Orange Creamsicle Crinkle Cookie

I love ice cream, and growing up I loved those little creamsicle ice cream cups (the ones with the little wooden spoon) filled with orange sherbet and vanilla ice cream.

I decided to create a cookie with all those flavors, and that were orange and white. So here is my recipe for Orange Creamsicle Crinkle cookies.

These are soft and chewy, and bursting with orange flavor without using orange extract. My secret ingredient to get more orange flavor in the cookie is orange yogurt.

Let’s BAKE!

INGREDIENTS

1/3 cup shortening (64 grams)
1/3 cup butter (38 grams)
1/3 cup orange yogurt (80 grams)
1-1/2 cups caster sugar, or superfine baker’s sugar (300 grams)
1 egg
1 egg yolk
2 tablespoons fresh squeezed orange juice (30 grams)
1 teaspoon vanilla extract
2-1/2 cups unbleached flour (348 grams)
1 cup whole wheat pastry flour (100 grams)
2 teaspoons orange zest
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
orange food coloring gel or paste (do not use liquid)
powdered sugar (to roll cookies in before baking)

DIRECTIONS

In the bowl of a standing mixer fitted with a paddle attachment on medium speed, cream together shortening, butter and yogurt with caster sugar for about 3 minutes, until light and fluffy. Add egg, egg yolk, orange juice, and vanilla extract; blend until smooth. In a medium bowl, whisk together both flours, orange zest, cream of tartar, baking soda, and salt. On mixer’s lowest speed, add flour mixture slowly until combined. Add orange food coloring (add a little at a time until you get the orange color you want). Blend on medium speed until flour and food coloring are completely incorporated. Place the dough in a bowl, cover and refrigerate for 2 hours.

Preheat oven 375-degrees F. (190-degrees C.). Line baking sheets with parchment paper. Using a #40 cookie scooper (or 1-1/2 Tablespoons), shape dough into 1-1/2″ balls, coat generously with powdered sugar, place on parchment-lined baking sheet about 2″ apart. Bake at 375-degrees F. (190-degrees C) for 9-11 minutes. Immediately remove cookies, along with parchment paper from baking sheet onto a cooling rack to cool completely. Enjoy!

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