I’ve always baked something “fun” for Easter. Even as a teen, I would make egg shaped cakes to go with Easter dinner. I would sometimes also make Easter basket shaped cakes, egg shaped cookies, and other varieties of Spring themed treats.
This year I wanted to make cookies, but a little more simplified, without all of the intricate decorating details. So, I decided to go with an orange scented brown sugar white chocolate cookie. This cookie is simple enough for the kids to help out making and decorating. I used brown sugar instead of the traditional white sugar so the white chocolate would stand out more. The orange zest in the cookie gives it a nice citrus taste.
After the cookies bake, you simply dip half of the cookie in melted white chocolate. Sometimes people have a little trouble melting the candy melts. Do not try to microwave them until they look fully melted. If you try this, they will burn, and you will have to throw them away. Melt the chocolate candy melts with vegetable oil or paramount crystals (you can get them at a baking supply store or on Amazon) in a microwave safe bowl for 40-50 seconds. When you take them out, they will not look melted. Stir the chocolate candy melts with a spoon repeatedly until the chocolate melts. If after a minute or two the candy melts are still not fully melted, put the bowl back in the microwave for about 10 seconds at a time, and stir again. The consistency should be very smooth when you are done with this process.
My son loves the ease of it. Perfect family Easter baking activity!
Orange Scented Brown Sugar White Chocolate Cookies
Ingredients
- 2 sticks butter, softened
- 1 cup light or dark brown sugar
- 1 egg
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 3 cups flour
- Zest of a small orange
- 2 cups white chocolate chips or white candy melts
- 2 tbsp oil or paramount crystals
- 12 mini marshmallows
- sprinkles
Instructions
- Pre-heat oven to 350 degrees. In a standing mixer, cream butter and sugar. Add egg and mix. Add the vanilla, cinnamon, Orange zest and flour. Take dough out and place on a floured counter or large cutting board. Roll out the cookie dough and cut with cookie cutter. Place cookie on a parchment lined cookie sheet. Bake for 10-12 minutes or until the edges start to slightly brown. Cool on a rack. While the cookies are cooling, place white chocolate and oil or paramount crystals in a microwave safe bowl. Microwave for about 45 seconds. The chocolate will still look whole at this point. Stir chocolate until it’s melted. If it needs more time after stirring for a while microwave it for another 15 seconds. Cut mini marshmallows in half so that each piece will have a flat bottom and there will be 24 pieces, one for each cookie. Dipped one side into the melted chocolate then dip it into the sprinkles. Place on a plate or cookie sheet to harden. Repeat with remaining marshmallows. Dip one side of a cookie into the chocolate, lay it down on parchment or wax paper and immediately put one of the sprinkled marshmallows on the cookie for the tail. Repeat with all the cookies.
