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Fill your holiday cookie jar with these delicious, buttery Orange Cream Star Cookies.
I can’t. stop. eating. these wonderful little bites of orange heaven! They’re so easy to pop right in your mouth, even straight from the freezer 🙂 And, of course, I had to make this recipe for star cookies a few times to nail it all down for you. I’m definitely in cookie overload right now. It took a while but I finally figured out that if I froze the cookies in a container and then sealed the whole thing tightly in foil, I’d have a better chance of not eating one every time I pass the refrigerator! All that to say, these cookies are fantastic and are probably that something special you’ve been looking for.
How do you shape the star cookies?
The cookie dough is soft enough to be pushed through a cookie press, or piped onto a baking sheet, as I’ve done here using a pastry tip. I’ve used a couple of different tips but found that the Ateco #826 open star tip works best to create the perfect sized star. Check out the link at the bottom of this post for information about the open star tip used to create these cookies.
How do you get all the star cookies to come out about same size?
I use a template to make sure I’m not getting out of hand with the piping. All you need to do is draw a bunch of 1 1/2-inch circles on one side of parchment paper cut to fit a cookie sheet. The circles should be spaced about 1-inch apart. Turn the parchment over so the pencil marks are on the bottom, and pipe out the cookie dough until the circles are just about full. The cookies don’t spread very much so you’ll end up with just about what you piped onto the parchment paper.
After baking, match up similar sized cookies to create a sandwich cookie. Mix the filling ingredients together and pipe about a teaspoon onto the bottom of one cookie. Press the matching cookie on top and enjoy, or refrigerate until needed, or freeze in an airtight container.
These star cookies are loaded with fresh orange flavor.
For this recipe we’ve used zest from two large oranges along with fresh squeezed orange juice in the filling. The orange flavor is fragrant, clean and fresh tasting and the perfect compliment to the buttery star cookies. Make a batch for your next gathering or put them in a pretty tin and gift a few to your favorite peeps. I think you’re going to love this one!
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PRINT THE RECIPE!
Orange Cream Star Cookies
- Open Star Tip
- 2 piping bags
For the cookies:
- 3 ounces cream cheese, very soft (86g)
- 8 ounces unsalted butter, very soft (16 tablespoons or 226g)
- 1 cup granulated sugar, (206g)
- finely grated zest from 1 orange
- 1 large egg yolk, room temperature
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- 2 ⅔ cups all-purpose flour (337g)
For the orange filling:
- ½ cup unsalted butter, softened (4 ounces or 113g)
- 1 ⅔ cups powdered sugar, plus more for dusting (190g)
- ½ teaspoon vanilla extract
- finely grated zest of 1 orange
- 1 tablespoon fresh orange juice
- Preheat oven to 350° F.
- Cut two pieces of parchment to fit your baking sheet(s). Using a round cookie cutter create a template by drawing 1 ½-inch circles, about 1-inch apart, on one side of the parchment. Turn the paper over so the circles are on the bottom. Repeat with the second sheet of parchment. Set aside.
- Fit a pastry bag with a large open star tip (Ateco # 826) and set aside.
To prepare the cookie dough:
- In a large mixing bowl combine the cream cheese, butter, sugar, zest, egg yolk, salt and vanilla. Beat on medium-high until the mixture is fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl and blend again. Add the flour in 3 additions, scraping the sides as needed.
To pipe the cookies:
- Scoop half the cookie dough into the prepared pastry bag. The dough must be soft to pipe correctly. If needed, place the pastry bag and dough in a warm location to soften.
- Squeeze out generous 1 ½-inch stars using the template as a guide. The cookies should be similar in size so they match when sandwiched together. To get the best shapes, hold the bag straight up and down with the edge of the tip hovering slightly above the baking sheet. Squeeze the bag firmly until the cookie is as wide as the circle. Stop squeezing, then slightly twist the tip as you pull up and away. If having a hard time getting the dough to release, put the bag in a warm location for a few more minutes.
- Bake the cookies until the edges just begin to brown, about 7 to 11 minutes, depending on the size and thickness of the cookie. NOTE: The cookies go from done to brown in flash so watch the baking time carefully. Transfer the cookies to a rack and cool completely before filling.
To prepare the filling:
- Beat all the filling ingredients until smooth. Scoop the filling into a pastry bag. Cut a small opening at the tip. Match up all the cookies and pipe the orange cream filling on the bottom half of half the cookies. You should use about 1 teaspoon per sandwich cookie. Top with matching cookie to create a sandwich.
- Refrigerate or freeze until needed.
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