Orange Shortbread with Dark Chocolate Recipe
These Orange Shortbread cookies combine the zesty brightness of fresh orange zest with the rich, buttery texture of classic shortbread. Topped optionally with dark or semi-sweet chocolate, they deliver a delicate balance of citrus and sweetness, perfect for an elegant teatime treat or festive celebrations. The recipe yields tender, crumbly cookies that hold their shape well thanks to chilling the dough logs before slicing and baking.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 20 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Orange Sugar Mixture
- 2/3 cup granulated sugar
- 2 tablespoons fresh orange zest
Cookie Dough
- 3/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 3/4 teaspoon salt
- 1 3/4 cups all-purpose flour
Optional Topping
- 8 ounces dark or semi-sweet chocolate
Instructions
- Prepare Orange Sugar Mixture: In a small bowl, stir together the granulated sugar with the fresh orange zest, or rub them together lightly with your fingers until the sugar is fragrant and evenly colored.
- Make the Dough: In a large bowl, beat the softened butter, orange sugar mixture, vanilla extract, and salt at medium speed until the mixture is creamy and fully combined, about 2 minutes. Reduce the mixer speed to low and gradually add the flour, mixing just until incorporated and the dough starts to come together in large crumbs with no visible flour left.
- Form and Chill Dough Logs: Scrape the crumbly dough onto a clean surface and gently bring it together into a ball, being careful not to overwork it. Divide the dough into two equal portions and roll each into a 5-inch log. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour. (For more round cookies, remove logs after 20 minutes, roll to smooth flat edges, then return to fridge for remaining time.)
- Preheat Oven and Prepare Pans: Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper.
- Slice and Bake Cookies: Using a sharp knife, slice the chilled logs into 1/2-inch thick rounds. Place the rounds evenly spaced about 2 inches apart on the prepared baking sheets. Bake for 14 to 15 minutes, or until the cookies are just lightly golden around the edges.
- Cool and Add Chocolate (Optional): Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. If desired, melt the dark or semi-sweet chocolate and drizzle over or dip the cooled cookies for an extra decadent finish.
Notes
- Ensure the butter is softened but not melted for proper dough consistency.
- Chilling the dough logs is crucial for easy slicing and perfect cookie shape.
- For uniform round cookies, roll the dough logs midway through chilling to smooth edges.
- Use parchment paper to prevent sticking and help with even baking.
- Store cookies in an airtight container at room temperature for up to one week.
Keywords: orange shortbread cookies, citrus shortbread, orange zest cookies, buttery shortbread, holiday cookies, chocolate dipped shortbread
