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.

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.

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.

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.

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.

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.

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.

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

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?

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.
Only Eats

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 Orange PushUp Smoothies – Like the Orange PushUps I used to devour as a kid and one of my top 5 most popular recipes on my blog of all-time. Has been viewed millions of times

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