These easy slice & bake orange crisp cookies drizzled with dark chocolate make a delicious afternoon snack and pair perfectly with a cup of tea or a glass of milk!
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One of my favorite snacks on a crisp fall afternoon is tea with something a little sweet. And one of my favorite dessert flavor combinations is orange and chocolate. Dark chocolate to be specific! So these orange crisp cookies drizzled with dark chocolate were created to satisfy both of those favorites!!
My grandmother taught me how to bake when I was very young. I actually learned how to bake long before I learned how to cook. Now, I cook more often than I bake. I do find it really fun to experiment with baking - though there are definitely more "fails" when I'm testing my baking skills!
These cookies are pretty easy to make and you can keep the dough in the refrigerator for a couple of days if you don't want to bake them all at once. Though I happen to love the dough, so that's a bad idea for me as I end up eating half of it!!
Why you’ll love this recipe
- Easy to make. If you don't bake often slice & bake cookies are a great place to start.
- Great flavor combo. Orange and dark chocolate is a can't miss combo for sweet treats.
- Customizable. You can add nuts or other toppings if you like
- Many of the ingredients are pantly staples.
The full list of ingredients and quantities can be found in the recipe card below.
- Extracts: Both vanilla and orange extract are needed for this recipe.
- Orange zest & juice: You'll need one large orange for this recipe. Be sure to zest the orange before juicing it!
- Chocolate: Either bittersweet or semi-sweet works for this recipe.
- Butter: I typically use unsalted butter when I bake.
- Large egg
- Pantry staples: all-purpose flour, baking powder, baking soda, sugar, salt
How to make this recipe
Slice and bake cookies are the ideal make-ahead sweet treat. You make the dough and then chill until you are ready to bake the cookies.
Mix the dry ingredients. Start by mixing the dry ingredients together in a small mixing bowl.
Cream the butter & sugar. Creamed butter and sugar form the base for many cookie recipes. The key is to let the butter soften so the ingredients combine easily. I'd recommend letting the butter sit on your kitchen counter for at least an hour before you start.
Make the dough. A stand mixer is ideal for making cookies. After you've creamed the butter and sugar and added the other base ingredients you slowly add the flour mixture while the mixer is running at low speed.
Chill the dough. You want to roll the dough out into two logs and then wrap them tightly in plastic wrap. They need to be refrigerated for at least two hours but it can be left overnight. If you want to leave them for much longer I'd recommend freezing the dough (see tips below).
Bake the cookies. When you are ready to bake, line a cookie sheet or two with parchment paper and slice the dough into ½ inch thick slices. Bake for 10 minutes or until slightly golden on the edges and then drizzle the cookies with melted chocolate.
After you've wrapped the dough logs in plastic, place them in a freezer bag. They will keep for about a month in the freezer. To bake the cookies, take the dough out of the freezer and thaw in the refrigerator or several hours. Once thawed, slice and bake according to the recipe instructions.
Tools you'll want for this recipe
Stand mixer – I think a stand mixer is an essential kitchen tool. It's ideal for making cooking and other baked goods but can also be used to make pasta (with the pasta attachment), whip egg whites, and so much more!
Handheld Juicer – I love these juicers – you’ll see me mention them often in blog posts. They come in three sizes – lime, lemon, and orange. I like the orange version because it works for juicing just about anything.
More sweet treats
For more great dessert options check out these reader favorites:
- Peppermint Brownies. The ideal dessert for the Christmas holiday season!
- Dark Chocolate Bark. Topped with candied orange peel and pistacios, this dessert makes a fabulous edible gift and also a great sweet treat any time of year.
- Espresso Pot de Creme. This extra rich chocolatey dessert is great for date night or anything you want something a little extra special to finish a meal.
Slice & Bake Orange Crisp Cookies with Dark Chocolate Drizzle
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup sugar
- 6 tablespoons European butter, softened
- 1 tablespoon orange zest
- 1 large egg
- ½ teaspoon vanilla extract
- ½ teaspoon orange extract
- 1 tablespoon fresh orange juice
- 2 oz bittersweet or semisweet chocolate
- Mix the dry ingredients. Place flour, baking powder, baking soda and salt in a small mixing bowl. Using a whisk stir until well mixed. Set aside.
- Cream the butter & sugar. Place butter, sugar, and orange zest in the bowl of a stand mixer fitted with the whisk attachment. Mix until butter and sugar are creamed together. Add egg, extracts and orange juice. Mix until completely combined. Scrape down the sides of the bowl.
- Make the dough. With the stand mixer running, slowly pour in the flour mixture. Continue mixing until a combined. Scrape down the sides of the bowl and mix again until a soft dough forms.
- Chill the dough. Divide dough into two parts. Place each part on a large piece of plastic wrap and form into a log-like shape about 2" in diameter. Wrap tightly in plastic wrap and roll back and forth to round the edges. Place the dough in the refrigerator for at least 2 hours.
- Heat the oven. After 2 hours, preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Bake the cookies. Remove the dough from the refrigerator and slice into ¼" thick rounds. Place rounds on baking sheet and bake for 8-10 minutes or until slightly browned on the edges and springy in the middle. Remove cookies from oven and let cool.
- Make the chocolate. While the cookies are cooling place the chocolate in a double boiler over medium-low heat. Melt the chocolate, stirring constantly.
- Drizzle the chocolate. Using a small spoon drizzle the melted chocolate over the cookies. Let cool for 10-15 minutes before eating.
This post was originally published in May 2017. It was updated in February 2022 with some new information and photos. No changes were made to the original recipe.