You know those soft, cakey black and white cookies? I loved those growing up. I made a simple twist on those classic black and white cookies with these orange and white cookies! They are so easy to make! If I had known how easy they were to make, I probably would have so different variations of these cookies up already! But they also taste amazing! Like just imagine biting into one of those orangeislce ice cream pops but in a soft cakey cookie form! Its so good!
Classic Black and White Cookies
My parents had a neighborhood corner store when I was younger and I always had easy access to the snacks and baked goods. Those black and white cookies were a favorite of mine (that and those butter rolls!) Never factory manufactured but instead individually plastic wrapped and so soft and fresh. I hardly see those cookies anymore, so when I do spot one, I always get pretty excited.
When I saw Molly Yeh making these her Food Network show, I was blown away at how easy she made them look. Plus I also loved her spin on them, she made black and pink cookies which where chocolate and strawberry flavored. But you know how sometimes the professionals make recipes look so easy but really it's not? Well I tried them and they actually are super easy to make and her recipe is perfect.
You know those Orange Creamsicle ice cream bars?
The ones with the vanilla ice cream in the center and the orange sherbet on the outside? Well these soft orange and white cookies taste exactly like an orange creamsicle ice cream bar. Yes it is that good!!!
The cookies have a little orange zest in the batter so you definitely get a bite of orange every time. The white glaze is a nice sweet vanilla. And the star of this entire cookie is that orange glaze, which also has vanilla extract in it but there's freeze dried tangerines mixed into the vanilla glaze for the orange side! I ground up the freeze dried tangerines in a coffee grinder so it turned into this beautiful pale orange tangerine dust and just mixed that into half oThese f the vanilla glaze. The flavor of that orange glaze is so fresh and sweet, its perfect!
Move over cupcakes, these should be the new/old cake trend!!
Orange and White Cookies
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ½ cup butter 1 stick (softened to room temperature)
- 1 cup sugar
- 1 tablespoon orange zest
- 2 eggs room temperature
- 2 teaspoons vanilla bean paste substitute vanilla extract
- ½ cup whole milk yogurt
Vanilla & Orange Glazes
- 2 cups powdered sugar
- 1½ tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 4 tablespoons milk I used whole milk
- salt pinch
- 1 tablespoon freeze dried tangerines ground to a fine powder with a coffee grinder
- Preheat oven to 350°F. Line a large baking sheet with parchment paper, set aside.
- In a bowl, combine together the flour, baking powder and salt then set aside.
- In a stand mixer with a paddle attachment, cream together butter, sugar and orange zest until light and fluffy, about 2 minutes. Add the eggs, one at a time, then add the vanilla. Add the yogurt and mix until combined.
- Slowly add the dry ingredients and mix until just combined. Scoop about 2 tablespoons of the batter onto the parchment paper lined baking sheet about 2 to 3 inches apart. Bake for 14-18 minutes. Cool slightly before transferring to a wire rack to cool completely.
Vanilla & Orange Glaze
- Combine all of the powdered sugar, light corn syrup, vanilla extract, salt into a small bowl. Add about 2 tablespoons of the milk to start and slowly start whisking together. Add an additional tablespoon of milk at a time until the consistency is thick but spreadable.
- Pour half of the glaze into a another small bowl, add the freeze dried tangerine powder to the glaze and whisk slowly. Add an additional teaspoon of milk at a time if the orange glaze is too thick.
- To glaze the cookies: flip the cookies over and glaze half of the cookies with the vanilla glaze and the other half with the orange glaze. Return the glazed cookies to the cooling rack and let set for about 30 minutes to an hour.
Adapted from this black and pink cookie recipe