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

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

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

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

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

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

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

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

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.

Did you make this recipe?


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)


  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?

70 comments on “Orange Creamsicle White Chocolate Chip Softbatch Cookies”

  1. 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!!

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

  3. 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!

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

  5. Oh WOW. They look amazing.

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

  6. 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

    • 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

      • 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

      • 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!

  7. 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 share lovely cookies desserts resource.
    Thanks For Sharing …

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

  9. 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.

  10. 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!

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

  12. 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

    • 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.

      • 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!

      • 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!

  13. These orange creamsicle cookies look and sound amazing!

  14. 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.)

    • 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 :)

  15. 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. :)

  16. 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!

    • 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 :)

  17. 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!

    • 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!

  18. 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.

    • 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!

  19. 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!

  20. I love orange anything and would love to try these. However, I have a nut allergy. I know everyone is saying that the Almond extract gives it that extra touch, but is there something else I could use to substitute? Or do I omit it? Or not try them at all. ? Thanks in advance!

    • I don’t know if imitation almond extract is really made from almonds or not…may be something you could check into.

      If you need to skip it though, I would replace with vanilla extract although the flavor won’t be the same.

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