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.

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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

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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.

Ingredients

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

Instructions

  • Preheat oven to 350°F. 
  • 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 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.
  • 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 made these this morning they turned out just like the picture and they are so soft and gooey love them IOrange Creamsicle cookie

  2. 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?

  3. I have to try these but do not have orange extract. Wondering if I should add orange juice. If so, how much? (I see one person had already asked but maybe now you tested it out)

    One more thing, I could just imagine making ice cream sandwiches with these!

    1. Hi, Elisa! I work with iambaker and am happy to help with questions. Orange juice is not the best substitute for orange extract because you need too much of it to get the same flavor. Your best bet would be to substitute orange zest for the orange extract. 1 teaspoon of orange zest = about 1/2 teaspoon of orange extract. We have not tested out either substitution, but I hope that helps. Have a great day!

  4. 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!

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

  6. 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..

    1. 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.

  7. 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. ❤️

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