Orange Creamsicle Cookies

Name: Orange Creamsicle Cookies
Prep time: 10 min
Cook time: 9 min
Total time: 3 h 19 min
Yield: 20 serving
Ingredients: ½ cup unsalted butter; ¾ cup light brown sugar; ¼ cup granulated sugar; 1 large egg; 2 teaspoons vanilla extract; 2 teaspoons almond extract; 1 to 2 teaspoons orange extract; 2 tablespoons cream or half-and-half; 2 tablespoons freshly grated orange zest; 2 cups all-purpose flour; 2 teaspoons corn starch; 1 teaspoon baking soda; pinch salt; one 10-ounce bag white chocolate chips

User Reviews

4.4

33 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Chill Time
3 hrs
Total Time
3 hrs 19 mins
Servings
20
Calories
212 kcal
Course
Baked Goods
Cuisine
American

Orange Creamsicle Cookies

Jade Rice

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These cookies are so soft, buttery, tender, and just melt in your mouth! The dough is lightly perfumed with orange zest and there’s loads of white chocolate in every bite. They remind me of an Orange Creamsicle, but in cookie form!

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Ingredients

Servings

½ cup unsalted butter softened
¾ cup light brown sugar packed
¼ cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 teaspoons almond extract
1 to 2 teaspoons orange extract optional (I did not use and cookies were still ‘orangey’ enough, but for extra orange flavor, use it)
2 tablespoons cream or half-and-half
2 tablespoons freshly grated orange zest
2 cups all-purpose flour
2 teaspoons corn starch
1 teaspoon baking soda
pinch salt optional and to taste
one 10-ounce bag white chocolate chips about 1 1/2 heaping cups

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Instructions

To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the butter, sugars, egg, and extracts on medium-high speed until very light and fluffy, about 5 minutes.
Stop, scrape down the sides of the bowl, and add the cream, zest, and mix on medium speed until incorporated, about 1 minute.
Stop, scrape down the sides of the bowl, and add the flour, corn starch, baking soda, optional salt, and mix on low speed until just incorporated, about 1 minute; don’t over mix.
Add the white chocolate chips, and mix on low speed until just incorporated.
Using a medium 2-inch cookie scoop, form heaping two-tablespoon mounds (I made 20). Place mounds on a large plate, flatten mounds slightly, cover with plastic wrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
Bake for about 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not overbake because cookies will firm up as they cool. Baking longer than 10 minutes could result in cookies with overly browned undersides.
Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to finish cooking.

Notes

Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 4 months. Unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or frozen for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Nutrition Information

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Serving 1 Calories 212kcal (11%) Carbohydrates 28g (9%) Protein 3g (6%) Fat 10g (15%) Saturated Fat 6g (30%) Polyunsaturated Fat 3g Cholesterol 26mg (9%) Sodium 90mg (4%) Sugar 18g (36%)