Name: White Chocolate Orange Cookies
Prep time: 20 min
Cook time: 12 min
Ingredients: 115 grams Unsalted Butter, softened (1 stick); 170 grams Granular Sugar (, ¾ cup); 1 egg; Grated zest of 1 orange ((2 to 3 tsp)); 1 teaspoon Vanilla Extract; 200 grams All Purpose Flour ((1 ½ cups)); ½ teaspoon Baking Soda; ¼ tsp Baking Powder; ¼ teaspoon Salt; 225 grams Classic White Chocolate Chips ((1 heaped cup))

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White chocolate and orange, who can resist this combination! When added to cookies it is an irresistible treat. Bake white chocolate orange cookies for snacking, dessert or even for edible gifting! It is one flavor you won't go wrong with.

Stack of white chip cookies in a plate and a broken cookie in front of the plate.

Cookies are one of my favorite snacks. When I bake, I am the one who ends up finishing off the cookie jar. These are versatile in serving and come in numerous flavors, with variety of ingredients.

One of my favorites is with chocolate chips. I like both white and brown chocolate such as double chocolate cookies, chocolate chip cookies, almond vanilla white chocolate cookies.

White choco chip orange cookies recipe is easy to prepare like most cookie recipes are, and the flavors are one of the best. Just a tablespoon of orange zest gives a citrusy flavor, which along with white chocolate brings out the awesomest flavors.

Orange flavor is subtle, yet enough to bring out citrus flavor. These are a bit on sweeter side which makes it a good dessert cookie. White chocolate with fruits is one of my favorite combination ever since I tasted melted white chocolates with berries.

Other recipes I totally enjoy and you might also like are; masi samoa ~ coconut shortbread cookies, oatmeal butterscotch cookies, 3 ingredients cookies and here are more cookie recipes I bake at home. Today's recipe adapted from Sweet & Simple bakes.

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Ingredients
Step by Step Instructions
Storage
Serving
Tips
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Ingredients

Butter - use unsalted and bring it to room temperature to soften it.
Sugar - Use granular sugar. You can also use castor sugar or superfine sugar.
Dry Ingredients - all purpose flour, salt, baking soda and baking powder. Sift together dry ingredients for even mixing.
Orange - we will need only the zest of an orange.
White Chocolate - I use classic white chocolate chips.

Step by Step Instructions

Collage of step by step pictures of white chip cookies preparation; sift flour, soften butter, add sugar and beat until creamy.

Using a zester, grate orange peel. Bring eggs and butter to room temperature. Take dry ingredients in a sifter and sift the ingredients (pic #1 in the collage). Beat butter to soften it a bit (#2) and continue beating it with sugar until soft and creamy (#3-4).

Collage of step by step pictures of white chip cookies preparation; add vanilla egg orange zest, beat until incorporated, fold in the dry ingredients.

Add egg, vanilla extract and orange zest (#5) and beat until incorporated (#6). Fold in or stir in the dry ingredients (#7) in batches. I do this in fold setting of the beater (#8).

Collage of step by step pictures of cookies preparation; pic 9 - mix in choco chips, pic 10 - scoop out thee dough and shape into round balls, pic 11 - place on a cookie sheet and flatten the cookie and, pic 12 - transfer baked cookies to a cooling rack.

Then fold in the chocolate chips (#9). Using a melon scooper, scoop out the dough on to a parchment lined baking sheet. Or scoop out a tablespoon of dough using a spoon, shape into round balls (#10).

Flatten the dough using a back of a spoon or your fingers (#11). Place the cookies 2" apart as these expand a lot. Bake in a preheated 375F oven, middle rack for 10-12 minutes. Cool for 5 minutes and transfer to a cooling rack to cool completely (#12).

Storage

Cool white chocolate orange cookies completely and store in an air tight container up to a week but batch is usually finishes in 3-5 days.

Serving

Serve with milk as an after school snack, pack to school as a snack.
Cookies are a bit on a sweeter sider, so you can serve for dessert as well.

Tips

I have listed both metric and cup measurements and I always prefer weighing my ingredients for bakes, specially flour.
When using cup measurements, fluff up the flour before measuring. You can sift flour and then measure it. In which case, sift the flour again with rest of the dry ingredients or whisk the ingredients to evenly mix them all before preparing the dough.
Temperatures of the oven vary oven to oven. When baking the cookies for the first time, use the baking time as a guide.
Cookies continue to bake after removing from the oven. Remove when almost baked.

Stack of cookies in a square plate and a jar of milk in the background.

📖 Recipe

White Chocolate Orange Cookies

White choco chip orange cookies are citrusy, chocolate cookies with awesomest flavors. Crisp on the edges and semi soft in the middle are a wonderful snack and a dessert.

5 from 8 votes

Print Pin Rate

Course: Snack

Cuisine: American

Prep Time: 20

Cook Time: 12

Servings:

Calories: 233kcal

Author: usha

Equipment

1 Lemon Zester
1 Sifter
2 Mixing Bowls one medium to hold dry ingredients and large for dough
2 Large Cookie Sheets
Parchment Paper or Aluminum Foil
1 Hand Mixer
1 Melon or small - medium sized Cookie Scoop
1 Cooling Rack

Ingredients

115 grams Unsalted Butter, softened 1 stick
170 grams Granular Sugar , ¾ cup
1 egg
Grated zest of 1 orange (2 to 3 tsp)
1 teaspoon Vanilla Extract
200 grams All Purpose Flour (1 ½ cups)
½ teaspoon Baking Soda
¼ teaspoon Baking Powder
¼ teaspoon Salt
225 grams Classic White Chocolate Chips (1 heaped cup)

Instructions

Bring eggs and butter to room temperature.
Preheat the oven to 375 F.
Line cookie sheets with parchment paper, aluminum foil or silicon sheet for easy cleaning. This is an optional step. I bake in two batches.
Using a zester, grate the orange peel.
Take dry ingredients in a sifter and sift the ingredients.
Beat butter to soften it, then sugar and continue to beat until soft and creamy.
Add the egg, orange zest, vanilla extract and beat until well incorporated.
Fold in or stir in the dry ingredients. I do this in fold setting or 1 - 2 speed of the beater.
Then fold in white chocolate chips.
Using a melon or cookie scooper scoop out the dough on to a cookie sheet, 2" apart. You can also use spoon to scoop out the dough, shape into round balls and place on the sheet.
Once you place cookies on the first sheet, slightly flatten the cookie dough using a back of a spoon or your fingers.
This recipe yields about 30 cookies depending on the size. Bake the first batch while you prepare the second batch. You can leave the second cookie sheet on the countertop until the first batch is done.
Bake cookies in a preheated 375 F oven, on middle rack for 10-12 minutes or until bottom of the cookies are light brown. Mind you cookies will continue to bake after removing from thee oven.
Cool for 5 minutes and transfer to a cooling rack to cool completely.

Notes

I have listed both metric and cup measurements and I always prefer weighing my ingredients for bakes, specially flour.
When using cup measurements, fluff up the flour before measuring it. You can sift the flour and then measure. In which case, sift the flour again with rest of the dry ingredients or whisk the ingredients to evenly mix them all before preparing the dough.
Sugar - you can also use castor sugar or superfine sugar.
Place the cookies at least 2″ apart as these cookies expand a lot.
Temperatures of the oven vary oven to oven. When baking the cookies for the first time, use the baking time as a guide.
Cookies continue to bake after removing from the oven. Keep this in mind when checking for doneness.
Nutrition - values listed are approximate.
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