These Creamsicle Orange Cookies are soft, chewy, and bursting with fresh citrus flavor. With the addition of white chocolate chips, they create a perfect balance of sweet and tangy. Inspired by the classic creamsicle, these cookies are a refreshing treat that’s perfect for any occasion, from summer picnics to holiday baking.
Why You’ll Love This Recipe
- Bright Citrus Flavor: Fresh orange zest and juice give these cookies a sunny, refreshing taste.
- Perfect Texture: Soft and chewy with just the right amount of crisp edges.
- Easy to Make: Simple ingredients and straightforward steps make this recipe a breeze.
- Unique Twist: White chocolate chips add a creamy, rich element that complements the citrus flavor beautifully.
Ingredients
- 2½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 tablespoon orange zest (from about 1 large orange)
- 3 tablespoons fresh orange juice
- 1½ cups white chocolate chips
Step-by-Step Instructions
Step 1: Prepare the Oven
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined. Set aside.
Step 3: Cream Butter and Sugars
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium speed for 2-3 minutes, until the mixture is light and fluffy.
Step 4: Add Wet Ingredients
- Beat in the egg, followed by the vanilla extract, orange zest, and fresh orange juice. Mix until fully incorporated and smooth.
Step 5: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cookies dense.
Step 6: Fold in White Chocolate Chips
- Carefully fold in the white chocolate chips until they are evenly distributed throughout the dough.
Step 7: Portion the Dough
- Using a tablespoon or cookie scoop, drop balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Step 8: Bake
- Bake in the preheated oven for 10-12 minutes, until the edges are lightly golden and the centers are set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Kitchen Equipment Needed
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheets lined with parchment or silicone mats
- Wire cooling rack
- Cookie scoop or tablespoon
Serving and Storage Tips
Serving Suggestions: These cookies are perfect as a refreshing treat on their own, but they also pair wonderfully with a glass of milk or a cup of tea. Serve them as a light dessert or add them to a holiday cookie platter.
Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
Freezing: The dough can be frozen for up to 3 months. Portion out the dough balls onto a baking sheet, freeze until firm, then transfer to a freezer bag. Bake from frozen, adding an extra minute or two to the baking time.
Recipe Variations
- Add Nuts: For extra texture, mix in ½ cup of chopped macadamia nuts or almonds along with the white chocolate chips.
- Use Lemon Zest: Try substituting lemon zest and juice for the orange to create a lemon creamsicle flavor.
- Dark Chocolate Chips: Swap the white chocolate chips for dark or semi-sweet chocolate for a richer, slightly bitter contrast to the citrus.
- Orange Glaze: Drizzle an orange glaze over the cooled cookies by mixing powdered sugar with a bit of orange juice for extra sweetness and a pop of color.
Helpful Notes
- Fresh Zest and Juice: Use fresh orange zest and juice for the best flavor. Bottled juice lacks the brightness that makes these cookies shine.
- Chill Dough for Firmer Cookies: If you prefer thicker cookies, chill the dough for 20-30 minutes before baking to help control spreading.
- Avoid Overmixing: Stir just until the ingredients are combined to keep the cookies light and tender.
Tips from Well-Known Chefs
Ina Garten’s Tip for Soft Cookies: To keep cookies soft, slightly underbake them and let them finish setting as they cool on the baking sheet.
Dorie Greenspan’s Flavor Tip: Always use fresh citrus zest to enhance flavor in baked goods—it adds a burst of aroma and color.
Frequently Asked Questions
Can I use bottled orange juice instead of fresh?
Fresh orange juice is recommended for the best flavor, but bottled juice can be used in a pinch. Be sure to still use fresh zest for the full citrus effect.
Can I make these cookies gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend for best results.
Why are my cookies spreading too much?
Make sure your butter is softened, not melted. Chilling the dough for a short time before baking can also help control spreading.
Do I have to use white chocolate chips?
No, you can substitute with milk or dark chocolate chips, though white chocolate enhances the creamsicle flavor.
Can I freeze baked cookies?
Yes, you can freeze baked cookies for up to 3 months. Thaw them at room temperature before serving.
These Creamsicle Orange Cookies are bursting with citrusy goodness and creamy white chocolate, making them a fun twist on classic cookies. With their bright flavor and soft texture, they’re a treat you’ll want to bake (and eat) again and again. Enjoy the taste of summer sunshine or cozy up with these cookies for a sweet escape any time of year!
Creamsicle Orange Cookies Recipe
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 tablespoon orange zest from about 1 large orange
- 3 tablespoons fresh orange juice
- 1 1/2 cups white chocolate chips
Instructions
- Prepare the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, and salt until evenly combined. Set aside.
- Cream Butter and Sugars: In a mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the egg, vanilla extract, orange zest, and orange juice, mixing until fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in White Chocolate Chips: Carefully fold in the white chocolate chips until evenly distributed throughout the dough.
- Portion the Dough: Using a tablespoon or cookie scoop, drop balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 10-12 minutes, until the edges are lightly golden and the centers are set. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Fresh Zest and Juice: Use fresh orange zest and juice for the best flavor. Bottled juice lacks the brightness that makes these cookies shine.
- Chill Dough for Firmer Cookies: If you prefer thicker cookies, chill the dough for 20-30 minutes before baking to help control spreading.
- Avoid Overmixing: Stir just until the ingredients are combined to keep the cookies light and tender.