These buttery orange cookies are bursting with fresh citrus flavor and finished with a rich chocolate coating. They’re crisp around the edges, tender in the center, and perfect for holidays, afternoon tea, or gifting.
Ingredients
For the Cookies
- 2½ cups (315 g) all-purpose flour
- 1 tsp baking powder
- 2 tbsp cornstarch
- ¼ tsp salt
- 1 cup (225 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 1 large egg
- 1 tbsp orange zest
- 2 tbsp fresh orange juice
- 1 tsp vanilla extract
For the Chocolate Coating
- 200 g dark or milk chocolate, chopped
- 1 tsp vegetable oil or coconut oil (optional, for a smoother finish)
Instructions
- Preheat the oven to 170°C (340°F) and line a baking tray with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, cornstarch, and salt.
- In a separate bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the egg, orange zest, orange juice, and vanilla extract until well combined.
- Gradually add the dry ingredients and mix until a soft dough forms.
- Roll the dough to about ¼ inch (6 mm) thick and cut into your favorite shapes using cookie cutters.
- Arrange the cookies on the prepared baking tray, leaving a little space between each one.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Transfer the cookies to a wire rack and let them cool completely.
- Melt the chocolate with the vegetable or coconut oil (if using) in a double boiler or in short microwave bursts, stirring until smooth.
- Dip half of each cooled cookie into the melted chocolate, allowing any excess to drip off.
- Place the dipped cookies on parchment paper and let the chocolate set completely before serving or storing.
Tips
- Use freshly grated orange zest for the brightest citrus flavor.
- Chill the dough for 15–20 minutes if it becomes too soft to handle.
- Store in an airtight container for up to 5 days, or freeze the undipped cookies for longer storage.