I’m always skeptical of claims that something “tastes just like” something it is not. That’s why I wasn’t sure what recipes that called themselves “Creamsicle Cookies” could do for me. When I read through a couple of these recipes, however, I liked where they were going. I picked the most straightforward one and the rest of the story is delicious.
These basic drop cookies are flavored with plenty of freshly-grated orange zest and white chocolate chips. Orange zest is particularly effective at punching up the orange in just about anything and it really goes a long way in that role here. I love the white chocolate chips with that orange flavor, too. Maybe there aren’t popsicles in my mind when I bite into one of these, but that orange and cream flavor is wonderful nonetheless.
This recipe is as simple to put together as any other drop cookie. I like to make such cookie doughs the day before I’m going to bake them. I find that at least a little refrigeration time makes my cookies come out a little nicer, perhaps because the flour can absorb a bit more of the butter and moisture. Whatever the reason, I liked the way my Orange and White Chocolate Cookies came out slightly crisp on the outside and soft and tender on the inside. Their crispness does soften as they sit covered in a container for a day or two, but their flavor doesn’t suffer for it.
An orange zest and white chocolate flavored cookie may not “taste just like” an icy creamsicle, especially on a hot summer day, but if you love those iconic creamsicle flavors and you love cookies, this might just be the recipe for you. And you and I can definitely be friends!
Orange and White Chocolate Cookies
Adapted from Oh, Sweet Basil
2 ½ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
2 tablespoons finely grated orange zest
1 cup (2 sticks) unsalted butter, at room temperature
½ cup granulated sugar
½ cup light brown sugar
1 teaspoon vanilla extract
2 cups chopped white chocolate or white chocolate chips
1. In a medium-size bowl, combine the flour, baking soda, and salt. Whisk or sift together. Add the orange zest and whisk in to distribute well. Set aside.
2. In the bowl of a stand mixer (or another medium bowl if mixing by hand), combine the butter, sugar and brown sugar. Beat together with the paddle attachment on medium-low speed until light and creamy. Scrape down the sides of the bowl as needed. Beat in the egg until well combined. Beat in the vanilla.
3. Beat in the flour mixture on low speed a little at a time. Continue beating until well combined. Stir in the white chocolate.
4. Cover and chill the cookie dough for two hours or up to 24 hours. (You can also wrap the dough well and freeze for up to 3 months.) When ready to bake the cookies, preheat the oven to 375 F.
5. Lightly grease cookie sheets with cooking spray, or by your preferred method. Scoop balls of dough about 2 tablespoons each and arrange them on the prepared baking sheet, about 2 inches apart.
6. Bake at 375 F for 9-11minutes, or until just browned around the edges. Cool on the pans for about 2 minutes. Remove from the pans and cool completely on a wire rack.
Makes about 4 dozen cookies.
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