Ingredients for Chocolate Tangerine Cutout Cookies
- 1 1/4 cups (2 sticks) unsalted butter, softened
- Dutch Processed Cocoa Powder
- Essential Oil
- 1 cup granulated sugar
- 2 large egg yolks
- Pure Vanilla Extract
- Tangerine Zest
- All Purpose Flour
- 1 1/2 cups powdered sugar
- 1 tablespoon meringue powder or egg white powder
- Tangerine Juice
- Fresh Lemon Juice
- Food coloring (optional)
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How to Make Chocolate Tangerine Cutout Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a microwave-safe bowl, melt 1/4 cup (1/2 stick) of the butter in 30-second intervals, stirring until smooth.
- Stir in the cocoa powder and tangerine oil until completely combined and the mixture is smooth and cool.
- In a large bowl, cream together the remaining 1 cup (1 stick) of softened butter and granulated sugar until light and fluffy.
- Beat in the cooled cocoa mixture until well combined.
- Add the egg yolks, vanilla extract, and tangerine zest; mix until just incorporated.
- Gradually add the flour, mixing until a dough forms. Be sure to scrape down the sides of the bowl as needed.
- Divide the dough in half. Place each half onto a large sheet of plastic wrap, flatten into a 1/2-inch thick disc, wrap tightly, and refrigerate for at least 30-45 minutes, or until firm enough to roll out.
- On a lightly floured surface, roll out each disc of dough to 1/4-inch thickness. Use cookie cutters to cut out desired shapes.
- Place the cookies onto the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Remove from oven and let cool completely on a wire rack.
- While cookies are baking, prepare the frosting: In a mixing bowl, beat together the powdered sugar, meringue powder (or egg white powder), tangerine juice, and tangerine oil on low speed until moistened.
- Increase speed to high and beat for 2-3 minutes, or until smooth and creamy. Add more juice or powdered sugar to reach desired consistency.
- Stir in food coloring, if desired.
- Once the cookies are completely cool, frost them with the tangerine glaze and decorate with sprinkles or decorative sugars.
- Once the frosting has set, store the cookies in an airtight container at room temperature, separating layers with wax paper, for up to 1 week.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
34g
Fat
15g
Carbs
4g
