Orange Creamsicle Cookies
These soft, pillowy Orange Creamsicle Cookies capture everything magical about the classic frozen treat. Each bite delivers a burst of fresh orange flavor followed by hints of creamy vanilla, transporting you straight back to childhood summers. Made with simple pantry ingredients in just one bowl, they're finished with a sweet orange glaze that makes them utterly irresistible.
Equipment
- Large mixing bowl
- Electric mixer Hand or stand mixer
- Measuring cups and spoons
- Cookie scoop 2-tablespoon size for uniform cookies
- Baking sheets Two sheets needed
- Parchment paper or silicone baking mats
- Wire cooling rack
- Small bowl For the glaze
- Microplane zester For fine orange zest
Ingredients
- 2.5 cups all-purpose flour 300g; spoon into measuring cup and level off
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup unsalted butter 225g; softened to room temperature
- 1 cup granulated sugar 200g
- 0.5 cup powdered sugar 60g; also called icing sugar
- 1 large egg room temperature
- 2 tbsp fresh orange juice from about half a medium orange
- 1 tbsp orange zest from about 1 medium orange; freshly grated
- 1 tsp vanilla extract pure vanilla extract recommended
- 0.5 tsp orange extract pure orange extract such as Nielsen-Massey recommended
- 2 drops orange food coloring optional; 2–3 drops for signature creamsicle color
For the Glaze
- 1.5 cups powdered sugar 180g; also called icing sugar
- 3 tbsp fresh orange juice 2–3 tablespoons; adjust to desired consistency
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. Ensure your butter is at room temperature — it should leave a slight indent when pressed.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. Set aside.
- In a large mixing bowl, beat the softened butter with both the granulated and powdered sugars on medium speed for 3–4 minutes, until the mixture is pale, light, and fluffy. Scrape down the sides of the bowl halfway through.
- Add the egg and beat until fully incorporated, then mix in the orange juice, orange zest, vanilla extract, orange extract, and food coloring (if using) until smooth and well combined.
- With the mixer on low, gradually add the flour mixture and mix just until no white streaks remain and a soft dough forms — do not overmix.
- Use a 2-tablespoon cookie scoop to portion dough onto the prepared baking sheets, spacing them 2 inches apart. Gently flatten each ball slightly with your palm.
- Bake for 10–12 minutes, until the edges are just set but the centers still look slightly underdone. Remove from the oven and let cookies cool on the pan for 5 minutes before transferring to a wire rack.
- Whisk together the powdered sugar, orange juice, and vanilla extract in a small bowl until smooth, adjusting the juice for desired drizzling consistency.
- Once cookies are completely cool, drizzle or spread the glaze over each one and allow it to set for 15–20 minutes before serving or storing.
Notes
- Use fresh orange juice and zest — bottled juice lacks the brightness and can affect the final flavor.
- Don't skip the orange extract; it intensifies the citrus flavor that can fade during baking.
- Room temperature butter is essential for proper creaming and a tender cookie texture.
- Slightly underbake the cookies so the centers stay soft and pillowy — they continue cooking on the hot pan.
- If your dough feels too soft to scoop, refrigerate it for 20–30 minutes to firm it up and prevent excessive spreading.
- Measure flour correctly by spooning it into the measuring cup and leveling off, rather than scooping directly.
- Rotate baking sheets halfway through for even browning, especially if your oven has hot spots.
- Allow the glaze to set completely (15–20 minutes) before stacking or storing cookies.
- Store in an airtight container at room temperature for up to 5 days, or refrigerate glazed cookies for up to 1 week.
- Freeze unglazed cookies for up to 3 months; thaw at room temperature for 1 hour before glazing.
Nutrition
Serving: 1CookieCalories: 165kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 28mgSodium: 95mgPotassium: 30mgSugar: 14gVitamin A: 5IUVitamin C: 3mgCalcium: 2mgIron: 4mg
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