Combine the decadent flavour of dark chocolate with a citrus flavour for the ultimate holiday cookie. These Chocolate Orange Shortbread Cookies are a light and buttery cookie filled with orange zest and coated in dark chocolate.
Bringing you another new shortbread cookie recipe today. I honestly love Shortbread cookies and have so many different varieties here on the website that you might like to check out. Just the other week I posted a recipe for Dark Chocolate Cranberry Shortbread which might be my new favourite. And these Chocolate Orange Shortbread Cookies are also divine!
Check out my Shortbread Cookie Collection!
What Are These Shortbread Cookies Like
- Difficulty – Although these cookies have only seven ingredients, they are well known for bakers having troubles getting them just right. Make sure to read the recipe tips so that your cookies turn out just like the ones you see here! They are a little delicate and may break if you don’t store them away carefully.
- Taste – These cookies are light, buttery and they melt in your mouth.
- Serving – I used a two inch circle cutter and rolled my dough to 1/2 inch thickness. So these are thick cookies. I got 24 cookies from this recipe. In the recipe card you can easily scale the recipe up or down.
Ingredients
- Flour – I used regular all purpose flour for these cookies.
- Salt – Regular table salt.
- Butter – This recipes uses unsalted real butter at room temperature.
- Powdered sugar – This is a super fine sugar that you may know as icing sugar or confectioner
- Vanilla extract – Vanilla extract helps enhance the flavour of the cookies.
- Orange zest – I used zest of one orange for this recipe. You can choose to add more if you want a stronger orange flavour.
- Semi sweet chocolate – These cookies are dipped in melted dark/semi sweet chocolate. You can use any brand.
NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.
Instructions
- Combine flour and salt – In a medium bowl, whisk together the flour with the salt.
- Combine sugar and orange zest – In a small bowl, combine the sugar with the orange zest. Use your fingers to combine the zest into the sugar. Set aside.
- Mix butter and sugar – In a large mixing bowl, mix the butter on high speed for about a minute. Add sugar and the vanilla extract. Continue to beat until light and fluffy, about 2-3 minutes. Add the flour and stir in until just about combined.
- Chill dough – Divide the dough into two portions. Wrap each dough ball in plastic wrap and put it in the fridge for about 1/2 hour to chill.
- Preheat oven – Preheat oven to 350 degrees F. Line two baking trays with parchment paper.
- Cut out cookies – On a lightly floured surface roll out the dough to about 1/2 inch thick. Using 2 inch circle cookie cutters, cut out as many as you can from each disk. Dough can be re rolled and cut again. Chill unbaked cookies for 5 minutes.
- Bake – Bake chilled cookies for about 12 – 15 minutes. Remove from oven and place on a wire rack to cool completely. Don’t let the cookies brown. If you notice the edges start browning, remove from the oven.
- Melt chocolate – Place the chocolate in a double boiler set over simmering water. Stir until it melts. This will take about 3 minutes or so.
- Dip cookies – When the cookies have cooled, dip them in the melted chocolate. Place dipped cookies on a baking rack. Immediately sprinkle over extra orange zest of topping.
- Store cookies – Allow the chocolate to dry completely, this will take about one hour. Once set, they can be stored in an airtight container between parchment paper.
Recipe Tips
- Measure ingredients correctly – I know many people prefer using cups for measurements, but weighing is much more accurate. If you have kitchen scales, use them for this recipe. In the recipe card you can change the measurements from cups to metric.
- Chill the dough – It’s important to chill the dough otherwise wise the cookies will spread out and bake flat.
- Don’t over bake the cookies – These cookies will be fully baked when you see a slight golden colour at the edges like seen here. Mine baked in exactly 12 minutes.
- Melting chocolate – This needs to be done in a double boiler. Or a glass bowl set over a saucepan of simmering water. Stir the chocolate as it melts and remove from heat when it’s melted.
- Gently dip cookies – These cookies are light and therefore will break apart easily if you handle them roughly. Delicately dip them in the chocolate and place on a baking rack set over parchment paper to catch chocolate drippings.
- Allow cookies to set before storing – These cookies will take about an hour to set on the counter. Don’t store them in a container until they have fully hardened.
Substutions
- Cookie dough – I don’t recommend making any changes to the shortbread cookie dough.
- Orange zest – For a little different flavour you could use lemon zest.
- Semi sweet chocolate – Feel free to opt for white chocolate or milk chocolate. You can half dip the cookies or drizzle over the chocolate.
Serving & Storage
How to store these cookies
- On the counter – These will keep in an airtight container for about 3 days on the counter at room temperature.
- In the fridge – Store in an airtight container and store in the fridge for up to 5 days. For best results, bring to room temperature before serving.
- In the freezer – Once cooled completely, you can freeze these cookies. Place the cooled cookies in a freezer proof container. Place parchment paper between the layers and freeze up to two months. Allow to defrost at room temperature before serving.
Frequently Asked Question
Why use powdered sugar?
Powdered sugar will help keep the cookies soft for longer and it helps to keep the cookies from spreading while baking.
What’s the difference between a butter cookie and a shortbread cookie?
The main difference between butter cookies and shortbread cookies is that butter cookies have more sugar and are sweeter.
What are the main ingredients in shortbread cookies?
Traditionally, shortbread cookies consist of three ingredients. Flour, butter and powdered sugar.
Chocolate Dipped Whipped Shortbread
These decadent and light Chocolate Dipped Whipped Shortbread cookies are the perfect holiday cookie. A buttery whipped shortbread cookie, dipped in dark chocolate and topped with a few toasted almonds.
Check out this recipe
Chocolate Christmas Tree Shortbread
Dress up these Chocolate Christmas Tree Shortbread cookies with a basic sugar glaze and fun sprinkles. They make a great cookie to add to a platter or to give as a gift this holiday season.
Check out this recipe
Dark Chocolate Cranberry Shortbread
Make these decadent Dark Chocolate Cranberry Shortbread cookies this holiday season. Thick and buttery shortbread filled with chopped dried cranberries and topped with dark chocolate.
Check out this recipe
Chocolate Orange Shortbread Cookies
Combine the decadent flavour of dark chocolate with a citrus flavour for the ultimate holiday cookie. These Chocolate Orange Shortbread Cookies are a light and buttery cookie filled with orange zest and coated in dark chocolate.
Servings: 24 cookies
Ingredients
- 2 Cups all purpose flour
- Pinch salt
- 1 Cup butter unsalted
- 1 teaspoon vanilla extract
- 1/2 Cup powdered sugar
- 2 tablespoons orange zest
- 8 oz semi sweet chocolate chips
Instructions
- In a medium bowl, whisk together the flour with the salt.
- In a small bowl, combine the sugar with the orange zest. Use your fingers to combine the zest into the sugar. Set aside.
- In a large mixing bowl, mix the butter on high speed for about a minute. Add sugar and the vanilla extract. Continue to beat until light and fluffy, about 2-3 minutes. Add the flour and stir in until just about combined.
- Divide the dough into two portions. Wrap each dough ball in plastic wrap and put it in the fridge for about 1/2 hour to chill.
- Preheat oven to 350 degrees F. Line two baking trays with parchment paper.
- On a lightly floured surface roll out the dough to about 1/2 inch thick. Using 2 inch circle cookie cutters, cut out as many as you can from each disk. Dough can be re rolled and cut again. Chill unbaked cookies for 5 minutes.
- Bake chilled cookies for about 12 – 15 minutes. Remove from oven and place on a wire rack to cool completely. Don’t let the cookies brown. If you notice the edges start browning, remove from the oven.
- Place the chocolate in a double boiler set over simmering water. Stir until it melts. This will take about 3 minutes or so.
- When the cookies have cooled, dip them in the melted chocolate. Place dipped cookies on a baking rack. Immediately sprinkle over extra orange zest of topping.
- Allow the chocolate to dry completely, this will take about one hour. Once set, they can be stored in an airtight container between parchment paper.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By & Hope To See You Soon!
