Creamsicle Crinkle Cookies with White Chocolate Chips
Creamsicle Crinkle Cookies are chewy with crispy edges, dotted with melty white chocolate chips and comfortingly orangey.
Equipment
- Electric mixer
- Flexible spatula
- Zester
- Baking pan
- Parchment paper
Ingredients
- 1 large navel orange to yield 2 tablspoons juice plus zest
- 2 sticks butter, room temperature ½ cup or 4 ounces
- 1 ¾ cups granulated sugar, divided
- 1 large egg
- ½ tsp vanilla extract
- 2 ¾ cups all purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¼ cup coarse sugar
Instructions
- Zest the orange, then squeeze for the juice. You need 2 tablespoons of orange juice plus all the zest for the recipe.
- Preheat oven to 350°. In a small bowl combine ¼ cup EACH granulated and coarse sugars.
- Line a cookie sheet with parchment paper.
- Mix together the flour, baking soda, baking powder and salt. Set aside.
- With an electric mixer, cream the butter and sugar for about 5 minutes until light and fluffy. Scrap the sides with spatula.
- Add orange zest, orange juice, egg and vanilla extract and mix until combined.
- Gradually blend in the dry ingredients, scrapping the sides as needed.
- Scoop up the dough to make cookie balls, and roll in sugar.
- Place on prepared cookie sheet, leaving about 5" between each cookie.
- Bake for 20-25 minutes til slightly firm to the touch and beginning to brown around the edges.
- For smaller tablespoon size cookies space 3" apart and bake for 15-17 minutes.