Mix flour, baking powder, baking soda, and salt in a bowl. Set aside.
Step 1
Beat butter and sugar on medium-high speed in a stand mixer until pale and fluffy, scraping bowl as required. Beat each egg carefully after adding it. Beat in vanilla.
Step 2
Slow down and mix yoghurt and orange zest until mixed. Add the flour mixture and whisk slowly until just combined.
Step 3
Saran wrap the bowl firmly and refrigerate for 1 hour or 2 days. Remove bowl from fridge 20 minutes before scooping if refrigerated overnight.
Step 4
Start with a 375-degree oven. Prepare two sheet pans with parchment or silicone mats. Scoop heaping tablespoons of dough onto sheets, allowing 2 inches between them.
Step 5
Rotate pans halfway through baking for 13-15 minutes. The cookies are done when the tops are puffy and firm and the edges are golden. Let the cookies cool completely on the pan.
Step 6
Mix cream cheese, zest, and orange juice for the glaze. Sieve powdered sugar into orange mixture and stir until smooth.
Step 7
You can thicken by adding 1/2 cup of powdered sugar. Before storing, glaze the cooled cookies and allow it set.