In a large mixing bowl, whisk together sugar and flour until fully incorporated, ensuring there are no lumps.

Using a microwave-safe bowl, melt unsalted butter in 30-second intervals, stirring gently after each interval until fully liquefied.

Incorporate the fresh orange juice and zest into the flour-sugar mixture. Stir until a smooth batter forms.

Gradually pour the slightly cooled melted butter into the batter, mixing well until combined.

Cover the mixing bowl with plastic wrap and refrigerate the batter for at least 2 hours or overnight.

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

Once chilled, transfer the batter into a pastry bag. Pipe small, nickel-sized rounds onto the prepared baking sheets.

Place the baking sheets in the oven and bake for approximately 10 minutes or until the cookies are golden orange.

Once baked, allow the cookies to cool on the baking sheets for a minute before transferring them to a wire rack.

After the cookies are completely cooled, store them in an airtight container to maintain crispness.