If you don’t like orange creamsicles, don’t go yet! If you DO like orange creamsicles, definitely don’t go yet. I’m not the biggest fan myself, but like just about anything in life, orange creamsicles taste better as a cookie. Especially a stay-soft, gooey-chewy perfect little orange and white chocolate cookie.These lemon white chocolate sugar cookies are one of my favourite cookie recipes on the blog (and I know a lot of my friends and family will vouch for them since they make them too!) So why not an orange and white chocolate version?
These aren’t just the same cookie with a different citrus though. To make them super soft and chewy we’re using more brown sugar and adding cornstarch (and because with cornstarch the raw dough doesn’t taste as good so you’ll be able to wait for them to bake). These are a perfectly chewy, brown sugary, stay-soft-for-days cookie, with orange zest, white chocolate, and almond extract in the mix. The almond and vanilla extracts together really make these cookies sing – it’s amazing how much they actually taste like an orange creamsicle in a cookie.
All my taste testers raved about these and I had to hold them back so I’d have some left to photograph for you guys! And the best part? Zesting a whole orange means your kitchen will smell amazing, your hands will smell amazing, and you’ll have a whole orange just begging to be eaten.
I love oranges, and these are my new favourite way to welcome spring. Happy weekend friends – I hope you’ll make these asap, you’re gonna looooove ’em!
These cookies are entered in the Food Bloggers of Canada EatInEatOut Christmas in July Cookie Contest!
- ½ cup butter, softened (I always use salted)
- ¾ cup lightly packed brown sugar
- ¼ cup granulated sugar
- 1 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 Tablespoons cream or milk
- Zest of one large orange (about 2 Tablespoons)
- 2 cups all purpose flour
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup white chocolate chips, regular or mini
- With electric mixer, cream butter, sugars, egg, and vanilla on medium speed until pale and fluffy, 4-5 minutes. Add the cream and orange zest and beat for an additional minute.
- In small bowl, combine flour, corn starch, baking soda, and salt. Add to butter mixture and mix just until combined.
- Stir in white chocolate chips. Let dough chill for 30 minutes (or longer) before proceeding.
- When ready to bake, preheat oven to 350 degrees Fahrenheit and lightly grease or line a baking sheet with parchment paper.
- Scoop dough by heaping tablespoons onto cookie sheet about 2" apart. Roll each scoop into a nice ball and bake for 8 minutes, until just set but still soft in the centre. Let rest on cookie sheet for 5 minutes before transferring to racks to cool completely.
- Repeat with remaining dough...I made about 3 dozen smaller cookies, but if you like your cookies larger you'll get about 2 dozen.
Adapted from Averie Cooks.