These White Chocolate Orange Curd Cookies are ultra soft, sweet, and packed with bright orange flavor from fresh zest, orange juice, and a hint of LorAnn Oils Orange Oil.

They’re topped with a creamy white chocolate frosting and a swirl of homemade orange curd that adds just the right amount of tang. Every bite tastes like a sunshine-y twist on an orange creamsicle. These are the kind of cookies that feel a little fancy but are easy enough to make any day of the week.

Why You’ll Love This Recipe

Soft, bakery-style cookies with just the right amount of chew
Fresh orange flavor from both zest and orange juice
A simple frosting made from melted white chocolate and butter
A beautiful, swirled topping of orange curd that looks as good as it tastes
A great make-ahead option—baked cookies store well in an airtight container
These are the perfect cookies for spring brunches, baby showers, or holiday cookie platters. If you love easy cookies that feel a little fancy, this orange white chocolate cookie recipe is for you.

Equipment You’ll Need

Large bowl
Paddle attachment and bowl of a stand mixer (or use a hand mixer)
Separate bowl for dry ingredients
Microplane or citrus zester for the fresh orange zest
Small saucepan and whisk for the curd
Large baking sheet and parchment paper
Cooling rack
Cookie scoop or large spoon

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Sponsored by LorAnn Oils
This recipe features LorAnn’s super-strength Orange Oil to bring bold, natural citrus flavor to both the cookie and the frosting. Use code KALA15 for 15% off your order at lorannoils.com.

Dairy

Unsalted butter (at least 1½ cups or 3 sticks / ~340 g total)
Sour cream (full-fat, ~½ cup)
Heavy Cream ( just a splash for the frosting)
Eggs (you’ll need 2 whole eggs and 4 yolks)

Pantry & Baking

White granulated sugar
Powdered sugar
Light brown sugar (optional, if tweaking)
All-purpose flour
Cornstarch
Baking powder
Baking soda
Fine sea salt
White chocolate bars (two 4 oz bars or 8 oz total)
Optional: sweet white chocolate chips or white chocolate chunks for inside the cookies
LorAnn Orange Oil (USE CODE KALA15 at checkout!)
Vanilla extract
Plastic wrap (for chilling dough)
Parchment paper (for baking sheets)

Fresh Produce

Fresh oranges (for zest and juice – at least 2 large oranges)
Fresh lemon (for lemon juice in the curd – 1 lemon)

Step-by-Step Instructions

Make the Orange Curd

In a small saucepan, whisk together the orange juice, lemon juice, sugar, egg yolks, and salt until smooth.
Cook over medium heat, stirring constantly, until the curd thickens and coats the back of a spoon, 6 to 8 minutes. Do not boil.
Remove from heat and stir in the butter and orange oil until smooth.
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.

Make the Cookie Dough

In a large mixing bowl, combine the granulated sugar and orange zest. Rub together with your fingers for 30 seconds until fragrant.
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.
Add egg, yolk, sour cream, vanilla, and LorAnn Orange Oil. Mix until fully combined.
In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
Add the dry ingredients to the wet on low speed just until combined.
Cover with plastic wrap and chill for at least 1 hour – overnight).

Shape and Bake

Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
Scoop dough into large balls (about 3 tbsp or 60 g each). Roll gently and flatten slightly on top.
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.
Cool on the tray 5 minutes, then transfer to a cooling rack.

Make the Frosting

In a small bowl, melt white chocolate in a heatproof bowl in 20-second microwave bursts, or over a double boiler.
Stir in LorAnn Orange Oil.
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.
Slowly pour in the white chocolate orange mixture and continue whipping until totally smooth.
Adjust the texture with a small splash of heavy cream for a smoother frosting.
Mix well for about 5 minutes until perfectly smooth

Frost and Swirl

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

Spread about 1½ tbsp of frosting over each cooled cookie.Top with a ½ tsp dollop of chilled orange curd.

Bringing It All Together YOUR WAY!

Okay, let’s be real. These white chocolate orange curd cookies are a little fancy… but they’re also really fun. You get this soft, fluffy cookie that tastes like a creamsicle, a sweet white chocolate frosting on top, and then that swirl of orange curd? It’s like a little sunshine puddle right in the middle. What I love most is that you can make them totally your own. Want to skip the curd and just do frosting? Great. Want to pipe them with a spoon and swirl a little heart on top? Even better. No one says you have to decorate them a certain way. You can even sandwich two together and make a citrusy cookie whoopie pie (I won’t stop you).

Whether you’re baking cookies for the first time or you’ve already got a favorite cookie sheet, this recipe is for you. Just follow the steps, trust your dough, and have fun with it. I know they’re going to turn out amazing—and you’re going to be so proud when they do.

Other Recipes You’ll Love

Mango Cheesecake Cookies
Easy Lemon Bundt Cake with Lemon Cream Cheese Glaze
Vanilla Bean Coconut Cream Doughnuts
Homemade Peanut Butter Chocolate Swirl Marshmallows
The Best Soft Brioche Cinnamon Rolls
(Note: Some of the links mentioned may be affiliate links, meaning I may earn a small commission at no extra cost to you.)

Stay in touch!

If you make these cookies, I’d really love to hear what you think. Did you swirl the orange curd on top? Did you try them with extra white chocolate chips? However you made them your own, I hope they brought a little brightness to your kitchen.
These cookies are one of those treats that feel a little extra but are still simple enough to make on a quiet afternoon. I hope you love them as much as I do—and I hope your first bite feels like a little moment to slow down and enjoy something sweet.
(P.S. Keep any extras in an airtight container in the fridge… but if your house is anything like mine, they won’t last long.) And if you share them online, tag me @almonds_and_apricots—I love seeing what you bake!

White Chocolate Orange Curd Cookies

These White Chocolate Orange Curd Cookies are soft, bakery-style cookies with bright citrus flavor and a creamy white chocolate frosting. Made with fresh orange zest, orange juice, and LorAnn Orange Oil, the cookies are topped with a swirl of homemade orange curd for a vibrant finish.

Print Pin Rate

Servings:

Author: Kala Boulard

Ingredients

For The Orange Curd

120 g ½ cup fresh orange juice, strained
22 g 1-2 tbsp fresh lemon juice
150 g ¾ cup granulated sugar
68 g 4 large egg yolks
¼ tsp fine sea salt
85 g 6 tbsp unsalted butter, cubed
1/8 tsp LorAnn Orange Oil

For The 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 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 Frosting

85 g 6 tbsp unsalted butter, softened
120 –150 g powdered sugar sifted
170 g 6 oz white chocolate, melted and slightly cooled
1 tsp heavy cream optional

Instructions

Make the Orange Curd

In a small saucepan, whisk together the orange juice, lemon juice, sugar, egg yolks, and salt until smooth.
Cook over medium heat, stirring constantly, until the curd thickens and coats the back of a spoon, 6 to 8 minutes. Do not boil.
Remove from heat and stir in the butter and orange oil until smooth.
Strain through a fine mesh sieve into a bowl and cover tightly with plastic wrap. (be sure the plastic is touching the surface of the curd.
Chill until thickened, at least 1 hour. Can be made up to 3 days in advance.

Make The Cookies

In a large mixing bowl, combine the granulated sugar and orange zest. Rub together with your fingers for 30 seconds until fragrant.
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.
Add egg, yolk, sour cream, vanilla, and LorAnn Orange Oil. Mix until fully combined.
In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
Add the dry ingredients to the wet on low speed just until combined.
Cover with plastic wrap and chill for at least 1 hour – overnight).
Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
Scoop dough into large balls (about 3 tbsp or 60 g each). Roll gently and flatten slightly on top.
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.
Cool on the tray 5 minutes, then transfer to a cooling rack.

Make The Frosting

In a small bowl, melt white chocolate in a heatproof bowl in 20-second microwave bursts, or over a double boiler.
Stir in LorAnn Orange Oil.
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.
Slowly pour in the white chocolate orange mixture and continue whipping until totally smooth.
Adjust the texture with a small splash of heavy cream for a smoother frosting.
Mix well for about 5 minutes until perfectly smooth

Decorate and Serve

Spread about 1½ tbsp of frosting over each cooled cookie.
Top with a ½ tsp dollop of chilled orange curd.
Swirl gently with a skewer or toothpick for a marbled effect. Let set slightly before serving or chilling

Notes

Store in an airtight container in a single layer (or between parchment sheets) in the refrigerator for up to 5 days. Let come to room temperature before serving. Extra orange curd can be stored separately and used within 1 week.