Go Back
+ servings

Orange Creamsicle Sugar Cookies

These delicious Orange Creamsicle Sugar Cookies are the ideal summer-time snack! Fresh orange zest is the perfect compliment to this sweet treat!
Prep Time15 mins
Cook Time11 mins
Total Time26 mins
Course: Dessert
Cuisine: American
Keyword: Orange Creamsicle Sugar Cookies
Servings: 24 cookies
Author: Amanda Rettke


  • 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.