Looking to make something light and sweet for Easter (and having failed at making candied ginger for use in orange ginger cookies that I mentioned in a Facebook post a little while ago, but still having a craving for orange), I decided to try out these “Orange Creamsicle cookies” from Living Tastefully. I didn’t have enough white chocolate chips for a full batch of cookies, so I halved the recipe, but I’ll share the full batch recipe here since the taste is the same (delicious!).
These cookies combine the sweet, vanilla-like taste of white chocolate with the brightness of tangy-sweet orange zest to create the perfect flavor combination in a twist on the original chocolate chip cookie. Try dark chocolate chips for a richer flavor or try lime or lemon zest instead of orange for a subtle change in flavor.
Yields: About 3-4 dozen (I got 20 out of a half batch)
Prep. time: 10 minutes
Cooking time: 10-12 minutes
- 2 & 1/4 cup all-purpose flour
- 1/2 tsp salt
- 3/4 tsp. baking soda
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (pack the sugar into the cup rather than loosely fill)
- 1 large egg
- 1 tbsp. orange zest (grated orange peel)
- Approx. 12 oz. white chocolate chips
Preheat the oven to 350*F. Combine the flour, salt, and baking soda in a bowl. In a mixer, blend/cream together the butter, sugar, and brown sugar on low to medium speed. Add in the egg and orange zest and beat on low to medium speed. Slowly add in the flour mixture and beat on medium speed until the mixture is well-blended and uniform in color. Add in white chocolate chips and beat gently or stir to mix them in. Roll out 1 & 1/2 – 2 inch balls of cookie dough and place them a few inched apart on ungreased baking sheets. Bake for 10-12 minutes, until lightly golden brown on top. Remove the baking sheets from the oven and allow the cookies to cool for a few minutes, then move the cookies to a rack to cool completely. Store in an airtight container. If cookies start to get hard, add a slice of bread to the container to help soften them.
These cookies are light, sweet, and citrus-y—perfect for the spring (and Easter day)! Enjoy with a cup of tea, a glass of milk, or alongside all of your Easter candy.