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Creamsicle Orange Sugar Cookies

These Creamsicle Orange Sugar Cookies are more than just a dessert; they’re a little bite of nostalgia, a whisper of summer days, and a hug for your taste buds. Imagine a soft, chewy sugar cookie infused with real orange zest and juice, topped with the dreamiest, creamiest orange-vanilla frosting.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 50 minutes
Course Cookies, Dessert
Cuisine American
Servings 24 cookies

Equipment

  • Electric mixer
  • Microplane
  • Baking sheets
  • Parchment paper
  • Large bowl
  • Medium bowl
  • Wire rack

Ingredients
  

For the Cookies

  • 1 cup granulated sugar
  • 1 large egg
  • 1 tbsp orange zest
  • 2.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 2 tbsp fresh orange juice
  • 0.5 tsp vanilla extract
  • 0.5 tsp orange extract
  • 0.5 cup sour cream

For the Frosting

  • 0.5 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 0.5 tsp orange extract
  • 2 tbsp fresh orange juice
  • 1-2 tbsp heavy cream as needed
  • Orange food coloring optional

Instructions
 

  • Step 1: Get Prepped: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
  • Step 2: Whisk the Dry Crew: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  • Step 3: Cream It Up: In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
  • Step 4: Add the Wet Wonders: Beat in the large egg, orange zest, fresh orange juice, vanilla extract, and orange extract. Mix until beautifully combined, scraping down the sides of the bowl.
  • Step 5: Sour Cream Smoothness: Gently stir in the sour cream until smooth and fully incorporated.
  • Step 6: Combine Forces: Gradually add your dry ingredient mixture to the wet ingredients. Mix on low speed, and stop as soon as everything is just combined to avoid tough cookies.
  • Step 7: Drop and Space: Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each cookie.
  • Step 8: Bake to Perfection: Bake for 10–12 minutes, or until the edges are lightly golden. Do not overbake.
  • Step 9: Cool Down: Remove the cookies from the oven and let them cool on the baking sheets for a few minutes. Then, carefully transfer them to a wire rack to cool completely.
  • Step 10: Frosting Fun – Step 1: While your cookies are cooling, make the frosting. In a medium bowl, beat the softened unsalted butter until creamy.
  • Step 11: Frosting Fun – Step 2: Gradually add the powdered sugar, beating until smooth.
  • Step 12: Frosting Fun – Step 3: Stir in the vanilla extract, orange extract, and fresh orange juice.
  • Step 13: Frosting Fun – Step 4: Add 1-2 tablespoons of heavy cream as needed, beating until you reach your desired frosting consistency. If using, mix in orange food coloring until you get the desired hue.
  • Step 14: The Grand Finale: Once your cookies are completely cool, frost each one generously. Garnish with a little extra orange zest if desired. Serve immediately.

Notes

Substitutions & Additions: For a Lemon Creamsicle cookie, swap orange zest, juice, and extract for lemon. Combine orange and lime zest for a tropical twist. Drizzle with melted white chocolate chips or add festive sprinkles to the frosting. For a tangier frosting, adapt a cream cheese frosting recipe with orange extract and zest.
Tips for Success: Ensure butter is truly softened (pliable but not melted) for both cookies and frosting to achieve light, airy texture. Do not overmix the dough after adding flour to prevent tough cookies. Chilling the dough for 30 minutes to an hour can make it easier to handle and result in slightly thicker cookies. Always cool cookies completely before frosting to prevent melting. Zest oranges before juicing for easier removal of flavorful zest, and use fresh citrus for superior flavor.
Storage: Store frosted cookies in an airtight container at room temperature for up to 3-4 days (layer with parchment paper if stacking). For longer storage, refrigerate in an airtight container for up to a week; let come to room temperature before serving. Unbaked cookie dough can be scooped, flash-frozen, then stored in a freezer-safe bag for 2-3 months; bake from frozen, adding a couple of minutes to baking time. Baked and unfrosted cookies can be frozen in an airtight container for up to 2 months; thaw at room temperature before frosting.
Keyword Creamsicle, Orange, Sugar Cookies, Vanilla