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!
One of my favorite snacks on a crisp fall afternoon is tea with something a little sweet. And one of my favorite 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 was a big baker, making cakes for our birthdays, and something sweet and delicious for any family dinner. I remember helping her in the kitchen when I was little; actually learning how to bake before I really learned how to cook. Now, I cook more often than I bake, as definitely I’m not a trained baker. However, 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!!
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 Nielsen Massey vanilla extract
- ½ teaspoon Nielsen Massey orange extract
- 1 tablespoon fresh orange juice
- 2 oz bittersweet or semisweet chocolate
- Place flour, baking powder, baking soda and salt in a small mixing bowl. Using a whisk stir until well mixed. Set aside.
- 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.
- 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.
- 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.
- After 2 hours, preheat the oven to 350°F. Line a baking sheet with parchment paper.
- 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.
- While the cookies are cooling place the chocolate in a double boiler over medium-low heat. Melt the chocolate, stirring constantly.
- Using a small spoon drizzle the melted chocolate over the cookies. Let cool for 10-15 minutes before eating.