Orange Cream Cookies
Orange Cream Cookies tastes like a dream. Made with cream cheese, and bursts of fresh orange zest, and they are satisfyingly sweet!
Equipment
- Stand Mixer or Electric Mixer
- Food Scale
- Cookie scooper
- Silicone spatulas
- Parchment Paper
- Measuring cups
- Baking Sheet
Ingredients
- 330 grams King Arthur All-Purpose Unbleached Flour -measured using a food scale
- 1/2 cup unsalted butter, room temperature 1 stick
- 6 ounces cream cheese softened
- 1/2 teaspoon pure orange extract
- 2 teaspoons pure vanilla extract
- 2 large eggs room temperature
- 3 tablespoons orange zest approximately 3 to 4 oranges
- 1 cup brown sugar, light brown
- 1/2 cup white granulated sugar
- 1/2 teaspoon baking soda
- 1½ teaspoon baking powder
- 1/2 teaspoon salt
Citrus Icing
- 1 cup powdered sugar
- 1 teaspoon orange extract
- 2 tablespoons orange zest
- 1/4 cup orange juice OR use heavy cream or milk if you want a creamier consistency. Add 2 tablespoons of butter to heavy cream/milk.
Instructions
- Preheat oven to 350ºF. Line baking sheets with silicone baking mats or parchment paper. I prefer parchment paper.
- In a medium bowl whisk dry ingredients: flour, baking soda, baking powder, and salt.
- For the wet ingredients: using a stand mixer or electric hand mixer with paddle attachment: cream together butter, cream cheese, white sugar, brown sugar --- on medium-high speed until smooth and creamy.
- Once creamed: add eggs one at a time, then add vanilla extract, orange extract, and 3 tablespoons of orange zest on medium speed until combined. Scrape down the sides, if needed.
- Next, gradually add mixed dry ingredients (flour, baking soda, baking powder, salt) to the wet mixture. Mix until it's incorporated. Be sure to scrape down the sides to ensure you incorporate all of the flour. You don't want to over-mix your dough. As soon as the flour mixture is incorporated, you can stop your mixer and finish by hand.
- Transfer cookie dough to a bowl and wrap in plastic wrap and refrigerate for at least ONE hour or overnight. No longer than 48 hours.
- When ready to bake: allow dough to sit at room temperature just until it is soft enough to scoop. About 10 minutes. Scoop dough using a 1½ inch cookie scooper, roll into dough balls, and drop them on a prepared baking sheets 3 inches apart.
- Bake for 9 to 12 minutes, or until golden brown. Cool for 3-5 minutes on baking sheet before moving them to a cooling rack to cool completely.
- Serve and enjoy!