I remember, like most Americans, the sound of the ice cream truck as it appeared from around the corner. You heard it before you saw it and that bell signaled summer.
Was it the ice cream or the excitement of the chase that got our hearts pounding? Whichever it was, the ringing of the Good Humor truck instantly caused every young child to start yelling at Mom or Dad, “Hurry, hurry, we are going to miss it!”
Now while most children ordered a Creamsicle, I always went for either a chocolate eclair bar or a Lik-m-aid (later called Fun Dip). Looking back it doesn’t really make sense that an ice cream truck would also sell what is essentially candy but I guess it was popular.
I mean, hell, I got it. Others must have too. Hindsight also has me wondering how it was even approved by the FDA. I can still taste the chemical flavor of those “sticks.”
But as I said most kids ordered a Creamsicle. Vanilla and orange have become a classic combination that instantly transports you to the fun of summer.
Now this winter bombarded the northeast in what seemed like endless snowstorms. It’s made us all a bit stir crazy and overly anxious for warmer weather. Since it is not quite summer yet, it seemed a little early for ice cream. But hopefully this cookie will evoke some of your summer dreams.
Inspired by Cooking Classy’s Orange Creamsicle Sugar Cookies
Inspired by Cooking Classy’s Lemon Sugar Cookies
- 3 cups flour mix C
- ¾ teaspoon baking powder
- ¼ teaspoon sea or kosher salt
- 16 tablespoons unsalted butter (2 sticks), softened
- 1 cup granulated sugar
- 1 large egg, beaten
- 1 tablespoon milk
- Zest of 1 medium orange (approximately 1 tablespoon)
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- 4 ounces cream cheese, softened
- 4 tablespoons unsalted butter (½ stick), softened
- 2½ to 3 tablespoons fresh orange juice
- pinch of sea or kosher salt
- 2½ cups powdered sugar
- food coloring (optional)
- In a medium mixing bowl, whisk together the flour mix, baking powder and salt. Set aside.
- In a small mixing bowl, whisk the egg until beaten but not frothy. Add the milk, orange zest, vanilla extract and orange extract and stir to combine. Set aside.
- In a large mixing bowl of an electric mixer, beat the butter at medium speed for two minutes. Add the sugar and continue to beat for five minutes. Scrape down the bowl.
- Add egg mixture and beat at medium speed to combine. Scrape down the bowl.
- Turn the mixer down to low speed and gradually add the flour mixture, and beat until mixture pulls away from the side of the bowl. Scrape down the bowl as needed.
- Refrigerate the dough for 2 to 3 hours.
- Preheat the oven to 375 degrees F. Tip: Remember the oven needs at least 20 minutes to preheat fully in spite of what the read out says.
- Shape the dough into balls about the size of a golf ball (approximately 40 grams). Place the balls on parchment-lined baking sheets, 6 cookies per sheet.
- Use your palm or the bottom of a large measuring cup to flatten the balls into rounds, about ⅓-inch thick. Tip: First, dust whatever you are using to flatten the balls with powdered sugar or flour.
- Bake for 8 to 11 minutes, rotating the pans halfway through for even baking. Tip: DO NOT OVERBAKE! They should be cooked through but not brown.
- Remove from the oven and cool the cookies on the sheets for 5 minutes. Move the cookies to a wire rack and cool completely.
- Spread on a thin coat of frosting (directions below) and garnish with sprinkles, if desired. Allow the frosting to set before storing the cookies in an airtight container.
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip cream cheese and butter until pale and fluffy. Scrape down the bowl.
- Add the orange juice and mix until thoroughly combined. Scrape down the bowl.
- Add the salt and a ½ cup of powdered sugar and mix until thoroughly combined. Repeat adding the sugar ½ cup at a time until all the sugar is blended
- Add desired amount of food coloring if using and mix until thoroughly combined. Tip: I used 3 drops of gel coloring.
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