These Creamsicle Cookies feature soft, chewy orange cookies laced with white chocolate chips. Made with orange extract, they taste just like the popular ice cream popsicle!
Easy Orange Creamsicle Cookies
These orange creamsicle cookies are truly a dream! They’re soft, chewy, and bursting with incredible orange and vanilla flavor. Orange extract adds a bit of tart citrus flavor while vanilla pudding mix and white chocolate chips add the sweetness.
The dough comes together in minutes, no chilling required. From start to finish, these take about half an hour to prepare. I highly recommend enjoying one (or two) warm from the oven.
What Does Creamsicle Taste Like?
Did you know that “Creamsicle” was originally not a flavor but a brand? They were orange popsicles with vanilla ice cream. Today, creamsicle is the generic name for any orange and vanilla ice cream or sherbert. Creamsicles are sweet but the orange citrus flavor gives a bit of tartness that balances out the sweet vanilla.
You’ll need pretty common ingredients to make these easy orange cookies.
(Scroll below to the printable recipe card for details and measurements.)
- Unsalted butter – It should be at room temperature when you begin the recipe.
- Eggs – Provides structure to the cookie dough.
- Orange extract – Adds the orange flavor to every bite.
- Food coloring – Orange food coloring adds the orange color to the cookies. (You can omit this without affecting the taste – they just won’t be as pretty.)
- All-purpose flour – Use the spoon and level technique when measuring for the best results.
- Vanilla instant pudding – You’ll only need the powder for these orange cookies.
- Baking soda – Makes the cookies tender and chewy.
- Salt – To balance out the sweetness.
- White chocolate chips – White chocolate and orange love one another!
How to Make Creamsicle Cookies
These soft and chewy orange cookies come together in just a few simple steps.
(Don’t miss the detailed printable recipe card below.)
- Make the cookie dough. Cream the butter and sugar until fluffy. Add in the eggs, orange extract, and food coloring. In a separate bowl, combine the dry ingredients. Add to the wet ingredients and mix to combine. Stir in the chocolate chips.
- Bake. Use a cookie scoop to transfer the dough to a baking sheet, pressing down slightly. Bake at 350F for 12 to 14 minutes, until light and just golden around the edges.
- Cool. Cool for a few minutes on the baking sheet then transfer to a cooling rack.
Tips for Success
Here are a few tips for making the best orange creamsicle cookies.
- Don’t crowd the cookie sheet. Leave approximately 2 inches between each dough ball as these will spread slightly.
- Add chocolate chips to the dough before baking. For a prettier presentation, press a few additional white chocolate chips to the top of the dough before baking.
- Do not overbake. These cookies bake quickly. Only the edges should be lightly brown when you take them from the oven. The centers will still be soft but will set more as they rest on the cookie sheet.
- Storing leftovers. Store leftover orange creamsicle cookies at room temperature for up to 3 days. A ziploc bag or other airtight container is perfect. After 3 days, they won’t be as soft and chewy.
- Freeze. If you want to store them for longer, you can also freeze them. Just let them cool completely then transfer them to a freezer-safe container. Freeze for up to 3 months. Thaw them on the counter or pop them in the microwave for 15 seconds or so.
More Easy Cookie Recipes:
- DoubleTree Cookies
- Easy Sugar Cookies
- Snickerdoodle Cookies
- Pistachio Cookies
- Ranger Cookies
- 3/4 cup unsalted butter , softened to room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon orange extract
- 1/2 teaspoon orange gel food coloring (see note below)
- 2 & 1/4 cups all-purpose flour , spooned and leveled
- 3.4 ounce box vanilla instant pudding (just the powder)
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup white chocolate chips
- Preheat oven to 350 degrees F with rack in the center. Line two large baking sheets with parchment paper.
- In a large bowl using an electric mixer, cream the butter and sugar together until well combined and fluffy, 2 to 3 minutes. Add in the eggs, orange extract, and orange food coloring until combined.
- In a separate bowl combine the flour, pudding powder, baking soda, and salt. Add to the wet mixture and mix until combined.
- Stir in the chocolate chips until incorporated.
- Using a tablespoon sized cookie scoop, form balls of dough. Transfer them to the baking sheets 2 inches apart; press down on them slightly. (Press in a couple white chocolate chips on top, if desired, for presentation.)
- Bake for 12 to 14 minutes or until light and golden just around the edges, rotating pans halfway through, if necessary.
- Remove from the oven and let cool for a couple minutes on the baking sheet, then transfer to a cooling rack to cool completely. (They will firm up as they cool, but you still want a soft center.)
- Eat and enjoy!