Imperial Sugar
Imperial Sugar

Orange Chocolate Cream Cheese Cookies


    *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


    1. Heat oven to 350°F. Line two baking sheets with parchment paper. Set aside.
    2. In a mixing bowl, fitted with paddle attachment, add butter and sugars and beat until creamy and fluffy, about 3 minutes.
    3. Stir in egg, vanilla extract, orange zest and orange juice. Beat until just combined.
    4. In a separate bowl whisk flour, baking powder, salt and cocoa powder. Add flour mixture alternately with milk to creamed butter. 
    5. With a medium size scoop, drop cookie dough on prepared baking sheets. 
    6. Bake in preheated oven for 9 minutes or until edges are set and centers are soft to the touch.
    7. Remove from oven and let cookies cool slightly on baking sheets before transferring to a wire rack to cool completely.  
    8. Prepare frosting: In a mixing bowl add cream cheese and butter. With paddle attachment on, beat on low speed until creamy and fluffy, about 3 minutes.
    9. Add powdered sugar, 1/2 cup at a time, mixing it in before adding more.
    10. Once all sugar is added, fold in grated orange zest.
    11. Spoon frosting into a piping bag fitted with a star tip and pipe onto half of the cookies. Top with the remaining 12 cookies. 
    Imperial Sugar Insight

    Cream cheese frosting can be made ahead and refrigerated until needed. 

    Recipe developed for Dixie Crystals by Roxana Yawgel at a TrEATS Affair

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