Fruit Loop Cookies Recipe with Orange Icing

Heat the oven to 350°F (180°C). Line a baking sheet with parchment paper so the cookies lift off easily.

Beat the butter and shortening until smooth. Add granulated sugar and brown sugar, then mix for 1–2 minutes until well combined.

Beat in the eggs one at a time, mixing briefly after each addition so the batter stays even.

Stir in the flour just until the dough comes together. Stop mixing as soon as you don’t see dry flour.

Scoop walnut-sized portions, roll lightly, and place on the baking sheet with space between them. Press gently if you want a slightly flatter cookie.

Bake for 10–12 minutes, until the edges are lightly set. Cool on the sheet for 5 minutes, then move to a rack.

Whisk powdered sugar with orange juice to a thick but pourable consistency. Add a touch more juice if it’s too stiff; stir in zest if using.

Once the cookies are completely cool, drizzle or dip them in the icing. Let the glaze set for 10–15 minutes before serving.