These cookies are so soft, buttery, tender, and just melt in your mouth! The dough is lightly perfumed with orange zest and there’s loads of white chocolate in every bite. They remind me of an Orange Creamsicle, but in cookie form!
Prep Time10 minutesmins
Cook Time9 minutesmins
Chill Time3 hourshrs
Total Time3 hourshrs19 minutesmins
Course: Cookies
Cuisine: American
Keyword: creamsicle cookies, orange cream cookies, orange creamsicle cookies, orange white chocolate cookies
Servings: 20
Calories: 212kcal
Author: Averie Sunshine
Ingredients
½cupunsalted buttersoftened
¾cuplight brown sugarpacked
¼cupgranulated sugar
1large egg
2teaspoonsvanilla extract
2teaspoonsalmond extract
1 to 2teaspoonsorange extractoptional (I did not use and cookies were still ‘orangey’ enough, but for extra orange flavor, use it)
2tablespoonscream or half-and-half
2tablespoonsfreshly grated orange zest
2cupsall-purpose flour
2teaspoonscorn starch
1teaspoonbaking soda
pinchsaltoptional and to taste
one 10-ounce bag white chocolate chipsabout 1 1/2 heaping cups
Instructions
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.
Stop, scrape down the sides of the bowl, and add the cream, zest, and mix on medium speed until incorporated, about 1 minute.
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 over mix.
Add the white chocolate chips, and mix on low speed until just incorporated.
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 plastic wrap, 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.
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).
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.
Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to finish cooking.
Notes
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.