These chocolatey cookies are a zesty Fall treat! This recipe can also be made with our other natural colors for any time of the year.
MAKES: 30 cookies
Prep Time: 20 minutes
Chill Time: 2 hours
Cook Time: 12 minutes
Ingredients
¾ cup unsalted butter, softened
⅔ cup light brown sugar
1 large egg
1 tsp vanilla extract
2 tbsp orange zest
1 tbsp orange juice
1 cup all-purpose flour
2 Color Kitchen Orange Color Packets
¼ tsp salt
6 oz chopped dark or semi-sweet chocolate
Optional: flaky sea salt, to sprinkle on top
Directions
Using a hand mixer or a stand mixer with a paddle attachment, beat the butter and sugar together on medium-high speed until light and fluffy.
Add the egg, vanilla, orange juice, and orange zest to the butter mixture and beat on medium-low speed until combined.
In a separate bowl, whisk the flour, salt, and orange color until evenly combined.
Add the dry ingredients to the wet ingredients and beat together on medium speed until just combined in a smooth dough.
Place the cookie dough on a lightly floured surface. Using floured hands, shape the dough into 2 logs, each about 9 inches long and 2 inches thick. Wrap the logs in plastic wrap and place in the refrigerator to chill for at least 2 hours, up to 48 hours.
When the dough is finished chilling, preheat the oven to 350° and line a baking sheet with parchment paper.
Remove the logs from the refrigerator and slice each log into 14-15 cookies. Place the cookies on the baking sheet and bake for 12 minutes.
Let the cookies cool for at least 10 minutes. While the cookies are cooling, microwave the chocolate in 30 second increments, stirring after each increment, until completely melted.
Dip each cookie in chocolate, or drizzle chocolate over the cookies. Top with flaky sea salt (optional).