• Line two cookie sheets with parchment paper. Set aside.
  

To make the cookies

• In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In the bowl of a stand mixer, cream the butter and sugar together on medium speed until light and fluffy.
• One at a time, add the eggs, beating to incorporate after each addition. Add the vanilla.
• Reducing the speed to low, add the yogurt and orange zest and beat until just combined.
• Little by little, add the flour mixture to the bowl of the stand mixer. Beat on low speed until each addition is combined.
• Using a cookie scoop, scoop the dough into roughly 36 balls onto the prepared cookie sheets. Refrigerate the dough for at least 1 hour, and up to overnight.
• When ready to bake, preheat the oven to 375 degrees F. Distribute the chilled cookie dough balls such that there are 12 dough balls per cookie sheet.
• Bake for 13-15 minutes, or until the edges of the cookies are *just* golden.
• Remove from the oven and let the cookies cool on the pan for 5 minutes before removing them to a wire rack to finish cooling completely.

To make the icing

• Whisk the powdered sugar, orange zest, and orange juice together until a pourable icing (though still fairly thick) comes together.
• Spoon the icing over the cooled cookies.