Orange Creamsicle Cookies

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Christina Marsigliese

Ultra chewy orange sugar cookies made with sweetened condensed milk and orange zest so they taste JUST like orange creamsicles! These are perfect for Summer!

5 from 5 votes

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Servings 18 cookies

Ingredients

Cookie dough:

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

Icing:

3 tablespoon 42g unsalted butter softened
6 tablespoon 84g cream cheese softened
3 teaspoon 12g granulated sugar
⅛ teaspoon pure vanilla extract

Instructions

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 yolk, orange zest and vanilla and mix until evenly incorporated.
Scrape down the sides of the bowl as needed, then 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 gently mix 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.