Orange Cheesecake Sugar Cookies take my Amish Sugar Cookie Recipe and gives them an orange twist by filling them with an orange cream cheese mixture. If you love orange-flavored treats, try my Orange Monkey Bread and Orange Bars.
Orange Cheesecake Sugar Cookies
Knock, Knock. Who’s there? Orange. Orange, who? Orange you glad you made these Orange Cheesecake Sugar Cookies?!? I bet you will be glad you made them. Sugar cookies have been around for hundreds of years, and they continue to be a popular cookie to decorate and shape. Adding the orange cream cheese mixture just gives an already delicious cookie a burst of sweet orange flavor!
Orange Cheesecake Sugar Cookies Recipe
It all starts with the perfect sugar cookie for this recipe. Then, you add that burst of orange flavor that steps the cookie up a notch! The magic behind this recipe is the ingredients themselves. I use really good quality flour, sugar, and eggs, etc. (Out of eggs? No problem. Try one of my Egg Substitutes for this recipe!) It really does make a difference! In addition to the sugar cookie recipe, you will need cream cheese, confectioners’ sugar, orange extract, orange juice, and orange food coloring for the cream cheese center.
How to Make Orange Cheesecake Sugar Cookies
Before you begin mixing everything together, preheat the oven to 350°F and line a couple of baking sheets with parchment paper. Then, get the sugar cookie dough prepared. Once you have the dough ready, use a medium bowl to mix the cream cheese with the confectioners’ sugar, orange extract, orange juice, and orange food coloring. Now, for the fun part of getting that orange cream cheese filling inside the cookies.
How to Fill the Sugar Cookies
- First, take a 1/4 cup ice cream scoop to scoop out your sugar cookie dough.
- Divide each scoop of dough in half.
- Flatten half of the dough onto the prepared baking sheet.
- Drop a teaspoon of the orange cream cheese mixture into the center of the dough.
- Place the other half of the dough on top of the cream cheese.
- Seal the halves together to keep the cream cheese in the center, but here is the tricky part…be sure to form a hockey puck shape with the dough so the edges don’t burn while baking the cookies.
- Repeat with the rest of the cookie dough. You should be able to get 14-16 cookies made from this recipe. Bake them for 15-17 minutes, and let them cool before you indulge.
Can I Freeze Orange Cheesecake Sugar Cookies?
Yes! Sugar cookies are a cookie that does freeze well, just like chocolate chip cookies. There are a couple of options when it comes to freezing the cookies–freezing the dough or freezing the cookies after they have been baked.
Freezing the Dough
Simply prepare recipe as directed, scoop out the dough onto a parchment-lined baking sheet, (they can be placed close together) then freeze for about an hour. After an hour, remove from freezer and place all of the solid sugar cookie dough balls into an airtight container or sealable plastic bag. (remove as much air as possible) Label the bag with the date and pop into the freezer. (If you freeze cookies often you may also want to label the bag with the name of the recipe and cooking instructions.)
Freezing After Baking
Make sure the cookies are cooled, then place in an airtight container in single layers. (I like to use wax paper between each layer) I have stored them for a few months in the freezer and while they are still good, I prefer this cookie fresh or freezing them before baking.
Looking for More Orange Flavored Treats?
Orange Cheesecake Sugar Cookie
- 4 1/2 cups (576g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 cup (2 sticks or 226g) salted butter, room temperature
- 1 cup (224g or 8 ounces) vegetable oil
- 1 cup (200g) granulated sugar
- 1 cup (125g) confectioners sugar
- 2 large (3.50 ounces - 4.0 ounces) eggs, room temperature
- 2 teaspoons vanilla extract
- 8 ounces cream cheese, room temperature
- 1/4 cup (62.5g) confectioners' sugar
- 1 teaspoon orange extract
- 2 teaspoons orange juice, I prefer fresh squeezed
- 1 drop orange food coloring, or more if desired
- Pre-heat oven to 375°F and line a few baking sheets with parchment paper. (I bake them at 350°F in a convection oven)
- In a large bowl, whisk together the flour, baking soda, and cream of tartar. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, oil, and sugars on medium-high speed until light and fluffy, scraping the sides as necessary.
- Reduce speed to medium and add the eggs, one at a time, mixing just until combined.
- Add the vanilla and mix until combined.
- Reduce speed to low and add the flour in three additions, scraping down the sides as necessary.
- In a medium bowl, beat cream cheese until smooth. (You can do this with a handheld mixer or in the clean bowl of your stand mixer.) Add in the confectioners' sugar, orange extract, orange juice, and food coloring, beating until well combined.
- Scoop out 1/4 cup of dough for each cookie, dividing dough ball in half.
- Flatten the bottom half of the cookie in your hand, then put a teaspoon or two of the orange cream cheese in the center. (You can fill them with up to a tablespoon of filling, just make sure the edges of the cookie dough can seal.)
- Place the top half of the dough over the filling, sealing the edges. Be sure to shape each cookie like a hockey puck so the edges do not burn.
- Bake for 15-17 minutes.
- Let cool on baking sheet before serving.
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