  • diannevdv
    Dec 14, 2018

    Delicious. I ALWAYS use real butter in baking!! Also, although this is a perfect recipe without them, I added white vanilla baking chips to the mix.

  • Mona
    Dec 13, 2018

    This was an Indiana State Fair grand prize winner years ago and was published in the paper. It's been a family favorite for years.

  • Kathleen M
    Dec 13, 2018

    I cannot wait to try. What do you use for shortening?

  • Deborah
    Dec 13, 2018

    This has been a tried and true recipe in our family for at least three generations. Love the mild orange flavor and the softness of the cookies. The recipe does make a lot of cookies and I omit the orange zest, mainly because I never have it in the pantry and the kids prefer it without.