Creamsicle Cookies

Creamsicle Cookies

These cookies will always be “Duie’s” in my mind. Duie is my friend Bri’s husband and he once asked her to make a cookie from his childhood (minus the recipe). She commissioned me on the quest and armed with her description, I did my best. On her husband’s birthday, he enjoyed a cookie from his past and my friend saved a few hours of trying to make culinary sense out of his nebulous description. They were a hit, and I was thrilled.
It’s a soft, cakey, orange flavored cookie with a thick, sweet orange-y glaze. Yum. I’m not even really a fan of orange flavored desserts and dislike creamsicles, orange sherbert, etc., but there is something about this cookie that hooked me.¬†They’re fun to eat. You know what they remind me of? Those Lofthouse cookies that they always have near check out in grocery stores. They’re perfect for spring and would be especially great for a wedding/baby shower/brunch as their bright, cheerful hues are supported by an equally bright, sweet, scrumptious flavor.
Lastly, your cookies may be slightly domed or more flat. Mine were domed a bit so I chose to frost the undersides. The bottom is flat and would hold the frosting best. You can decide for yourself!
Creamsicle Cookies
Makes 30-36
1 c. freshly squeezed orange juice, reduced to 1/4 c., divided
10 tbsp. unsalted butter, softened
1 c. sugar
1 3/4 c. flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1 egg
1 tsp. vanilla
1 tsp. orange zest
1/3 c. sour cream or full fat Greek yogurt
Glaze
2 1/2 c. powdered sugar
2 tbsp. milk
2 tbsp. reduced orange juice
1 tbsp. corn syrup
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. Beat butter and sugar with electric mixer set at medium speed until light and fluffy, about five minutes.
2. Whisk flour, baking powder, baking soda, and salt in a medium mixing bowl.
4. Add egg, vanilla, zest, and 1 tbsp. 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.
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 or silicone liner.
8. Roll or scoop 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 2 tbsp. reduced orange juice. Whisk until smooth.
10. When cookies are completely cool, spoon glaze onto cookies (either top or bottom) and smooth around the top with the back of a small spoon. Sprinkle decoration if desired.
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