These cookies scream summer! It’s sunny and warm outside, the flowers are blooming, and it is time for summer food! The citrus flavor comes from the zest alone, which results in a lively flavor without being overpowering. I’ve made them ‘normal’ cookie sized and small, and I definitely prefer them bite sized. They are even better coupled with a little vanilla or lemon ice cream, which reminds me… Do you know what orangebursts make me think of every time I eat one? Creamsicles. Bless them. Every time I make these they don’t last a day. I dare yours to last longer!
Orangebursts and Lemonburst Cookies (or Creamsicle Cookies)
Submitted by Mindy ~ The Sisters Cafe
2-1/2 to 3 cups flour (3 cups for a puffier cookie. I also live at high elevation 5000 ft)
3/4 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1/2 tsp vanilla
1 Tb finely grated orange or lemon zest (colored part only ~ which is about 2 medium oranges or 1.5 large lemons)
1 cup white chocolate chips (I think Guittard are hands down the best white choc chips)
Preheat the oven to 375 degrees Farenheit. In small bowl, combine flour, baking soda, and salt; set aside.
In large bowl, cream butter and sugars until light. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and chips.
Droped rounded teaspoonfuls onto cookie sheets. Bake about 10 minutes or until golden brown around the edges. Cool for several minutes on the sheets before transferring to rack to cool completely. Store in airtight container.
Recipe Source: Adapted from Guittard