Chocolate Dipped Orange Spritz Cookies
Prep time
Cook time
Total time
Serves: about 42 cookies
  • 1 cup butter
  • ⅔ cup sugar
  • 1 egg
  • Zest of 2 oranges
  • 2 tablespoons fresh orange juice
  • ¾ teaspoon almond extract
  • 1¾ cups flour
  • ½ teaspoon salt
  • 10 ounces dark chocolate (I used Nestle dark chocolate chips)
Candied Orange Peel
  • Peel of one orange
  • ⅓ cup sugar + 1 tablespoon
  • water
  1. Bring butter to room temperature.
  2. Cream butter for about 5 minutes, gradually adding sugar until mixture is fluffy and light.
  3. Beat in egg, orange zest, orange juice, and almond extract. Mix until thoroughly combined.
  4. Add in flour and salt gradually until the dough comes together.
  5. Preheat oven to 375 degrees.
  6. Wrap dough in plastic wrap and place in the refrigerator for at least 15 minutes.
  7. While dough is chilling, peel the orange with a citrus peel or vegetable peeler. I used a vegetable peeler and then chopped the pieces into small, thin strips.
  8. In a small saucepan, add the strips and 1½ cups of water. Bring to a boil.
  9. Then, immediately drain the orange peel.
  10. Repeat this process (boiling and draining) 2 more times.
  11. Bring the sugar and ¾ cup water to a boil, stirring occasionally until the sugar dissolves. Add the orange peel to the boiling water. Reduce heat to medium-low and simmer for about 15 minutes.
  12. Remove the orange peel with a slotted spoon and place on a lined baking sheet. Sprinkle the tablespoon of sugar over the peel and toss to evenly coat. Let the orange peel cool on the sheet for about 30 minutes.
  13. Take the dough out of the refrigerator. Form into long tube-like rolls about 10-12 inches long. Slice about ½-inch thick coins from the roll, and then slice each coin in half. Place the cookie dough pieces on a lined baking sheet. Bake for 8-9 minutes. Let the cookies cool on a baking rack.
  14. While cookies are cooling, melt the dark chocolate over a double boiler or in the microwave. Find detailed double boiler instructions here in Step 5.
  15. Once melted, dip half of each cookie in the chocolate and lay it back on the rack.
  16. Once all cookies are dipped, sprinkle with the candied orange peel.
Candied orange peel was adapted from Martha Stewart.
I melted 10 oz of dark chocolate so there was plenty of chocolate for dipping the cookies. However, there will be some chocolate left over. I calculated the nutrition stats using 7 oz of chocolate.
Serving size: 1 cookie
Nutrition Information (per serving) from
Calories: 120 Fat: 7.3g Carb: 14g Fiber: .7g Protein: 1g Sugar 8.4g Sodium: 69mg
Weight Watchers Points (calculated on member website)
WW: 3 Points Plus
Recipe by Destination Delish at