Just like the orange creamsicles you loved as a kid, these orange creamsicle cookies are bursting with sweet and creamy vanilla orange flavor and rolled in powdered sugar just before baking for that extra melt-in-your-mouth experience.
½cup(113g) unsalted buttersoftened to room temperature
1cup(200g) granulated sugar
1 and ½teaspoonsvanilla extract
1large eggroom temperature1
1Tablespoon(15mL) fresh orange juice
zest of one orange
orange food coloring2optional
½cup(60g) powdered sugar
Instructions
In a medium size bowl, combine the flour, salt, baking powder, and baking soda. Whisk to combine and set aside.
In a large bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy (approximately 2-3 minutes). Beat in vanilla, egg, orange juice, and orange zest. Scrape down the sides of the bowl with a spatula as needed.
Reduce mixer speed to low and gradually add flour mixture. Add the food coloring, if using. Mix until just combined. Cover the dough and chill in the refrigerator at least 1 hour and up to 3 days. If chilling longer than 1 hour, allow to sit at room temperature about 15 minutes before rolling into balls.
When you are ready to bake the cookies, preheat the oven to 350ºF (177ºC). Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Pour the powdered sugar onto a large plate. Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), scoop the dough out of the bowl and roll into a ball with your hands. Dough ball does not need to be perfect. Roll the ball of dough generously in the powdered sugar. Place no more than 8 balls of dough on a baking sheet at one time (4 rows of 2). Chill any dough you are not using.
Bake cookies for 11-13 minutes or until cookies look mostly matte (not wet or shiny). Remove from oven and cool on the baking sheet for 5 minutes before transferring to cooling rack to cool completely. If cookies are misshapen or spread too much for your liking, use the back of a spoon to reshape hot cookies. Store cookies in an airtight container at room temperature up to 1 week. Baked cookies freeze well, up to 2 months. Rolled cookie dough can be frozen up to 3 months. Roll in powdered sugar before baking and bake frozen. Add another 1-2 minutes to baking time.
Notes
Room temperature egg: it is always a good idea to use room temperature eggs when working with room temperature butter. The batter comes together much more easily.
Orange food coloring: I prefer gel coloring, and my favorite brand is AmeriColor. You can omit completely, use traditional orange food coloring, or use a combination of red + yellow food coloring.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.