Description
Orange Creamsicle Cookies are soft, chewy treats that combine the refreshing citrus flavor of fresh orange juice and zest with the creamy sweetness of a classic creamsicle. These cookies are rolled in powdered sugar for a delicate texture and a sweet finish. Perfect for a simple dessert or a fun twist on traditional sugar cookies, they offer a delightful burst of orange essence with every bite.
Ingredients
Scale
Dry Ingredients
- 1 and ¾ cups (210g) all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
Wet Ingredients
- ½ cup (113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 and ½ teaspoons vanilla extract
- 1 large egg, room temperature
- 1 Tablespoon (15mL) fresh orange juice
- Zest of one orange
Optional
- Orange food coloring (optional)
Coating
- ½ cup (60g) powdered sugar
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl using a hand mixer or stand mixer with paddle attachment, beat the softened butter and granulated sugar on medium-high speed until the mixture is light and fluffy, about 2-3 minutes. This aerates the dough for a tender texture.
- Add Wet Flavorings: Beat in the vanilla extract, egg, fresh orange juice, and orange zest. Make sure to scrape down the sides of the bowl with a spatula to incorporate all ingredients evenly.
- Mix in Dry Ingredients: Reduce mixer speed to low and gradually add the flour mixture. If using, add orange food coloring now to enhance the color. Mix just until combined; avoid overmixing to keep the cookies tender.
- Chill Dough: Cover the dough and chill in the refrigerator for at least 1 hour or up to 3 days. If chilling longer than 1 hour, let the dough sit at room temperature for about 15 minutes before shaping.
- Preheat Oven: When ready to bake, preheat the oven to 350ºF (177ºC). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Shape and Coat Cookies: Pour powdered sugar onto a large plate. Using a cookie scoop (#50 size recommended), scoop dough and roll into balls with your hands. Roll each ball generously in the powdered sugar. Place no more than 8 dough balls (4 rows of 2) on the baking sheet, spacing adequately. Keep unused dough chilled.
- Bake Cookies: Bake for 11-13 minutes until cookies look mostly matte and are not shiny or wet on top. Remove from oven and allow to cool on the baking sheet for 5 minutes.
- Cool and Store: Transfer cookies to a wire rack to cool completely. If cookies spread too much or look misshapen, reshape them with the back of a spoon while still warm. Store in an airtight container at room temperature for up to 1 week. Dough and cookies freeze well for longer storage.
Notes
- If chilling dough for more than an hour, allow it to come to room temperature briefly before rolling to make shaping easier.
- Use fresh orange juice and zest for the most vibrant flavor; bottled juice may dull the taste.
- Orange food coloring is optional but enhances the characteristic creamsicle look of the cookies.
- You can freeze baked cookies for up to 2 months and freeze shaped dough balls for up to 3 months; just add 1-2 minutes to baking time if baking from frozen.
- Rolling in powdered sugar gives the cookies a delicate crackled appearance and a sweet finish.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: Orange Creamsicle Cookies, citrus cookies, powdered sugar cookies, orange zest cookies, soft chewy cookies
