Orange Creamsicle Cookies are my Ooey Gooey Butter Cookies made with orange zest and added food coloring to remind you of an orange creamsicle treat. Although creamsicles are officially frozen popsicles, you can find everything from orange creamsicle pie to orange creamsicle mousse. There are even orange creamsicle cocktails, but I will stick to the cookies in this recipe.


Plate of Orange Creamsicle Cookies Stacked and Confectioners Sugar Around

Ingredients & Substitutions

Room Temperature Ingredients: For best results, be sure the ingredients, specifically butter, cream cheese, and egg, are at room temperature before mixing. Most refrigerated ingredients can get to room temperature in about 30 minutes, and they allow for more even baking and fewer lumps! Check out my egg substitutes if you don’t have any eggs on hand.

Extract: This recipe requires both vanilla extract and orange extract. While vanilla extract is a common ingredient in most kitchens, the orange extract may not be readily available. If you don’t have orange extract, you can try using orange juice as a substitute. I’ll cover this substitution in more detail shortly.

Food Coloring: You may notice I use red and yellow food coloring; that is because those are easy to find and together, they make the color orange.

Breaking Open an Orange Creamsicle Cookie with Hands

Orange Extract vs. Fresh Orange Juice

Orange extract is a highly concentrated flavoring that gives recipes in cooking and baking a strong orange flavor. However, if you don’t have any on hand, don’t give up on this recipe. Since you are also using the zest of an orange, go ahead and substitute freshly squeezed orange juice for the extract. Here are a couple of guidelines if you need to make substitutions for orange extract.

  • 1 tablespoon fresh orange juice = 1/2 teaspoon orange extract (Use about 2 tablespoons of juice for this recipe, adjusting to taste.)

You could also substitute orange zest for the extract.

  • 1 teaspoon orange zest = 1 teaspoon orange extract

Orange Creamsicle Cookie Dough Being Dropped Into Bowl of Powdered Sugar

How to Store Orange Creamsicle Cookies

To store Orange Creamsicle Cookies, place them in an airtight container. They will last 3-4 days at room temperature or up to 6 days in the refrigerator.

Orange Creamsicle Cookies Stacked on Top of Each other on a White Surface

Freezing Butter Cookies

Freezing the Dough: The very best way to freeze these cookies is to freeze the dough. Scoop out individual cookies, place them on a baking sheet, and then place them in the freezer for about 30 minutes. Once they are chilled through, transfer them to an airtight bag. Label them with the cookie name and date, as well as the baking instructions.

Freezing Baked Cookies: 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.

Stack of Orange Creamsicle Cookies with One Leaning Against Stack

More Creamsicle Desserts

5 from 13 votes

Orange Creamsicle Cookies

Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Orange Creamsicle Cookies are butter cookies made with orange zest and added food coloring to remind you of an orange creamsicle treat.


Creamsicle Cookie Recipe

  • ½ cup (1 stick / 113 g) salted butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1 teaspoon fresh orange zest
  • 1 ½ cups (300 g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange extract, starting with ½ teaspoon and taste testing the dough
  • 1 drop red food coloring, or more depending on how dark you want the orange to be
  • 2 drops yellow food coloring, or more depending on how dark you want the orange to be
  • 2 ¼ cups (282 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup (126 g) confectioners' sugar, divided


  • Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside. 
  • 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 the balls of dough onto the 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.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I had to put the dough in the freezer to firm up. I found it impossible to work with the creamy dough. One more teaspoon of zest next time.

  2. Just finished baking the last batch. INCREDIBLE cookie!! Taste, texture and everything about it is just perfect. I did not have an orange on hand for zest and the cookies lacked absolutely nothing without it Used Amazon brand Happy Belly orange extract which is amazing. The taste of a fresh, sweet orange. Did not have food coloring so lookss like sugar cookies. Anyone thinking they are sugar cookies would have their socks blown off tasting the first bite! Had to cook mine 12 mins but still ooey gooey! Thanks for this AMAZING recipe! This will be a repeat at our house….hubby loves them!

  3. Day after I made these I made a simple powdered sugar vanilla glaze (thick) and drizzled over some of them. They are delicious that way!! Once again, fantastic recipe! Thanks for it.

  4. Amanda, My son made these for a family gathering and left out the orange coloring. The brain wouldn’t let you taste the orange without that coloring unless you were told. Great recipe, and how many times did you put in the recipe to add the coloring. Great job as always.

  5. I’ve made these 3 times in the last week because they never last!! 🤤 made them for my kid’s 5th birthday party and they a huge hit, everyone LOVED them. Made them for us and then for a lemonade stand and got a ton of compliments too!! Also just so amazing when you add white chocolate chips to it and extra orange/zest like everyone suggested on Pinterest reviews. Thank you for such a delicious recipe!

  6. I think your recipes are great!I found you on Google today in the ads they publish.I didn’t know about you before.I am going to try your recipes.I love the Orange ones.Orange &Lemon Cakes are some of my favourites!God Bless you.Do you think I could replace the wheat flour for a Gluten Free flour mix? I like the Bob’s Red Mill Brand.I am going to try one recipe to see if it works.Mary C.Thanks!

  7. I made these yesterday and there are very sweet, but they are good! Nice orange flavor. I made larger cookies so they would be the same size as my other cookies. I had to cook them for 15+ minutes. Definitely recommend! Nice to have something other than chocolate chip.

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