These delicious Orange Creamsicle Sugar Cookies are the ideal summer-time snack! Fresh orange zest is the perfect compliment to this sweet treat!
One thing that screams spring time and summer time to me is fruit in desserts. I love that it is totally acceptable to have strawberry spilling out of everything and blueberries nestled in chocolate and orange zest resting on top of soft mounds of glorious vanilla buttercream.
It just seems like all is right with the world.
I made these cookies on a whim the other day simply because I was craving orange creamsicle. It is one of those classic flavors that I can’t get enough of any time of the year, and now with this recipe I can make them whenever I want!
Tips for success:
If your dough seems too sticky, feel free to add a bit more flour.
If you want you can add some food coloring to the cookie or frosting… a drop or two of yellow + red will create a nice orange color.
I used an open star tip to pipe the frosting on. Simply apply pressure to your pastry bag and move the tip around the cookie. Start to pull up and release pressure in the center of the cookie.
If possible, frost the cookies as soon as they are cool. The frosting on top will help to lock in moisture and they will last longer! But, try to zest cookies right before serving. The orange zest will get dry within a couple hours.
These cookies are delicious enough that you can eat them on their own! Try adding a dollop of whipped cream and a fresh strawberry. It’s your own mini fruit sugar cookie pizza!
Orange Creamsicle Sugar Cookies
- 2 1/2 c cake flour
- 2 tsp. cornstarch
- 1/2 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 3/4 c unsalted butter at room temperature
- 1 c granulated sugar
- 2 large eggs
- 1 tsp. McCormick® Orange extract
- 1 tsp. McCormick® Vanilla extract
Vanilla Cream Frosting
- 1 c unsalted butter softened
- 3 1/2 c confectioners sugar
- 1 tsp. milk
- 1 tsp. McCormick® Vanilla extract
- 1/8 tsp. McCormick® Orange extract
- 1/4 tsp. table salt
- zest of one orange optional
Orange Sugar Cookies
- Heat oven to 375 degrees F or 350 degrees F for a convection oven.
- In a medium bowl, combine flour, cornstarch, baking soda, baking powder, and salt. Set aside.
- In the bowl of stand mixer, combine butter, and sugar on medium speed until light and fluffy, or 2-4 minutes.
- Add in eggs and mix until combined.
- Add orange extract and vanilla extract and mix well, about 30 seconds.
- With mixer on the lowest speed, slowly add in dry ingredients and mix just until combine.
- Create 2-inch balls and place on prepared baking sheet.
- Using your hands or the bottom of a drinking glass flatten balls into rounds.
- Bake in preheated oven 8 - 11 minutes until slightly golden around the edges and the center does not appear wet.
- Allow to cool five minutes on baking sheet before transferring to a wire rack to cool. Cool completely then frost and garnish with zest if desired. Store in an airtight container.
- In a bowl of stand mixer with paddle attachment, combine butter, sugar and salt. Beat till combined.
- Add the milk, vanilla, and orange extract and beat for an additional 3 to 5 minutes or until smooth and creamy.
- Place frosting in a pastry bag fitted with an open or closed star tip.
- Pipe out a dollop on top of each cookie then sprinkle with zest.
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I love a good sugar cookie. These look so yummy and easy to decorate. I can’t wait to try them at my next church function.