I love Spring. Although Fall is my favourite season, Spring is a close second. All the flowers are blooming, the trees sprouting new leaves, the birds are singing and all of these wonders taking place in the perfect temperature range. You know anywhere from 55°F (12°C) up to 70°F (21°C), mind you when it gets up to that 70°F mark I start getting antsy. Nervous about what hellaciously hot and humid Virginia summer temperatures are lurking right around the corner. Imagine my dismay yesterday when the old mercury shot up to 85°F (29° C) and today, I’m told it is destined to be 88°F (31°C). What the what! It’s only April! After the mild winter we had, I was nervous that summer around these parts would be completely off the hook and it looks like my fears will soon be realized! Boo!
So, I was trying to think of what was comforting back in my childhood. Certainly that window air conditioning unit in the dining room was a close friend. But then I remembered ice cream. Those Orange Creamsicle ice cream pops in particular. Which lead me to recall a recipe that I had seen for Orange Creamsicle Cookies. I set out to make them immediately. Thank goodness this all took place early in the morning, before the temperature shot up, so that I could have my oven all fired up without totally passing out from heat exhaustion in the process. These little cookies were all I dreamed they would be and with the orange zest and white chocolate chip mixture, they really did taste like the creamsicles of my youth. Lovely citrus-y little gems that taste like a burst of Spring with each bite. Make some this morning and get your mind off both the current unseasonable heat as well as the promise of the sweltering Summer to come!
Orange Creamsicle Cookies
recipe from: Sweet Pea’s Kitchen
yield: 45 smallish cookies
- 2 1/2 cups all-purpose flour
- 3/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup sugar
- 1/2 cup firmly packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons fresh orange zest, grated
- 12 ounces (2 cups) white chocolate chips
Preheat oven to 375° F. Line two cookie sheets with parchment paper.
In a small bowl, whisk together flour, baking soda, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and white chocolate chips.
Drop by rounded tablespoons onto parchment lined cookie sheets. Bake 8 to 10 minutes or until golden brown around edges. Cool for 3 minutes on cookie sheet before transferring to rack to cool completely. Store in airtight container.