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Chocolate dipped Orange Cookie Sticks
Zesty orange cookie sticks dipped in chocolate and decorated with festive toppings are the perfect buttery treat for the Christmas season
Servings 18 cookie sticks
Calories 63kcal
Ingredients
- Zest of 1 medium orange
- 50 gms (1/4 cup) Sugar
- 65 gms (1/4 cup) Unsalted Butter softened
- 131 gms (1 cup + 1 tbsp) All Purpose Flour/Maida
- 1/4 tsp Salt
- 1 tbsp Orange Juice refer notes
- 100-130 gms Melted Chocolate for dipping the cookies
Instructions
- In a mixing bowl, rub granulated sugar with the zest of 1 medium oranges using your fingertips.
- Add cubed, softened butter to the orange-sugar mixture. Using a spatula, mix until the mixture is smooth and creamy.
- Gradually add the all-purpose flour, mixing gently until the dough starts to come together.
- Pour in freshly squeezed orange juice and mix until the dough forms. If the dough feels crumbly, add a little more orange juice, one teaspoon at a time, until it holds together without being sticky.
- Shape the dough into a rectangular block, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. Chilling ensures the dough firms up, making it easier to roll and cut.
- Roll the chilled dough between two sheets of parchment paper to a thickness of about 1 cm. Cut the dough into 12x12 cm squares, then slice each square into 1 cm wide strips to form cookie sticks. Gather any scraps, roll them back into a ball, and re-roll to cut more sticks.
- Arrange the cookie sticks on a baking sheet lined with parchment paper, leaving space between each stick.
- Preheat your oven to 170°C (350°F). While your oven is preheating place your baking tray in the refrigerator.
- Bake for 12-14 minutes, or until the edges are golden and the cookies feel firm to the touch. Cool completely on a wire rack.
- Once cooled, dip one end or half of each cookie stick into melted dark chocolate. Allow the excess chocolate to drip off, then place the dipped cookies on a parchment-lined tray. Drizzle more melted chocolate over the cookies for decoration, or sprinkle them with crushed nuts, candies, or white chocolate for a festive touch. Let the chocolate set completely before serving or storing.
Video
Notes
- Ensure the butter is soft but not melted for a smooth and creamy dough mixture. If it is not soft enough to mix you might have to use a hand-held mixer or stand mixer to combine it with the sugar.
- If the dough feels crumbly, add a little more orange juice, one teaspoon at a time, until it holds together without being sticky.
- Don’t waste any dough! Gather scraps and re-roll them to create additional cookie sticks.
- Keep an eye on the cookies while baking. Since oven temperatures vary, start checking for doneness at the 10-minute mark. The cookies should be golden at the edges and firm to the touch. I did rotate my pan after 10 mins and baked again for another 2 mins.
- When melting the chocolate, do it gently over a double boiler or in short bursts in the microwave. Stir well between intervals to avoid burning the chocolate. Alternatively, use the Instant Pot hack; my personal favourite way to melt chocolate.
- Feel free to experiment with different cookie bases like sugar cookie or chocolate chip cookie dough for a personalized touch. Adding nuts like pistachios, or sprinkles, or a drizzle of white chocolate can also elevate the look and flavor.
Nutrition
Calories: 63kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 33mg | Potassium: 10mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 92IU | Vitamin C: 0.5mg | Calcium: 2mg | Iron: 0.1mg
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