Orange Creamsicle Swig Sugar Cookies

Orange flavored sugar cookies with a white chocolate orange frosting! Tastes just like an orange creamsicle ice cream bar!

I am SO excited to share this recipe with you! I was inspired by this lime version of the famous “swig” sugar cookie over on Lolly Jane. One of my favorite cookies is Orange Creamsicle Cookies. And it was almost like an “ah ha” moment when I realized I needed to make a swig style version.

I had the idea to use white chocolate frosting from the white chocolate cupcakes on the blog (cause the frosting is AMAZING!) and because it is perfect for these cookies. It is also prime orange season here in Phoenix. I used oranges from my grandpa’s orchard for these cookies. You know, just making good use of the amazing citrus fruits we have this time of year. I also juiced up the rest of the bag and we have been enjoying fresh orange juice at breakfast. Is there anything better?! Well, maybe these cookies .

INGREDIENTS

For The Cookies:

• 6¼ cup cake flour*
• 1 teaspoon salt
• ½ teaspoon baking soda
• ½ teaspoon cream of tarter
• 1 cup butter, softened
• 1¼ cup sugar + ¼ cup
• ¾ cup powdered sugar
• ¾ cup canola oil
• 2 Tablespoons fresh orange juice
• 1 Tablespoon orange zest
• ⅛ teaspoon orange extract, optional
• 1 teaspoon vanilla, optional
• 2 eggs

For The Frosting:

• 6 ounces white chocolate chips
• 1 (8 ounce) package cream cheese, softened
• ¼ cup butter, softened
• 2 Tablespoons fresh orange juice
• ⅛ teaspoon orange extract
• 3 cups powdered sugar
• orange food coloring, if desired

INSTRUCTIONS

For The Cookies: 

1. Preheat your oven to 350 degrees. In a medium size mixing bowl, mix your flour, salt, baking soda & cream of tarter. Set aside.
2. In a stand mixer, cream the butter, 1¼ cup sugar & the powdered sugar for about 2 minutes. Slowly add the oil, orange juice, orange zest, orange extract & vanilla.
3. Beat in the eggs one at a time.
4. Slowly add the flour mixture to the wet ingredients (scrape the sides of the bowl as needed).
5. Roll the dough into 2" balls and place on a parchment lined cookie sheet.
6. Add the remaining ¼ cup sugar to a bowl or small dish. Use the bottom of a drinking glass (about 2½" in diameter) & dip it into the sugar then press (the sugar coated, bottom of the glass) into the ball of cookie dough until it's about ½" thick (the dough will form a jagged edge).
7. Please visit Orange Creamsicle Swig Sugar Cookies for full instructions.

Chewy Chocolate Mint Chip Cookies

Chewy chocolate mint chip cookies that are coloured green for a perfect St. Patrick’s Day treat – or any time really!  These cookies are always welcome! Chocolate.  Mint.  Chewy chocolate mint chip cookies.  You know you want them.

There isn’t even any chilling time with these cookies, so you could be biting into a warm, pepperminty, melty chocolate chip cookie in half an hour.  You don’t even need to make them green if you don’t want to.  But you know you want to.  

It’s fun! Go make these cookies.  They’re so good. I’ll stop now.  But seriously, so good, go make them.

INGREDIENTS

• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, lightly packed
• 1 large egg
• 1/2 teaspoon peppermint extract
• 15-20 drops green food colouring (optional)
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup mint filled chocolate chips (or mint chips)

INSTRUCTIONS

1. Preheat the oven to 350 degrees F.
2. In a large bowl or the bowl of a stand mixer, cream the butter, sugar and brown sugar together until light and fluffy. Add the egg, peppermint extract, and food colouring (if using), and cream until smooth. In another bowl whisk together the flour, salt, baking powder and baking soda. Add this to the butter mixture and mix until well combined. Stir in the chocolate chips and mint filled chips.
3. Please visit Chewy Chocolate Mint Chip Cookies for full instructions.

Muffin Mix Blueberry Streusel Cookies

One of the recent treats I made were these Blueberry Streusel Cookies. They’re jam-packed with flavor and taste just like blueberry muffins because, well, it’s made with blueberry muffin mix. I knooooow – muffin mix in cookies? But it totally works.

These hearty, soft and pillowy Blueberry Streusel Cookies taste just like blueberry muffin tops and couldn't be simpler to make!

INGREDIENTS

• 1 box blueberry muffin mix (I used Krusteaz)
• ¾ cup old-fashioned oats (not instant)
• ⅓ cup + 2 Tbsp canola or vegetable oil
• ¼ cup brown sugar
• 1 egg, beaten
• 2 Tbsp milk

For Lemon Butter Glaze:

• 1 &1/2 cups powdered sugar
• 2 Tbsp melted butter
• ½ tsp lemon peel
• 2 tsp lemon juice
• 1-2 Tbsp milk

INSTRUCTIONS

1. Preheat oven to 375 degrees F. Line 2 baking sheets with silicone liners or parchment paper. Set aside.
2. In a large bowl, combine the muffin mix - just the dry mix, oats, oil, brown sugar, egg and milk and stir together until a soft dough just barely comes together. Drain and rinse the canned blueberries; gently fold into the dough to combine.
3. Portion rounded, heaping Tablespoonfuls of dough onto the prepared baking sheets. Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Cool on the sheets completely.
4. Please visit Muffin Mix Blueberry Streusel Cookies for full instructions.

Easy Lemon Crackle Cookies

Let me warn you upfront. These lemon crinkle cookies are so yummy and so light that it is hard to eat just one of them. (Light and fluffy, not light in calories – I make no claims about calories.) If you decide to make these delicious bites of sweet lemony goodness, you might as well make two batches. They just don’t last. And they are so easy to make.

There is something so delightfully cheerful about citrus fruit, especially the lemon. When I was thinking about a sweet treat to make for Mother’s Day I wanted something happy, and I thought of lemons. These cookies are a perfect spring dessert. Give them as a gift or serve them at a party – they look fancy and taste divine, but you can whip them up in less than 20 minutes.

INGREDIENTS

• Betty Crocker® Super Moist® Lemon Cake Mix
• 2 Eggs
• 1/3 Cup Oil
• Zest of 1 lemon
• Juice of 1 lemon
• 1/3 Cup Powdered Sugar

INSTRUCTIONS

1. Mix eggs, oil, lemon zest, lemon juice and cake mix in a large bowl.
2. Refrigerate dough for at least 30 minutes. (Creates fluffier cookies.)
3. Roll tablespoon size balls of dough in powdered sugar.
4. Coat well and place on cookie sheet lined with parchment paper.
5. Bake for 9 minutes at 375 degrees. (Makes 24 cookies.)
6. Please visit Easy Lemon Crackle Cookies for full instructions.

Brown Butter Cinnamon Crinkle Cookies

Brown Butter Cinnamon Crinkle Cookies are possibly the coziest cookie to ever exist. They’re sweet, full of brown butter and cinnamon goodness coated in melt in your mouth powdered sugar that gives them the perfect crinkle look!

And really, browned butter and cinnamon in one place is basically the cookie version of sweatpants, amiright? The darling thing about these little gems is that while they are comforting and blanket-worthy, I dare say they might be the perfect year-round cookie. I mean I don’t stop loving delicious things in the Spring. Cozy cookies all year ’round I say! I think if I were to be running for president that might be my campaign.

INGREDIENTS

• 10 tablespoons butter, sliced
• 2 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1 cup granulated sugar
• 1/4 cup light brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup powdered sugar

INSTRUCTIONS

1. Place the butter in a saucepan. Cook over medium heat until the butter melts and begins to foam. Continue to cook, whisking (or swirling the pan) frequently until the butter becomes an amber color, this should take 2-3 minutes. Remove the pan from the heat and allow it to cool slightly.
2. Whisk together the flour, baking powder, cinnamon and salt. Set aside.
3. Add the granulated and brown sugar into the bowl of your stand mixer fitted with the paddle attachment. Pour the cooled butter into the sugars and mix on medium speed to combine. Add in the eggs and vanilla, mixing just until smooth.
4. Turn the mixer to low and slowly add in the flour mixture until just incorporated. Cover the mixing bowl and refrigerate for at least 1 hour.
5. Preheat the oven to 350°F
6. Line a baking sheet with a silicone mat or parchment paper. Set aside.
7. Please visit Brown Butter Cinnamon Crinkle Cookies for full instructions.

Iced Oatmeal Cookies

I am kicking it off with these classic Iced Oatmeal Cookies.  I heard they are Santa’s favorite. These cookies are simply delicious!  They have such great flavor and texture.  I have to admit, these are probably one of my top five all-time favorite cookies, no matter what time of year it is.  The are dangerously good, so beware once you start eating these you may have a hard time putting them down.  This is coming from experience. 

With the hustle and bustle of the holidays, these are super easy to make.  Just make the dough, drop, bake and glaze.  If you are going to any cookie exchange parties this year, I highly recommend making these. 

The gift of food is always the best present.  Make these cookies and place them in pretty packaging along with a recipe card.  They will make a lovely gift everyone will love. 

INGREDIENTS

• 2 cups old-fashioned rolled oats
• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup 2 sticks butter, softened
• 1 cup light brown sugar
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Glaze

• 2 cups confectioners sugar
• 3 tablespoons milk

INSTRUCTIONS

1. Preheat oven to 350 degrees. Spray baking sheets with cooking spray and set aside.
2. Place rolled oats in a food processor and pulse for about 10 seconds until coarse.
3. Mix oats with flour, baking powder, baking soda, salt, cinnamon and nutmeg.
4. Using an electric mixer cream butter and sugars.
5. Add in eggs one at a time then vanilla extract.
6. Gradually add in flour mixture until combined.
7. Roll dough into 2 tablespoon size balls and place on baking sheet spacing about 2 inches apart.
8. Bake for 10-12 minutes until the bottoms begin to brown.
9. Please visit Iced Oatmeal Cookies for full instructions.

Chocolate Chip Brownie Swirl Cookies

The first half of this brookie situation is a thick and chewy chocolate chip cookie. You’re going to make this dough first as it does need to chill. For the ingredients you’ll need butter, brown sugar, granulated sugar, eggs, flour, salt, baking soda, and milk chocolate chips. You’ll want to chill the dough for exactly 45 minutes (set a timer!). During this time you can make the brownie dough.

These cookies are a favorite. Sweet, rich, chewy, chocolatey deliciousness in every-single-bite. They hit all the right spots! C even said they’re one of the best cookies I’ve ever baked, and that’s a BOLD statement; that man has eaten a lot of cookies!

INGREDIENTS

For the Chocolate Chip Cookie:

• 1 and 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon flaky sea salt (regular salt will work in a pinch)
• 7 tablespoons unsalted butter, at room temperature
• 1/2 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla
• 1 large egg
• 3/4 cup semi-sweet chocolate chips

For the Brownie Cookie:

• 6 tablespoons unsalted butter, melted
• 1/2 cup semi-sweet chocolate chips, melted
• 1 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 large egg + 1 egg yolk, at room temperature
• 3/4 cup milk chocolate chips

INSTRUCTIONS

1. For the Chocolate Chip Cookie:
2. In a medium-sized bowl whisk together the flour, baking soda, and sea salt; set aside.
3. In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the *room temperature butter on medium-speed until smooth. Add in the sugars and vanilla and beat on medium-speed until the mixture is pale and fluffy; about 2 minutes.
4. Add in the egg and beat well after its addition. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in chocolate chips.
5. Cover the bowl with plastic wrap and place it in the fridge for 45 minutes (set a timer!).
6. Please visit Chocolate Chip Brownie Swirl Cookies for full instructions.