I’m a little late getting started on my Christmas baking this year. Been having a hard time getting into the Christmas spirit. Between my daughter’s plethora of after school activities, and my little job, I’m driving into town between three and five times a day, at twenty minutes one way. That may not seem like much, but it adds up, and is eating my days a little bit at a time.
The fact that it’s December in NH, and our daily highs are in the 40s and 50s doesn’t help either. I’m not a big fan of snow 90% of the year, but it doesn’t feel like the holidays without a little bit on the grass. Hopefully my annual holiday baking will make it feel a little more Christmasy around here. 🙂
After going through what I made last year, things I’ve pinned on Pinterest over the past year, and a few searches for specific flavors I was looking for, I finally decided what was on the list for this years’ cookies. And then changed my mind two or three more times…
I think I’m happy with my lineup now though, so here we go. 🙂
These are a bit fussy, and have a long chilling time (at least 4 hours), but they’re so good! They’re everything that’s awesome about brownies, but rolled in powdered sugar, and lightly flavored with orange. How can you go wrong?
After the eggs go in, it should look and smell a lot like thin brownie batter. Yummmm...
If you don’t have any oranges, you can just double the extract, but I wanted the fresh orange flavor.
Not much to the dry mix for these. Mixes together fast, and isn’t that hard to mix through the chocolate mix.
Once it’s all mixed together, just cover with plastic wrap, and find a good spot in the refrigerator for it to sit for awhile. I mixed this up right after breakfast, so they would be ready to make after lunch.
The dough will seem a little sticky even after chilling. I use vinyl gloves to roll the cookies for less mess. Old habit from working in a kitchen. They don’t spread too much, so about an inch and a half between cookies is plenty.
These are really good still warm with a glass of milk. 🙂
- 1 cup cocoa powder
- 3/4 cup brown sugar (not packed)
- 3/4 cup white sugar
- 1/4 cup vegetable or canola oil
- 1/4 cup unsweetened applesauce
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 tsp orange extract
- zest of one small orange
- 2 1/4 cup all purpose flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup powdered sugar
- In a medium size mixing bowl, mix together cocoa powder and sugars.
- Add oil and applesauce, mix well.
- Beat in eggs one at a time, mixing each in thoroughly.
- Mix in extracts and orange zest. Set aside.
- In another mixing bowl, whisk together flour, baking powder, cinnamon, and salt. Mix into chocolate mix.
- Cover with plastic wrap directly on dough, and refrigerate for at least 4 hours. Overnight is ok.
- Preheat oven to 350 degrees F.
- Put parchment paper on baking sheet.
- Put powdered sugar in a small bowl.
- Roll dough into 3/4" balls and roll in powdered sugar. Place about 1 1/2" apart on baking sheet.
- Bake for 10 to 12 minutes. Let cool on baking sheet for 5 minutes, then move to wire rack to finish cooling.
- Store in airtight container.
- I did one tray at a time, and put the dough back into the refrigerator between batches. I found this kept the dough from getting too sticky, and the powdered sugar from dissolving into the cookies.