Chocolate Orange Shortbread Cookies

There’s something truly magical about the moment when the scent of chocolate and zesty orange fills the kitchen, promising a bite that’s both rich and refreshing. My Chocolate Orange Shortbread Cookies blend buttery crumbly texture with that bright citrus kick, making them my go-to treat whenever I want to impress with something simple yet spectacular. The combination might seem classic, but these cookies pack a punch with finely grated orange zest and a touch of dark chocolate mixed into the dough and sprinkled on top. Trust me, once you try these, they’ll sneak their way onto your favorites list too.

Chocolate Orange Shortbread Cookies: Why It Works & Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 2/3 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• Zest of 2 medium oranges (about 2 tablespoons)
• 1/2 cup finely chopped dark chocolate (70% cocoa preferred)

Choosing unsalted butter is the key to controlling the salt balance here, giving these cookies their tender, melt-in-your-mouth quality. Butter’s fat content contributes to that crumbly texture shortbread is famous for — oil just wouldn’t cut it. Powdered sugar helps with a softer chew, making the cookie less gritty than if you use granulated sugar. The orange zest is concentrated with essential oils giving the cookie that unmistakable fresh, citrus aroma and flavor without adding liquid that could throw off the dough’s consistency. Lastly, the dark chocolate cuts through the sweetness beautifully, offering just enough bitterness to keep your taste buds happily engaged.

Chocolate Orange Shortbread Cookies

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Learn how to make rich Chocolate Orange Shortbread Cookies that melt in your mouth and satisfy your sweet cravings instantly

• Author: molly
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 24 cookies
• Category: Dessert
• Cuisine: American

Ingredients

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1 cup unsalted butter, softened

2/3 cup powdered sugar

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1/4 teaspoon salt

Zest of 2 medium oranges (about 2 tablespoons)

1/2 cup finely chopped dark chocolate (70% cocoa preferred)

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Instructions

Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper to prevent sticking.

In a large bowl, cream the softened butter and powdered sugar together until light and fluffy, about 2-3 minutes using a hand mixer or stand mixer.

Stir in the vanilla extract and orange zest until evenly distributed.

In a separate bowl, whisk together the flour and salt. Gradually add these dry ingredients to the butter mixture, mixing on low speed until the dough just comes together.

Fold in the finely chopped dark chocolate using a spatula, taking care not to overmix.

Gather the dough into a disc, wrap it in plastic, and chill in the refrigerator for 30 minutes.

Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Cut into preferred shapes.

Place cookies on the prepared baking sheet, leaving about 1 inch between them. Optionally sprinkle a bit more chopped chocolate on top.

Bake for 18-20 minutes, or until edges just start to turn golden.

Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack.

Notes

A delicious recipe blending buttery crumbly shortbread with zesty orange and dark chocolate for a rich yet refreshing cookie treat perfect for any occasion.

Chocolate Orange Shortbread Cookies: Step-by-Step Instructions

1. Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper to prevent sticking.
2. In a large bowl, cream the softened butter and powdered sugar together until light and fluffy, about 2-3 minutes using a hand mixer or stand mixer.
3. Stir in the vanilla extract and orange zest until evenly distributed. Your kitchen will start smelling amazing here!
4. In a separate bowl, whisk together the flour and salt. Gradually add these dry ingredients to the butter mixture, mixing on low speed. The dough will seem crumbly at first—don’t worry; keep mixing until it just comes together.
5. Fold in the finely chopped dark chocolate using a spatula. Try not to overmix; you want little pockets of chocolate, not to fully blend it in.
6. Gather the dough into a disc, wrap it in plastic, and chill in the refrigerator for 30 minutes. This step firms up the dough and helps the cookies hold their shape.
7. Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Cut into your preferred shapes — classic rounds work wonderfully.
8. Place cookies on the prepared baking sheet, leaving about 1 inch between them. Sprinkle a bit more chopped chocolate on top if you like it extra chocolaty.
9. Bake for 18-20 minutes, or until edges just start to turn golden. Don’t overbake — the cookies will firm up as they cool.
10. Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack. This keeps them from breaking and ensures that perfect delicate crumb.

Chocolate Orange Shortbread Cookies: Tips for Success

• Butter temperature matters: Make sure your butter is softened but not melted. Too soft, and the dough gets greasy; too cold, and it won’t cream properly.
• Don’t skip chilling the dough: This helps prevent spreading and keeps the cookies nice and thick.
• Use fresh orange zest: It’s packed with oils that give you that intense citrus punch without watering down the dough.
• Mix just until combined: Overworking develops gluten in the flour and can make the cookies tough instead of tender.
• Watch closely near the end of baking: Shortbread color changes subtly, so when you see faint golden edges, it’s time to pull them out.

Chocolate Orange Shortbread Cookies: Storage & Reheating

These cookies stay fresh for up to a week when stored in an airtight container at room temperature. But if you want to stretch their life, pop them in the fridge for up to two weeks. When it comes to reheating, avoid microwaving, which can make the texture gummy. Instead, warm them in a preheated oven at 300°F (150°C) for 5 minutes — they’ll regain a bit of their crunch, and the chocolate will soften beautifully.

Chocolate Orange Shortbread Cookies: FAQ

Can I use orange extract instead of fresh orange zest?

You can, but I recommend using zest whenever possible. Fresh zest gives a vibrant, natural aroma and flavor that extracts can’t fully mimic. If you do use extract, start with just a quarter teaspoon and adjust carefully to avoid overpowering the dough.

Is dark chocolate necessary or can I use milk chocolate?

Dark chocolate adds a subtle bitterness that balances the sweetness, which is why I prefer it. Milk chocolate works too but expect a sweeter cookie. If you use milk chocolate, consider reducing the powdered sugar slightly to maintain balance.

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Just make sure it contains xanthan gum or another binder for structure. The texture may be slightly different but still delicious.

Why does the dough feel crumbly, and is that okay?

Yes, the crumbly texture is normal because shortbread dough isn’t like a typical cookie dough — it’s higher in fat and lower in moisture. Just press the dough together gently, and it will hold shape after chilling.

Can I freeze the cookie dough?

Absolutely! Wrap the dough tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before rolling and baking.

Nutritional Information

Here’s a rough estimate per cookie (based on 24 cookies from this recipe):

• Calories: 120
• Fat: 8g
• Protein: 1.5g
• Carbohydrates: 12g
• Sugar: 5g

Remember, these are estimates and can vary based on your specific ingredients and portion sizes.

Conclusion

Making these Chocolate Orange Shortbread Cookies always brightens my day—they’re buttery, rich, and just the right amount of citrusy. They’re perfect with a cup of tea or coffee, or just whenever you need a little homemade comfort. Give this recipe a try, and let me know what you think! I’d love to hear if you added your own twist or have any tips to share. Happy baking!