What’s orange and white and delicious all over? Ok. Besides candy corn. Creamsicles!! Fresh orange sherbet with creamy vanilla ice cream. Cold and melty and just perfect. For summer. So why am I making a creamsicle cookie in the midst of a snow threat? Well, it’s simple really. During the winter I keep my house at around 65 degrees (if you are cold, put a sweater on!), which means as much as I love it, I don’t eat much ice cream. Brrrrr! Sure, I could turn the heat up like a normal person, and indulge in a frosty treat instead of frosty breath, but I think I’m hard-wired to be a crazy-control-freak about the thermostat. It just kills me to turn it up even a couple of degrees. We wear a lot of socks and slippers around here. Not to fear! These soft puffy cookies with my favorite summery flavors packed inside warmed me right up. They were like warm sunshine and the sound of children splashing in a pool.
Cream together sugars and butter until light.
Add in egg, vanilla and orange extract.
Then mix in the dry ingredients until just (almost) combined.
Some white chocolate and orange. Isn’t that orange zest lovely? Sir gently until combined.
As a side note. I always feel sorry for fruit after I’ve zested it. They look so pathetic.
Rounded scoops onto a cookie sheet.
And ever so slightly flatten them.
Bake, cool and enjoy!
The taste of summer in a cookie! Hooray!
Orange Creamsicle Cookies
(adapted from The Girl Who Ate Everything)
2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 firmly packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon orange extract
2 tablespoons orange zest – about two oranges
2 cups white chocolate or vanilla Chips
Preheat oven to 375 degrees.
In a small bowl, combine flour, baking soda, and salt; set aside.
In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla/orange extracts until smooth. Gradually add flour mixture until combined. Stir in orange zest and chips.
Drop rounded teaspoonfuls onto ungreased cookie sheets. Flatten very slightly. Bake 8 – 10 minutes or until golden brown around edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.