Chewy Orange Creamsicle Cookies
Print RecipeEver wondered how to capture summer in a cookie? This Chewy Orange Creamsicle Cookies Recipe uses orange emulsion to deliver nostalgic popsicle flavor in every soft, white chocolate-studded bite, perfect for any season!
Servings: 24 cookies
equipment (affiliate links
Ingredients
Orange Coating
- ¼ c. (50 g) granulated sugar
- 1 tbsp. orange zest from 1 medium orange
Cookie Batter
- 2 ¼ c. (270 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
- 1 tsp. cornstarch
- ½ tsp. baking soda
- ½ tsp. baking powder
- ¼ tsp. salt
- ¾ c. (170 g) salted butter softened
- ½ c. (100 g) granulated sugar
- ¾ c. (150 g) light brown sugar packed
- 1 large egg
- 1 tsp. vanilla extract
- 1 tsp. orange emulsion
- 2 tbsp. orange zest from 2 medium oranges
- 3-4 drops gel food coloring optional
- ¾ c. (130 g) white chocolate chips
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Line baking sheet with parchment or silicone liner.
- Make Orange Coating: Rub orange zest of 1 orange into sugar for coating. Set aside.
- Mix Dry Ingredients for Cookies: Whisk flour, cornstarch, baking soda, baking powder, and salt.
- Mix Wet Ingredients for Cookies: Beat butter and sugars until fluffy (2-3 minutes). Add egg, vanilla, orange emulsion, zest, and food coloring (if using). Beat until smooth.
- Combine Cookie Ingredients: Mix in dry ingredients until just combined. Fold in white chocolate chips.
- Chill and Scoop: Cover and chill cookies for 1 hour. Scoop cookie dough with a 1½ tbsp cookie scoop and roll in orange/sugar coating.
- Bake: Place dough balls 2 inches apart on baking sheets. Bake 9-11 minutes until edges set, centers soft.
- Cool: Cool on sheet 5-10 minutes, then transfer to rack.
Video
Notes
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Orange Emulsion: Emulsion delivers a bold, natural orange flavor that holds up during baking. If using orange extract, increase to 1 1/2 tsp, as it’s less potent.
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Egg: Use a large egg at room temperature for even mixing. Cold eggs can cause the butter to seize.
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Underbake for Chewiness: Remove cookies when the centers look slightly underdone (9-11 minutes). They’ll firm up on the baking sheet, staying soft and chewy.
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Orange Zest: Use a microplane for fine zest, avoiding the bitter white pith. Fresh oranges yield the best flavor.
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White Chocolate Chips: High-quality chips (like Ghirardelli) melt better and taste creamier. If you prefer, swap for milk chocolate or orange-flavored chips.
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Storage Tip: Store with a slice of bread or apple piece (replace daily) to maintain moisture and chewiness for up to 5 days.
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Freezing: Freeze baked cookies or dough balls for up to 3 months. Bake frozen dough balls with an extra 1-2 minutes, no thawing needed.
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Food Coloring: Optional gel coloring adds a vibrant orange hue. Liquid coloring works but may slightly thin the dough, so use sparingly.
Serving: 1cookie | Calories: 236kcal | Carbohydrates: 37g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 118mg | Potassium: 63mg | Fiber: 1g | Sugar: 19g | Vitamin A: 205IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg
