Dark Chocolate Orange Shortbread Cookies

I love making these Dark Chocolate Orange Shortbread Cookies because they combine the rich, buttery flavor of shortbread with the zesty freshness of orange and the deep, slightly bitter taste of dark chocolate. The melt-in-your-mouth texture of shortbread, paired with the sweet and citrusy punch of orange, makes these cookies a delightful treat. Whether you’re serving them during the holidays or as a special snack, these cookies will definitely impress!

Why I’ll Love This Recipe

What I adore about these cookies is how the deep flavor of dark chocolate contrasts perfectly with the bright, fragrant orange zest. The shortbread base is buttery and crumbly, making it the perfect foundation for these bold, sweet flavors. They’re also incredibly easy to make and are sure to be a hit for any occasion, from tea time to holiday celebrations.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup (2 sticks) unsalted butter, softened

• 1/2 cup powdered sugar

• 1 teaspoon vanilla extract

• Zest of 1 orange

• 2 cups all-purpose flour

• 1/4 teaspoon salt

• 4 oz dark chocolate (70% cocoa or higher), chopped

• 1 tablespoon orange juice (optional, for a more intense orange flavor)

Directions

1. Prepare the dough:

   • In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy, about 2-3 minutes.

   • Add the vanilla extract and orange zest, and mix until well combined.

   • In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing just until the dough begins to come together. The dough will be crumbly at first, but it should eventually form into a soft dough.

2. Chill the dough:

   • Divide the dough in half, then shape each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps the cookies maintain their shape while baking.

3. Roll out and cut the dough:

   • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

   • On a lightly floured surface, roll out one disk of dough to about 1/4 inch thickness. Use cookie cutters to cut out your desired shapes (round, squares, or any fun shapes you like).

   • Place the cut-out cookies onto the prepared baking sheet, spacing them about 1 inch apart.

4. Bake the cookies:

   • Bake the cookies for 10-12 minutes, or until they are lightly golden around the edges. Keep an eye on them, as shortbread can brown quickly.

   • Remove from the oven and let the cookies cool completely on the baking sheet.

5. Dip in chocolate:

   • While the cookies cool, melt the dark chocolate. You can do this by placing the chopped chocolate in a heatproof bowl and microwaving in 20-second intervals, stirring between each interval, until smooth and fully melted. Alternatively, you can melt the chocolate over a double boiler.

   • Once the cookies have cooled, dip half of each cookie into the melted dark chocolate and return them to the parchment paper to set. If you’d like, drizzle extra chocolate over the top of the cookies for added decoration.

6. Let the chocolate set:

   • Allow the chocolate to set for at least 30 minutes at room temperature or refrigerate the cookies for quicker results.

7. Serve:

   • Once the chocolate has fully set, your Dark Chocolate Orange Shortbread Cookies are ready to enjoy!

Servings and Timing

This recipe makes about 20-24 cookies, depending on the size. Prep time is about 20 minutes, with a chilling time of 30 minutes and a bake time of 10-12 minutes.

Variations

I like to change it up by:

• Adding finely chopped candied ginger or dried cranberries to the dough for extra flavor and texture.

• Using milk chocolate instead of dark chocolate for a sweeter variation.

• Adding a little ground cinnamon to the dough for a warm, spiced twist.

• Dipping the cookies in white chocolate instead of dark for a sweeter contrast.

Storage / Reheating

Store the cookies in an airtight container at room temperature for up to 1 week. You can also freeze them for up to 3 months. Just be sure to layer the cookies between sheets of parchment paper before freezing to prevent them from sticking together.

FAQs

1. Can I use a different citrus instead of orange?
   Yes! You can substitute the orange zest with lemon, lime, or even grapefruit for a different citrusy twist.

2. Can I make these cookies without chocolate?
   Absolutely! The cookies are delicious on their own without the chocolate, so feel free to skip that step or dust them with powdered sugar instead.

3. Can I use margarine instead of butter?
   While butter gives the cookies a rich, flavorful texture, margarine can be used in a pinch. Just note that the cookies may have a slightly different texture.

4. Can I make these cookies vegan?
   Yes, you can substitute vegan butter for regular butter and use a plant-based chocolate option for the chocolate dipping.

5. Can I freeze the dough?
   Yes! You can freeze the dough for up to 3 months. When you’re ready to bake, simply thaw it in the fridge overnight and proceed with rolling, cutting, and baking.

Conclusion

Dark Chocolate Orange Shortbread Cookies are a simple yet elegant treat that’s perfect for any occasion. With their rich buttery flavor, bright citrus zest, and indulgent dark chocolate, these cookies are sure to satisfy your sweet tooth. They’re easy to make, beautifully presented, and a must-try for anyone who loves the combination of chocolate and orange!

Dark Chocolate Orange Shortbread Cookies

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Dark Chocolate Orange Shortbread Cookies are a delightful combination of rich, buttery shortbread, fresh orange zest, and indulgent dark chocolate. These cookies have a melt-in-your-mouth texture with a perfect balance of sweetness and citrus, making them an elegant treat for any occasion.

• Author: Sarah
• Prep Time: 20 minutes
• Cook Time: 10-12 minutes
• Total Time: 1 hour
• Yield: 20-24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1 cup (2 sticks) unsalted butter, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

Zest of 1 orange

2 cups all-purpose flour

1/4 teaspoon salt

4 oz dark chocolate (70% cocoa or higher), chopped

1 tablespoon orange juice (optional, for a more intense orange flavor)

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Instructions

1. Prepare the dough: Beat the softened butter and powdered sugar until light and fluffy, about 2-3 minutes. Add the vanilla extract and orange zest, and mix until well combined.
2. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing just until the dough begins to come together. The dough will be crumbly at first, but it should eventually form into a soft dough.
3. Chill the dough: Divide the dough in half, shape into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
4. Roll out and cut the dough: Preheat the oven to 350°F (175°C). Roll out one disk of dough on a lightly floured surface to about 1/4 inch thickness. Cut into desired shapes.
5. Bake the cookies: Place the cookies on a parchment-lined baking sheet and bake for 10-12 minutes until golden around the edges. Let cool completely on the baking sheet.
6. Dip in chocolate: Melt the dark chocolate in a heatproof bowl or over a double boiler. Once cooled, dip half of each cookie into the melted chocolate and return to parchment paper to set. Optionally, drizzle more chocolate on top for decoration.
7. Let the chocolate set: Allow the cookies to set for at least 30 minutes at room temperature, or refrigerate for faster results.
8. Serve: Once the chocolate has fully set, the cookies are ready to enjoy!

Notes

Try adding finely chopped candied ginger or dried cranberries for extra flavor.

Use milk or white chocolate instead of dark chocolate for a sweeter variation.

Try adding ground cinnamon for a warm, spiced twist.

These cookies are also great without chocolate, just dust with powdered sugar.

Nutrition

• Serving Size: 1 cookie
• Calories: 140
• Sugar: 12g
• Sodium: 20mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 25mg