Instructions:
- Combine Dry Ingredients: Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
- Cream Butter and Sugar: In the bowl of a stand mixer, cream the softened butter and granulated sugar until light and fluffy (about 3–4 minutes).
- Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract and orange zest, mixing well after each addition.
- Incorporate: Gradually add the dry ingredient mixture to the wet mixture on low speed until just combined. Stir in the 2 tablespoons of orange juice by hand. Do not overmix!
- Chill: Wrap the dough tightly in cling film, flatten slightly into a disc, and chill in the refrigerator for at least 1 hour.
- Preheat and Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Scoop and Bake: Scoop rounded tablespoons of dough onto prepared sheets, leaving about 2 inches between each. Bake for 10–12 minutes, until edges are set but centres are still soft. Cool completely on a wire rack.
- Make the Filling: Beat the softened butter until smooth. Gradually add the sifted powdered sugar, followed by the vanilla, orange zest, and salt. Slowly beat in the orange juice until the frosting is light, fluffy, and spreadable.
- Assemble the Sandwiches: Match up similarly sized cookies. Place a generous dollop of filling onto the flat side of one cookie, top with a matching cookie, and gently press down until the filling slightly spreads.
- Set: Allow the assembled Creamsicle Orange Cookies to set for 30 minutes before serving for the best texture.