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!) 

Creamsicle Cookies Ingredients (full recipe below)

  • Butter
  • Cream cheese
  • Orange zest
  • Granulated sugar
  • Egg
  • Vanilla extract
  • Orange extract
  • Red food coloring
  • Yellow food coloring
  • All-purpose flour
  • Baking powder
  • Confectioners’ sugar

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 lemon 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 1 vote
Orange Creamsicle Cookies
Prep Time
5 mins
Cook Time
11 mins
Total Time
16 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
  • 1/2 cup (1 stick or 113g) salted butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1 teaspoon fresh orange zest
  • 1 1/2 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)
  • 2 1/4 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 1/2 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. Required fields are marked *

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


  • Ivana della pollina says:

    I made these this morning they turned out just like the picture and they are so soft and gooey love them IOrange Creamsicle cookie

  • Mary says:

    I love your recipes.

  • Lois Karel says:

    2 tablespoons or 2 teaspoons of baking powder?

    • Amanda Rettke says:

      2 teaspoons!! Thanks for double-checking!!

  • Barb says:

    I can’t wait to make these.

  • Dori Bernsen says:

    They look delicious. My husbands favorite treat is orange sherbert and vanilla ice cream. Would you be abke to add the juice ofca fresh clementine instead of orange extract?

    • Amanda Rettke says:

      You could, but I have never tested that so don’t know what it will taste like. 🙂

  • Janelle says:

    These look absolutely delicious! Would love to try them except I can’t stand cream cheese ☹️ Please tell me there’s a substitution so I can make these. Thank you!

  • Janet says:

    Sounds great ! I went on Amazon for the
    Orange extract . It will be here in a few days . I can’t wait.

  • karen richards says:

    you wrote 2tbs of baking soda.. cookie dough is made and i no see you should have written 2 tsp !! also this dough is so soft it needs to be refrigerated in order to make the balls for rolling. you should add that to your recipe..

    • Amanda Rettke says:

      The recipe was always supposed to be 2 teaspoons. I shared the error on social media and tried to reach out to folks who had commented on the posts and expressed interest. It was an error that we fixed within 24 hours and I sincerely apologize. However, the dough should not be refrigerated before baking, that is correct in the recipe.

  • Kristen says:

    My 9 year old daughter loves to bake. I happened across this recipe and was excited to try it. She did most of the work and these cookies are divine! They are so unique and are honestly some of the tastiest cookies I have ever had. Thanks for sharing this amazing recipe and keeping us busy during these crazy times. ❤️

  • Beth says:

    Looks so yummy.

  • Maureen Obuchowski says:

    These are yummy and my son Loves them. Do they need to be stored in refrigerator since they have cream cheese? Thanks.

    • Amanda Rettke says:

      Nope, they do not need to be refrigerated. 🙂

  • Jeannette Lockman says:

    How many calories per cookie?

    • Elizabeth Keeney says:

      Hi, Jeannette! I work with iambaker and am happy to help with questions. Each cookie is about 175 calories. Have a great day!

  • Georgianne says:

    How many carbs????

  • Barb says:

    I have made these and the dough is so soft I can not begin to roll them, trying a bake of 6 cookies that I just plopped down on the cookie sheet to see how they come out

  • Danielle says:

    hi. must you use orange extract? can you use a bit of orange juice or will it not be strong enough?

    • Amanda Rettke says:

      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

  • Don't Pass on Dessert!