I can’t get enough citrus in my life. I want oranges with my breakfast and in my cookies. And goodness knows chocolate and orange are a flavor match made in heaven. It’s true love.

Orange Cardamom Crinkles
By Take a Megabite
Makes 2 1/2 dozen cookies


zest of 1 orange
1 cup granulated sugar
1/2 cup unsalted butter, softened
1/2 teaspoon vanilla extract
1 egg
1 tablespoon fresh orange juice
1/4 teaspoon ground cardamom
1/4 teaspoon kosher salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 cups all-purpose flour
1/2 cup powdered sugar
scant 1/2 cup semisweet chocolate chips


Preheat oven to 350°F. Line baking sheets with parchment paper.

In a small bowl, rub orange zest into sugar until it resembles wet sand. In large bowl, cream butter and zesty sugar until light and fluffy. Mix in vanilla, egg and orange juice. Scrape sides and continue mixing. Stir in cardamom, salt, baking powder, baking soda and flour until just combined.

Pour powdered sugar in a shallow bowl. Roll heaping 1 teaspoon of dough into a ball, roll in powdered sugar, and place on prepared baking sheets, leaving 2 inches between each ball of dough. Repeat with remaining dough.

Bake for 9-11 minutes. Cookies are done when bottoms begin to barely brown and cookies aren’t shiny in center. Remove from oven and transfer to a wire rack to cool completely.

Once all cookies are baked and cooled, melt chocolate. In a bowl, microwave for 20 second intervals until mostly melted. Stir until completely melted. Transfer to sandwich bag. Snip corner and pipe swirls over cooled cookies. Serve!

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