Orange Creamsicle Cookies are bright and delightful; with a blend of zesty orange flavor and creamy vanilla, they're your favorite summer popsicle in cookie form!
These homemade cookies have that yummy Orange Creamsicle flavor that will take you back to warm summer days with Orange Creamsicle ice cream!
You can still find Orange Creamsicles in grocery stores, and they have lots of other fruity flavors now too, but Orange Creamsicles were one of my favorite summer treats growing up.
These Orange Creamsicle Cookies are perfect any time of year, they go so well with a glass of milk or a cup of coffee!
Whether you're hosting a backyard barbecue, a picnic, or simply want to treat yourself on a lazy afternoon, these cookies are the ideal treat.
They're quick and easy to make; you can have a batch ready in just 24 minutes.
Share them with friends and family or keep them all to yourself—I won't judge!
For more delicious fruity flavored cookies, try my Frosted Lemon Cookies, Tropical Mango Cookies, Lemon Sugar Cookies, or these Pineapple Upside Down Cookies!
Ingredients for this Orange Creamsicle Cookie Recipe
Wet Ingredients. Butter, Egg, Vegetable Oil, Orange Extract or Orange Emulsion
Dry Ingredients. All Purpose Flour, Granulated Sugar, Powdered Sugar, Baking Soda, Cream of Tartar
Extras. Orange Zest, White Chocolate Chips
How to Make Orange Creamsicle Cookies
Make Infused Sugar
- In a small bowl, combine ½ cup Granulated Sugar with 1 tablespoon Orange Zest. Stir to combine. Set aside.
Make Orange Creamsicle Cookies
- Preheat the oven to 350 Degrees F. Line two baking sheets with parchment paper and set them aside.
- In a large mixing bowl, cream together the Butter and Granulated Sugar. Scrape down the sides of the bowl as needed. The mixture will be light and fluffy.
- Mix in the egg and Orange Extract, and continue to combine the ingredients for 1-2 minutes. The mixture will be fluffy.
- Next, drizzle Vegetable Oil and Powdered Sugar into the mixture and continue to cream the ingredients together. The mixture will turn glossy.
- Add Orange Food Coloring. I have used AmeriColor Food Gel (¼ - ½ teaspoon).
- Gradually add the remaining dry ingredients until combined.
- Mix in ¾ cup White Chocolate Chips into the cookie dough, reserving some chips to add after baking.
- Scoop cookie dough using a size #24 cookie scoop and roll cookie dough into the infused sugar before placing on a cookie sheet. Allow at least 2 inches between cookie dough balls.
- Bake cookies for 8–10 minutes. Bake until the edges are set. Do not overbake.
- Immediately out of the oven, use a circular cookie cutter to mold the cookies into a true circle shape (optional).
- Quickly add some extra white chocolate chips on top for visual appeal too.
- Allow the cookies to cool for a minute before moving them to a cooling rack.
Storage & Freezing
Storage: Store cooled cookies in an airtight container for up to 7 days. Cookies are best if enjoyed within 2-3 days.
Freezing: Cookies can be stored in a sealed container and frozen for up to 3 months. Place parchment paper between each cookie to prevent them from sticking.
Substitutions & Variations
- Use different chips. White chocolate chips add to the creamy flavor of these cookies, and they compliment the orange well, but you can try using semi-sweet chocolate chips or milk chocolate chips if you prefer. You can even add different flavors to these cookies by using caramel chips, vanilla chips, or butterscotch chips.
- Try other extracts. You can try using Vanilla Extract or Almond Extract instead of Orange Extract for a milder orange flavor.
- Add a topping. These cookies are sweet and decadent by themselves, but you can dust them with powdered sugar or drizzle them with a simple powdered sugar and water icing, or a melted white chocolate drizzle for a fancier finish if you prefer.
Pro Tips
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great-quality cookie. To make perfect cookies every time, here are some pro tips.
Weighing Ingredients.
Baking is a science, and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Food Coloring.
I love using AmeriColor Orange Gel Food Coloring when baking these cookies because it gives the best, bold, vibrant color.
Cookie Scoop.
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for ensuring even baking. This recipe makes approximately 12 cookies using a size #24 Cookie Scoop. You can make larger cookies using two scoops of cookie dough or mini cookies using a smaller cookie scoop. Bear in mind that the cooking time will vary for different sizes of cookies.
Baking Sheets.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Baking Time.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cooling Rack.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
- Wire Rack for cooling cookies. I like to have at least two cooling racks.
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
- Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula, are all helpful.
To find out more, check out my Pro Tips Guide to make the best cookies every time!
Have you tried this Orange Creamsicle Cookies recipe?
Let me know what you think of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Easy Fruity Cookie Recipes
- Lemon & Blueberry Cookies
- Lemon Oatmeal Bars, a Betty Crocker Copycat
- Fruit Pizza Cookies
- White Chocolate Cranberry Macadamia Nut Cookies
- Blueberry Pie Bars
- Mango Cookies
- Blueberry Pie Cookies
- Strawberry Chocolate Chip Cookies
- Strawberry Sugar Cookies
Orange Creamsicle Cookies
Ingredients
Orange Creamsicle Cookies
- ½ cup Butter Softened
- ½ cup Granulated Sugar 100g
- ¼ cup Vegetable Oil
- ½ cup Powdered Sugar 65g
- 1 Egg Large
- 1 teaspoon Orange Extract or Orange Emulsion
- 1 tablespoon Orange Zest
- ½ teaspoon Baking Soda
- ½ teaspoon Cream of Tartar
- 2 cups All Purpose Flour 240g
- 1 cup White Chocolate Chips
Infused Sugar
- ½ cup Granulated Sugar
- 1 tablespoon Orange Zest
Instructions
Make Infused Sugar
- In a small bowl, combine ½ cup Granulated Sugar with 1 tablespoon Orange Zest. Stir to combine. Set aside.
Make Orange Creamsicle Cookies
- Preheat the oven to 350 Degrees F. Line two baking sheets with parchment paper and set them aside.
- In a large mixing bowl, cream together the Butter and Granulated Sugar. Scrape down the sides of the bowl as needed. The mixture will be light and fluffy.
- Mix in the egg and Orange Extract, and continue to combine the ingredients for 1-2 minutes. The mixture will be fluffy.
- Next, drizzle Vegetable Oil and Powdered Sugar into the mixture and continue to cream the ingredients together. The mixture will turn glossy.
- Add Orange Food Coloring. I have used AmeriColor Food Gel (¼ - ½ teaspoon).
- Gradually add the remaining dry ingredients until combined.
- Mix in ¾ cup White Chocolate Chips into the cookie dough, reserving some chips to add after baking.
- Scoop cookie dough using a size #24 cookie scoop and roll cookie dough into the infused sugar before placing on a cookie sheet. Allow at least 2 inches between cookie dough balls.
- Bake cookies for 8–10 minutes. Bake until the edges are set. Do not overbake.
- Immediately out of the oven, add extra white chocolate chips on top for visual appeal, and use a circular cookie cutter to mold the cookies into a true circle shape (optional).
- Allow the cookies to cool for a minute before moving them to a cooling rack.
Notes
- Yield: This recipe makes approximately 12 cookies using a size #24 Cookie Scoop. You can make larger cookies using two scoops of cookie dough, or mini cookies using a smaller cookie scoop. Bear in mind the cooking time will vary for different sizes of cookies.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4 ½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4 ½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7 ½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 8 Ounces | 227 Grams |
- Store: Store cookies in a sealed container or Ziploc Bag for up to 1 week. Cookies are best if enjoyed within 2-3 days.
- Freeze: Keep the cookies in a sealed container or Ziploc Bag in the freezer for up to 3 months. Place parchment paper between the stacked layers of cookies to prevent them from sticking together.
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