In a large mixing bowl, combine the granulated sugar and fresh orange zest. Use your fingers to rub the zest into the sugar until fragrant and moistened.

Add the softened butter to the citrus sugar. Beat with a mixer on medium-high speed for 2-3 minutes until light and fluffy.

Beat in the egg, fresh orange juice, and vanilla extract until well combined. Scrape down the sides of the bowl.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.

Divide the dough in half, shape into discs, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour.

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

On a lightly floured surface, roll out one disc of dough to 1/4-inch thickness. Cut into desired shapes and place on the prepared baking sheets.

Bake for 9-11 minutes, or until the edges are just barely beginning to brown. Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

To make the glaze, whisk together the powdered sugar, orange juice, zest, and a pinch of salt until smooth. Dip or spread the glaze onto the cooled cookies. Let set before serving.