orange. creamsicle cookies

Just like the orange creamsicles you loved as a kid, these orange creamsicle cookies are bursting with sweet and creamy vanilla orange flavor and rolled in powdered sugar just before baking for that extra melt-in-your-mouth experience.

Orange Creamsicle Cookies

all-purpose flour

salt

baking powder

baking soda

(113 grams) unsalted butter (softened to room temperature)

(200 grams) granulated sugar

vanilla extract

egg (room temperature1)

Tablespoon (15 milliliters) fresh orange juice

orange

orange food coloring2 (optional)

(60 grams) powdered sugar

In a medium size bowl, combine the flour, salt, baking powder, and baking soda. Whisk to combine and set aside.

In a large bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy (approximately 2-3 minutes). Beat in vanilla, egg, orange juice, and orange zest. Scrape down the sides of the bowl with a spatula as needed.

Reduce mixer speed to low and gradually add flour mixture. Add the food coloring, if using. Mix until just combined. Cover the dough and chill in the refrigerator at least 1 hour and up to 3 days. If chilling longer than 1 hour, allow to sit at room temperature about 15 minutes before rolling into balls.

When you are ready to bake the cookies, preheat the oven to 350ºF (177ºC). Line a baking sheet with parchment paper or a silicone baking mat. Set aside.

Pour the powdered sugar onto a large plate. Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), scoop the dough out of the bowl and roll into a ball with your hands. Dough ball does not need to be perfect. Roll the ball of dough generously in the powdered sugar. Place no more than 8 balls of dough on a baking sheet at one time (4 rows of 2). Chill any dough you are not using.

Bake cookies for 11-13 minutes or until cookies look mostly matte (not wet or shiny). Remove from oven and cool on the baking sheet for 5 minutes before transferring to cooling rack to cool completely. If cookies are misshapen or spread too much for your liking, use the back of a spoon to reshape hot cookies. Store cookies in an airtight container at room temperature up to 1 week. Baked cookies freeze well, up to 2 months. Rolled cookie dough can be frozen up to 3 months. Roll in powdered sugar before baking and bake frozen. Add another 1-2 minutes to baking time.

De-li-cious!!!! 
I got 24 cookies because of the scoop I used, but I'm not sad about that. I made 2 small changes: 
* I added the zest to the creaming of the butter &amp; sugar.
* I rolled the cookies in granulated sugar before the powdered sugar. (I heard this makes a better crinkle. Jury is out on that one.) 
I'm actually trying to figure out if these can go in christmas cookie rotation.  😆
I will absolutely make these again.

These are absolutely delicious! It’s hard to eat just one! My neighbor had given me a bunch of oranges so I was looking for recipes and am very glad I found this one!

My daughter and I baked these today,  
Came out perfect!! So delicious, soft and yet crispy, 
Really liked how we could go by weighing the ingredients, 
Recipe was in perfect order, 
Looking forward to trying out other stuff you have .
Cheers from Sweden!
Father and daughter rate this 5/5
Did throw in the meat of the orange after juicing it, was not much, but just adding a wee bit flavor.

These are literally heaven. Taste just like Froot Loops!!! I made a powdered sugar/orange juice glaze and wow what a punch. Will be making these all summer!!!

Moist cookies and it did help to make the batter several hours ahead of time and put in the refrigerator. Next time I'll roll them in more powder sugar as recommended.  A great cookie from the usual ones I make.

I recently made this recipe. It was so delicious!

These cookies disappeared so fast! They are so tasty with a nice orange flavour. Definitely a recipe I will make again.

I made a batch pressed with a glass before baking to flatten them and found them to be a better texture. Although the unpressed batch I made was great as well

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Orange Creamsicle Cookies

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