Orange Creamsicle Cookies

This orange creamsicle cookies recipe has all the flavors that made the classic ice cream treat an instant sensation. The concept of a creamsicle, vanilla ice cream wrapped in a layer of frozen fruit juice, was created by an 11-year-old kid in 1905. It was a stroke of genius- just like these cookies.

This recipe crosses orange-flavored fruit cookies with white chocolate chip cookies to create the creamy, dreamy taste of creamsicle cookies. These easy drop cookies come together in minutes and are always a hit.

Add lemon white chocolate chip cookies, strawberry cookies, and strawberry chocolate chip cookies together with these cookies for a colorful cookie tray. And a little treat for the baker – a creamsicle drink!

Let’s bake these cookies!

What I Love About This Recipe

This recipe nails the orange creamsicle flavor, but it’s got lots more going for it!

• Their chewy texture
• Makes a big batch
• Simple ingredients
• Easy to make

Orange Creamsicle Cookies Ingredients

• All-Purpose Flour: I generally use Gold Medal all-purpose flour. It’s considered a moderate-protein flour with a protein level of 10.5%. It’s great for general baking, widely available, and moderately priced!
• Baking Soda: Baking soda is found in most chocolate chip cookie recipes and it makes them fluffier and gives them their rise.
• Salt: Plain table salt.
• Butter: I use unsalted butter.
• Sugar: Granulated sugar.
• Brown Sugar: For these cookies, I use light brown sugar. I like the lighter flavor of molasses that the light brown sugar adds rather than the dark.
• Egg: Use a large egg. The egg should be at room temperature for best results.
• Vanilla Extract: Buy the real stuff and skip imitation vanilla. It makes a huge difference in the flavor of the finished cookies.
• Orange Zest: Be sure to use a shallow hand when zesting the orange. Try not to remove any of the bitter white pith attached to the orange. Use a micro planer to zest the orange.
• White Chocolate Chips: I like the Ghirardelli white chocolate chips best~no endorsement!

Tips

• Over-mixing– Over-mixing leads to gluten development, which makes for tough cookies. As you add the dry ingredients, stir until there is a streak or two of flour left. Then, finish mixing as you stir in the baking chips.
• Zesting the orange- orange zest brings a big orange flavor. I like to use a Microplane to zest citrus fruit. Be sure to only take the orange rind and avoid the bitter white pith.
• Butter- Be sure to use real, full-fat butter for the chewiest, most tender cookies. Margarine will not give you the same results!
• White chocolate chips- I prefer actual white chocolate chips for the creamy, sweetness they bring. Vanilla baking chips, commonly mistaken for white chocolate chips, will work in a pinch, but you might lose a bit of the smooth, creamy taste.

Storing + Freezing + Make-Ahead

• Storing: Allow the cookies to cool completely before putting them in a tightly sealed container. Keep them in a cool place for maximum freshness.
• How Long Can You Keep This In The Fridge? According to food handling guidelines, the cookie dough will keep for 2 days in the fridge.
• Can You Freeze This? You can freeze both the baked cookies and the dough from this recipe.
  • To freeze the baked cookies, allow the cookies to cool completely before putting them in a freezer container. For maximum freshness, individually wrap the cookies in cling wrap. Baked cookies are usually good for about 6 months in the freezer.
  • For the dough, drop by spoonfuls on a cookie sheet or plate. Put it in the freezer for about 2 hours. Transfer the frozen dough balls into a freezer bag. The frozen dough will keep for about 4-6 months.
• Make-Ahead Tips: You can make the dough up to 2 days ahead of time and store it in the fridge. Otherwise, the baked cookies hold well for 4-5 days.
• Food Safety: Check out this link for more info on food safety. Here’s for cookie dough.

More Delicious Popular Cookies

• Classic Peanut Butter Cookies
• Oatmeal Raisin Cookies
• Toll House Cookies
• Almond Joy Cookies
• Brownie Cookies
• Monster Cookies
• Almond Cookies
• Strawberry Cheesecake Cookies

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Orange Creamsicle Cookies

Orange Creamsicle Cookies take you back to that wonderful ice cream flavor. Brown sugar, orange zest & white chocolate chips-a winning combo!

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Servings: 16 cookies

Author: Kathleen

Ingredients

• 2 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter at room temperature
• 1/2 cup sugar
• 1/2 cup brown sugar firmly packed
• 1 egg large
• 1 teaspoon vanilla extract
• 2 tablespoons fresh orange zest
• 12 ounces white chocolate chips

Instructions

• Preheat oven to 375°F (190°C).
• In a small bowl, combine flour (2 ½ cups), baking soda (3/4 teaspoon), and salt (1/2 teaspoon); set aside.
• In a large bowl, cream butter (1 cup) and sugars (1/2 cup sugar + 1/2 cup) until light and creamy. Beat in egg (1) and vanilla (1 teaspoon) until smooth. Gradually add flour mixture until combined. Stir in orange zest (2 tablespoons) and white chocolate chips (12 ounces).
• Drop rounded tablespoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake for 8-11 minutes or until golden brown around the edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in an airtight container.

Fans Also Made:

• 
  Cranberry Bliss Cookies
• 
  Cranberry Orange Shortbread Cookies (Easy!)
• 
  Lemon Sugar Cookies
• 
  Orange Cookies

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Notes

1. Over-mixing– Over-mixing leads to gluten development, which makes for tough cookies. As you add the dry ingredients, stir until there is a streak or two of flour left. Then, finish mixing as you stir in the baking chips.
2. Zesting the orange- orange zest brings a big orange flavor. I like to use a Microplane to zest citrus fruit. Be sure to only take the orange rind and avoid the bitter white pith.
3. Butter- Be sure to use real, full-fat butter for the chewiest, most tender cookies. Margarine will not give you the same results!
4. White chocolate chips- I prefer actual white chocolate chips for the creamy, sweetness they bring. Vanilla baking chips, commonly mistaken for white chocolate chips, will work in a pinch, but you might lose a bit of the smooth, creamy taste.

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