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    You are in: Home / Recipes / Soft "n" Chewy Creamsicle Cookies Recipe
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    Soft "n" Chewy Creamsicle Cookies

    Average Rating:

    5 Total Reviews

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    • on December 14, 2009

      Made one batch and they were so incredibly yummy, I had to make a 2nd batch! I followed the recipe as is. I always use butter in my cookies. Rolling them in walnut size balls is all you need to do and they don't spread much at all while baking. They come out picture perfect! I did add orange coloring to my 2nd batch. These are so unique and I've told everyone about them. I am thinking of trying them in lime. Thank you for sharing!

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    • on January 31, 2009

      Super delicious! I didn't have brown sugar so, in all, used 1/2 cup white sugar plus 2 tablespoons molasses (too sweet for my taste; forgot pudding mix already contains sugar. Will reduce sugar to 1/2 cup next time -- there definitely will be a next time!). Didn't have real lemons; squeezed 2 tbs of lemon juice from a plastic 'lemon' (can increase this too for a nice lemony flavour). Used a shallow madeleine pan to retain round shape. For another tray, added 1 tsp flour + 1 tsp cornflour to remaining dough -- thickness of cookies was 1/4 inch. My dried cranberries, white choc with hazelnut croquant (chopped) and halved macadamia nuts went very well with this -- a tad indulgent! Thanks much. :)

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    • on December 24, 2008

    • on August 29, 2008

      Wow! These were fantastic! I'm an amateur baker--as in these are about the fourth recipe of cookies I've made from scratch and they were awesome. The only change was that I used 1.5 tsp of dried orange peel rather than fresh zest. I dropped two ways: regular rolled balls pressed a bit and they were perfectly round and smooth and soft; and then the America's Test Kitchen way, rolled, torn in half, turn rough middles 90-d to face up and gently pressed back together, they were a mix of soft and crunchy textures, almost as if there were nuts in them. I should've heeded Chuck's advice and doubled the batch. I'm making more today and making a pistachio batch too!

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    • on July 20, 2008

      Fantastic Cookies! Double the recipe-it' s just works, and you will thank me later....... I didn't have orange extract so substituted Grand Marnier (1.5 Tablespoons for a double batch), and some extra zest. These really do hit the Orange Creamsickle taste sensation. Will be making these again and again......

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    Nutritional Facts for Soft "n" Chewy Creamsicle Cookies

    Serving Size: 1 (29 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 131.8
    Calories from Fat 57
    Total Fat 6.4 g
    Saturated Fat 3.9 g
    Cholesterol 19.9 mg
    Sodium 132.2 mg
    Total Carbohydrate 17.5 g
    Dietary Fiber 0.1 g
    Sugars 12.9 g
    Protein 1.3 g


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