Creamsicle Cookies

Jun 18th

Remember those black and white cookies? Well, a friend of mine’s husband enjoyed the leftovers and told his wife that they reminded him of a cookie from his past. He described it to her and though she’s a great baker, she wasn’t totally sure how to proceed. She called me up and “hired” me to make two dozen of this mysterious cookie. Armed with her description, I did my best! On her husband’s birthday this year, he enjoyed a cookie from his past and my friend saved a few hours of trying to make culinary sense out his nebulous description. They were a hit, and I was thrilled.
A soft, cakey, orange flavored cookie with a thick, sweet orange-y glaze. Yum. Recently my friend asked for the recipe to replicate them herself and I realized I hadn’t recorded the recipe! Well I made them again this weekend and was very careful to write everything down. I’m not even really a fan of orange flavored desserts and dislike creamsicles, orange sherbert (GROSS), etc. There is something about this cookie, though, that hooked me.

They’re fun to eat. You know what they remind me of? Those cookies that Genuardis (may it rest in peace) used to sell near the check out. They were round and soft with a thick layer of brightly colored frosting. My high school students were OBSESSED with them. Does anyone know what I’m talking about? THAT is what these cookies remind me of. Very kid friendly, I actually had to pry a stolen cookie from my daughter’s desperate grasp while she yelled “mine mine mine” like the seagulls on Nemo. Oh my gosh what is happening to me? When did I stop referencing Anchorman and start with Finding Nemo?

Lastly – a word on recipes. Ingredients should be listed in the order they are used. In the following recipe, orange juice is listed first because what I want you to do is reduce freshly squeezed juice. Just a random fact for the beginning recipe-readers.

Creamsicle Cookies
Makes 30-36
1 c. freshly squeezed orange juice, reduced to 1/4 c., divided
1 3/4 c. flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
10 tbsp. unsalted butter, softened
1 c. sugar
1 egg
1 tsp. vanilla
1 tsp. orange zest
1/3 c. sour cream
2 1/2 c. powdered sugar
3 tbsp. milk
1 tbsp. corn syrup
1 tsp. orange zest
1. Simmer orange juice in a small saucepan over medium high heat. When amount has been reduced to 1/4 c. or a little less, pour into a small bowl and set aside to cool.
2. Whisk flour, baking powder, baking soda, and salt in a medium mixing bowl.
3. Beat butter and sugar with electric mixer set at medium speed until light and fluffy, about five minutes.
4. Add egg, vanilla, zest, and 1 tsp. of the reduced orange juice. Beat on medium low until evenly combined.
5. Add dry ingredients alternately with the sour cream, starting and ending with dry, beating on low until just combined. . Dry, sour cream, dry, sour cream, dry.
6. Cover batter with plastic wrap and refrigerate at least an hour or up to 24 hours.
7. When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper.
8. Roll batter into 1 inch balls and bake for 12-14 minutes or until the edges are golden brown. Let cool at least five minutes on baking sheet before removing to wire rack to cool completely.
9. Meanwhile, make glaze. Whisk powdered sugar, milk, corn syrup, zest, and 1 tbsp. reduced orange juice. Whisk until smooth.
10. When cookies are completely cool, spoon glaze onto cookies and smooth around the top with the back of a small spoon. Sprinkle decoration if desired.
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