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Orange Creamsicle Sugar Cookies!

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!

Course Dessert
Cuisine American
Keyword Orange Creamsicle Sugar Cookies
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
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

  1. Heat oven to 375 degrees F or 350 degrees F for a convection oven.
  2. In a medium bowl, combine flour, cornstarch, baking soda, baking powder, and salt. Set aside.
  3. In the bowl of stand mixer, combine butter, and sugar on medium speed until light and fluffy, or 2-4 minutes.

  4. Add in eggs and mix until combined.
  5. Add orange extract and vanilla extract and mix well, about 30 seconds.
  6. With mixer on the lowest speed, slowly add in dry ingredients and mix just until combine.
  7. Create 2-inch balls and place on prepared baking sheet.
  8. Using your hands or the bottom of a drinking glass flatten balls into rounds.
  9. Bake in preheated oven 8 - 11 minutes until slightly golden around the edges and the center does not appear wet.

  10. 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.


  1. In a bowl of stand mixer with paddle attachment, combine butter, sugar and salt. Beat till combined.
  2. Add the milk, vanilla, and orange extract and beat for an additional 3 to 5 minutes or until smooth and creamy.


  1. Place frosting in a pastry bag fitted with an open or closed star tip.
  2. Pipe out a dollop on top of each cookie then sprinkle with zest.