Chocolate Tangerine Cutout Cookies
Infuse your holiday baking with a citrusy twist and decadent chocolate in these irresistible Chocolate Tangerine Cutout Cookies. Perfect for festive occasions or simply for treating yourself, these soft and buttery cookies harmonize the rich depth of unsweetened cocoa with the vibrant zest and fresh juice of tangerines. A glossy tangerine glaze adds an extra layer of sweetness, while an optional drizzle of melted dark chocolate elevates their presentation to bakery-worthy perfection. The dough chills easily for effortless rolling and cutting into your favorite shapes, making it a fun and customizable baking project. With their unique flavor profile and eye-catching glaze, these cookies are bound to be a hit at any gathering—or a sweet indulgence to enjoy any time!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1 teaspoons baking powder
- 0.25 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1 cups granulated sugar
- 2 tablespoons tangerine zest
- 1 large egg
- 1 teaspoons pure vanilla extract
- 2 tablespoons fresh tangerine juice
- 0.5 cups powdered sugar
- 2 tablespoons tangerine juice (for glaze)
- 0.25 cups dark chocolate, melted (optional for drizzle)
Instructions
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
Mix in the tangerine zest, egg, vanilla extract, and fresh tangerine juice until combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms. Do not overmix.
Divide the dough into two portions. Flatten each portion into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour or until firm enough to roll out.
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
On a lightly floured surface, roll out one dough disc to about 1/4-inch thickness. Use cookie cutters to cut out shapes and place them on the prepared baking sheets, leaving about 1 inch of space between each cookie.
Bake in the preheated oven for 8-10 minutes, or until the edges of the cookies are firm. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
To make the tangerine glaze, whisk together the powdered sugar and 2 tablespoons of tangerine juice in a small bowl until smooth.
Once the cookies have cooled completely, drizzle or spread the tangerine glaze over the top. Allow the glaze to set for about 30 minutes.
Optional: Drizzle melted dark chocolate over the cookies using a piping bag or a fork for an artistic touch.
Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
3895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.1 g | 246% | |
| Saturated Fat | 116.6 g | 583% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 1149 mg | 50% | |
| Total Carbohydrate | 560.7 g | 204% | |
| Dietary Fiber | 54.3 g | 194% | |
| Total Sugars | 292.1 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 300 mg | 23% | |
| Iron | 37.5 mg | 208% | |
| Potassium | 2621 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
