Orange Creamsicle Cookies

Step 1

In a medium size bowl, combine the flour, salt, baking powder, and baking soda. Whisk to combine and set aside.

Step 2

In a large bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy (approximately 2-3 minutes). Beat in vanilla, egg, orange juice, and orange zest. Scrape down the sides of the bowl with a spatula as needed.

Step 3

Reduce mixer speed to low and gradually add flour mixture. Add the food coloring, if using. Mix until just combined. Cover the dough and chill in the refrigerator at least 1 hour and up to 3 days. If chilling longer than 1 hour, allow to sit at room temperature about 15 minutes before rolling into balls.

Step 4

When you are ready to bake the cookies, preheat the oven to 350ºF (177ºC). Line a baking sheet with parchment paper or a silicone baking mat. Set aside.

Step 5

Pour the powdered sugar onto a large plate. Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), scoop the dough out of the bowl and roll into a ball with your hands. Dough ball does not need to be perfect. Roll the ball of dough generously in the powdered sugar. Place no more than 8 balls of dough on a baking sheet at one time (4 rows of 2). Chill any dough you are not using.

Step 6

Bake cookies for 11-13 minutes or until cookies look mostly matte (not wet or shiny). Remove from oven and cool on the baking sheet for 5 minutes before transferring to cooling rack to cool completely. If cookies are misshapen or spread too much for your liking, use the back of a spoon to reshape hot cookies. Store cookies in an airtight container at room temperature up to 1 week. Baked cookies freeze well, up to 2 months. Rolled cookie dough can be frozen up to 3 months. Roll in powdered sugar before baking and bake frozen. Add another 1-2 minutes to baking time.