Dark Chocolate Orange Shortbread Cookies
These cookies beautifully combine the rich taste of dark chocolate with the bright zing of orange, making them an irresistible treat for any occasion.
Ingredients
Main Ingredients
- 1 cup Unsalted Butter, softened Make sure the butter is softened to room temperature.
- 1/2 cup Powdered Sugar Increase slightly for sweeter cookies.
- 1 teaspoon Vanilla Extract
- 2 tablespoons Orange Zest, finely grated Can replace with lemon or lime zest for different flavor.
- 2 1/4 cups All-Purpose Flour Can substitute with gluten-free flour blend.
- 1/4 teaspoon Salt
- 6 ounces Dark Chocolate, melted for dipping Use high-quality dark chocolate for best flavor.
- Optional Garnish: Extra orange zest or flaky sea salt
Instructions
Preparation
- Set oven to 325°F (160°C) and line baking sheets with parchment paper.
- Cream butter and powdered sugar until fluffy.
- Add vanilla and orange zest, and mix in flour and salt until dough forms.
- Roll dough to 1/4-inch thickness on a floured surface.
- Cut with cookie cutters into desired shapes and place on lined baking sheets.
- Chill for 15 minutes to firm the dough.
- Bake for 12–15 minutes until edges are lightly golden.
- Cool completely on wire racks.
- Melt dark chocolate and dip half of each cooled cookie.
- Garnish with zest or sea salt if desired.
- Let chocolate set fully before stacking and serving.
Notes
Store cookies in an airtight container at room temperature for up to a week. If you need to keep them longer, they can be refrigerated for up to two weeks. For freezing, pack the cooled cookies in an airtight freezer bag; they will last for up to three months. Just thaw at room temperature before serving.