White Chocolate Orange Curd Cookies

Soft and indulgent, these White Chocolate Orange Curd Cookies are bursting with citrusy flavor! Each bite delivers a perfect balance of creamy white chocolate and tangy orange curd for a cookie that’s anything but ordinary.

Ingredients

FOR COOKIES:
255 g (18 tbsp) salted butter, softened
1½ tbsp finely grated fresh orange zest ( 1 or 2 oranges)
120 g powdered sugar
150 g granulated sugar
60 g (1 large egg + 1 yolk)
90 g full-fat sour cream
1/4 tsp LorAnn Orange Oil
1½ tsp LorAnn Organic Madagascar Vanilla Extract
420 g all-purpose flour (Add 20g if dough is too wet)
45 g cornstarch
1 tsp baking powder
½ tsp baking soda
1 tsp fine sea salt

FOR THE ORANGE CURD:
120 g (½ cup) fresh orange juice, strained
22 g (1-2 tbsp) fresh lemon juice
150 g granulated sugar
68 g (4 large egg yolks)
¼ tsp fine sea salt
85 g (6 tbsp) salted butter, cubed
1/8 tsp LorAnn Orange Oil

FOR THE WHITE CHOCOLATE ORANGE FROSTING:
6 oz white chocolate bars (chopped + melted)
85 g (6 tbsp) salted butter, softened
1/8 tsp LorAnn Orange Oil
120-150 g (1½ cups) powdered sugar, sifted

Directions

For Orange Curd:
1. In a small saucepan, whisk together the orange juice, lemon juice, sugar, egg yolks, and salt until smooth.

2. Cook over medium heat, stirring constantly, until the curd thickens and coats the back of a spoon, 6 to 8 minutes. Do not boil.

3. Remove from heat and stir in the butter and orange oil until smooth.

4. Strain through a fine mesh sieve into a bowl and chill until thickened, at least 1 hour. Can be made up to 3 days in advance.

For Cookie Dough:

1. In a large mixing bowl, combine the granulated sugar and orange zest. Rub together with your fingers for 30 seconds until fragrant.

2. Add powdered sugar and softened butter. Beat on medium speed using a stand mixer with paddle attachment (or hand mixer) until light and fluffy, 2–3 minutes.

3. Add egg, yolk, sour cream, vanilla, and LorAnn Orange Oil. Mix until fully combined.

4. In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.

5. Add the dry ingredients to the wet on low speed just until combined.

6. Cover with plastic wrap and chill for at least 1 hour - overnight).

Shape and Bake:

1. Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.

2. Scoop dough into large balls (about 3 tbsp or 60 g each). Roll gently and flatten slightly on top.

3. Place 2 inches apart and bake for 10–12 minutes, until edges are set and tops are puffed. Cookies should remain light golden brown and soft.

4. Cool on the tray 5 minutes, then transfer to a cooling rack.

For Frosting:

1. In a small bowl, melt white chocolate in a heatproof bowl in 20-second microwave bursts, or over a double boiler.

2. Stir in LorAnn Orange Oil.

3. In a medium bowl, add the softened butter and powdered sugar, whip slowly at first, and then medium-high until the frosting comes together and is smooth.

4. Slowly pour in the white chocolate orange mixture and continue whipping until totally smooth.

5. Adjust the texture with a small dash of heavy cream or milk as needed for a smoother frosting.

Frost and Swirl:
1. Spread about 1 ½ tbsp of frosting over each cooled cookie.

2. Top with a ½ tsp dollop of chilled orange curd.

3. Swirl gently with a skewer or toothpick for a marbled effect. Let set slightly before serving or chilling

Recipe PDF

	Name	Download	File type
	R0626.pdf	9344 KB	.pdf

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