Orange Creamsicle Cookies are a delightful twist on the classic ooey gooey butter cookies, featuring a hint of orange zest and vibrant color reminiscent of the beloved frozen treat. Although traditionally known as a frozen dessert, the flavors of creamsicle can be enjoyed in many forms, including these scrumptious cookies.
Ingredients & Substitutions
- Room Temperature Ingredients: For optimal results, ensure that the butter, cream cheese, and egg are at room temperature before mixing. This helps achieve even baking and reduces lumps. Typically, refrigerated ingredients reach room temperature in about 30 minutes. If you run out of eggs, you can use an egg substitute.
- Extract: This recipe uses both vanilla and orange extracts. While vanilla extract is commonly found in most kitchens, orange extract might not be as readily available. If you don’t have orange extract, you can substitute it with fresh orange juice, as detailed below.
- Food Coloring: Red and yellow food coloring are used to create the orange hue. These are easy to find and combine perfectly to give the desired color.
Orange Extract vs. Fresh Orange Juice
Orange extract is a concentrated flavoring that imparts a strong orange taste. If you don’t have orange extract, fresh orange juice can be used as a substitute. Here’s how you can make the substitution:
- 1 tablespoon fresh orange juice = 1/2 teaspoon orange extract (Use about 2 tablespoons of juice for this recipe, adjusting to taste.)
- 1 teaspoon orange zest = 1 teaspoon orange extract
Storing Orange Creamsicle Cookies
Place the cookies in an airtight container to store. They will last for 3-4 days at room temperature or up to 6 days in the refrigerator.
Freezing Butter Cookies
- Freezing the Dough: Scoop out individual cookie dough portions, place them on a baking sheet, and freeze for about 30 minutes. Once frozen, transfer to an airtight bag, label with the cookie name, date, and baking instructions.
- Freezing Baked Cookies: Allow baked cookies to cool completely, then place them on a parchment-lined baking sheet and freeze. Once frozen, store them in a freezer-safe zipped bag, labeled and dated. They will keep for up to four weeks.
Ingredients
Creamsicle Cookie Recipe:
- ½ cup (1 stick / 113 grams) salted butter, softened
- 1 package (8 ounces / 227 grams) cream cheese, softened
- 1 teaspoon fresh orange zest
- 1 ½ cups (300 grams) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract, starting with ½ teaspoon and taste testing the dough
- 1 drop red food coloring (or more, depending on desired shade of orange)
- 2 drops yellow food coloring (or more, depending on desired shade of orange)
- 2 ¼ cups (282 grams) all-purpose flour
- 2 teaspoons baking powder
- 1 cup (126 grams) confectioners’ sugar, divided
Instructions
Preheat the Oven:
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
Prepare the Dough:
In a large bowl, use a hand-held mixer to beat the butter, cream cheese, orange zest, and granulated sugar until well blended.
Add Wet Ingredients:
Add in the egg, vanilla extract, orange extract, and the red and yellow food coloring. Mix until combined.
Add Dry Ingredients:
Gradually add in the flour, baking powder, and ½ cup (63 grams) of confectioners’ sugar with the mixer on low speed until a dough forms.
Form the Cookies:
Using a 2-tablespoon cookie scoop, create dough balls and roll them in the remaining confectioners’ sugar. Place the balls of dough onto the lined baking sheet. Flatten each ball into a round using your hands or the bottom of a drinking glass. Place approximately 6 dough balls on each sheet.
Bake the Cookies:
Bake for 8-11 minutes, or until the tops are no longer wet. Let the cookies cool on the pan for about 5 minutes (they will be soft), then transfer to cooling racks to cool completely.
Enjoy your delicious Orange Creamsicle Cookies, a perfect treat reminiscent of the classic creamsicle flavor!
