Description
Orange Creamsicle Cookies: Zesty orange zest, creamy white chocolate; quick, comforting, and a crowd-pleaser!
Ingredients
Scale
- 2¾ cups (345g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¾ cup (150g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon orange extract
- 2 tablespoons fresh orange zest (from approximately 2 medium oranges)
- 2 cups (340g) white chocolate chips
- Optional: Orange food coloring (2-3 drops)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside while you prepare the wet ingredients.
- Step 2: Cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Don’t rush this step—proper creaming incorporates air into the dough for perfect **Orange Creamsicle Cookies** texture.
- Step 3: Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract, orange extract, and fresh orange zest until fully incorporated. If using orange food coloring, add it now, starting with just 1-2 drops and adjusting until you reach your desired color intensity.
- Step 4: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Overmixing will develop the gluten in the flour and result in tough cookies, so stop mixing as soon as no dry flour is visible.
- Step 5: Gently fold in the white chocolate chips using a rubber spatula. This ensures even distribution throughout your **Orange Creamsicle Cookies** without overworking the dough. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to firm up the dough.
- Step 6: Using a cookie scoop or tablespoon, portion out dough balls (about 1½ tablespoons each) and place them 2 inches apart on the prepared baking sheets. Slightly flatten the tops with your palm for even baking.
- Step 7: Bake for 10-12 minutes, until the edges are just turning golden but the centers still look slightly underdone. The cookies will continue to set as they cool. For the chewiest **Orange Creamsicle Cookies**, don’t overbake them—they should look almost too soft when you remove them from the oven.
- Step 8: Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. This resting period lets them firm up enough to move without breaking.
Notes
Bringing summer sunshine to your kitchen!
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg