Dessert

Creamsicle Orange Cookies: Chewy & Citrusy Recipe

ByLana Polati February 4, 2026February 4, 2026

Introduction

These Creamsicle Orange Cookies bring the nostalgic flavors of a creamy, citrusy creamsicle into a soft and chewy cookie. Perfect for summer or whenever you crave a bright, sweet treat, they combine fresh orange zest and juice with white chocolate for a delightful burst of flavor.

A close-up view of a stack of soft, golden cookies on a white marbled surface. Each cookie has a light golden-brown color with a slightly crumbly texture and is topped with several smooth, round white chocolate chips evenly spread over the surface. The cookies are overlapping in a casual pile, showing varied shades of golden from light to a deeper golden-brown around the edges, giving them a freshly baked look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups (315g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (230g) unsalted butter, softened
1 cup (200g) granulated sugar
1/2 cup (100g) packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 tablespoons fresh orange zest (about 2 medium oranges)
2 tablespoons fresh orange juice
1 cup white chocolate chips (or vanilla baking chips)

Instructions

Step 1: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 2: In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
Step 3: Beat in the eggs one at a time. Add the vanilla extract, orange zest, and orange juice. Mix until combined.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Fold in the white chocolate chips.
Step 5: Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper. Using a cookie scoop or tablespoon, drop the dough onto the prepared sheet about 2 inches apart. Bake for 9–11 minutes, until the edges are set and the centers are still slightly soft.
Step 6: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Use freshly grated orange zest for the brightest, most vibrant flavor.
Don’t overbake; the centers should look slightly underdone as they will firm up while cooling.
Chill the dough for 30 minutes if you prefer thicker, chewier cookies.
Substitute white chocolate chips with vanilla baking chips if preferred.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To refresh soft texture, warm them briefly in the microwave. For longer storage, freeze in a sealed container for up to 2 months; thaw at room temperature before serving.

How to Serve

The image shows a pile of round cookies stacked on a white marbled surface, each cookie golden brown in color with a soft texture. The top cookie has white chocolate chips scattered evenly on its surface, slightly melted and glossy, giving a smooth and creamy look. The cookies have slight cracks and bumps, showing their soft and chewy texture. Shadows and light create depth, emphasizing the warm and inviting appearance of the stack. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use orange extract instead of fresh orange juice and zest?

While orange extract can add flavor, fresh zest and juice provide a brighter, more natural citrus taste that really makes these cookies special.

How do I prevent the cookies from spreading too much?

Make sure your butter is softened but not melted, and consider chilling the dough for 30 minutes before baking. This helps the cookies keep their shape better during baking.