Why is the combination of bright orange with seasoning creamy vanilla So damn good?! I don’t have an answer, but this one does Orange Creamsicle Cookies precisely!
Remember asking your mom for one on a hot summer day when you were a kid 50/50 bars? You know, those popsicles that were vanilla ice cream covered in orange popsicles. I can taste them now. So dreamy!
Anyway, when I was little I loved the orange Dreamsicles, Creamsicles, whatever they’re called, popsicles.
So we made our way to Jamba. PREFERABLY. SMOOTHIE. ALWAYS. I’m sure it was because I hadn’t eaten real food in ages, but ohhhh, it tasted good. I puked it up when we got home but Worrrrtttthhhhhhh itttttttt!!! (Little one, you were worth it too.)
Back to those cookies… thanks to them, they have a strong orange flavor fresh orange zest and are loaded with white chocolate chips creamy vanilla flavor. This Cremesicle Orange Cookies you will feel like a kid again!
Ingredients needed for Orange Creamsicle Cookies
The cookie recipe includes all your standard cookie ingredients with some fresh orange zest for natural orange flavor and white chocolate chips for creamy vanilla flavor. You will need the following:
- Flour: regular all-purpose flour
- Cornstarch: The addition of just a little cornstarch keeps the cookies tender but still crumbly
- Baking soda: the leavening agent that gives the cookies their fluffiness
- Salt: enhances all flavors
- Orange Zest: Rub the zest with the white sugar to release oils for smell and taste
- Sugar: adds sweetness
- Brown Sugar: Make sure it’s packed tightly and will add a richer flavor to the cookies
- Butter: unsalted and soft
- Shortening: You can use all of the butter if you like, but adding a bit of shortening will give you a fluffier cookie
- Egg: adds structure to the cookies during baking
- Vanilla: adds flavor
- Orange extract: totally optional, I prefer the cookies without, but the orange flavor isn’t as strong. Never use orange juice.
- White Chocolate: Chunks or chips, I used Ghirardelli White Chocolate Chunks.
The measurements for each ingredient are listed in the recipe card below, along with instructions for making these cookies.
How to make Creamsicle Orange Cookies
- Preheat oven.
- Chop the white chocolate pieces.
- Mix dry ingredients.
- Activate the orange zest by rubbing it with the white sugar in a small bowl.
- Cream together the butter, brown sugar and white sugar (with orange zest).
- Add the remaining wet ingredients and mix until well combined.
- Add the dry ingredients to the wet ingredients and mix until well combined.
- Stir in the white chocolate pieces.
For the detailed instructions, see the recipe card at the end of the post.
Tips for the best cookies
- Don’t over mix the cookie dough after mixing the wet and dry ingredients. Stop mixing once everything is combined. Excessive mixing will result in firmer cookies.
- Rub the zest and sugar together to release the natural oils in the orange zest. This enhances the flavor and aroma of the shell of the cookies.
- Do not press the dough before baking. These cookies will be thick and chewy.
- Do not overbake the cookies. They’re perfect when they’re just starting to turn golden around the edges. Finally, let them cool on the baking sheet for a few minutes.
Variations for Orange Creamsicle Cookies
If you really want to go wild, you can substitute lemon or lime for the orange peel (and extract).
Lemon: These lemon flavored cookies are really delicious! If you want to try a similar cookie, try our Glazed Lemon Cookies.
Lime: I’m a big fan of lime desserts (our Lime Cheesecake with Berry Sauce is one of my all-time favorites), but I’ve got to be honest: The lime zest is a bit reminiscent of grass when you mix it into the batter and bake it (Adding Load up the Monkey Covering Eyes emoji. They taste amazing, but don’t look as appetizing as the orange or lemon versions. Oh man, they taste so good! I was so amazed when they ended up looking like weed biscuits looked…haha!
storage: Properly stored, freshly baked cookies will keep in the pantry for 2-3 weeks.
Freeze: If you want them to last longer, you can freeze these cookies either before or after baking. Before baking, form the dough into balls, place the dough balls on a baking sheet and place in the freezer for at least half an hour (up to an hour). Then place the balls in a freezer safe container or ziplock bag. They can be kept for up to 3 months. You can thaw them before baking or bake them straight from frozen. All you have to do is add a few more minutes to the baking time.
After baking, let them cool completely, then place in a freezer-safe container or ziplock bag. They can be kept for up to 3 months. Let them come to room temperature before eating.
Take a step back to those carefree days of youth and bite into one (or five) of these thick and chewy treats Orange Creamsicle Cookies! The flavors will be familiar and irresistible!
More unique cookie recipes from Oh Sweet Basil
These cookies have a strong orange flavor fresh orange zest and are loaded with white chocolate chips creamy vanilla flavor. This Cremesicle Orange Cookies you will feel like a kid again!
Preheat oven to 350 degrees.
Chop the white chocolate and set aside.
2 cups of white chocolate
Whisk together the flour, cornstarch, baking powder, and salt in a bowl. put aside.
2 1/2 cups flour, 2 teaspoons cornstarch, 1 teaspoon baking powder, 1/2 teaspoon salt
In a small bowl, rub together the orange zest and sugar until a pleasant scent is obtained.
2 tablespoons orange zest, 3/4 cup sugar
In a large bowl, cream together the butter, shortening, and sugar (including the orange zest) until light and fluffy.
1/2 cup unsalted butter, 1/2 cup reduction, 1/2 cup brown sugar
Beat in the egg, vanilla, and orange extract (optional) until smooth.
1 egg, 1 teaspoon vanilla extract, 1/2 teaspoon orange extract
Slowly add the flour mixture until well combined.
Stir in white chocolate chunks or vanilla chunks.
2 cups of white chocolate
Drop rounded spoons onto ungreased baking sheets. Do not flatten cookies.
Bake for 10 minutes or until edges are golden brown. Don’t cook too long! Cookies will be plump.
Let cool on baking sheets for a few minutes before transferring to a rack to cool completely.
- All butters are fine to use, but the shortening will make them fluffy
- Store in an airtight container