Orange Butter Cookies dipped in Dark Chocolate
Prep time
Cook time
Total time
Tender butter cookies flavored with fresh orange zest and dipped in dark chocolate.
Recipe type: cookie, dessert
Serves: 3 dozen
  • 1 cup granulated cane sugar
  • ¾ cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 egg
  • 3 Tablespoons orange zest (grated orange peel)
  • 2 cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • granulated sugar for dusting glass (see below)
  • 1 cup dark chocolate (I prefer and highly recommend Callebaut)
  • 3 Tablespoons coconut oil
  1. To make cookies, cream butter and sugar together in a large bowl. Add extract, egg and orange peel. Beat. Stir in remaining cookie ingredients; blend well.
  2. Roll dough into 1-inch balls and place 2 inches apart on a cookie sheet or baking stone (I much prefer a stone) lined with parchment paper. Flatten each ball with the bottom of a glass that has been dipped in white sugar (the finer, the better.)
  3. Bake at 375 degrees for 6–8 minutes, or until just firm to the touch. Cookies should be very light (barely browned) on top and bottom.
  4. Remove cookies from baking sheet or stone and cool on wire racks.
  5. To make glaze: If chocolate is in a block or bar, cut into small chips. Microwave for 30 seconds at a time, taking care not to overheat, until chocolate begins to melt. Continue to heat at 10 second intervals until chocolate is about half melted, then remove from microwave and continue to stir until it is melted completely and texture is smooth. Add coconut oil and stir until well-blended.
  6. When cookies are fully cooled, dip each cookie ½ way into glaze and allow to dry on waxed paper or parchment. Garnish as desired and allow to dry on wire racks.
To make dipping easier, try using chocolate melting wafers. (We love Ghirardelli for this.)

To indicate orange flavor, garnish with strips of orange peel, orange drizzle or orange sprinkles.
Recipe by ABCs and Garden Peas at