Best Orange Creamsicle Sugar Cookies Recipes
ORANGE CREAMSICLE® SUGAR COOKIES
These delicious cookies will remind you of an orange Creamsicle®. I created it by combining two of my favorite recipes. It is a family favorite!
Provided by CVOELKEL
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 35m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets.
- Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in egg yolks, extracts, and food coloring. Stir in flour, baking soda, and cream of tartar. Add white chocolate chips.
- Form dough into balls and arrange on the prepared cookie sheets.
- Bake in the preheated oven until edges turn golden, 10 to 11 minutes. Do not overbake. Cool on the cookie sheets for 1 to 2 minutes before transferring to cooling racks.
Nutrition Facts : Calories 121.6 calories, Carbohydrate 14.2 g, Cholesterol 24.5 mg, Fat 6.7 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 4 g, Sodium 61.6 mg, Sugar 9.2 g
ORANGE CREAMSICLE SUGAR COOKIES RECIPE - (4.5/5)
Provided by á-42919
Number Of Ingredients 16
Steps:
- In a bowl combine flour, cornstarch, baking powder and salt and whisk for 30 seconds, set aside. In the bowl of an electric stand mixer, whip together 1/2 cup butter, shortening, sugar and orange zest on medium speed until very pale and fluffy, about 4 minutes, occasionally scrapping down the sides of the bowl. Add in egg and mix until combine, then add egg white, orange extract and vanilla extract and mix until combine. With mixer running, slowly add in dry ingredients and mix just until combine. Transfer dough to an airtight container and refrigerate 2 to 3 hours. Preheat oven to 375°F during the last 10 minutes of refrigeration. Scoop dough out and shape into balls, about the size of a golf ball. Place dough balls on Silpat or parchment paper lined baking sheets and dust tops with flour, then using your hands or the bottom of a large measuring cup flatten balls into rounds, about 1/3-inch thick. Bake in preheated oven 8 to 11 minutes (they should still be soft, don't cook until firm - if poked they should still leave an indentation, you just don't want them doughy). Allow to cool 5 minutes on baking sheet before transferring to a wire rack to cool. Cool completely then frost and garnish with sprinkles if desired. Store in an airtight container. In the bowl of an electric stand mixer fitted with the paddle attachment, whip cream cheese and butter until pale and fluffy. Mix in orange extract followed by powdered sugar and blend until well combined and fluffy.
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