Description
These Dark Chocolate Orange Shortbread Cookies combine the rich, buttery texture of classic shortbread with a zesty orange flavor and a decadent dark chocolate dip. Perfectly balanced with a hint of vanilla and a subtle touch of sea salt or extra orange zest for garnish, these cookies are a delightful treat for any occasion.
Ingredients
Scale
Shortbread Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons finely grated orange zest
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
Chocolate Coating
- 6 ounces dark chocolate (60–70% cocoa), melted for dipping
Optional Garnish
- Extra orange zest
- Flaky sea salt
Instructions
- Prepare Oven and Baking Sheet: Preheat your oven to 325°F (160°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugar: In a mixing bowl, cream the softened unsalted butter with powdered sugar until the mixture is fluffy and light in texture. Stir in the vanilla extract and finely grated orange zest to infuse the dough with flavor.
- Form the Dough: Add the all-purpose flour and salt to the creamed mixture. Mix until a cohesive dough forms, avoiding overmixing to keep the shortbread tender.
- Roll and Cut Dough: On a floured surface, roll out the dough to a 1/4-inch thickness. Use your favorite cookie cutters to create desired shapes for your cookies.
- Chill the Dough: Transfer the cut cookies onto the prepared baking sheets and chill them in the refrigerator for 15 minutes to help the dough firm up for better baking results.
- Bake Cookies: Bake the chilled cookies in the preheated oven for 12 to 15 minutes, or until the edges turn a light golden color. Then, remove them and allow to cool completely on wire racks.
- Dip in Melted Chocolate: Melt the dark chocolate until smooth. Dip half of each cooled cookie into the melted chocolate. Optionally, garnish with extra orange zest or a sprinkle of flaky sea salt to enhance flavor and presentation.
- Set Chocolate: Allow the chocolate to fully set before stacking and serving to ensure the coating hardens properly and the cookies can be handled easily.
Notes
- Ensure butter is softened but not melted for best creaming results.
- Use a sharp fine grater for zest to avoid the bitter white pith.
- Chilling the dough before baking helps maintain cookie shape and texture.
- Use high-quality dark chocolate with 60–70% cocoa for a perfect balance of bitterness and sweetness.
- Cookies can be stored in an airtight container for up to one week at room temperature.
- For a festive touch, try adding a sprinkle of sea salt before chocolate sets.
