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Orange Cream Cheese with Vanilla Bean Icing Cookies

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Ingredients

Cookie Dough
2 cups (240 g) All purpose flour
3 oz room temperature Cream Cheese
1/2 cup (1 stick) room temperature Butter unsalted
1-1/2 cup (169 g) Powdered sugar
1 room temperature Egg
1/2 tsp (2 g) Baking powder
1 Navel orange Orange zest
2 TBSP Orange juice fresh
Enough to coat cookie balls Super fine sugar
Vanilla Bean Icing
2 cups (220 g) Powdered sugar
1 tsp Vanilla bean paste
2-4 TBSP Milk

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Orange Cream Cheese with Vanilla Bean Icing Cookies

Orange and Vanilla go together so nicely and this is an easy cookie to make that will sure to be a hit.

Cuisine:

Ingredients

  • Cookie Dough

  • Vanilla Bean Icing

Directions

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This week the orange was the star flavor and I went up and down the market stands to look for the perfect orange for this weeks cookie. Oranges are a great fruit. I choose the Navel orange for this recipe. It has a thick skin and the zesting is easy. You only need a little orange juice so a Navel orange worked great.

Cream cheese always adds some creaminess to any cookie so I added just 3 oz. I did not want to overpower the great orange taste so a little goes a long way. I always use regular Philidelphia Cream cheese for all my recipes that call for cream cheese.

Finally the icing, which I wanted a good vanilla taste so I used vanilla bean paste which gives it such a great mellow vanilla taste. Please let me know if you liked the flavor combinations for this weeks cookie.

 

This post may contain affiliate links. I may receive a small commission from qualifying purchases. 

 

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Steps

1
Done

Cookies

In a bowl weigh out or measure your flour and baking powder. I run a whisk through to blend and then set the bowl aside. In another bowl weigh or measure the powdered sugar and set that bowl aside. Next zest (I use a Micoplane Wood Handle Zester)1 Navel orange into a small bowl and set aside. Take that orange and cut it in half and using a juicer or by hand get at least 2 TBSP's of orange juice. Set that bowl aside.

2
Done

In a hand-held or stand mixer cream the butter and cream cheese together till nice and creamy. Add the sugar slowly unless you like sugar all over your counter (which I have done once or twice). The confection sugar is light and flies easily so be careful and beat till fluffy. Blend in the egg and add the orange juice and orange zest, beat till completely mixed. Next, gradually add the flour and baking powder and blend till all the flour is incorporated.

3
Done

Chill the dough for 1 to 2 hours, I also stick the pans in the refrigerator at the same time. Depending on how long your oven takes to come up to the 350° temperature will determine when to start your oven.

4
Done

Line your pan with parchment paper or a silicone mat. Take the cookie dough out of the refrigerator. I use a OXO Good Grips Cookie Scoop Small and place on the prepared cookie pans about 1 to 2 inches apart.

5
Done

Bake for 9-11 minutes and they will look white with just a hint of golden brown along the edges. They may look underdone but when you leave them on the cookie pan for about a minute this helps to firm them up a little. At this point move them to a cooling rack to finish.

6
Done

Vanilla Bean Icing

Add the powdered sugar, vanilla bean paste, and 2 TBSP of milk into a stand mixer bowl or use a hand-held mixer and mix till all the sugar is smooth. I like my icing a little on the thinner side so I add the other 2 TBSP of milk. You will have to judge how thick or thin you want the icing on your cookies. I take a measuring teaspoon spoon and pour it on the top of the cookie. Turn the spoon around and in a circle movement smooth it over the top of the cookie. Do this for each one.

Barbara

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