There are cookies, and then there are moments.  The kind of moments that wrap you in a warm hug, a burst of sunshine on a cloudy day, a little bit of pure, unadulterated joy.  Today, we’re diving headfirst into one of those moments with a recipe that’s about to become your new obsession:  Rolled Orange Sugar Cookies, dipped in glorious chocolate.

Forget the basic, predictable sugar cookies you thought you knew.  We’re taking them on a delightful detour, infusing each bite with the bright, vibrant zest of a fresh orange.  Imagine a cookie that’s not just sweet, but awakening.  A hint of citrus that cuts through the richness, leaving your palate refreshed and eager for more.

But I didn’t stop there. Oh no. Because what’s a perfectly executed cookie without a little something extra?  I’ve elevated these citrusy delights by giving them a decadent dip in smooth, luscious chocolate.  Think of it as the perfect pairing: the tangy sweetness of the orange cookie, beautifully complemented by the deep, satisfying richness of chocolate.  It’s a sophisticated dance of flavors, a delightful contrast that will have you reaching for cookie after cookie.

Whether you’re looking for a show-stopping treat for your next gathering, a thoughtful homemade gift, or simply a way to brighten your own afternoon, these rolled orange sugar cookies dipped in chocolate are guaranteed to impress.  They’re elegant enough for a special occasion, yet comforting enough for a cozy night in.  So, are you ready to embark on a flavor adventure?  Get your aprons on, because we’re about to unlock the secrets to these irresistible cookies.  Prepare for a taste experience that’s both familiar and exciting, a truly delightful fusion that will leave you utterly enchanted.  Let’s get baking!

Ingredients:

• 2½ cups (315 grams) all-purpose flour
• ½ teaspoon fine kosher salt
• ¾ cup (170 grams) unsalted butter, room temperature
• 1¼ cup (250 grams) granulated sugar
• Zest of one orange
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 2 teaspoons pure vanilla extract
• 1 tablespoon brandy extract, (optional, you can use orange juice)
• 8-10 ounces chocolate for dipping (high quality dark or semi-sweet chocolate is recommended)

Instructions: Orange Sugar Cookies

Part 1: Making the Dough

1. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and fine kosher salt.  Set aside.
2. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter until smooth.  Gradually add the granulated sugar and beat on medium-high speed until the mixture is visibly pale, light, and fluffy (about 3–4 minutes).  This creaming action incorporates air and is vital for tender cookies.
3. Infuse the Zest: Stop the mixer and scrape down the sides of the bowl.  Add the orange zest and mix briefly to distribute the fragrant oil into the butter mixture.
4. Add Wet Ingredients: Add the whole egg, the egg yolk, vanilla extract, and brandy extract (or orange juice).  Beat on medium speed until just combined.  The mixture may look slightly curdled; this is fine.
5. Finish the Dough: Reduce the mixer speed to low.  Gradually add the flour mixture, mixing only until the dough just comes together and no streaks of flour remain.  Do not overmix, as this will activate the gluten and result in tough cookies.
6. Chill the Dough: Divide the dough into two even disks.  Wrap each disk tightly in plastic wrap.  Flatten the disks slightly; this makes rolling easier later.  Transfer the dough to the refrigerator and chill for a minimum of 2 hours, or preferably up to overnight.

Part 2: Rolling and Baking

1. Preheat and Prep: Preheat your oven to 350°F (175°C).  Line two large baking sheets with parchment paper.
2. Roll the Dough: Remove one disk of chilled dough from the refrigerator (keep the second disk chilled until ready to use).  Flour your work surface and rolling pin lightly.  Roll the dough out to approximately ¼ inch thick.
3. Tip: If the dough is too cold and cracking, let it sit on the counter for 5–10 minutes before rolling.
4. Cut Shapes: Use your favorite cookie cutters (squares, circles, or rectangles work wonderfully for dipping).  I used stars to make them festive for Christmas.  Place the cutouts onto the prepared baking sheets, leaving about 1 inch between each cookie.  Re-roll any scraps only once or twice.
5. Bake: Bake for 8–10 minutes, rotating the pan halfway through.  The cookies are done when the edges are set and just barely starting to turn light golden, but the centers still look pale.
6. Cool Completely: Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.  Cooling completely is essential before dipping.

Part 3: Dipping in Chocolate

1. Melt the Chocolate: Place your high-quality dipping chocolate in a heat-safe bowl set over a saucepan of simmering water (a double boiler setup). Stir occasionally until the chocolate is smooth and fully melted. Alternatively, melt in the microwave in 30-second intervals, stirring well after each one, until smooth.  Pro Tip: For a professional finish, you can temper the chocolate, though simply melting it works perfectly well for home-baking.
2. Dip the Cookies: Hold a cooled cookie by the corner or top edge.  Dip the bottom half (or desired portion) into the melted chocolate.  Allow the excess chocolate to drip off by gently tapping the cookie edge against the side of the bowl.  This would be the time to add sprinkles if you would like.
3. Set the Chocolate: Place the dipped cookies onto a piece of parchment paper or a silicone mat.  Allow the chocolate to set fully at room temperature or speed up the process by placing them in the refrigerator for about 15 minutes.  Once the chocolate sets you can drizzle with extra chocolate (white chocolate looks nice too 😊).
4. Serve and Store: Once the chocolate is completely set, the cookies are ready to serve.  Store cookies in an airtight container at room temperature for up to 5 days.

Baker’s Notes for Success

The Importance of Temperature

In rolled sugar cookie recipes, temperature control is everything:

Room Temperature Ingredients: Make sure your butter, egg, and egg yolk are truly room temperature (softened but not greasy).  This ensures they emulsify properly with the sugar in the creaming process, creating the necessary air pockets for a tender bake.

Chilling is Mandatory: The dough is very soft when mixed because of the high butter content.  If you skip the chilling stage, the cookies will spread excessively during baking, losing both their shape and their delightful texture.

Choosing Your Chocolate

When a recipe calls for dipping chocolate, the quality truly matters.  Since the chocolate makes up a significant portion of the flavor profile, use a bar or chip that you genuinely enjoy eating.

• I recommend a Dark Chocolate (60–75% cacao) to balance the sweetness of the sugar cookie and the punch of the orange zest.
• Avoid using standard chocolate chips unless they melt smoothly.  They often contain stabilizers that prevent them from creating a sleek, shiny coating.  Look for high-quality baking bars or couverture chocolate.

Happy Baking!

I guarantee these vibrant, citrus-infused cookies will become a permanent fixture in your cookie rotation.  Don’t forget to tag me @goodeatsbymimi when you share your delicious results!  I would love to hear from you and see your photos!