As promised yesterday, today I am sharing the other orange cookie recipe that I made this weekend: Orange Creamsicle White Chocolate Chip Cookies.
And they really taste like Orange Creamsicles! Remember that yummy ice cream treat we used to get as kids? A little orange citrusy tang, but oh so ice creamy!!
I have never made a cookie recipe that called for cornstarch before, but I love how tender these cookies turned out – just a tiny bit crispy on the outside, but softbatch-like on the inside.
They also get their intense flavor from using three extracts: vanilla, almond, and orange, as well as a couple tablespoons of freshly grated orange zest.
The creamy flavor comes from the addition of half and half and from the white chocolate chips.
I took both these and the Orange Slice & Oatmeal Cookies to our Chinese New Year’s Party yesterday, as oranges are supposed to bring good luck.
Come back tomorrow to see some highlights from that great celebration. (Here’s a little sneak peek – appetizer time with tender teriyaki beef on skewers.)
Here’s today’s cookie recipe:
ORANGE CREAMSICLE WHITE CHOCOLATE CHIP COOKIES
INGREDIENTS: (As adapted from Averiescooks.com)
1/2 cup 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
2 teaspoons orange extract
2 tablespoons half-and-half
2 tablespoons freshly grated orange zest
2 cups all-purpose flour
2 teaspoons corn starch
1 teaspoon baking soda
pinch salt
12 ounce bag white chocolate chips
DIRECTIONS:
With electric mixer,cream together butter, sugars, egg, and extracts on medium-high speed until very light and fluffy, about 5 minutes.
Scrape down the sides of the bowl, and add the cream, zest, and mix on medium speed until incorporated, about 1 minute.
Scrape down the sides of the bowl again, and add the flour, corn starch, baking soda, and salt, and mix on low speed until just incorporated, about 1 minute. Do not overmix.
Add the white chocolate chips, and mix on low speed until just incorporated.
Form heaping two-tablespoon mounds. Place mounds on a large plate, flatten 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. 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.
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.
the creative life in between 
Mmmmm, cookies. It’s my wife’s turn to cook and I smell asparagus. Can I come over to your house?
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Jodi, how do you this AND walk 15,000 steps? You are one amazing girl. I’m strapping on my walking shoes now to head out into the cold and dream of cookies like these….
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LOL! Sounds like a perfect plan! You go girlfriend! 🙂 Happy Walk!
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These sound absolutely delicious! I can hardly wait to try this recipe. Yum! I remember being able to buy those “push-up” single ice cream pops that tasted like creamsicles. How come they don’t make those anymore? I also remember being able to buy those “Creamsicles” that were sold in the same manner of Fudgesicles, but they don’t make those anymore either. 😦
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You know – I haven’t looked for them in forever, but these cookies do taste just like that! 🙂 Happy Monday PJ!
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They must be delicious then! I will have to try a batch. 🙂 I can’t wait!!
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Oh my goodness! I’m drooling over here!
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MMMMYESSSS please!! 🙂
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Hmmmm tis really looks so delicious! I really need to translate this recipe into european measurements and ingredients. my first question: What is half-and-half? is this something like low-fat cream?
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Hi – you are not the only to ask – and I am sorry I did not realize. Half and half is a product we use mainly in coffee that is half milk and half cream, so not as heavy as cream, but thicker than whole milk. I will try to be better with my descriptives for my friends that are not in the U.S.! 🙂
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Hmmm, I don’t think we have anything like this over here in Belgium. Maybe I can try and split it up with some low fat cream and a little bit of milk… We’ll see, I will definitely try this out! Thanks for your help 🙂
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Im sure that will work. Or just the low fat cream.
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These look absolutely gorgeous! I will definitely be trying out a batch – though I might have to work out what some of the ingredients are in UK terminology first. I think corn starch is what we call cornflour and I’m assuming half and half is a type of milk / cream… 🙂
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Thank you! Sorry for the confusion. I didn’t realize it was not called the same everywhere – eeks! 🙂 Learn something new every day! So Cornstarch is a white powdery, flour like substance that it usually used to thicken with. Not to be confused with corn meal with is yellow and grainy. I hope that helps. Half and Half is a milk product – what we often put in coffee – and it is not as heavy as full heavy cream, but thicker than whole milk – thus getting the name half and half here – half milk – half cream. Hope that helps, and I hope you make and enjoy the recipe. Thanks for visiting!
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Thanks! 🙂 I’ve googled it to be sure: ‘constarch’ is what we call cornflour and ‘half and half’ is what we call ‘half cream’. And this is definitely near the top of my ‘recipes to try’ list!
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