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In a mixing bowl, combine the cooled browned butter, sugar, vanilla extract, orange zest, and eggs. Beat for 2–3 minutes until light and fluffy.
Add the flour, baking soda, and salt, then mix until fully combined.
Scoop about ¼ cup of dough and roll into balls. Place on a baking sheet, cover, and refrigerate for at least 2 hours or up to 24 hours.
In a separate bowl, whisk together softened butter, orange zest, salt, vanilla extract, powdered sugar, fresh orange juice, and orange extract if using.
Refrigerate until ready to use, or leave at room temperature if using soon.
Preheat oven to 375°F.
Place chilled cookie dough balls 2–3 inches apart on a baking sheet.
Bake for 12–13 minutes, until the edges are lightly golden and set while the centers remain soft.
Allow cookies to cool for 10 minutes before transferring to a wire rack.
Once fully cooled, frost generously with orange icing and enjoy!