Orange Cookies with Creamsicle Frosting Recipe
Delight in these Orange Cookies with Creamsicle Frosting, featuring a perfect balance of browned butter, bright orange zest, and juicy orange juice. These gluten-free cookies are soft, slightly crisp on the edges, and topped with a creamy orange cream cheese frosting, making them an irresistible dessert treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 21 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Cookie Dough
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp orange zest
- 1/4 cup orange juice
- 1 egg yolk
- 1½ cup + 2 tbsp gluten free all-purpose flour with xanthan gum
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
Orange Cream Cheese Frosting
- 4 oz cream cheese at room temperature
- 2 tbsp butter at room temperature
- 1 cup powdered sugar
- 1 tbsp orange juice plus more if needed
- 1/2 tsp orange zest plus more for garnish
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Brown the butter: In a saucepan over medium heat, melt the butter and cook for 5-8 minutes, stirring frequently. Watch closely as the butter foams, then turns golden brown with brown milk solids forming. Once browned, quickly transfer it to a large mixing bowl to stop cooking.
- Mix wet ingredients: Let the browned butter cool for about 10 minutes. Then add brown sugar, granulated sugar, vanilla extract, orange zest, orange juice, and the egg yolk. Whisk these together until smooth and well combined.
- Combine dry ingredients: In a separate bowl, stir together the gluten-free flour, baking powder, baking soda, and sea salt until thoroughly mixed.
- Make the dough: Add the flour mixture to the wet ingredients and stir gently until just combined. Avoid overmixing to keep cookies tender.
- Shape the cookies: Using a 1½ tablespoon scoop, portion the dough and roll into balls by hand. Place them on the prepared baking sheet about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 12-14 minutes until edges are golden and centers look puffed with slight cracks.
- Cool: Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare frosting: In a bowl, combine the cream cheese, butter, powdered sugar, orange juice, and orange zest. Mix until smooth and creamy. Add more orange juice if the frosting is too thick.
- Frost the cookies: Once cooled, generously frost each cookie and sprinkle additional orange zest on top for garnish.
Notes
- Frost cookies only once fully cooled to prevent the frosting from melting.
- To make these cookies dairy-free, substitute vegan butter and dairy-free cream cheese.
- Freshly squeezed orange juice and zest enhance flavor best.
- If dough is sticky, chilling for 20-30 minutes will make handling easier.
- Ensure browned butter is cool before mixing with sugars to avoid melting.
- Optional mix-ins include white chocolate chips, dried cranberries, or chopped nuts for added texture and flavor.
- Dough can be rolled out and cut with cookie cutters for shaped festive cookies.
- Store frosted cookies in a single layer refrigerated for a few hours, then stack with parchment paper in an airtight container for 3-4 days.
- Freeze cookies in a single layer on a baking sheet for 2 hours, then wrap and store in freezer bags with parchment layers; thaw overnight in the fridge before serving.
