Soft N Chewy Creamsicle Cookies Recipes

SOFT "N" CHEWY CREAMSICLE COOKIES

Steps:

• pre heat oven to 375.
• mix flour with baking soda and set aside.
• in a large mixing bowl, combine butter, sugars,and pudding mix,vanilla, and orange extracts.
• beat until smooth and creamy.
• beat in egg, gradually add flour mixture.
• stir in chips and zest.
• roll into balls (size of walnuts) and flatten slightly on to a non greased cookie sheet.
• bake at 375 for 8-10 minutes.
• note: you can use chocolate pudding mix instead of vanilla for a chocolate orange chip cookie yummy.

ORANGE CREAMSICLE® SUGAR COOKIES

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.

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
• Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
• Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Mix the butter and sugar together using an electric whisk or hand whisk until very light and fluffy, then beat in the egg and vanilla. Fold in the flour, baking powder, chocolate and ¼ tsp salt as quickly as you can. Don't overwork the dough as this will toughen the cookies.
• For the best flavour, leave the mixture overnight: either cover the bowl and chill, or roll the mixture into balls and chill.
• Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Divide the mixture into balls, the craggier the balls, the rougher the cookies will look. If you want to give the dough more texture, tear the balls in half and squidge them lightly back together. Space out evenly on the baking sheets, leaving enough space between each to allow for spreading.
• Bake the fresh cookies for 8-10 mins and the chilled ones for 10-12 mins, or until browned and a little crisp at the edges but still very soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few minutes before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.

ORANGE CREAMSICLE COOKIES

Steps:

• Preheat oven to 350°.
• Beat butter until light and fluffy.
• Add the sugar, egg, Tang and vanilla extract. Beat for another minute or so.
• Add remaining dry ingredients; mix well.
• Roll heaping tablespoons of dough into balls.
• Place 2 inches apart on a lightly greased baking sheet.
• Bake for 12-14 minutes or until tops are very lightly browned.
• Cool 5 minutes on sheet then transfer to wire racks to cool completely.

SOFT AND CHEWY SNICKERDOODLE COOKIES

Steps:

• Beat butter and shortening in a large bowl until creamy and smooth.
• Add in eggs one at a time beating after each addition.
• In a separate medium sized bowl combine the flour, cream of tartar, baking soda, sugar and salt.
• Beat 1/2 of the dry mixture into the wet mixture.
• Beat the remaining 1/2 of the dry mixture into the wet mixture. Dough should be workable and not too soft.
• Refrigerate dough uncovered for 30 minutes.
• Preheat oven to 375*.
• Combine sugar and cinnamon in a small bowl.
• Roll 1 inch balls of dough into the cinnamon mixture and place 2 inches apart on an ungreased cookie sheet.
• Bake for 10 minutes.
• Remove immediately from the cookie sheet onto a wire rack and let cool for 10 minutes before transporting them.