Orange Creamsicle Cookies

filed under: Cookies · Dessert · Food + Drink on May 14, 2020

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. For another fun treat, try my Orange Creamsicle Puppy Chow!

Orange Creamsicle Cookies

A creamsicle is a frozen treat invention that is vanilla ice cream topped with a layer of frozen fruit juice. They were first known as epsicles over one hundred years ago, but you may know them as dreamsicles or popsicles. Although they 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

Orange Creamsicle Cookies Recipe

These Orange Creamsicle Cookies are sweet cookies that are as easy to make as they are delicious. You probably have most of the ingredients on hand, which makes this recipe even sweeter than the cookies already are! (You may notice I use red and yellow food coloring; that is because those are easy to find and they make the color orange!) 

If you don’t have orange extract, you can use fresh orange juice. Here is a simple equivalency:

1 tablespoon fresh orange juice = 1/2 teaspoon orange extract

1 teaspoon orange zest = 1 teaspoon orange extract

There is orange extract in this dough, so swapping out for fresh orange juice should be ok. (I have not tested it, we thought this cookie was amazing as-is.) For this recipe specifically, you would use 2 tablespoons of fresh orange juice instead of orange extract, which is about 1 orange.

Orange Creamsicle Cookie Dough Being Dropped Into Bowl of Powdered Sugar

Cookie Dough

These cookies are so easy to make and they are the perfect summer treat. In fact, August 14th is National Creamsicle Day! But, don’t wait until then to bake these cookies. Preheat the oven to 350°F, get out a large mixing bowl and hand mixer, and get started!

To make the cookies, beat together the butter, cream cheese, orange zest, and sugar. Make sure you use room temperature ingredients. (Most refrigerated ingredients can get to room temperature in about 30 minutes.) Room temperature ingredients allow for more even baking and less lumps!

Next, add in the egg, vanilla, orange extract, and food coloring. Add in flour, baking powder, and half of the confectioners’ sugar. With the mixer on low, gradually beat everything into a creamed mixture. Once the dough is made, it’s time to get the cookies baked!

Breaking Open an Orange Creamsicle Cookie with Hands

How to Bake Orange Creamsicle Cookies

There is no need to chill this dough before baking. The cookies actually tasted less ooey-gooey when the dough was chilled, so I opted to use the dough immediately after preparing. The cookies are a bit flatter, but they are still just as ooey-gooey and delicious! Once you see how easy and sweet these cookies are, you may want to try my Ooey Gooey Lemon Cookies!

To bake the cookies, use a two-tablespoon cookie scoop to create balls of dough. Roll each ball in the remaining confectioners’ sugar and place each on a parchment-lined baking sheet. I put about 6 cookies on each sheet. Use the bottom of a glass or your hand to flatten out the dough a bit. Bake for 8-11 minutes, or until they no longer appear wet on top. Let them rest on the baking sheet for about five minutes before transferring the cookies to a wire rack to cool.

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

How to Freeze Butter Cookies

The very best way to freeze these cookies is to freeze the dough. I like to scoop out my individual cookies, place them on a baking sheet, and then place them in the freezer for about 30 minutes. Once they are chilled through, I place them in an airtight bag and then label it with the cookie name and date, as well as the baking instructions.

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

Looking for More Orange Flavored Treats?

Orange Cheesecake Sugar Cookie

Orange Cardamom Breakfast Twist

Chocolate and Orange Cake

Orange Bars

5 from 10 votes
Orange Creamsicle Cookies
Prep Time
20 mins
Cook Time
11 mins
Total Time
31 mins

Orange Creamsicle Cookies are butter cookies made with orange zest and added food coloring to remind you of an orange creamsicle treat.

Course: Dessert
Cuisine: American
Keyword: Ooey Gooey Creamsicle Cookie, Orange Creamsicle Cookies
Servings: 24 cookies
Calories: 175 kcal
Author: Amanda
Creamsicle Cookie Recipe
  • ½ cup (1 stick or 113g) salted butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1 teaspoon fresh orange zest
  • cups (300g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange extract, (you can start with 1/2 tsp. and taste test the dough)
  • 1 drop red food coloring (add more depending on dark you want the orange to be)
  • 2 drops yellow food coloring (add more depending on dark you want the orange to be)
  • cups (282g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup (126g) confectioners' sugar, divided
  1. Preheat oven to 350°F. 

  2. In a large bowl using a hand-held mixer, beat butter, cream cheese, orange zest, and granulated sugar until blended. 

  3. Add in egg, vanilla, orange extract, and the red and yellow food coloring.

  4. Add in flour, baking powder, and ½ cup confectioners' sugar. With the mixer on low, gradually beat into a creamed mixture.

  5. Using a 2-tablespoon cookie scoop, create balls and roll them in the remaining confectioners' sugar.

  6. Place on a parchment-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.

  7. 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.

Leave a Reply

Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Candy says:

    What is the yield if made as described?????

    • Elizabeth Keeney says:

      Hi, Candy! I work with iambaker and am happy to help with questions. This recipe makes 24 cookies. Have a great day!

  • KATHY says:

    I’m going to try them gluten free

  • Linda Clark says:


  • Vicki says:

    Everyone loves my cookies like this! I add macadamia nuts and dark chocolate chips.

  • Sagir Kabir says:

    You are just amazing and totally selfless

  • Ivy says:

    This question is about this recipe and the lemon cookie recipe, can you taste the cream cheese in either of them? or do you only taste the lemon or orange flavor?

    • Amanda Rettke says:

      You can’t taste the cream cheese.

  • Yenny Soenantyo says:

    Like her simple reciepe … wish someday do rebake this. Thanks for sharing.

  • Pennie says:

    I don’t like the way extract tastes, can I use orange juice instead?

    • Elizabeth Keeney says:

      Hi, Pennie! I work with iambaker and am happy to help with questions. Swapping out for fresh orange juice should be ok. (We have not tested it; we thought this cookie was amazing as-is.) For this recipe specifically, you would use 2 tablespoons of fresh orange juice instead of orange extract, which is about 1 orange. Have a great day!

  • Jacqueline Finman says:


  • Karolynn says:

    These are amazing. My cookies were not flat at all. They were light and fluffy. They had that excellent crisp as you bit them yet were chewy. I made these for my son in law and I had never made or heard of these prior. These WILL be in my Christmas cookie list forever. Thank you, thank you, thank you

  • Mark says:

    Everybody loved these cookies! Very easy to make and very delicious. I used gluten-free flour since my wife has celiac and the cookies turned out looking exactly like the pictures.
    I am a disabled veteran, wheelchair-bound, yet had no problem making this recipe. Definitely going on my must-make list. Thank you for this recipe. Mark

    • Amanda Rettke says:

      Thank you for your service, Mark! So glad you and the family we able to enjoy them.

  • Gail says:

    Can you make the creamsicle without the food coloring

    • Elizabeth Keeney says:

      Hi, Gail! I work with iambaker and am happy to help with questions. Yes, you can leave out the food coloring. Have a wonderful day!

  • Kelly says:

    Excellent! The consistency and taste is lovely. The only thing that I would change is the amount of food coloring. It was a lovely, soft orange prior to baking but faded out dramatically. Next time, I’ll double the coloring. Otherwise; perfection!

  • Audrey Doherty says:

    Your recipes look delicious and not difficult to follow

  • Denise says:

    Do these have to be refrigerated after baking due to the cream cheese?

    They are delicious!!

    • Elizabeth Keeney says:

      Hi, Denise! I work with iambaker and am happy to help with questions. No, these cookies do not have to be refrigerated. I am glad you liked them! Have a wonderful day!

  • Mike Bannigan says:

    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.

  • Deb says:

    How do you get the orange zest?

  • Susan Sims says:

    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!

  • Susan Sims says:

    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.

  • Drew says:

    Can these be used with cookie cutters?

    • Amanda Rettke says:

      Nope, they won’t hold their shape.

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.