I tucked a thin ribbon of candied orange into my Chocolate Dipped Orange Shortbread Cookies, and every slice reveals a secret stripe that will make you curious about the method.

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I fell for these Chocolate Dipped Orange Shortbread Cookies the first time I tried them, they’re not what you’d expect. I wanted something sharp, bright and a little bit grown up, so I riffed on the idea that sits between Terry Chocolate Orange Cookies nostalgia and a modern slice and bake.

The dough leans on unsalted butter for that melt-in-your-mouth feel, and a bright scrape of orange zest keeps every bite lively. There’s a nice tension here, the kind that makes you pause mid-bite and wonder how something so simple can taste so clever.

Ingredients

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Unsalted butter: rich source of calories and fat, makes cookies tender and melt, it’s delicious.
Granulated sugar: adds sweetness and structure, no fiber, mostly simple carbs, use sparingly in baking.
Orange zest: bright citrus flavor, provides vitamin C and aroma, not very acidic, great lift.
All purpose flour: main source of carbs and some protein, gives structure to crumb usually.
Dark chocolate: bittersweet, melts, has antioxidants and iron, pairs well with orange.
Salt and optional orange extract: salt enhances flavor, extract boosts citrus punch if used.

Ingredient Quantities

1 cup (226 g) unsalted butter, softened

1/2 cup (100 g) granulated sugar

1 tsp pure vanilla extract

1 tbsp finely grated orange zest (about 1 medium orange, give or take)

2 cups (250 g) all purpose flour

1/4 tsp fine sea salt

Optional 1/2 tsp orange extract for extra punch

4 oz (115 g) dark chocolate, chopped (60 to 72% cacao)

1 tsp neutral oil like vegetable or canola, optional (helps thin the chocolate)

Optional 2 tbsp powdered sugar for dusting

How to Make this

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1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone mat so cookies wont stick.

2. In a bowl beat 1 cup (226 g) softened unsalted butter with 1/2 cup (100 g) granulated sugar until light and fluffy, about 2 to 3 minutes; scrape the bowl. Stir in 1 tsp vanilla extract, 1 tbsp finely grated orange zest, and if you want extra punch add 1/2 tsp orange extract but be careful its strong.

3. Add 2 cups (250 g) all purpose flour and 1/4 tsp fine sea salt to the butter mixture; mix on low until just combined. Dont overwork the dough or it will get tough.

4. Turn the dough onto a piece of plastic wrap and shape into a log about
1.5 to 2 inches in diameter. Wrap tightly and chill in the fridge at least 1 hour or up to 24 hours; chilling makes cleaner slices and less spreading.

5. When chilled, slice the log into 1/4 inch thick rounds using a sharp knife or a piece of floss; if the dough gets soft, pop it back in the fridge for 10 minutes. Arrange slices on the prepared sheet about 1 inch apart.

6. Bake 10 to 14 minutes until the edges just start to take on a light golden color. They will still be pale on top; thats okay. Let cookies rest on the baking sheet 3 to 5 minutes, then transfer to a wire rack to cool completely.

7. Melt 4 oz (115 g) dark chocolate (60 to 72% cacao) gently: either in a double boiler over barely simmering water or in the microwave in 20 second bursts, stirring between each burst. If you want smoother, shinier chocolate add 1 tsp neutral oil while melting and stir until glossy.

8. Dip half of each cooled cookie into the melted chocolate, let excess drip back into the bowl, then place cookies on parchment. Work quickly but gently so the chocolate doesnt seize.

9. Let the chocolate set at room temperature or speed it up by chilling for 10 to 15 minutes in the fridge. If you want a light finish dust the undipped side with the optional 2 tbsp powdered sugar before or after dipping depending on how you like it; powdered sugar melts on warm chocolate so make sure chocolate is set if you dust after.

10. Store cookies in an airtight container at room temp for a few days or in the fridge if your kitchen is warm. Tips: use fine orange zest for bright flavor, dont overbake the shortbread, and if your dough is sticky chill it longer instead of adding more flour.

Equipment Needed

1. Oven set to 325 F, preheat before you start
2. Rimmed baking sheet with parchment paper or a silicone baking mat
3. Medium mixing bowl for the butter and flour mix
4. Electric mixer or a sturdy whisk, whatever you got will work
5. Rubber spatula for scraping the bowl and smoothing the dough
6. Sharp knife or a length of unflavored dental floss for clean slices
7. Plastic wrap to shape the log and chill it in the fridge
8. Small heatproof bowl and a saucepan for a double boiler or just the bowl for microwaving chocolate
9. Wire cooling rack to let cookies cool and the chocolate set up

FAQ

Q: How do I get that perfect crumbly, melt-in-your-mouth shortbread texture? A: Use softened butter and cream it with the sugar just until smooth, but dont overmix once you add the flour. Chill the dough 20 to 30 minutes so it firms up, roll gently, and bake until the edges just set. More butter = more tender, too much handling = tougher cookies.

Q: Can I swap the dark chocolate for milk or white chocolate? A: Yes, you can, but expect sweeter cookies and a different mouthfeel. Milk or white melts easier but may need less thinning oil. Use good quality chocolate, melt gently over low heat or a double boiler so it doesnt seize.

Q: How do I stop the chocolate from cracking or getting that white bloom later? A: Add a teaspoon of neutral oil to the melted chocolate to keep it a bit flexible, and let it set at room temp rather than rushing it in the fridge. If you want longer shine and snap, temper the chocolate, but thats optional. Make sure cookies are fully cool before dipping.

Q: How long do these keep and how should I store them? A: Store in an airtight container at room temp for up to 5 days. You can layer parchment between them to protect the chocolate. For longer storage freeze baked cookies up to 2 to 3 months, thaw at room temp. Chocolate may develop a light white bloom if chilled then warmed but its still safe to eat.

Q: Can I make the dough ahead or freeze it? A: Absolutely. Wrap the dough tightly and freeze for up to 2 months. Thaw overnight in the fridge before rolling and baking. You can also scoop or press cookies and freeze them on a tray, then bake from frozen adding a couple minutes to the bake time.

Q: My cookies spread too much, what did I do wrong? A: Usually the butter was too soft or the dough wasnt chilled. Try chilling the dough longer, use slightly firmer butter, or reduce oven temp by 10 degrees F if your oven runs hot. Also measure flour properly, scooping can cause both under and over measuring, spoon and level for accuracy.

Chocolate Dipped Orange Shortbread Cookies Recipe Substitutions and Variations

Unsalted butter: swap with equal weight of salted butter and skip the extra salt, or use solid coconut oil by weight for a dairy free version, or use vegetable shortening for a very tender, pale cookie. each will change the flavor and mouthfeel a bit.
Granulated sugar: use caster or superfine sugar 1:1 by weight for a finer crumb, or light brown sugar by weight for a slightly chewier, caramel note, or powdered sugar by weight for an extra melt in your mouth shortbread.
Orange zest: substitute an equal amount of lemon zest for brightness, or 1/4 to 1/2 teaspoon orange extract if you want stronger orange flavor without more zest, or 1 teaspoon finely chopped candied orange peel for chew and extra aroma.
Dark chocolate: swap for semisweet or milk chocolate, same weight, or use chocolate chips or coating wafers meant for melting; if you need dairy free try a good quality vegan dark chocolate. add 1 teaspoon neutral oil if the chocolate seems too thick.

Pro Tips

Tip 1. Chill till firm then slice thin — but not frozen rock hard. If the log gets soft while you slice, stick it back in the fridge for 10 minutes. Using unflavored dental floss or a very sharp knife makes cleaner rounds than sawing with a dull blade. Resist adding extra flour if it’s sticky, chilling fixes most problems.

Tip 2. Butter temp matters. Use butter that’s soft enough to cream but still cool, otherwise the dough will spread in the oven. If your sugar feels grainy in the final dough, pulse the granulated sugar quickly in a food processor to make it finer (caster style) for a more tender bite.

Tip 3. Chocolate care. Keep the bowl and tools totally dry, microwave in short bursts and stir between each one, and add only a teaspoon of neutral oil if you need gloss or thin it a bit. If the chocolate starts to seize, stop adding water, try a tiny splash more oil and stir gently, or melt a fresh batch to finish the dipping.

Tip 4. Cool fully, then store smart. Let cookies cool completely and let the chocolate set before stacking. Store flat in a single layer or separate layers with parchment. If your kitchen is warm put them in the fridge but bring them back to room temp a bit before serving so the flavor and texture shine.

Chocolate Dipped Orange Shortbread Cookies Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I tucked a thin ribbon of candied orange into my Chocolate Dipped Orange Shortbread Cookies, and every slice reveals a secret stripe that will make you curious about the method.

Servings

servings

Calories

309

kcal

Equipment: 1. Oven set to 325 F, preheat before you start
2. Rimmed baking sheet with parchment paper or a silicone baking mat
3. Medium mixing bowl for the butter and flour mix
4. Electric mixer or a sturdy whisk, whatever you got will work
5. Rubber spatula for scraping the bowl and smoothing the dough
6. Sharp knife or a length of unflavored dental floss for clean slices
7. Plastic wrap to shape the log and chill it in the fridge
8. Small heatproof bowl and a saucepan for a double boiler or just the bowl for microwaving chocolate
9. Wire cooling rack to let cookies cool and the chocolate set up

Ingredients

1 cup (226 g) unsalted butter, softened
1/2 cup (100 g) granulated sugar
1 tsp pure vanilla extract
1 tbsp finely grated orange zest (about 1 medium orange, give or take)
2 cups (250 g) all purpose flour
1/4 tsp fine sea salt
Optional 1/2 tsp orange extract for extra punch
4 oz (115 g) dark chocolate, chopped (60 to 72% cacao)
1 tsp neutral oil like vegetable or canola, optional (helps thin the chocolate)
Optional 2 tbsp powdered sugar for dusting

Directions

Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone mat so cookies wont stick.
In a bowl beat 1 cup (226 g) softened unsalted butter with 1/2 cup (100 g) granulated sugar until light and fluffy, about 2 to 3 minutes; scrape the bowl. Stir in 1 tsp vanilla extract, 1 tbsp finely grated orange zest, and if you want extra punch add 1/2 tsp orange extract but be careful its strong.
Add 2 cups (250 g) all purpose flour and 1/4 tsp fine sea salt to the butter mixture; mix on low until just combined. Dont overwork the dough or it will get tough.
Turn the dough onto a piece of plastic wrap and shape into a log about
5 to 2 inches in diameter. Wrap tightly and chill in the fridge at least 1 hour or up to 24 hours; chilling makes cleaner slices and less spreading.
When chilled, slice the log into 1/4 inch thick rounds using a sharp knife or a piece of floss; if the dough gets soft, pop it back in the fridge for 10 minutes. Arrange slices on the prepared sheet about 1 inch apart.
Bake 10 to 14 minutes until the edges just start to take on a light golden color. They will still be pale on top; thats okay. Let cookies rest on the baking sheet 3 to 5 minutes, then transfer to a wire rack to cool completely.
Melt 4 oz (115 g) dark chocolate (60 to 72% cacao) gently: either in a double boiler over barely simmering water or in the microwave in 20 second bursts, stirring between each burst. If you want smoother, shinier chocolate add 1 tsp neutral oil while melting and stir until glossy.
Dip half of each cooled cookie into the melted chocolate, let excess drip back into the bowl, then place cookies on parchment. Work quickly but gently so the chocolate doesnt seize.
Let the chocolate set at room temperature or speed it up by chilling for 10 to 15 minutes in the fridge. If you want a light finish dust the undipped side with the optional 2 tbsp powdered sugar before or after dipping depending on how you like it; powdered sugar melts on warm chocolate so make sure chocolate is set if you dust after.
Store cookies in an airtight container at room temp for a few days or in the fridge if your kitchen is warm. Tips: use fine orange zest for bright flavor, dont overbake the shortbread, and if your dough is sticky chill it longer instead of adding more flour.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.