Time 18m Number Of Ingredients 10 Steps:
Preheat oven to 375 degrees. In a small bowl, combine flour, baking soda, and salt; set aside. In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and white chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 -10 minutes or until golden brown around edges. Do not overcook. Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.
Time 35m Yield 48 Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets. Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in egg yolks, extracts, and food coloring. Stir in flour, baking soda, and cream of tartar. Add white chocolate chips. Form dough into balls and arrange on the prepared cookie sheets. Bake in the preheated oven until edges turn golden, 10 to 11 minutes. Do not overbake. Cool on the cookie sheets for 1 to 2 minutes before transferring to cooling racks.
Time 41m Number Of Ingredients 13 Steps:
Preheat oven to 325 degrees. Combine flour, baking soda, and salt in a small bowl. Beat the butter, sugar, and vanilla in a large mixing bowl until creamy. Add the eggs and then beat well again. Gradually mix the flour mixture into the butter mixture until all ingredients are combined. Roll the cookie dough into balls, about 1 1/2" cookie dough balls and place on a large greased baking sheet. Bake in a preheated 325-degree oven for 8-10 minutes or until the edges are barely golden brown. Let the cookies cool for a couple of minutes on the baking sheet and then transfer to a wire baking rack. Let the cookie cool completely before frosting.
Number Of Ingredients 8 Steps:
Preheat oven to 350F. Line baking sheet/pan with a silicone mat or parchment paper. In a large mixing bowl, beat together the butter, orange extract, cream cheese, and egg with an electric mixer until smooth. Add the cake mix and mix well. If desired, add a few drops of orange food coloring until the cookie dough is the desired shade. Stir in the white chocolate chips. Chill in the refrigerator for 30 minutes. Using a cookie scoop or rounded spoon shape the dough into 1-inch balls and roll in the powdered sugar. and then place on the prepared baking pan. Bake the cookies at 350F for 13-15 minutes. Rest on the baking sheet/pan for 2-3 minutes, remove from the pan and cool on a wire rack. Makes around 3½ dozen cookies
Time 1h Yield 36 Number Of Ingredients 8 Steps:
Heat oven to 350°F. In a small bowl, whisk egg, food coloring, vanilla and orange extract. In large bowl, mix butter and sugar cookie mix until well blended. Then, mix in egg and food coloring mixture. Once soft dough has formed, stir in baking chips. On ungreased cookie sheets, drop dough with 1 1/2 tablespoon-size cookie scoop or by rounded tablespoonfuls about 2 inches apart. Bake 9 to 10 minutes or just until dough is set (do not overbake). Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
Time 1h Yield 2 cookies, 12-14 serving(s) Number Of Ingredients 8 Steps:
Beat margarine, sugar and tang until well blended. Add egg and mix until thoroughly combined. Add dry ingredients and mix. Stir in vanilla chips. Drop by tablespoon full onto a greased cookie sheet. Bake at 375°F for 12 to 14 minutes.
More about “orange dreamsicle cookies recipes”
Time 6h40m Yield 18 Number Of Ingredients 11 Steps:
Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, about 30 minutes. In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside. In small bowl, place gelatin, and add boiling water; beat with whisk until blended. Stir occasionally about 2 minutes or until mostly dissolved. In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Stir in dissolved gelatin. Let stand 5 minutes, stirring occasionally. In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust. Pour pudding mixture over cream cheese layer; spread evenly over top. Drop remaining whipped topping by spoonfuls over pudding layer; carefully spread until even. Refrigerate 5 hours. When ready to serve, sprinkle orange segments on top. Cut into 6 rows by 3 rows. Cover and refrigerate any remaining pieces.
