A creamsicle is a frozen treat invention that is vanilla ice cream topped with a layer of frozen fruit juice. They were first known as epsicles over one hundred years ago, but you may know them as dreamsicles or popsicles.
Orange Creamsicle Cookies Recipe
These Orange Creamsicle Cookies are sweet cookies that are as easy to make as they are delicious. You probably have most of the ingredients on hand, which makes this recipe even sweeter than the cookies already are! (You may notice I use red and yellow food coloring; that is because those are easy to find and they make the color orange!)
Creamsicle Cookies Ingredients (full recipe below)
- Cream cheese
- Orange zest
- Granulated sugar
- Vanilla extract
- Orange extract
- Red food coloring
- Yellow food coloring
- All-purpose flour
- Baking powder
- Confectioners’ sugar
If you don’t have orange extract, you can use fresh orange juice. Here is a simple equivalency:
1 tablespoon fresh orange juice = 1/2 teaspoon orange extract
1 teaspoon orange zest = 1 teaspoon orange extract
There is orange extract in this dough, so swapping out for fresh orange juice should be ok. (I have not tested it, we thought this cookie was amazing as-is.) For this recipe specifically, you would use 2 tablespoons of fresh orange juice instead of orange extract, which is about 1 orange.
These cookies are so easy to make and they are the perfect summer treat. In fact, August 14th is National Creamsicle Day! But, don’t wait until then to bake these cookies. Preheat the oven to 350°F, get out a large mixing bowl and hand mixer, and get started!
To make the cookies, beat together the butter, cream cheese, orange zest, and sugar. Make sure you use room temperature ingredients. (Most refrigerated ingredients can get to room temperature in about 30 minutes.) Room temperature ingredients allow for more even baking and less lumps!
Next, add in the egg, vanilla, orange extract, and food coloring. Add in flour, baking powder, and half of the confectioners’ sugar. With the mixer on low, gradually beat everything into a creamed mixture. Once the dough is made, it’s time to get the cookies baked!
How to Bake Orange Creamsicle Cookies
There is no need to chill this dough before baking. The cookies actually tasted less ooey-gooey when the dough was chilled, so I opted to use the dough immediately after preparing. The cookies are a bit flatter, but they are still just as ooey-gooey and delicious!
To bake the cookies, use a two-tablespoon cookie scoop to create balls of dough. Roll each ball in the remaining confectioners’ sugar and place each on a parchment-lined baking sheet. I put about 6 cookies on each sheet. Use the bottom of a glass or your hand to flatten out the dough a bit. Bake for 8-11 minutes, or until they no longer appear wet on top. Let them rest on the baking sheet for about five minutes before transferring the cookies to a wire rack to cool.
How to Freeze Butter Cookies
The very best way to freeze these cookies is to freeze the dough. I like to scoop out my individual cookies, place them on a baking sheet, and then place them in the freezer for about 30 minutes. Once they are chilled through, I place them in an airtight bag and then label it with the cookie name and date, as well as the baking instructions.
If you want to freeze the cookies after they are baked, allow them to cool completely. Then, lay them on a parchment-lined baking sheet and place them in the freezer. Once the cookies are frozen, store them in a freezer-safe zipped bag, labeled and dated. They will keep for up to four weeks.
- ½ cup (1 stick or 113g) salted butter, softened
- 1 package (8 ounces) cream cheese, softened
- 1 teaspoon fresh orange zest
- 1½ cups (300g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract, (you can start with 1/2 tsp. and taste test the dough)
- 1 drop red food coloring (add more depending on dark you want the orange to be)
- 2 drops yellow food coloring (add more depending on dark you want the orange to be)
- 2¼ cups (282g) all-purpose flour
- 2 teaspoons baking powder
- 1 cup (126g) confectioners’ sugar, divided
Preheat oven to 350°F.
In a large bowl using a hand-held mixer, beat butter, cream cheese, orange zest, and granulated sugar until blended.
Add in egg, vanilla, orange extract, and the red and yellow food coloring.
Add in flour, baking powder, and ½ cup confectioners’ sugar. With the mixer on low, gradually beat into a creamed mixture.
Using a 2-tablespoon cookie scoop, create balls and roll them in the remaining confectioners’ sugar.
Place on a parchment-lined baking sheet. Using your hands or the bottom of a drinking glass flatten balls into rounds. Place approximately 6 dough balls on each sheet.
Bake until they no longer appear wet on top, 8-11 minutes. After about 5 minutes cooling on the pan (they will be soft), place on cooling racks to cool completely.