Orange Creamsicle White Chocolate Chip Softbatch Cookies

I love Orange Julius, Orange Creamsicles, Orange PushUps, and anything that’s creamy and orangey.

And I love these cookies because they’re creamy, orangey, and loaded with melted white chocolate.

Orange Creamsicle White Chocolate Chip Softbatch Cookies - Cookies that taste like Orange Creamsicles! Easy recipe at averiecooks.com

I know that anything with peanut butter or melted chocolate is going to get everyone really excited, and while I love those things too, hello Peanut Butter Comfort, I also love white chocolate.

For me, pre-Christmas baking means lots of white chocolate, and since winter citrus is just beginning to come into season, the time is right for these cookies. They remind me of all the Orange Creamsicles I ate as a kid.

Orange Creamsicle White Chocolate Chip Softbatch Cookies - Cookies that taste like Orange Creamsicles! Easy recipe at averiecooks.com

I modeled the dough after the recent Candy Corn and White Chocolate Chip Softbatch Cookies, which were just slightly adapted from Cranberry and White Chocolate Cookies, which are like Starbucks Cranberry Bliss Bars, in cookie form.

I chose this dough base because it’s supremely soft, light, buttery, delicate, and tender. It’s slightly sweeter and creamier than my trusty chocolate chip cookie dough base. I love it for fruit-based cookies or when white chocolate is involved.

I get so much positive feedback about this dough from readers. Cookies made with it melt in your mouth. The two unique features are a splash of cream, which tenderizes the dough, and a bit of cornstarch is added.

Orange Creamsicle White Chocolate Chip Softbatch Cookies - Cookies that taste like Orange Creamsicles! Easy recipe at averiecooks.com

I’ve used cornstarch in about 20 cookie recipes, including Chocolate Chip and Chunk CookiesPeanut Butter Coconut Oil CookiesM&Ms CookiesSnickers CookiesTwix Bar CookiesCaramel Corn Chocolate Chip CookiesSmores CookiesLofthouse CookiesCandy Corn and White Chocolate Chip CookiesVanilla Melting Moments Sandwich Cookies, and more.

It helps create softbatch-style cookies that are so soft, moist, and supple, without turning cakey.

Orange Creamsicle White Chocolate Chip Softbatch Cookies - Cookies that taste like Orange Creamsicles! Easy recipe at averiecooks.com

I used almond extract in the cookies, and I just love baking with it because it lends such a unique flavor profile, unlike anything you can get from any other extract. Slightly sweet, so fragrant, and if you’ve never used it, it’s a must-try. It’s kept near the vanilla extract and is usually about half the price.

While I’m sure you could omit it, it helps create additional depth of flavor that’s rich and luxurious.

I also used vanilla extract, but ironically, didn’t use orange extract. I relied exclusively from orange zest to create the orange flavor profile. The cookies are orangey enough, without being overpowering. However, if you’d prefer a more in-your-face pop of orange flavor, use orange extract.

Orange Creamsicle White Chocolate Chip Softbatch Cookies - Cookies that taste like Orange Creamsicles! Easy recipe at averiecooks.com

When zesting an orange, either use a microplane or the finest blade on a box grater. Take off only the orange-colored part of the peel. The white part (pith)can be very bitter, and no one wants bitter cookies. I used 2 tablespoons of zest, yielded from 1 large orange, zested in entirety. My orange was a bald, white globe when I was done with it.

I don’t recommend adding orange juice to the dough (someone will ask). It’ll water it down, you’ll have to add more flour, and because OJ is such a strong acid, it’ll continue to ‘dissolve’ the dough, causing it to become more limp, runny, and soupy as time passes.

After mixing the dough and forming it into mounds, it must be chilled, no exceptions. Do not bake with warm dough because the cookies will spread and bake thinner and flatter, and you’ll likely end up with orange puddles or pancakes.

Orange Creamsicle White Chocolate Chip Softbatch Cookies - Cookies that taste like Orange Creamsicles! Easy recipe at averiecooks.com

I’m in love with how soft, moist, and tender the cookies are.  I baked for just over 8 minutes, which falls on the underbaking side of the spectrum, and ensures the cookies stay soft for up to 1 week (mine don’t last past 12 hours). If you prefer more well-done cookies, bake for closer to 10 minutes. However, these cookies are supposed to be supremely soft, tender, and you want them to just melt in your mouth.

The pop of orange flavor is just enough, and it’s the perfect complement to the buttery, rich dough. The tangy citrus plays perfectly off the sweet white chocolate chips, which add bursts of sweetness and texture.

Orange Creamsicle White Chocolate Chip Softbatch Cookies - Cookies that taste like Orange Creamsicles! Easy recipe at averiecooks.com

One of the top 5 most popular recipes on my blog is this Orange PushUp Smoothie. It’s the smoothie equivalent of Orange PushUps or orange creamsicles. And now I have cookies with the same flavor profile.

Cookies are always better than smoothies.

Orange Creamsicle White Chocolate Chip Softbatch Cookies - Cookies that taste like Orange Creamsicles! Easy recipe at averiecooks.com

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Orange Creamsicle White Chocolate Chip Softbatch Cookies

These cookies are so soft, buttery, tender, and just melt in your mouth. The dough uses both cornstarch and cream, which help keep the cookies supple, light, and extra soft without being cakey. The recipe calls for almond extract and optionally, orange extract. For bolder orange flavor, use orange extract. When zesting the orange, make sure to take off just the orange-colored flesh and not the white part (pith) because it's very bitter. The dough must be chilled before baking, no exceptions, or the cookies will spread, bake thin, and flatten out. There's loads of white chocolate in every bite, and they remind me of an Orange Creamsicle.

Yield: about 20 medium cookies

Prep Time: 10 mintues

Cook Time: 8 to 9 mintues

Total Time: 3+ hours, for dough chilling

Ingredients:

1/2 cup unsalted butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 teaspoons almond extract
1 to 2 teaspoons orange extract, optional (I did not use and cookies were still 'orangey' enough, but for extra orange flavor, use it)
2 tablespoons cream or half-and-half
2 tablespoons freshly grated orange zest
2 cups all-purpose flour
2 teaspoons corn starch
1 teaspoon baking soda
pinch salt, optional and to taste
one 10-ounce bag white chocolate chips (about 1 1/2 heaping cups)

Directions:

  1. To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the butter, sugars, egg, and extracts on medium-high speed until very light and fluffy, about 5 minutes.
  2. Stop, scrape down the sides of the bowl, and add the cream, zest, and mix on medium speed until incorporated, about 1 minute.
  3. Stop, scrape down the sides of the bowl, and add the flour, corn starch, baking soda, optional salt, and mix on low speed until just incorporated, about 1 minute; don't overmix.
  4. Add the white chocolate chips, and mix on low speed until just incorporated.
  5. Using a medium 2-inch cookie scoop, form heaping two-tablespoon mounds (I made 20). Place mounds on a large plate, flatten mounds slightly, cover with plasticwrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
  6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not overbake because cookies will firm up as they cool. Baking longer than 10 minutes could result in cookies with overly browned undersides.
  7. Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to finish cooking. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 4 months. Unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or frozen for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

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Thanks for the entries in the Mr. Coffee® 12-cup Programmable Coffeemaker Giveaway and in the West Elm $50 Gift Card Giveaway

Do you like Orange Creamsicles, Orange Pushups, or other orange things?

   

68 Responses to “Orange Creamsicle White Chocolate Chip Softbatch Cookies”

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    Chung-Ah | Damn Delicious — November 17, 2013 at 12:11 am

    I’ll be honest – I prefer white chocolate over any kind of milk/dark chocolate and so does Jason! It’s been a long time since I baked some cookies though – will have to make this soon. Plus, I have a bag of oranges to use up too!

    Reply

    • Averie Sunshine replied: — November 17th, 2013 at 1:45 am

      Well how’s that for lucky that you have oranges AND love white choc! :)

      Reply

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    Paula — November 17, 2013 at 5:01 am

    I don’t think I’ve ever seen a cookie quite like this–very unique!! Orange zest, almond and white chocolate sounds delicious together. Those melty chips always get me–such a strong visual appeal! Orange Julius has been around for a long time–I remember when they only had orange and strawberry available and I see their menu has really expanded.

    Reply

    • Averie Sunshine replied: — November 17th, 2013 at 4:48 pm

      Orange zest, almond and white chocolate sounds delicious together = they are Paula! So good! I know these cookies will never become ‘popular’ because they don’t have the buzzword ingredients but for a certain person who can appreciate something that’s not PB or regular chocolate, they are amazing! I know you would love them!

      Reply

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    Tieghan — November 17, 2013 at 5:31 am

    I am just getting into using white chocolate and citrus. I know I have said this before, but growing up it was straight chocolate desserts. Nothing citrus and nothing white chocolate, but with winter and the holiday season approaching I really want to make a few white chocolate desserts. They are so festive, plus I personally am loving white chocolate!

    These are one unique and awesome looking cookie and agree with on going with a soft batch cookie. It is perfect for the delicate flavors of citrus and white chocolate!

    Reply

    • Averie Sunshine replied: — November 17th, 2013 at 4:47 pm

      Around the holidays every year, I go a little nuts with the white chocolate. I don’t know why, but everything I reach for or think about making, uses it! I have to try to tell myself to tone it down b/c I know not everyone loves it. But somethings just need it…like I feel like milk or semisweet wouldnt really ‘go’ very well in these. And I don’t like orange-flavored chocolates. Weird, huh. But I love the orange WITH the white choc chips. Picky much? :)

      Reply

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    Megan - The Emotional Baker — November 17, 2013 at 6:09 am

    I love the addition of almond extract. Definitely my favorite :)

    Reply

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    Katrina @ Warm Vanilla Sugar — November 17, 2013 at 7:09 am

    This flavour is super fun!!

    Reply

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    Marta @ What Should I eat for breakfast today — November 17, 2013 at 9:07 am

    As always a nice surprise on your blog. Orange cookies sound like a dream.

    Reply

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    Michele Sparrow — November 17, 2013 at 9:29 am

    These look so delicious. Growing up, we used to go to the local mall and buy an Orange Juilius every time we were there and oh my they were good! We would always ask them what was in the secret powder and they would never tell – of course! :-) My boys love Orange Julius type stuff as well so I know these will be loved. My hubby likes it, too, so I am so making these. I typically use the arrowroot powder as a sub for cornstarch and all is well. I so dig the winter citrus. Around here we have the Japanese mandarins and I love them. I can eat 10 at one sitting – no joke. They are that good!

    Reply

    • Averie Sunshine replied: — November 17th, 2013 at 4:45 pm

      Japanese mandarins are so good when they’re in season! I used to know someone with a tree and they’d bring them to a park group we’d go to when Skylar was a baby. Nice memories :)

      And glad to hear that the arrowroot powder is working for you for the cornstarch. And yes, I love Orange Julius’ too. Could guzzle those things! LMK if you try these!

      Reply

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    Kris — November 17, 2013 at 10:27 am

    Ooh, I like the concept. So many cookies seem to get in a variation-on-chocolate-chip rut–but this would be fun and different!

    Reply

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    Katy @ Katy's Kitchen — November 17, 2013 at 10:52 am

    Aaaaa this is soooo awesome!!! So creative! I loved creamsicles as a kid, haven’t really had them since but I definitely love orange flavoured desserts nowadays. I’ve never tried orange extract but I bet it’s the perfect addition to these cookies.

    Reply

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    Laura @ Lauras Baking Talent — November 17, 2013 at 3:02 pm

    Love orange! I bet these taste amazing :)

    Reply

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    Katie — November 17, 2013 at 3:34 pm

    I made orange creamsicle cookies a long time ago and I lvoed them and actually remember thinking that I should have adde white chocolate chips! These look and sound FANTASTIC. It weird that I love dreamsicle flavors but I rarely dig into an orange on its own. Or maybe that isn’t all that weird. Oranges are a total pain to peel!

    Reply

    • Averie Sunshine replied: — November 17th, 2013 at 4:43 pm

      Oranges are a total pain to peel – agreed! Which is why it’s not a fruit I gravitate toward naturally. When I was growing up I ate a ton of them and loved them but my mom peeled them for me…LOL I also think certain climates just make you crave certain things. And in MN, it wasn’t like we had local persimmon and fresh kumquats in November. We had apples, oranges & bananas.

      Reply

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    Dorothy @ Crazy for Crust — November 17, 2013 at 4:18 pm

    Ooooh. I can tell from that overhead shot we like our cookies baked al dente. These are fabulous! Break out the citrus!

    Reply

    • Averie Sunshine replied: — November 17th, 2013 at 4:41 pm

      Al dente. Great way to put it :) And thanks for pinning!

      Reply

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    vanillasugarblog — November 17, 2013 at 5:15 pm

    oh my gosh YES.
    I love creamsicle anything too.
    I made (if you get a chance) a creamsicle cheesecake, years ago, that was soo good.
    You need to see this; I’m going to re-do it with a few tweaks.
    I LOVE these cookies AV–these are going in the friday links–the world must know about them. lol

    Reply

    • Averie Sunshine replied: — November 17th, 2013 at 5:26 pm

      You know what, I do have a vague memory of that cheesecake! These cookies will never get the attn the a choc or a PB cookie will, but for those of us who can appreciate something a little different, these flavors are incredible! And they’re supremely soft and underbaked, the best kind of cookie :) Thanks in advance if you decide to feature on your linky love!

      Reply

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    Alison Lewis — November 17, 2013 at 6:35 pm

    amazing looking! I want now now!

    Reply

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    Kristi @ My San Francisco Kitchen — November 17, 2013 at 7:40 pm

    Yummm, these cookies look incredibly delish!!

    Reply

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    Jenn@eatcakefordinner — November 17, 2013 at 7:48 pm

    There you go again with those pictures of gooey melted chocolate chips that makes my mouth water :) You make those look better than anyone else! I make a very similar cookie that is a family favorite, but you’ve convinced me to try out your recipe . . . plus anything with almond extract is divine.

    Reply

    • Averie Sunshine replied: — November 17th, 2013 at 9:47 pm

      Oh that’s awesome that you have a similar recipe. If you’ve blogged about it and have a link, LMK! And thanks for the praise about my cookie photography skills…I appreciate it :)

      Reply

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    Gerry @ Foodness Gracious — November 17, 2013 at 8:45 pm

    I would say almost darn perfect! White chocolate is my favorite over milk or dark any day!

    Reply

    • Averie Sunshine replied: — November 17th, 2013 at 9:46 pm

      You’re too kind, Gerry! Thank you! I love white choc but I know purists snub it as not being ‘real chocolate’, which is fine. They can be all pure and holier than…. :)

      Reply

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    Ceara — November 17, 2013 at 10:59 pm

    I can’t wait to try these! I love the addition of the orange zest :)

    Reply

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    Marie @ Little Kitchie — November 18, 2013 at 3:19 am

    Orange creamsicles are such a great throwback to what I loved as a kid! And now I KNOW I would go crazy over these… they look SO incredibly soft!

    Reply

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    Ashley — November 18, 2013 at 4:06 am

    Aw, I love these! Anything orange creamsicle reminds me of my childhood : ) These look perfect Averie! And I LOVE that you used a good amount of almond extract – I’m obsessed with that stuff. Although I go through those little bottles far too quickly….

    Reply

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    sally @ sallys baking addiction — November 18, 2013 at 6:16 am

    Orange creamsicle is an understood flavor combination and I just LOVE that you glorify it! These cookies look so soft, buttery, and melty. I’m embracing all the fun ways to use citric right now and have got to try it in cookies! Since they’re orange-y, I can have a stack for breakfast right?

    Reply

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    Jocelyn (Grandbaby Cakes) — November 18, 2013 at 9:00 am

    Holy cow creamsicle? you are killing me with how incredible these look!

    Reply

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    Renee @ Tortillas and Honey — November 18, 2013 at 9:12 am

    These cookies are perfection! Going to make these soon, they just might end up on my holiday cookies platters that I give out every year. :-)

    Reply

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    Georgia @ The Comfort of Cooking — November 18, 2013 at 11:10 am

    All hail the cookie temptress! These look terrific, Averie! I could easily devour a dozen.

    Reply

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    Taylor @ FoodFaithFitness — November 18, 2013 at 12:14 pm

    Orange creamsicles were always my favorite treat growing up! And, since I am a normal person, I adore cookies. Loving the flavour combo here…plus fat, soft cookies own my heart! Yum!

    Reply

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    Beth @ bethcakes — November 18, 2013 at 2:08 pm

    I have never been a big fan of orange for some reason, but I’ve also never had cookies like this! ;) White all that white chocolate, I’m pretty sure they could change my mind. They look incredible!!

    Reply

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    Trish - Mom On Timeout — November 18, 2013 at 4:23 pm

    You know I always overlook oranges in cookies – need to change that stat! These cookies look amazing Averie! Pinned!

    Reply

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    Elizabeth @ Confessions of a Baking Queen — November 18, 2013 at 5:53 pm

    More often than not I end up using a whole bag of choc chips, just makes life better :) Looooove orange and white chocolate together, perfect combo!

    Reply

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    Nutmeg Nanny — November 18, 2013 at 8:53 pm

    Oh wow!! What a fantastic cookie flavor :) I love it, it’s so fun!

    Reply

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    Teffy — November 19, 2013 at 5:22 am

    Oh WOW. They look amazing.

    Never had that flavour before, sounds like the perfect combo!

    Reply

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    sippitysup — November 19, 2013 at 10:12 am

    Do they even make Orange Creamsicles any more? I too loved them. For a kid, I think they were a rather sophisticated ice cream truck choice. GREG

    Reply

    • Averie Sunshine replied: — November 19th, 2013 at 2:08 pm

      They do still make them but they’re not the same as they used to be. They changed the formulation I think – well the last time I had one was maybe 5 years or so ago – but it didn’t taste quite like I remember. Then again, when you’re a kid, things are different! But yes, that was a very sophisticated ice cream truck choice! I mean you could have gone with Sno-Cone or DrumStick! LOL

      Reply

      • sippitysup replied: — November 19th, 2013 at 6:36 pm

        DrumStick. My partners 80 something mother adores them. We bring them to her to say we love her (even though she shouldn’t eat them). But I wonder, does her love of the DrumStick come from the ice cream truck? My love of Creamsicles sure does. XOGREG

        • Averie Sunshine replied: — November 19th, 2013 at 10:47 pm

          DrumSticks…the memories of get this…my grandma! It was her thing. She was a baker like I am but I never recall her really eating that much of what she baked but I remember her going to town on some Drumsticks. She died about 10 years ago, at the ripe old age of 90. So maybe it’s an 80-year old gal’s comfort food :) Oh and Klondike Bars. That was her other one. See I am not an ice cream person and even if I was, that wouldn’t exactly be high on my list, but hey, times were simpler back then!

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    Chrish brown — November 20, 2013 at 4:46 am

    Hi Averie Sunshine,
    These Sounds like Yummy..!!
    This Chocolate Chip Softbatch cookies looks delicious and adorable.
    I love chocolate cookies most. I read your recipe its really unique and easy to make.
    I am excited to try your method.you share lovely cookies desserts resource.
    Thanks For Sharing …

    Reply

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    Valerie — November 21, 2013 at 2:49 pm

    Lovely! Almond extract is the perfect finishing touch. :)

    Reply

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    Nancy @ gottagetbaked — November 21, 2013 at 8:15 pm

    Averie, I’ve been looking for an orange creamsicle cookie recipe! I used to love eating creamsicles when I was a kid. I can’t wait to try this.

    Reply

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    Laura Dembowski — November 23, 2013 at 5:19 pm

    Creamsicles were one of my favorite treats as a kid. While I’m missing peaches like crazy, it is nice to see all the citrus in the stores. I’m looking forward to buying Spanish clementines – they’re my fave! And these cookies! All that orange zest and white chocolate must be a great combo!

    Reply

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    Jocelyn@Brucrewlife — November 24, 2013 at 8:15 pm

    I cant wait to try this recipe sometime!! These cookies sound amazing!!

    Reply

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    Sara Marie — December 1, 2013 at 4:26 am

    tried this recipe last night/this morning. refrigerated the dough in little balls so they would stay puffy, and they flattened right out :( any tips/ideas/things I might have done wrong to make them so floppy? I am generally speaking a cookie whiz so I am a bit confused, just curious if you have any words of wisdom on this recipe :) cheers

    Reply

    • Averie Sunshine replied: — December 1st, 2013 at 5:10 am

      Were you using a high quality flour like King Arthur? Was your baking soda fresh? Are you baking at altitude? Was your orange zest very wet? Any of these things can contribute to flattening and it’s hard to say what went wrong or where…if your dough was very soft or mushy, you could have added maybe 2 to 4 extra tbsp of flour to help dry it out which would help with spreading. As will using a high quality flour with a decent protein content like KAF.

      Reply

      • Sara Marie replied: — December 2nd, 2013 at 3:43 pm

        Hi there :) I live in the Czech Republic, so I don’t have access to lots of American luxury sorts of things as white chocolate chips (I chopped up a couple of bars instead) or King Arthur Flour… I will say that my orange zest was quite wet, and I used fresh juice from the orange in place of the almond extract, which I didn’t have on hand. I added a bit of extra flour but perhaps a little more the next time will do the trick. although the cookies were flat they were still incredibly delicious and got rave reviews :) so thanks for the cookie inspiration!

        • Averie Sunshine replied: — December 2nd, 2013 at 9:48 pm

          I think a little more flour will do the trick. The dough is soft, but not wet/loose/sloppy to the point of being like muffin batter or anything. Considering you used more liquid/juice than likely I did, I think more flour will do the job. Saying they were flat – yes, another sign that more flour would help. Glad the taste is great though!

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    Kevin @ Closet Cooking — December 3, 2013 at 6:13 pm

    These orange creamsicle cookies look and sound amazing!

    Reply

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    stina — December 8, 2013 at 5:40 pm

    Finally got off my tuckus and made these today. I used the zest of a whole Florida farmstand orange, and 2 tablespoons of orange extract. Honestly, I’m still not getting a lot of orange flavor. The almond is completely overpowering the orange. However, white chocolate almond cookies are fecking delicious and I have no regrets. (PS: I hate white chocolate. These are incredible. I can’t stop eating them.)

    Reply

    • Averie Sunshine replied: — December 8th, 2013 at 5:50 pm

      I guess I must just be very sensitive to citrus b/c I get quite a bit of it, but you’re right, there’s also a hefty amt of almond flavor, too. You could always add more orange zest or use actual orange extract. That would for sure do the trick b/c some are very strong!

      And I’m impressed you chose to make these cookies of all the cookies out there – or on my site – considering you hate white choc and that’s such a huge element here! And so it’s great to hear you say you loved the cookies :)

      Reply

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    Erica — December 19, 2013 at 9:12 am

    I made these for the holiday potluck at my office and they were a SMASH! So delicious! I added a bit of orange extract for extra orange flavor. Will definitely be making them again.

    You think this recipe would work replacing orange with key lime? I’m obsessed with lime. :)

    Reply

    • Averie Sunshine replied: — December 19th, 2013 at 10:39 am

      Totally diff flavor profile using lime but yes I think it would be fun and work! Glad you love the cookies & thanks for LMK you tried them!

      Reply

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    Julie Kono — December 29, 2013 at 11:11 am

    I made these today! I followed the recipe exactly, and like you did not add extra extract. I did half the dough and used chocolate chunks from trader joes because I love the chocolate oranges. My cookies turned out perfect, they are so delicious! My husband loves them too! Very very unique! The taste is spot on for your recipe title and my chocolate ones were just like eating chocolate orange slices but with a bonus of yummy cookie! Thank you once again! I wish these would become popular because taste wise they rank very high!

    Reply

    • Averie Sunshine replied: — December 29th, 2013 at 11:14 am

      Oh smart idea to halve the dough and do half white and half with TJs chunks. Love those too! And “like eating chocolate orange slices but with a bonus of yummy cookie!” – that sounds fabulous! I’m glad you loved these and thanks for wishing they’d become more popular too :)

      Reply

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    Sarah P in Kansas — December 29, 2013 at 12:24 pm

    Oh my, these smell soooo good when they are baking; just like orange rolls!

    I was wondering if they’d work with semi-sweet chocolate, glad to hear they do. I kinda thought the almond extract overpowered the orange flavor a bit, so I’d probably dial that back next time, (but I do think the almond is the reason for the amazing scent.) And I’ve found I like my cookies flatter rather than puffy, so I just skip the chilling in the fridge step with all your cookie recipes and they turn out exactly how I like them.

    And can I just take a minute to tell you how much I have learned about baking from your site, thanks Averie!

    Reply

    • Averie Sunshine replied: — December 29th, 2013 at 4:46 pm

      The almond extract is strong in these, but it also helps give them that telltale scent – so it’s a juggling act. You could always use orange extract, too, to boost that profile. And glad you can get away with just baking right away with warm dough and they don’t get too flat. Lucky :) Thanks for trying this recipe & so glad you find my site helpful!

      Reply

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    Bryan — April 18, 2014 at 7:28 am

    These cookies look amazing and I cannot wait to make them!

    However, I was just wondering if you could suggest what flour alternative would be the best fit for this cookie flavor? I enjoy baking items for a mixed group of friends and co-workers, who also happen to be gluten-free. My thought is to replace the flour with almond meal and not to use the almond extract. What would you suggest?

    Also, I’ve just stumbled across your blog today (epic by the way!), so please let me know if you’ve already addressed the flour alternatives elsewhere.

    Reply

    • Averie Sunshine replied: — April 18th, 2014 at 7:44 am

      You cannot substitute almond flour (a nut-based flour with no gluten) for a grain-based flour like AP (with plenty of gluten) and get the same results. You could try using a GF baking blend but I haven’t tested this recipe as GF so not sure how things will go. You never know til you try!

      Reply

      • Bryan replied: — April 18th, 2014 at 8:33 am

        Thank you for your quick response! I’ll get the local GF baking blend.

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    Julie — April 19, 2014 at 6:49 pm

    I saw this recipe this morning, went out to the store a few hours later, and made the cookies tonight! They are fabulous! I LOVED the almond extract in them and the combination of flavors was amazing. I’m bringing them tomorrow to my aunt’s for Easter. They’ll love them! Thank you!

    Reply

    • Averie Sunshine replied: — April 19th, 2014 at 7:21 pm

      Nothing like a same-day baking adventure where you see it, make it, love it! Thanks for trying the recipe & hope your family enjoys them tomorrow!

      Reply

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    Nina — April 19, 2014 at 11:41 pm

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