For orange glaze, whisk together confectioner’s sugar, orange zest, and orange juice until a smooth and pourable consistency. Spoon glaze over cookies and sprinkle with candied orange peel (recipe below). (Glaze can be made up to 1 day ahead. Store, covered, at room temperature; stir before using.)
Cook’s Note
Once glaze is set, cookies can be stored in an even layer in an airtight container up to 3 days or frozen up to 3 months.
Candied Orange Peel
Remove 8 (1/4-inch-wide) strips orange zest from 1 scrubbed orange; place in a small saucepan and cover with water. Boil over high heat until softened, about 20 minutes; drain and set orange peels aside. In same saucepan, combine 1 cup sugar and 1/2 cup water. Bring to a boil over high heat; cook until mixture reaches thread stage (230°F). Stir in peels and reduce heat to medium; simmer, stirring frequently, 5 minutes. Using a slotted spoon, transfer peels to a plate; let cool slightly. Roll cooled peels in 1/4 cup sugar. Arrange peels on parchment paper; let dry 1 to 2 hours. (To store, transfer to an airtight container and store in a cool, dry place up to 1 week or freeze up to 6 months.)