Orange Creamsicle Cookies

The crinkle in these cookies lets the orange shine through. The orange is subtle but absolutely there. Crunchy outside, moist and chewy center what else do you want more in a cookie?

In a medium sized bowl combine the flour, salt, baking powder, and baking soda. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy. Beat in the vanilla, egg, orange juice and zest. Scrape down the sides of the bowl with a spatula. On the lowest speed add the flour mix into the bowl slowly. For aesthetics, if you want the cookies to be a bit more orange looking you can add food coloring at this point as well. I used 4 drops yellow, 2 drops red. Chill in the fridge for an hour.

Once the dough has been in the fridge for an hour you can start prepping to bake. Preheat the oven and grab two small bowls. Put granulated sugar in one and powdered sugar in the other. Grab your dough from the fridge and form into balls. Roll the ball first in the granulated sugar then generously in the powdered sugar. Some like to skip the granulated sugar step and just roll generously in the powdered sugar. I think the granulated sugar makes it a little crunchier but it looks nicer.

Once rolled around in the sugars place them on a lined baking tray. I press down on the top of the cookies just a little bit and then bake for 13-14 min. Chill the dough while the cookies are baking. I let the cookies cool for another few minutes on the tray prior to transferring to the cooling rack to continue the final cooling.

You can store these cookies in an airtight container at room temp for about 10 days.

If you want to freeze some for a later date. Roll cookies into balls, place on a baking tray and add to the freezer for 10 min. before adding to a zip lock bag. Roll in powdered sugar prior to baking. You'll probably just need to add on an extra minute or so onto the baking time. Frozen cookies will last about 3 months in the freezer. Frozen cookie dough is always great to have on hand. Write the baking temp and time on the zip lock bag along with the date they were made.

Orange Creamsicle Cookies Recipe:

Ingredients:

1 3/4 cups all-purpose flour

¼ tsp salt

¼ tsp baking powder

⅛ tsp baking soda

½ cup unsalted butter, room temperature

1 cup granulated sugar

1 1/2 tsp vanilla extract

1 large egg room temperature

1 tbsp fresh orange juice

zest of one orange

*optional 4 drops yellow and 2 drops red food coloring

1/2 cup powdered sugar & 1/2 cup granulated sugar for rolling

Instructions:

1. In a medium sized bowl, mix together the flour, salt, baking powder, and baking soda. Set aside.

2. In your stand mixer fitted with the paddle attachment, cream the butter an sugar together until light and fluffy. Beat in the vanilla, egg, orange juice, and orange zest. Scraping down the sides using a spatula when needed.

3. On low speed, gradually add the flour mixture. Add the food coloring if using. Mix until just combined then cover bowl and place in refrigerator for at least an hour.

4. Preheat oven to 350°F. Line a baking try with parchment paper or use a silicone mat.

5. Put the powdered sugar and granulated sugar into two separate small bowls. Using a cookie scoop or tablespoon, scoop out and form into a ball. Roll the ball in granulated sugar first then generously in powdered sugar. Place about 6 balls on to the baking tray and press down lightly. Bake cookies for about 13 minutes. Remove from the oven and cool on the baking tray for another few minutes prior to the cooling rack for continued cooling.