Name: Swirl Orange Cookies to pair with your cup of coffee
Prep time: 40 min
Cook time: 15 min
Total time: 45 min
Yield: 40
Cuisine: american
Ingredients: 1 Cup butter; 2 Cups all purpose flour; 1/2 Cup powdered sugar; 1 Egg; 1 Tsp Vanilla extract; 1 Tsp Orange extract or orange blossom water; 2 Tbsp cocoa powder

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Is there anything better than a swirl orange cookie with chocolate and vanilla orang dough rolled into a log, cut into circles and baked into cookies that you can dip into your coffee?

Alright, I know there were a lot “into” in that above sentence, but these swirl orange cookies were originally created from left over dough. So if you are in the search for that perfect cookie to pair with your coffee that is softer than a biscotti but has that melt in your mouth goodness, this is it!

vanilla and orange chocolate swirl cookies

Ingredients for white and brown swirl cookies:

Butter
Flour
Powdered sugar
Vanilla extract
Orange blossom water or orange extract
Egg
Cocoa powder

Directions for coffee cookies:

First let’s make our big batch of dough. Add the butter and and powdered sugar and mix on low. Slowly add the flour and begin mixing on medium. Now add the eggs, vanilla and orange extract.

Let it mix on medium for a few minutes. The dough will not become a ball. Once you see crumbles of dough stop the mixer and start kneading the dough together in the bowl. Once most of it adheres to a ball, transfer the dough to the counter and cut the dough to two equal parts.

Knead the first dough into a smooth ball, and place it on top of a plastic wrap. Push the dough to disc shape and cover with the plastic wrap. Place the dough in the fridge for 20 minutes.

Place the second half the dough back into the mixer. Add the cocoa powder and mix on low, until most of the cocoa powder has incorporated. Transfer the dough to the counter and knead into a smooth ball. Push the dough to disc shape and cover with the plastic wrap. Place the dough in the fridge for 20 minutes.

Place the dough between two sheets of parchment paper and roll out into a rectangle. Take your second dough and repeat the process. Once they are both around the same size and shape, the the top parchment paper off the white dough, do the same to the brown dough. Take the brown dough and flip it over the white dough. Now you should have a parchment paper at the bottom and one on top.

Begin rolling the dough once again, just a couple of time to make sure they stick together. Take the top parchment off and begin rolling the dough into a log from the long edge. Once rolled wrap it with plastic wrap and place in the fridge.

How to keep the cookie log circular?

Easy, grab just the cardboard of a paper towel roll. If you forgot to keep one, begin cleaning your kitchen and I am sure you soon will have one. Or at least, that is what’s happening now at my kitchen. 😉

Place the dough inside the roll and it will keep the dough nice and circular while in the fridge.

In the meantime, warm up the oven to 350. Take out the dough after 20 minutes and begin cutting into even 1/4 inch thick cookies. Place them on the baking pan lined with parchment paper and bak for 15 minutes or until the bottoms are golden brown.

Don’t forget that fresh cup of coffee to go with these swirl orange cookies.