Chocolate Dipped Orange Shortbread Cookies are a vibrant twist on classic shortbread, featuring a zesty burst of citrus and a decadent coating of rich chocolate. These cookies balance sweet, buttery crumb with refreshing orange and a touch of silky cocoa, making them perfect for special occasions or anytime you need a little homemade indulgence. Whether you’re planning an afternoon tea, holiday party, or a Friday night treat, this recipe brings both sophistication and pure joy to your cookie jar!
Ingredients You’ll Need
The beauty of these Chocolate Dipped Orange Shortbread Cookies is how each simple ingredient elevates the final treat: buttery richness, delicate sweetness, bright zest, and (of course) that irresistible chocolate finish. Choose quality ingredients for best results—each one truly makes every bite memorable.
- Unsalted Butter (1 cup, softened): Creates the melt-in-your-mouth texture and adds rich flavor to the shortbread base.
- Powdered Sugar (2/3 cup): Dissolves smoothly into the dough and lends a delicate sweetness that doesn’t overpower the orange.
- Orange Zest (1 tbsp): Freshly grated zest infuses the cookies with vivid citrus aroma and flavor—don’t skip this!
- Vanilla Extract (1 tsp): Adds warmth and complexity that balances the brightness of the orange.
- All-Purpose Flour (2 cups): Gives the cookies their classic tender crumb; measure with care for perfect consistency.
- Salt (1/4 tsp): Heightens every flavor, ensuring the orange and chocolate really shine through.
- Dark or Semisweet Chocolate Chips (1 cup): The chocolate for dipping; choose your favorite for richer or milder flavor.
- Coconut Oil or Shortening (1 tsp, optional): Stirred into melted chocolate for a glossy, easy-to-dip finish.
How to Make Chocolate Dipped Orange Shortbread Cookies
Step 1: Prepare Your Baking Sheet
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper; this is essential for easy cookie removal and quick cleanup once your Chocolate Dipped Orange Shortbread Cookies are baked.
Step 2: Cream Butter, Sugar, and Flavorings
In a large bowl, beat the softened butter, powdered sugar, orange zest, and vanilla extract together until the mixture looks light and fluffy. This step infuses your dough with those fresh citrus notes and ensures a smooth, creamy base for the cookies.
Step 3: Incorporate Dry Ingredients
Add the flour and salt right into the creamed butter mixture. Mix gently, just until a soft dough forms. Over-mixing can make your cookies tough, so stop as soon as everything comes together.
Step 4: Shape and Chill the Dough
For classic round cookies, roll the dough into a log, then wrap it tightly in plastic wrap and chill for about 30 minutes. If you love shaped cookies, roll the dough out to about 1/4-inch thick and use your favorite cookie cutters instead. This chilling time is what helps Chocolate Dipped Orange Shortbread Cookies hold their gorgeous shape.
Step 5: Slice or Cut and Bake
Slice the chilled dough into even rounds, or cut out your shapes and carefully place them onto your prepared baking sheet. Bake in the preheated oven for 12 to 14 minutes, just until the edges start to turn a delicate golden color. Don’t overbake—they should stay pale!
Step 6: Cool Completely
After baking, let your cookies cool completely on a wire rack. This is essential! If the cookies are even a little warm, the chocolate won’t set properly once dipped.
Step 7: Prepare the Chocolate Dip
Melt your chocolate chips and coconut oil (if using) together in a microwave-safe bowl. Heat in 30-second bursts, stirring well after each, until the chocolate is smooth and glossy. The coconut oil gives extra shine and makes dipping easier, but it’s optional.
Step 8: Dip and Set the Cookies
Dip half of each cooled cookie into the melted chocolate, letting any excess drip off. Lay the dipped cookies on fresh parchment paper and let the chocolate set. If you’re impatient (who isn’t for Chocolate Dipped Orange Shortbread Cookies?), pop the tray into the fridge for a few minutes to help the chocolate firm up.
How to Serve Chocolate Dipped Orange Shortbread Cookies
Garnishes
Sprinkle the freshly dipped chocolate with a pinch of extra orange zest, flaky sea salt, chopped pistachios, or edible gold dust for a dazzling finish. These little accents bring more flavor and a gourmet look!
Side Dishes
Serve your Chocolate Dipped Orange Shortbread Cookies with a pot of Earl Grey tea, creamy hot chocolate, or even a scoop of vanilla gelato—each pairing brings out the cookies’ citrus and chocolate notes beautifully.
Creative Ways to Present
Arrange the cookies on a decorative platter for parties, or package them in clear gift bags tied with a ribbon for a homemade holiday gift. Try stacking them in a wide-mouth jar for an eye-catching centerpiece or bring them to a cookie swap—they always steal the show!
Make Ahead and Storage
Storing Leftovers
Keep extra Chocolate Dipped Orange Shortbread Cookies in an airtight container at room temperature for up to a week. The texture stays wonderfully buttery, and the chocolate remains glossy and delicious.
Freezing
You can freeze the baked, undipped cookies for up to 2 months. Let them thaw at room temperature, then dip in chocolate just before serving for peak freshness. If freezing after dipping, place parchment between layers to prevent sticking.
Reheating
Shortbread cookies are best at room temperature, but if you’d like to refresh them, pop them in a 275°F (135°C) oven for 3-5 minutes. Just be careful not to melt the chocolate too much—let them cool before serving.
FAQs
Can I use orange extract instead of fresh zest?
You can, but nothing beats the real thing! Orange zest provides fresh oils and a bright aroma that orange extract can’t quite replicate. For the boldest flavor, use fresh zest if possible.
What kind of chocolate is best for dipping?
Either dark or semisweet chocolate works beautifully for Chocolate Dipped Orange Shortbread Cookies. Dark chocolate adds a sophisticated edge, but feel free to use your favorite or even a blend for added depth.
How do I know when the cookies are perfectly baked?
Look for edges that are lightly golden and centers that remain pale. Don’t wait for them to get deep golden—overbaked shortbread loses its delicate texture.
Can I make the dough ahead of time?
Absolutely! Wrap the dough log tightly and refrigerate for up to two days, or freeze for longer storage. Just let it soften slightly in the fridge before slicing or rolling out.
What if I don’t have powdered sugar?
Powdered sugar is best for that meltaway crumb, but if you’re in a pinch, you can blitz granulated sugar in a food processor until powdery. The texture may not be quite as delicate, but your cookies will still taste wonderful.
Final Thoughts
These Chocolate Dipped Orange Shortbread Cookies have everything I love in a treat: bright citrus, buttery crunch, and the deep flavor of good chocolate. They’re just as fabulous with a fancy tea as they are with a cozy mug of coffee, and so simple to make at home. I truly hope you enjoy sharing (or sneaking!) each bite as much as I do—give them a try and let them brighten up your day!
Print
Chocolate Dipped Orange Shortbread Cookies Recipe
- Total Time: 34 minutes (plus 30 minutes chilling)
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Chocolate Dipped Orange Shortbread Cookies are a delightful treat combining the zesty citrus flavor of orange with rich dark chocolate, perfect for any occasion.
Ingredients
Shortbread Cookies:
- 1 cup unsalted butter (softened)
- 2/3 cup powdered sugar
- 1 tbsp orange zest (from 1–2 oranges)
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
Chocolate Coating:
- 1 cup dark or semisweet chocolate chips (for dipping)
- 1 tsp coconut oil or shortening (optional, for smoother chocolate)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the dough: Cream butter, powdered sugar, orange zest, and vanilla until fluffy. Add flour and salt, mix to form a dough. Chill, then roll out and cut cookies.
- Bake the cookies: Bake for 12–14 minutes until lightly golden. Cool completely.
- Melt the chocolate: Melt chocolate chips with coconut oil in intervals, dip half of each cookie, and let set.
Notes
- Add a pinch of cardamom for extra flavor.
- For thinner cookies, roll the dough slightly thinner and reduce bake time.
- Store in an airtight container for up to one week.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 6g
- Sodium: 35mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
