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Orange White Chocolate Cookies recipe

Orange White Chocolate Cookies recipe

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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies
  • Chocolate cookies
  • White chocolate cookies

A refreshing cookie, studded with white chocolate and orange zest. These get crispy when cool, perfect for dunking in tea or coffee.

42 people made this

IngredientsServes: 18

  • 275g butter, softened
  • 275g caster sugar
  • 1 tablespoon vanilla extract
  • 1 egg, beaten
  • 375g plain flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 2 tablespoons orange zest
  • 170g white chocolate, chopped

MethodPrep:25min ›Cook:11min ›Ready in:36min

  1. Preheat oven to 180 C / Gas 4. Line a baking tray with parchment.
  2. Sift together flour, baking powder, salt and orange zest.
  3. In a bowl of mixer, cream butter on medium speed, adding sugar gradually. Add vanilla and egg. Add flour mixture gradually, stopping frequently to push down from sides of bowl. When flour mixture is thoroughly combined, mix in white chocolate.
  4. Drop dough by scant spoonful onto baking tray, spacing 2.5cm apart, flattening slightly with back of spoon. Bake at 180 C / Gas 4 10 to 12 minutes or until beginning to brown. Allow to cool completely on cooling rack.

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Reviews & ratingsAverage global rating:(41)

Reviews in English (36)

by naples34102

Not the prettiest cookie ever (kind of anemic looking and the white chocolate chips started to turn color), but they had a lot of potential, so I made them more eye appealing and gave them a boost of orange flavor at the same time by drizzling on a glaze of powdered sugar, fresh orange juice and zest. That glaze took these over the top to something outrageously delicious - buttery, creamy with white chocolate, unmistakably orange and very rich. A thick, soft and tender cookie. Adding orange extract as some others have is NOT necessary. Adding the fresh orange glaze, on the other hand, is. Mmmmmm.-24 Mar 2011


These cookies didn't have nearly enough orange flavor. Even after I added an 1 tablespoon of orange extract, they weren't orange-y enough. Since they aren't a very sweet cookie, either, I glazed them with some orange glaze. With the glaze they were pretty fantastic.-16 Aug 2002


Great recipe, but I used three tbsp of orange zest and added one tbsp of orange extract. They tasted great, and the orange wasn't overwhelming at all.-21 Apr 2007

Orange White Chocolate Cookies

Sugar cookies stuffed with white chocolate chips and orange zest.


  • ½ sticks Butter
  • ½ cups White Sugar
  • 1 whole Egg
  • ¼ teaspoons Vanilla Extract
  • ¼ teaspoons Salt
  • ¼ teaspoons Baking Powder
  • 1 cup All-purpose Flour
  • ¼ cups White Chocolate Chips
  • 1 Tablespoon Orange Zest


Cream together butter and sugar in a mixing bowl and add in the egg. You may use a mixer but I just use a whisk or spoon. Mix in vanilla extract, salt, and baking powder. Stir in flour a half cup at a time, and then mix in chips with orange zest.

Spoon teaspoon size drops of dough onto a nonstick baking sheet. The dough will be a little sticky. Bake for 10-11 minutes.

I baked mine for exactly 10 minutes. Make sure the edges do not brown because that means they are over-baked.


Step 1

To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the butter, sugars, egg, and extracts on medium-high speed until very light and fluffy, about 5 minutes.

Stop, scrape down the sides of the bowl, and add the cream, zest, and mix on medium speed until incorporated, about 1 minute.

Stop, scrape down the sides of the bowl, and add the flour, corn starch, baking soda, optional salt, and mix on low speed until just incorporated, about 1 minute don't overmix.

Add the white chocolate chips, and mix on low speed until just incorporated.

Using a medium 2-inch cookie scoop, form heaping two-tablespoon mounds (I made 20). Place mounds on a large plate, flatten mounds slightly, cover with plasticwrap, 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 350°F, line a baking sheet with a Silpat or spray with cooking spray. 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, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Chocolate Orange NYC Cookies!

Oh hey there, my favourite cookie in the world. Ever. Meet, the new chocolate orange recipe on my blog.. the Chocolate Orange NYC Cookies!! I have had so many requests for these because of the downright adoration for my other NYC Cookies, I thought it was about time!

So.. this recipe, was always going to happen. I’ve made it a few times myself already, and lots of my readers have made these already by swapping out the other chocolates in my other cookies – but I had so many requests for a blog post I didn’t want to say no!

My NYC cookies are slight variations on recipes that are already on my website. For example, the original Chocolate Chip NYC Cookies are extremely similar to my cookie bar recipes – their are only a few differences to create the giant chunky effect!

This is the same with most recipes – there will always be similarities. Add in some baking powder, change the method slightly and how much the cookie weighs – and you have a new style. The basics will always be the same, but it doesn’t mean you can’t make even more cookies!

I thought these beauties deserved a post to themselves because you guys wanted it, but also because the limited edition white terry’s chocolate orange has been brought out again – and I couldn’t resist using them. I love them!

I won’t be lying when I say I went searching until I found them – and then I bought SO MANY. I have a small portion of my ingredients cupboard dedicated to all things chocolate orange, especially as Christmas is coming, so it only seemed right!

Of course, they won’t be around all the time – but you can use any flavour terry’s chocolate orange you want. Dark, milk or white – or, you can use a different chocolate orange themed chocolate! Lindt, Cadbury’s orange buttons, and so on – you can even just use plain flavour and use the orange extract in the cookie for the orange!

I decided for these to use my Triple Chocolate NYC Cookies as the start – because I adore the chocolate base. They are, of course, extremely similar to my Terry’s Chocolate Orange Cookies that have been on my blog for five years already though!

If you don’t like chocolate orange, you probably aren’t reading this post… but just in case you are, the same basis works for other flavours (I mean, I might post more recipes anyway… but just in case) – you can use mint chocolate, lemon, anything! Just swap out the chocolate and flavouring.

If you would like to make these a plain base rather than chocolate, you just need to take out the cocoa powder, and increase the flour to 300g! If you want to use self raising flour instead of plain flour – do a straight swap, and leave out the baking powder.

As mentioned in lots of my other cookie related posts – I MUCH PREFER using granulated sugar and brown soft sugars for the best results – and don’t often use caster sugar at all. It can change the texture and end results – so, if you don’t have granulated use all brown sugar, and vice versa!

Just as a warning, these cookies are huge (part of the NYC Cookie theme) – but if you want to make smaller ones you can. 80g cookies take about 9-10 minutes to bake, and 60g cookies will take about 8 minutes!

Orange and White Chocolate Chip Cookies

Soft and chewy, these cookies are full of flavor, packed with white chocolate chips and a hint of orange.


  • 2-¼ cups All-purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 2 sticks Butter, Softened
  • ½ cups Sugar
  • ½ cups Light Brown Sugar
  • 1 whole Large Egg
  • 1 teaspoon Pure Vanilla Extract
  • 2 Tablespoons Orange Zest
  • 2 cups White Chocolate Chip Cookies


Preheat oven to 375ºF. Line two cookie sheets with parchment paper.

Whisk together flour, baking soda, and salt set aside.

In the bowl of your stand mixer cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth.

Add in the flour mixture, one tablespoon at a time, until well combined. Stir in orange zest and white chocolate chips.

Drop by rounded tablespoonfuls onto parchment-lined cookie sheets.

Bake 10 to 12 minutes or until golden brown around the edges. Cool for 2 minutes on the cookie sheet before transferring to a rack to cool completely.

Orange Chocolate Chip Cookies

These orange chocolate chip cookies are soft and tender and infused with orange flavor. Chocolate orange cookie recipes combine the best flavors in one sweet cookie — orange and chocolate. This is one of the most flavorful, tender cookies ever!

When I’m happy I bake a cake. When I’m mildly unsettled I bake cookies. It’s almost as if when anything of note happens in my life, I head to the kitchen. Baking is like a refuge of creativity. It’s also part therapy, part dessert.

These orange chocolate chip cookies are a favorite because I love all the oohs and ahs I get from people who eat them. There’s something about orange and chocolate that’s just so ahhh-worthy!

Orange Cookies This post may contain affiliate links. Please read my disclosure policy. Soft and chewy, quick and easy orange cookies recipe, homemade with simple ingredients. A doctored cake mix recipe, loaded with orange zest, extract, juice. These cookies are crispy on the outside, thanks to a generous coating of granulated sugar but they still manage to stay soft on the inside. Their lovely orange color is so vibrant that it’s perfect for Summer birthday parties and weddings. They are also known as orange creamsicle cookies. The strong citrus flavor comes from the addition of orange zest, orange juice, and orange extract, which can be adjusted, based on your preference. HOW TO MAKE ORANGE COOKIES WITH WHITE CHOCOLATE

  • margarine (The texture of these cookies is best with half margarine, half butter, but you can use all margarine or all butter if you prefer.)
  • butter (I use salted butter.)
  • granulated sugar
  • brown sugar (I use light brown sugar, but dark brown works just fine.)
  • egg (I use large eggs in all of my recipes.)
  • freshly grated orange zest (Dried orange peel doesn&rsquot add the same flavor, use the fresh stuff!)
  • vanilla extract
  • all purpose flour
  • baking soda
  • baking powder
  • salt
  • white chocolate chips (I like Ghirardelli brand the best.)
  1. PREP &ndash Soften your butter to room temperature. It&rsquos best to let it soften on the counter for a few hours. Zest the orange(s) until you have at least two tablespoons.
    Line baking sheets with silicone liners or spray with non stick spray. Preheat the oven to 375 degrees.
  2. WET INGREDIENTS: Cream butters and sugars together in a large bowl. Beat in the egg, orange zest, and vanilla.
  3. DRY INGREDIENTS: Either whisk together the dry ingredients in a small bowl and add them, or dump in the flour, make a well on top, and carefully stir the dry ingredients into the pile of flour. Stir just till flour is moistened stir in the chips.
  4. FORM &ndash I recommend using a cookie scoop to portion the dough. Roll it into balls and place on prepared pans.
  5. BAKE -Bake at 375° for about 8-10 minutes, or until tops are set and edges are lightly browned.

PRO TIP: For pretty bakery style cookies, after you roll the dough into balls, press some white chocolate chips into the tops of each cookie dough ball.

Store leftover cookies in airtight containers at room temperature. They will last for up to 5 days.

To store longer, you can freeze them. I like to place cooled cookies in heavy duty ziplock bags, then freeze them. They will last for 3-4 months in the freezer.

White Chocolate & Orange Cookies  

"Utterly divine"

White Chocolate & Orange Cookies

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13 comments: to “ White Chocolate & Orange Cookies ”

The White Chocolate and Orange Cookies look so good. I'm looking for cookie recipes for Christmas and this one is on my list. Thanks and have a wonderful day.

I'm in on this one - I just love white chocolate and I love cookies.

I have a question about the recipe. It says white chocolate but then in parentheses says milk chocolate, dark chocolate. Are you saying those can be substituted?

I'm excited,how can i not be. As a new blogger,very new i feel(im right i hope)that at last i can participate in a monthly event without being rejected in the least. I aint no expert nor do i have a well stocked pantry coz i live in a place where i actually have to research to lay my hands on one(white choco chips for the last 8 months escape me ) but i am totally on this one if i'm allowed to participate,i mean how do i register,from what i understand(forgive if m wrong)i need to post it on my blog on 1st nov & email u'll the details by 2nd?am i right?And is it compulsory to participate every month?
About the cookies ,i love white chocolate ,can try to chip chips off my white choco bar (which is compunded chocolate actually)coz i love,love love white chocolate. and these cookies look terrific.
my blogspot is

Welcome!! Of course you can participate, we'd love to have you join our group. You blog your entry on your blog on the 1st November and below I have listed all the details of what we require.

Please ensure you send in your entry to our email to make certain you are listed in the round up. The round-up will be posted
on 2nd November 09. If you are a food blogger, we kindly ask that you write a post about your bake and link back to Sweet and Simple Bakes. Please feel free to add our Sweet & Simple Bakes Monthly Baking Event Badge to your post. Let us know that you have completed the bake.

Please send an email to sweet2simple[at]googlemail[dot]com

Add in subject: [Name of bake] for the round up
Your Name:
Your Blog Name:
Your Blog Link to the Baking Post:
A picture of your bake 200x200 pixels (if you’re not sure how to resize a photo we can do this for you.)

Look forward to your entry!
Maria and Rosie

If you can not get hold of white chocolate, you can substitute and add milk or dark chocolate.

Orange Shortbread Cookies

In a medium-sized mixing bowl, add dry ingredients (flour, cornstarch and salt). Mix together with a rubber spatula. Set aside.

Add sugar and butter to a large mixing bowl and cream together using an electric hand mixer. Add extracts and mix together thoroughly.

Add orange zest and half of the flour mixture. Mix with a rubber spatula, being careful to not over-mix. Add remaining flour and combine with the spatula.

Divide cookie dough in half and, using your hands, combine dough into a log-like shape. Place onto a piece of plastic wrap and seal. Roll on your counter to create a log shape.

Using a ruler to measure, roll the dough until it&rsquos about 7 inches long. If necessary, squash the ends in and roll out again until you get the desired size and dough no longer looks dry.

Refrigerate dough for at least 30 minutes (up to overnight).

Slice cookie dough to about ¼ inch thick and place on a parchment-paper-lined cookie sheet. Bake for 9&ndash10 minutes. Place cookies on a cooling rack.

While cookie dough is baking, place chocolate and white chocolate chips into separate microwavable bowls. Heat in the microwave for 1 minute in 15-second intervals (or until melted). After 45 seconds, mix chocolate using a spoon. (Optional: drop a little drop of vegetable oil into both bowls, it will make it easier to mix the melted chocolate.)

Place into two separate piping bags or zippered plastic bags and cut the tip or corner. Pipe over cooled shortbread cookies.

Place in the refrigerator for a few minutes to harden the chocolate.

These orange shortbread cookies are so delightful, especially with the orange flavor! You can totally leave out the chocolate drizzle on top if you&rsquod like&mdashI can&rsquot decide which way I like better.

But what I do know is that I LOVE shortbread cookies and love to enjoy them with a hot cup of tea.

What about you? Do you enjoy shortbread cookies? Have you made them before?

Add dry ingredients to a medium-sized mixing bowl. Mix together with a rubber spatula. Set aside.

Add sugar to a large mixing bowl.

Add the softened butter and cream together using an electric hand mixer.

Add freshly grated orange zest &hellip

And add half of the flour.

Mix with a rubber spatula but be careful to not over-mix.

Add the remaining flour and combine with the spatula.

Divide the cookie dough in half.

Using your hands, combine each portion of dough into a log-like shape. Place onto a piece of plastic wrap and seal it up. Roll on your counter to even out the log shape.

(If necessary, squash the ends in and roll out again until you get the desired size and the dough no longer looks dry.)

Using a ruler to measure, roll the dough until it&rsquos about 7 inches long. Refrigerate dough for at least 30 minutes (even overnight).

When ready to bake, heat oven to 350ºF.

Slice cookie dough to about ¼ inch thick and place on a parchment-paper-lined cookie sheet.

Bake for 9&ndash10 minutes. Place cookies on a cooling rack.

Now let&rsquos make them pretty! Place chocolate and white chocolate chips into separate microwavable bowls.

Heat in the microwave for 1 minute in 15 second intervals (or until melted). After 45 seconds, mix the chocolate using a spoon.

  • Add a little drop of vegetable oil into both bowls. It will make it easier to mix the melted chocolate.
  • You can dip the cookies if you don&rsquot want to bother with piping bags.

To make it easier to transfer the chocolate to the piping bag, I put it in a cup or a jar.

Cut the tip or the corner of your bags. (I think I cut the chocolate one too big.)

Seriously, you have to make these. They are fun to make&mdashand eat. I brought them to a little get-together with friends and they were a hit!

Here&rsquos the link to the printable recipe: Orange Shortbread Cookies