Summer is in full swing, and in the summer I crave sweet and fruity things. Growing up I wasn't allowed a lot of sweets, hence my current profession. But, some days when we'd hear the ice cream truck and were able to find change fast enough we would run outside before anyone could stop us. My brother and I were definitely in cahoots about that, and we'd sometimes catch the truck just in time. My brother hates chocolate and so he loved the orange push pops. My usual was definitely a fudgesicle, but sometimes I was craving something more summery and those orange push pops would call my name. Well, these Orange Creamsicle Cookies remind me of the exact flavor of those orange push pops. They are light, refreshing and totally taste like summer.
Orange Creamsicle Cookies Makes 24
1/2 cup (113 grams) organic salted butter, softened
113 grams (1/2 cup) organic cane sugar plus extra for topping
71 grams (1/2 cup) organic powdered sugar, sifted
1 tablespoon organic orange flavor (like Frontier Co-Op)
2 organic large eggs
298 grams (2 1/4 cups plus 1 tablespoon) organic all purpose flour
1 ½ teaspoons baking powder
½ teaspoon fine sea salt
170 grams (1 cup) organic white chocolate chunks
Method Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add butter, sugar, powdered sugar and orange flavor. Mix on low until all ingredients are combined.
Add in the eggs, mix on low until combined, scrape the sides of bowl and mix again until combined.
In a separate bowl, whisk together flour, baking powder & sea salt. Then add to butter mixture and mix on low until combined. Add the white chocolate and mix on low until combined.
Using your hands, start forming your cookie dough balls. When “balling” the cookies, you want your cookie dough balls to be about 2 to 2 1/2 inches in diameter and look like a round disk. Space them at least 1 inch apart on the prepared cookie sheets, they will spread a little when baking.
Bake for 11 minutes until cookies look set and dry. Sprinkle with cane sugar immediately after coming out of the oven. Let cool completely on the cookie sheets.
Store cookies in an airtight container for up to 7 days.
Gluten Free - Replace the organic flour with 310 grams (2 cups) organic gluten free flour blend.
High Altitude - Bake cookies at 375°F for 8 minutes until cookies look set and dry.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!