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+ servings
Chocolate orange cookies stacked on white platter
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4.43 from 7 votes

Chocolate Orange Shortbread Cookies Recipe

Chocolate Orange Shortbread Cookies - Melts in your mouth with their classic holiday flavor. Tender, buttery, orange flavored shortbread dipped in creamy, decadent dark chocolate.
Prep Time2 hours 15 minutes
Cook Time15 minutes
Total Time2 hours 30 minutes
Course: Cookie, Dessert
Cuisine: American
Keyword: chocolate, cookies, orange, shortbread
Servings: 30
Calories: 151kcal
Author: Leigh Harris

Ingredients

  • 1 cup unsalted butter softened
  • 2/3 cup confectioners' sugar
  • 2 tbsp orange zest about 2-3 oranges
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 1/4 cups all-purpose flour
  • 10 oz Ghiradelli Dark Melting Wafers or chocolate of your choice

Instructions

  • In a medium-size bowl, whisk together the flour and salt and set aside for later.
    2 1/4 cups all-purpose flour, 1/2 teaspoon salt
  • In the bowl of your stand mixer, cream together the butter and confectioners' sugar.
    1 cup unsalted butter, 2/3 cup confectioners' sugar
  • Add the orange zest and vanilla. Beat until light and fluffy, about 3-5 minutes, scraping down the sides of the bowl when needed.
    2 tbsp orange zest, 1 teaspoon vanilla
  • Reduce the mixer speed to and add the flour, mix until just combined.
  • Press the dough into a ball.
  • Turn out onto a lightly floured surface and knead the dough until it is smooth.
  • Roll the dough into a log about 12 inches long and 2 inches in diameter. Wrap tightly in plastic wrap, chill for at least 2 hours or overnight.
  • Preheat the oven to 325 degrees.
  • Prepare a baking sheet with parchment paper.
  • Slice the dough into 1/4 inch slices and place on the prepared baking sheet about 1 inch apart.
  • Bake until firm 15-17 minutes.
  • Cool completely on the baking sheet for 5 minutes, transfer to wire racks to cool completely.
  • Melt dark chocolate according to package instructions. Dip each cookie in dark chocolate, allowing excess to drip off and place on parchment paper to dry and set up.
    10 oz Ghiradelli Dark Melting Wafers

Notes

— Use good quality butter for shortbread cookies.
— Don’t burn the chocolate! I melt chocolate at 15-second intervals in the microwave stirring between each interval.
Make Ahead - Make the orange shortbread dough log, wrap it tightly with plastic wrap, and refrigerate it for up to 48 hours.
Storing - Let the chocolate completely dry and set up, place them in an airtight container, and store them at room temperature for up to 2 weeks.
Freezing - I recommend freezing them without the being dipped in chocolate. Chocolate tends to form a white coating when frozen. If you don’t mind that then, place them in a freezer safe container, and freeze them for up to 3 months. Thaw in the refrigerator overnight.

Nutrition

Calories: 151kcal | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 50mg | Potassium: 73mg | Fiber: 1g | Sugar: 6g | Vitamin A: 192IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg