Orange Creamsicle "Swig" Sugar 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
  • 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
  1. 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.
  2. 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.
  3. Beat in the eggs one at a time.
  4. Slowly add the flour mixture to the wet ingredients (scrape the sides of the bowl as needed).
  5. Roll the dough into 2" balls and place on a parchment lined cookie sheet.
  6. 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).
  7. 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.
  8. 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.
  9. 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.)
  10. 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 by Baked in AZ at