Orange Creamsicle Cookies
Indulge in the sweet nostalgia of summer with these irresistible Orange Creamsicle Cookies! Bursting with bright, citrusy notes from fresh orange zest and juice, these cookies are perfectly complemented by creamy, decadent white chocolate chips. The dough is enriched with a touch of cornstarch for that soft and chewy texture we all crave, while the vibrant orange flavor adds a refreshing twist. Quick to prepare and bake in under 30 minutes, these cookies are a perfect treat for any occasion, from midweek pick-me-ups to festive cookie swaps. Serve them with a cold glass of milk or a cup of tea, and enjoy the timeless, sweet-tart magic of an orange creamsicle in cookie form!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.75 cups unsalted butter
- 0.5 cups granulated sugar
- 0.5 cups light brown sugar
- 1 large egg
- 1 teaspoons vanilla extract
- 1 tablespoons orange zest (from 1 large orange)
- 2 tablespoons orange juice (freshly squeezed)
- 2.25 cups all-purpose flour
- 2 teaspoons cornstarch
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1.25 cups white chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy using an electric mixer, about 2-3 minutes.
Add the egg, vanilla extract, orange zest, and orange juice to the bowl, and mix until well combined.
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Fold in the white chocolate chips using a rubber spatula until evenly distributed throughout the dough.
Using a small cookie scoop or tablespoon, portion out the dough and roll into balls (about 1.5 tablespoons each). Place the cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are lightly golden. The centers will look slightly underbaked but will set as they cool.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve the cookies once cooled or store them in an airtight container at room temperature for up to one week. Enjoy!
Nutrition Facts
Calories |
3606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.6 g | 217% | |
| Saturated Fat | 104.0 g | 520% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 1633 mg | 71% | |
| Total Carbohydrate | 497.1 g | 181% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 265.4 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 658 mg | 51% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1733 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
