Citrusy Crisp Cookie Sticks

Dunk these orange-y cookies into your tea or coffee for a cozy snack. The fresh citrus taste pops against the rich, buttery base and the chocolate-dipped tips make them extra fancy—great for gifts or celebrations.

The first time I baked these for a cookie swap, nobody could believe they didn’t have gluten. Now I love gifting them all winter—just pop them in a cute jar, tie a bow, done!

Delicious Ingredients

• Caster sugar: Finer than your usual sugar, it makes the dough extra smooth but doesn’t vanish while mixing
• Unsalted butter: Adds that signature shortbread richness, lets you tweak the salt to your liking
• Gluten free flour blend: Gives the cookies structure—no gluten needed here
• Cornstarch: Makes the texture super light and gives that melt-in-your-mouth moment
• Vanilla bean paste: Packs more flavor than extract and gives you the pretty vanilla flecks
• Xanthan gum: Fills in the blanks for missing gluten, so the cookies don’t fall apart
• Fresh orange juice: Kicks up the citrus notes and helps everything hold together
• Fresh orange zest: Loads every bite with zingy orange flavor
• Dark chocolate (60-70% cocoa): Keeps the sweetness in check
• Coconut oil: Loosens up the chocolate for easy dipping

Easy Step-by-Step Directions

Chocolate Dipping Time:

Once the cookies are totally cool, grab each one and dunk halfway in melted chocolate. Give it a little shake to drop the extra chocolate, then set it on parchment and let it harden. Tempering your chocolate (a fancy word for melting it just right) makes it glossy and gives the ultimate snap.

Bake to Golden Goodness:

Pop your cookie sticks on a tray and bake at 350°F. Shoot for 15-18 minutes until the cookies are all pale gold with toasty ends. Don’t worry if they seem soft—they’ll firm up as they cool.

Cut and Shape Sticks:

Roll dough out between parchment to get it 1cm thick. Trim to 12cm wide, then slice into 1cm strips. No need for extra flour, so your cookies stay crumbly, not tough, and all the sticks bake evenly.

Make the Cookie Dough:

Sift in your dry stuff, give it a mix until crumbly. Splash in the orange juice and work it till it just holds together. No gluten means you can mix a bit more to get it really smooth—no fuss here.

Mix Up the Butter Base:

Add your soft butter and vanilla into that orange sugar. Blend just till it’s combined (don’t whip air in or they’ll spread in the oven). You’re aiming for a smooth, not fluffy, mix.

Orange Sugar Magic:

Take the zest and rub it into the sugar with your fingers, making it smelly-good and a bit clumpy. This helps the orange oils soak into all the sugar for full-on flavor.

My best part is rubbing the zest into the sugar—the smell is unbelievable. As soon as these are in the oven, my kid strolls in, guessing what I’m baking right away!

Unbeatable Shortbread Texture

Getting the shortbread bite just right with gluten free flour can be tricky, but this mix totally nails it. The combo of cornstarch and gluten free flour makes it sandy, crumbly, and melt-in-your-mouth—exactly what you want! Bite down and it’ll hold just long enough before giving in to all that buttery goodness. If your batch is falling apart, add a splash more orange juice. If they spread too much, the butter was probably too soft.

Fun Flavor Twists

Orange is awesome here, but switch it up! Try lemon zest for a tart kick or go wild with lime for something different. Chuck in spices like cardamom for a spicy-sweet vibe—orange and cardamom love each other. If you want an old-school take, boost the vanilla and cut back on citrus. The chocolate dip isn’t a must, but it does take these over the top.

How to Serve

Show these off with coffee or tea—skinny sticks mean they dunk perfectly and don’t break up. When you’re hosting, stand them upright in a fancy glass or jar, chocolate tips up for some wow on the table. Around the holidays, I set them out with whipped cream-topped cocoa for a treat both kids and grownups rush for.

Baking these is such a treat—simple, fancy, and so fun to share. Every bite feels a little special.

Foire aux questions sur la recette

→ Can I make these cookies with regular flour instead of gluten-free?

Sure! Just swap in regular all-purpose flour and skip the xanthan gum—it’s only for gluten-free stuff. You might want to use a little less orange juice, since regular flour soaks up less liquid than the gluten-free kinds.

→ How do I properly temper chocolate for dipping?

Here’s an easy way: chop your chocolate up, melt about two-thirds of it till it hits 115°F (46°C), then take it off the heat. Drop in the last third and stir around till it’s glassy and cool—aim for 88-90°F (31-32°C). This trick makes it snappy, shiny, and keeps it from getting all melty at room temp.

→ Why do my cookie sticks spread during baking?

If your sticks are spreading out, you've probably whipped the butter and sugar too much. For these, mix just till it combines—don’t try to get it fluffy. It also really helps to chill your cut cookie sticks for about 15 to 30 minutes before baking, so they keep their shape.

→ Can I use different citrus flavors instead of orange?

Definitely! Lemon, lime, or even grapefruit zest all work great. Just remember—lemon and lime are a bit punchier than orange, so you may want a little less than the full amount.

→ How can I store these cookies for maximum freshness?

Let your cookies cool off all the way, then seal in an airtight box. If you're stacking ’em, put parchment between layers. Store in a cool, dry cupboard. Want to keep them longer? Pop them in the freezer before adding chocolate, and dip after thawing.

→ What's the best way to achieve uniform cookie sticks?

Roll the dough out between two sheets of parchment, aiming for about a third to half an inch thick. Trim sides with a knife or a bench scraper, then slice into sticks as evenly as you can. If you have a pizza cutter, it makes the job super easy and straight.