Chocolate Orange Shortbread Cookies

These shortbread cookies get their bright flavor from fresh orange zest worked right into the buttery dough, then get dipped or drizzled with melted chocolate once baked and cooled. A stint in the fridge before rolling and cutting is essential — it firms up the butter so the cookies hold crisp, clean edges as they bake. The chocolate and orange pairing gives a classic shortbread a citrusy, slightly indulgent twist.

Buttery orange shortbread cookies are dipped or drizzled with melted chocolate for a citrusy, indulgent treat.

Why You'll Love This Recipe

• Fast: ready in about 87 minutes (15 min prep, 12 min cook)
• Simple: 8 everyday ingredients
• Feeds the family: 24 servings
• Light: about 120 calories per serving

Ingredients

• 1 cup 2 sticks unsalted butter (softened)
• ½ cup granulated sugar
• 2 cups all-purpose flour
• 1 tablespoon fresh orange zest
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 cup semi-sweet or dark chocolate chips
• 1 teaspoon coconut oil or butter (optional, for smoother melting)

Instructions

1. Cream the butter and sugar together in a large mixing bowl until light and fluffy.
2. Mix in the orange zest, vanilla extract, and salt.
3. Gradually add the flour, mixing until just combined, being careful not to overmix.
4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour so the cookies hold their shape during baking.
5. Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Roll out the dough on a floured surface to about 1/4-inch thickness and use cookie cutters to create your desired shapes.
7. Place the cookies on the prepared baking sheet and bake for 10 to 12 minutes, until the edges are lightly golden.
8. Let the cookies cool completely on a wire rack.
9. Melt the chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth, adding coconut oil for a shinier finish if desired.
10. Dip half of each cookie into the melted chocolate, or drizzle chocolate over the tops with a spoon.
11. Place the cookies on a parchment-lined tray and let the chocolate set at room temperature or in the refrigerator.

Cooking Tips

• Don't overmix once the flour is added, since overworking shortbread dough can make it tough.
• Chill the dough for at least an hour so it's firm enough to roll and cut cleanly.
• Let the cookies cool completely before dipping in chocolate so it doesn't melt off.

Substitutions

• Lemon or lime zest can replace orange zest for a different citrus flavor.
• Milk chocolate can replace dark or semi-sweet chocolate for a sweeter finish.
• Any shape of cookie cutter works, or you can simply slice the dough into rounds.

Storage

• Store in an airtight container at room temperature for up to a week.
• Freeze undipped cookies for up to 2 months, then dip in chocolate after thawing.

Serving Suggestions

• Serve with tea or coffee.
• Package in a tin for a homemade gift.
• Arrange on a platter with the chocolate-dipped sides facing up for presentation.

Nutrition (per serving)

Nutrient	Amount
Calories	120 kcal

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