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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Course / Dessert / Cookies / Orange Creamsicle Cookies

Orange Creamsicle Cookies

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By: Leigh Anne WilkesPosted: 3/15/21Updated: 7/27/24

This post may contain affiliate links. Please see disclosure policy here.

stack of five orange creamsicle cookies

These orange creamsicle cookies have a light and refreshing orange flavor, a chewy texture and creamy white chocolate chips.

stack of five orange creamsicle cookies

Why You’ll Love This Recipe!

Orange creamsicle cookies are a fun take on one of my favorite flavors from childhood! The combination of orange and white chocolate chips in this chewy cookie is delicious and tastes almost as good as the original popsicle. 

This recipe is easy to make. Use your stand mixer, an electric hand mixer or mix them up by hand with a wooden spoon. This recipe will become your new favorite cookie recipe.

two stacks of orange creamsicle cookies

Ingredients Needed

  • All Purpose Flour. I prefer unbleached all purpose flour.
  • Butter, salted and softened
  • Sugar, granulated and light brown
  • Egg, large egg
  • Orange Zest
  • Orange Extract
  • Baking Soda
  • Salt
  • White Chocolate Chips
overhead shot of orange creamsicle cookies

How to Make Orange Creamsicle Cookies

  • Cream butter and sugar until light and fluffy in a large bowl or in the bowl of a stand mixer with the paddle attachment.
  • Add egg, orange zest, and extract and mix well
  • Combine flour, baking soda, and salt in another bowl.
  • Add dry ingredient mixture to sugar mixture slowly, mix just until combined.
  • Stir in white chocolate chips
  • Bake cookie dough balls on parchment paper lined baking sheets at 350 degrees F. oven until edges are lightly browned, about 10-12 minutes.
  • Cool on baking sheet for 2-3 minutes and then move to a cooling rack to cool completely.
orange creamsicle cookie with a bite missing

Tips from leigh Anne

  1. A good heavy cookie sheet makes a big difference in how your cookies bake and brown.
  2. Use a cookie scoop to ensure evenly baked cookies. 
  3. Don’t over bake these cookies, you want them to just be slightly browned around the edges.
  4. If you’d like to, you can add a few drops of orange food color to the dough.
overhead shot of creamsicle cookie with a bite missing

Frequently Asked Questions

Can I freeze orange creamsicle cookies?

Yes! You can either freeze the dough before baking using the directions here. Or you can freeze the cookies after they are baked using the directions here.

Do orange creamsicle cookies need to be refrigerated?

No, store cookies at room temperature in an airtight container for 4-5 days.

Can I use fresh orange juice instead of orange extract?

I only use orange extract as you get more orange flavor that way.

Check out more of my favorite recipes:

  • Creamsicle Pie
  • Orange Creamsicle Cupcakes
  • Creamsicle Ice Cream
  • Orange Pie
  • Creamsicle Cookie Bars

Be sure and follow me over on You Tube for weekly cooking demos.

4.34 from 3 votes
creamsicle cookies in a pile

Orange Creamsicle Cookies

Recipe From: Leigh Anne Wilkes
 The orange flavored cookie is light and refreshing and the addition of white chocolate chips just makes it even better. 
serves: 36 cookies
Prep:15 minutes minutes
Cook:12 minutes minutes
Total:27 minutes minutes
Rate Recipe

Ingredients

  • 1 cup butter softened
  • 2/3 cups light brown sugar
  • 1/2 cups sugar
  • 1 egg
  • 1 Tbsp orange zest
  • 2 tsp orange extract
  • 2 1/4 cups flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 2 cups white chocolate chips

Instructions

  • Mix together the butter and sugars until light and fluffy
  • Add egg, orange rind, and extract, mix well
  • Add together the flour, baking soda, and salt; slowly add to sugar mixture, mix just until blended Stir in white chocolate chips
  • Bake on ungreased cookie sheet or parchment covered sheet
  • Bake at 350° for 10 to 12 minutes or until edges are lightly browned
  • Cool for a few minutes on baking sheet and then move to a cooling rack

Tips & Notes:

  1. A good heavy cookie sheet makes a big difference in how your cookies bake and brown.
  2. Use a cookie scoop to ensure evenly baked cookies. 
  3. Don’t over bake these cookies, you want them to just be slightly browned around the edges.

Recommended Products

Sheet Pan
Cookie Scoop (1.5 Tbs)
Cookie Scoop (1.5 Tbs)

Nutrition Facts:

Calories: 155kcal (8%) Carbohydrates: 18g (6%) Protein: 1g (2%) Fat: 8g (12%) Saturated Fat: 5g (31%) Cholesterol: 20mg (7%) Sodium: 115mg (5%) Potassium: 45mg (1%) Sugar: 12g (13%) Vitamin A: 165IU (3%) Vitamin C: 0.2mg Calcium: 27mg (3%) Iron: 0.4mg (2%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Cookies
Cuisine:American
creamsicle cookies in a pile
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4.34 from 3 votes (3 ratings without comment)

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  1. Susan says

    Posted on 3/14 at 11:30 am

    Leigh Anne – I made these when my sons family was visiting at Christmas time. They all loved them. He is on vacation for 10 days before going back to Afganistan and he requested that I make these especially for him. Last deployment his unit voted on the best cookies I had made for them, he shares the cookies with his unit. I put those cookies in a family/history/recipes Storybook cookbook with the pictures of part of his unit. I made him these cookies today for a pre-cookie taste before he deploiys in April. My favorite things to make cookies with are a Kitchenaid Mixer, Cookie dough scooper and Parchment paper as I start out first thing in the morning with brownies and while they are baking I can get 3 to 4 batches of cookie dough ready to cook. I like to make, bake, vacuum pack and mail all in the same day. One time I didn’t put in brownies and one of his soldiers asked where were the brownies. Thanks so much for all the great recipes that I get from your site.

    Reply
  2. Hannah says

    Posted on 2/28 at 9:27 am

    I made a batch of these yesterday and brought them to my small group last night, thinking that my husband and I would still be left with half a batch or so to eat throughout the week. Wrong! They were completely devoured! I’ll definitely be making them again (though I might use fewer chocolate chips – I think 1 to 1 1/2 cups would be plenty). Thanks!

    Reply
  3. Jolyn Iboy says

    Posted on 12/13 at 2:51 pm

    I just tried this cookie recipe yesterday for a cookie exchange between some other gals at church and these cookies were amazing! I love ’em! They turned out soooo good. I can never get cookies to turnout very good but these turned out really good. Thank you for sharing this! They’re so yummy!

    Reply
  4. Leigh Anne says

    Posted on 12/5 at 12:55 pm

    Jenifer, Thanks for sharing them on your blog. I’ll have to have a Utah blog readers get together on one of my trips to Utah – that would be so fun. Probably won’t be back until April.

    Reply
  5. Jenifer says

    Posted on 12/5 at 12:35 pm

    Oh my goodness! This recipe sounds so divine. I’ve posted on my food blog and linked back to you. Let me know if that’s a problem. One day when you come to Utah, I’d love to meet you. I love your site.

    ~Jenifer

    Reply
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