Soft and chewy Orange Creamsicle Cookies, grab the recipe below!
Recipe by Mimi Council.
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!