Orange flavored sugar cookies with a white chocolate orange frosting! Tastes just like an orange creamsicle ice cream bar!
I am SO excited to share this recipe with you! I was inspired by this lime version of the famous “swig” sugar cookie over on Lolly Jane. One of my favorite cookies is Orange Creamsicle Cookies. And it was almost like an “ah ha” moment when I realized I needed to make a swig style version. I had the idea to use white chocolate frosting from the white chocolate cupcakes on the blog (cause the frosting is AMAZING!) and because it is perfect for these cookies. It is also prime orange season here in Phoenix. I used oranges from my grandpa’s orchard for these cookies. You know, just making good use of the amazing citrus fruits we have this time of year. I also juiced up the rest of the bag and we have been enjoying fresh orange juice at breakfast. Is there anything better?! Well, maybe these cookies 😉
I used cake flour in the cookies and really loved the results. It gave them a smooth texture and unique taste. I added orange extract to the cookies and frosting along with orange juice & zest so these cookies are really bursting with orange flavor. The frosting has melted white chocolate, cream cheese & butter in it. I had to stop myself from licking the knife! It’s a great frosting. I am already trying to think of another way I can use it again.
If you like orange flavor and sugar cookies these cookies will win you over! Try them out and let me know what you think!
Orange Creamsicle "Swig" Sugar Cookies
- FOR THE COOKIES:
- 6¼ cup cake flour*
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon cream of tarter
- 1 cup butter, softened
- 1¼ cup sugar + ¼ cup
- ¾ cup powdered sugar
- ¾ cup canola oil
- 2 Tablespoons fresh orange juice
- 1 Tablespoon orange zest
- ⅛ teaspoon orange extract, optional
- 1 teaspoon vanilla, optional
- 2 eggs
- FOR THE FROSTING:
- 6 ounces white chocolate chips
- 1 (8 ounce) package cream cheese, softened
- ¼ cup butter, softened
- 2 Tablespoons fresh orange juice
- ⅛ teaspoon orange extract
- 3 cups powdered sugar
- orange food coloring, if desired
- FOR THE COOKIES: Preheat your oven to 350 degrees. In a medium size mixing bowl, mix your flour, salt, baking soda & cream of tarter. Set aside.
- In a stand mixer, cream the butter, 1¼ cup sugar & the powdered sugar for about 2 minutes. Slowly add the oil, orange juice, orange zest, orange extract & vanilla.
- Beat in the eggs one at a time.
- Slowly add the flour mixture to the wet ingredients (scrape the sides of the bowl as needed).
- Roll the dough into 2" balls and place on a parchment lined cookie sheet.
- Add the remaining ¼ cup sugar to a bowl or small dish. Use the bottom of a drinking glass (about 2½" in diameter) & dip it into the sugar then press (the sugar coated, bottom of the glass) into the ball of cookie dough until it's about ½" thick (the dough will form a jagged edge).
- Bake the cookies for 8 minutes (you don't want to over bake or they will be dry). Gently remove the cookies from the pan onto a cooling rack to let them cool. When cool, place in an airtight container and place in the fridge.
- FOR THE FROSTING: Place the white chocolate in a medium sized microwave safe dish. Melt according to the package directions. Let the chocolate cool for 3 minuets then beat in the cream cheese, butter, orange juice & orange extract. Beat on medium speed until well blended.
- Slowly add the powdered sugar and beat well. Add food coloring if desired.(If the frosting has small clumps, microwave for 30 seconds, stir, then microwave for 30 more seconds. The frosting will be slightly more runny but will set up firm again.)
- Frost the cookies, then let them chill in the fridge. Store in an airtight container in the fridge. Cookies are best cold.
*I used cake flour but if you don't have it you can use 5½ cups regular all purpose flour. The cake flour added a smooth texture and unique taste to the cookies. You may need to add a little more flour if your batter is too wet. Just add a T. at a time.
Recipe Source: Cookie recipe adapted from Tried & Tasty via Lolly Jane. Frosting recipe adapted from these white chocolate cupcakes.