Orange Creamsicle Cookies Recipe

orange dreamsicle Cookies with sprinkles

5 from 1 vote

These cute little orange creamsicle cookies are chewy, loaded with flavor, and slathered with amazing creamy orange creamsicle frosting—the perfect combination of orange and vanilla!

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Servings: people

Calories: 6562.65kcal

Author: The Carefree Kitchen

Ingredients

Cookie Dough

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter room temperature
1½ cups sugar
2 large eggs
3/4 teaspoon orange extract

Orange Creamsicle Frosting

1/2 cup butter room temperature
2 tablespoons orange juice
1/2 teaspoon orange extract
1/2 teaspoon vanilla extract
3 cups powdered sugar
2 tablespoons orange zest

US Customary - Metric

Instructions

Preheat oven to 325 degrees F.
Combine flour, baking soda, and salt in a small bowl. Beat the butter, sugar, and vanilla in a large mixing bowl until creamy, then add the eggs and then beat well again. Gradually mix the flour mixture into the butter mixture until all ingredients are combined.
Scoop and roll the cookie dough into 1½" cookie dough balls and place on a large greased baking sheet about 2" apart.
Bake in a preheated oven for 8-10 minutes, or until the edges are barely golden brown.
Let the cookies cool for a couple of minutes on the baking sheet and then transfer to a wire baking rack to cool completely.
Meanwhile, add the softened butter to the bowl of a stand mixer. Beat until light and fluffy, then add the powdered sugar. Mix on low, then increase and mix again until fluffy. Add in orange juice, zest, vanilla extract, and orange extract until well-combined.
Spread the orange cream frosting onto your cooled cookie and top with sprinkles. Enjoy!

Notes

Storing instructions: store baked cookies in an airtight container in the fridge for up to 5 days, or in the freezer for up to 2 months.

Frosting consistancy: if your frosting is a little too dense, add a teaspoon of orange juice. If your frosting is too runny, add another half cup of powdered sugar. You want your frosting to have stiff peaks but still be spreadable.

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