
Soft, buttery cookies brightened with orange zest and creamsicle flavor — a nostalgic treat that tastes like summer in every bite.

This cookie brings the sunny flavors of a frozen orange creamsicle into a soft, tender cookie that melts on your tongue. I first made this version during a week when my kids were craving something bright and sweet, and the combination of cream cheese, butter, and just a kiss of orange extract produced a texture that felt both buttery and pillowy. The tiny bit of fresh orange zest gives a fragrant top note while the food coloring nudges the color toward that classic creamsicle hue — a small visual trick that makes these cookies feel instantly nostalgic and playful.
What makes these cookies special is the balance between richness and brightness: cream cheese and butter contribute a rich, tender crumb, while orange zest and extract keep each bite lively. They bake quickly and remain soft at the center when taken off the sheet at the right moment. Every holiday or neighborhood bake sale I’ve brought them to becomes a conversation starter — someone will always say they taste like childhood summers. I like to serve them slightly warm so the confectioners' sugar forms a gentle coating that softens against the warm cookie surface.
When I first tried this adaptation I was surprised how the tiny bit of orange extract amplified the fresh zest without overwhelming the dairy notes. My youngest took one bite and declared them her new favorite cookie, and friends often ask for the recipe because the texture is just so different from an ordinary sugar cookie — like a softer, more decadent cousin.
My favorite part is how easy it is to produce a bakery-style texture at home without complicated techniques. When guests come over, they always pause and comment on how tender the cookies are and how the orange flavor is bright without being sharp. I’ve also found that letting the dough rest briefly in the fridge (20–30 minutes) can make the dough easier to scoop, especially in warm kitchens.
Store baked cookies in an airtight container at room temperature for up to 3–4 days; place a sheet of parchment between layers to prevent sticking. For longer storage, freeze cooled cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe resealable bag or container for up to 3 months. To thaw, leave cookies at room temperature for 20–30 minutes or warm briefly in a 275°F oven for 5–8 minutes to refresh the texture.
If you need dairy-free options, use a certified dairy-free cream cheese and a plant-based stick butter substitute, though texture will be slightly different. For a gluten-free version, replace with a 1-to-1 gluten-free all-purpose blend that contains xanthan gum — expect a minor change in crumb. If you prefer less sweetness, reduce the granulated sugar by 2 tablespoons; if you want a stronger orange note, increase orange extract in 1/4 teaspoon increments and always taste the raw dough sparingly.
Serve warm with a simple glass of cold milk or a cup of Earl Grey tea to complement the citrus. For gatherings, arrange on a platter with fresh orange slices and a few mint sprigs for color contrast. These cookies pair beautifully with vanilla ice cream for an adult creamsicle float or alongside lemon bars for a citrus-themed dessert table.
In winter, add a pinch of ground nutmeg for warmth or swap orange extract for mandarin extract to vary the flavor. In summer, increase the zest to 2 teaspoons and fold in 1/3 cup finely chopped freeze-dried strawberries for a creamsicle twist. For a holiday touch, dip half of each cooled cookie in white chocolate and sprinkle with crushed candy cane for a peppermint-orange mash-up.
To prepare dough ahead, shape into balls and freeze on a tray until firm, then transfer to a freezer bag. Bake from frozen adding 1–2 minutes to the bake time. Alternatively, make the dough a day ahead and refrigerate tightly covered — bring to scoopable firmness before rolling in powdered sugar. This makes morning bake-aheads for school lunches or party prep much easier.
These bright, buttery cookies are an easy way to add sunshine to any day. Whether you keep the classic orange hue or skip food coloring, the tender, cream-cheese–infused dough delivers a wonderfully nostalgic bite that’s simple to make and delightful to share.
Soften butter and cream cheese to the same temperature for even creaming and a uniform dough.
Taste a tiny pinch of raw dough to check orange extract level before adding more — extracts vary in strength.
Do not overbake; remove when centers look set but still soft for a tender texture.
This nourishing orange creamsicle cookies recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes — baked cookies freeze well for up to 3 months. Freeze in a single layer until firm then transfer to a sealed container.
Use a microplane to finely zest only the orange's outer colored layer; avoid the white pith which tastes bitter.
This Orange Creamsicle Cookies recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat. Position the rack in the center of the oven for even baking.
Beat softened butter, cream cheese, orange zest, and granulated sugar in a large bowl until light and blended, about 2–3 minutes. Proper creaming creates a tender texture.
Mix in the egg, vanilla, and orange extract, starting with 1/2 teaspoon and adjusting to taste. Add food coloring drop by drop until desired orange hue is reached.
Whisk together flour and baking powder, then add gradually with mixer on low until just combined. Add 1/2 cup confectioners' sugar into the dough during mixing.
Scoop 2-tablespoon portions of dough, roll in remaining confectioners' sugar, and place about 2 inches apart on the prepared baking sheet.
Flatten each ball slightly and bake 8–11 minutes until the top no longer appears wet and edges are set. Cool on the sheet 5 minutes then transfer to a rack.
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This recipe looks amazing! Can't wait to try it.
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