Orange Cream Cookies
My family and I are moving back to Arizona in less than a week! Arizona is known for it’s Oranges, so this post seemed fitting as we transition our family back to the land of endless orange trees.
I’m a bit attached to the flavor of Orange Cream- particularly in popsicle form. So my inspiration came from one of my favorite summer-time treats. Although I realize now that it had little to natural Orange flavor, but these cookies fix that problem!
They’re incredibly soft with just the right amount of sweetness, and will be a favorite of adults and children alike. I’ve found that if something is less sweet, I can eat more than I usually would. Which can be a good or bad thing, depending on how well your stomach handles treats ;)
I hope these gorgeous cookies make their way onto your dessert plates this summer, let me know when they do by commenting below, or tagging me on Instagram @theflouredcountertop.
Happy Summer, and Happy summer baking!
Orange Cream Cookies
Orange Cookie Dough
- 1 1/4 cup Granulated Sugar
- 1 cup Unsalted Butter*
- 1 egg
- 2 tsp Vanilla extract
- 2 1/3 Cup all-purpose flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- Zest of 1 Orange
- 1/4 cup Freshly-squeezed Orange Juice
Orange Cream Cheese Frosting
- 4oz Cream Cheese (softened)
- 1/4 cup Unsalted Butter (softened)
- 3 Tbsp freshly-squeezed Orange Juice
- 1 1/2 cups Powdered Sugar
- This dough has a recommended refrigeration time of anywhere between 2 hours to overnight. If you can't spare the time, preheat your oven to 350º F. If you can, refrigerate it, preheat your oven after you pull your dough out from the refrigerator to soften.
- In a large mixing bowl, use your electric mixer to cream together the 1 1/4 cup of Granulated Sugar and 1 cup of softened Unsalted Butter. Beat for 3-4 minutes, until light and fluffy.
- Now, add in the 1 Egg and 2 tsp Vanilla Extract and mix again until combined. Now mix in the 2 1/3 Cup all-purpose flour, 1/2 tsp Baking Powder, 1/2 tsp Baking Soda, 1/4 tsp Salt, and Zest of 1 Orange, gradually, making sure it's all incorporated.
- If you can, let the dough rest in the fridge anywhere between 2 hours to overnight for maximum Orange flavor. Pull it out about 20-30 minutes before you need it, to make sure it's soft enough to scoop.
- Bake the cookies 12 at a time on a greased cookie sheet (the last batch will only have 6), for 9-11 minutes. After they've cooled for about 5 minutes, transfer them to a wire rack and let the cool completely.
- While your cookies cool, make the Orange Cream Cheese Frosting by mixing the 4oz Cream Cheese (softened), 1/4 cup Unsalted Butter (softened), and 3 Tbsp freshly-squeezed Orange Juice, until there are no lumps. Slowly add in the 1 1/2 cups of Powdered Sugar and beat until it is light and fluffy.
- Top each of the cooled off cookies with a generous helping of the Cream Cheese Frosting, then enjoy!
- *Getting Butter the right consistency for cookies can be tricky! This butter should be softened enough that you can make a small indent when you press down with your finger
My mom used to make these with shredded (par boiled first) carrots in the cookie batter. I loved them!
How well do these “Orange Cream Cookies” freeze; does the texture change once thawed?