My Chewy Lemon Blueberry Cookies and Raspberry Lemonade Cookies have been so popular, so I decided to continue with fruity summery cookies. Introducing Orange Creamsicle Cookies that taste JUST like orange creamsicles! These orange sugar cookies are so chewy and made with lots of fresh orange zest and sweetened condensed milk for that creamy taste. They stay chewy for a week too - you won't believe how delicious they are! Now you can enjoy your favorite frozen popsicle treat without worrying about it melting.
WHY YOU WILL LOVE THIS RECIPE:
- Extra chewy texture - these cookies have the best chewy texture thanks to an extra egg yolk and sweetened condensed milk in the dough.
- Easy to make - you can easily make this recipe without a mixer and just use a wooden spoon or spatula to cream the butter and sugar.
- Orange sugar cookies - plenty of fresh orange zest gives these cookies a big punch of orange flavor and a bit of vanilla gives that "creamsicle" taste.
- Creamsicle flavor - the addition of sweetened condensed milk with the added egg yolk and vanilla all contributes to the classic nostalgic ice cream/creamsicle taste.
- Cream cheese icing - I've decorated these cookies with a bit of cream cheese icing and little oranges that I pipe on with icing that I've dyed orange and green. This is optional, but so cute!
INGREDIENTS FOR ORANGE CREAMSICLE COOKIES
- Unsalted butter - this recipe uses pure butter. Butter adds incredible flavor and provides structure to the cookie dough to create a tender yet chewy texture. You can use unsalted or salted butter, but if you use salted butter, then reduce the added salt by half.
- Brown sugar and white sugar - a blend of light brown sugar gives a nice chewiness and hint of richness to the cookie base.
- Orange zest - plenty of it! Fresh orange zest adds big bold orange taste to the cookie dough since that is the main flavor. Make sure to use only the orange skin and none of the white pith which is bitter. Use up to a full tablespoon of orange zest which you can get from one large navel orange.
- Sweetened condensed milk - this is the secret ingredient! This is what gives these cookies that "creamsicle" taste and also makes them SO chewy.
- Egg yolk - an extra egg yolk contributes to the chewy texture and also adds a custardy taste so that these cookies taste like ice cream.
- Pure vanilla extract - vanilla will complete the creamsicle flavor concept and complement the orange. I like this Madagascar Bourbon Vanilla extract.
- All purpose flour - AP flour is the best choice for making chewy cookies and it's easily accessible. Be sure to measure accurately to get the right texture of the cookie dough.
- Cream cheese - you will need just a bit of cream cheese to make the icing on top. This just takes these over the top to really make them taste like creamsicles!
STEP BY STEP INSTRUCTIONS
- STEP 1). Cream butter and sugar. Combine the soft butter, both sugars and orange zest in a large bowl and beat using an electric hand mixer or a stand mixer for 1-2 minutes on medium speed until it is pale and fluffy.
- STEP 2). Mix in wet ingredients. Mix in the egg yolk until well combined. Mix in sweetened condensed milk and vanilla extract.
- STEP 3). Combine dry ingredients. Combine flour, baking soda baking powder and salt in a medium bowl and whisk to blend evenly.
- STEP 4). Add dry ingredients to wet ingredients. Add the dry ingredients to the butter mixture and fold it in by hand until mostly incorporated. Add the milk and then fold it in until the dough is homogeneous.
- STEP 5). Chill the dough. Cover the bowl and place it in the fridge while you preheat your oven.
- STEP 6). Preheat the oven. Preheat your oven to 350°F. Line 2 large baking sheets with parchment paper.
- STEP 7). Bake. Use a medium spring-loaded ice cream scoop to scoop up dough and roll it into smooth balls. Place balls onto prepared baking sheets and flatten down slightly. Bake for 10-13 minutes until lightly golden around the edges and crackled on top. Let them cool for a minute on the baking sheets and then transfer to a wire rack to finish cooling.
- STEP 8). Make the icing. Combine soft butter, soft cream cheese, sugar and vanilla in a small bowl and mash it together with a fork, then mix with a spoon until it is smooth. Take 1 tablespoon of the mixture and place it in a separate bowl with a few drops of green food coloring and mix well. Add equal parts red and yellow food coloring to another bowl with 1-2 tablespoons of icing and mix well so you get a vibrant orange color. Thin it out with a few drops of milk as needed.
- STEP 9). Decorate. Spread a thin layer of the base vanilla icing mixture on the cookies, then pipe little oranges onto it with the orange and green icing. Let the icing dry and set and then store in an airtight container.
EXPERT BAKING TIPS FOR ORANGE CREAMSICLE COOKIES
- Sift the dry ingredients. If you flour is lumpy, sift it. This is optional, but it will minimize the amount of mixing needed to combine the ingredients evenly so that you do not over-mix the dough.
- Make sure your butter is soft. You will need butter at a normal room temperature (about 73 degrees F). This will make sure it mixes well with the sugar to get the right amount of air incorporated into the dough.
- Measure the flour accurately using a scale or by spooning it gently into the measuring cup and leveling it off. Do not pack it down. Too much flour can make the cookie dough stiff and the cookies will be dry.
- Make sure you use sweetened condensed milk - not evaporated milk and not unsweetened condensed milk.
- Do not over-bake. These cookies are ready when they are lightly golden around the edges with a cracked surface. They don't need to get too brown.
Can I use lemon zest instead of orange zest for this recipe?
You could, but then these wouldn't be creamsicle cookies, they would be delicious though!
What is a substitute for sweetened condensed milk?
There is none for this recipe. You really need sweetened condensed milk to create the nice texture and for that creamy flavor.
Why did my orange creamsicle cookies spread?
These cookies do spread quite a bit to make big cookies, but if they spread too flat then it could be that you did not chill the dough long enough (30 minutes is good) or that you added too much sweetened condensed milk.
How do I know when my cookies are finished baking?
These cookies are ready when they are lightly golden on the bottom and on top. They may still be slightly soft in the middle, and that is OK.
How do I store orange creamsicle cookies?
Store these cookies in an airtight container at a cool room temperature for up to 7 days. They stay chewy for that long! If you prepare them with the icing, then refrigerate them after the 2nd day.
How long do orange creamsicle cookies last?
These cookies will stay soft and chewy for up to 7 days. Frosted cookies will keep for 2 days or longer if refrigerated.
If you love raspberries, check out these recipes!White Chocolate Raspberry BlondiesLemon Raspberry MuffinseFudgy White Chocolate Raspberry BrowniesEasy Raspberry PieRaspberry Almond CakeCreamy Raspberry Cheesecake (no Water Bath!)Easy Almond Raspberry Lemon Bars (gluten free)
Orange Creamsicle Cookies
- ½ cup 113g unsalted butter, softened
- ½ cup 110g packed light brown sugar
- ¼ cup 50g granulated sugar
- 1 large egg yolk
- 1 tablespoon orange zest
- 2 tablespoon 30ml sweetened condensed milk
- 1 teaspoon 5ml pure vanilla extract
- 1 ⅓ cups 190g all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoon 10ml whole milk
- 3 tablespoon 42g unsalted butter softened
- 6 tablespoon 84g cream cheese softened
- 3 teaspoon 12g granulated sugar
- ⅛ teaspoon pure vanilla extract
- Line two baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium high speed until light and fluffy, about 2-3 minutes. Stop the mixer and scrape down the sides of the bowl. You can also use an electric hand mixer.
- Add the egg and mix until evenly incorporated. Mix in egg yolk, orange zest and vanilla.
- Scrape down the sides of the bowl as needed. Mix in sweetened condensed milk.
- In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Add the dry ingredients to the wet ingredients and mix on low speed just until combined. Add milk and fold it in until the dough is uniform. Do not over mix. Cover the bowl and refrigerate while you preheat the oven.
- Preheat your oven to 350 degrees F and line 2 large baking sheets with parchment paper.
- Using a medium sized cookie scoop, scoop out the dough and roll into smooth balls. Place cookie dough balls onto lined cookie sheets spacing 2 to 3 inches apart. Flatten dough balls just slightly and bake for 10 to 13 minutes until lightly golden around the edges, cracked on the surface and the centers look slightly under-baked. The cookies will continue to set as they cool. Let cookies to cool on the trays for 2 minutes before transferring to a cooling rack to cool completely.
- To make the icing, combine soft butter, soft cream cheese, sugar and vanilla in a small bowl and mash it together with a fork, then mix with a spoon until it is smooth. Take 1 tablespoon of the mixture and place it in a separate bowl with a few drops of green food coloring and mix well. Add equal parts red and yellow food coloring to another bowl with 1-2 tablespoons of icing and mix well so you get a vibrant orange color. Thin it out with a few drops of milk as needed.
- Spread a thin layer of the base vanilla icing mixture on the cookies, then pipe little oranges onto it with the orange and green icing. Let the icing dry and set and then store in an airtight container.