Introduction

These Chocolate Dipped Orange Shortbread Cookies combine the bright, zesty flavor of fresh orange with rich dark chocolate for a delightful treat. Perfectly buttery and crisp, they offer a balance of citrus and sweetness that’s sure to please any cookie lover.

A metal cooling rack holds about twenty round cookies on a white marbled surface, most dipped halfway in smooth dark chocolate with a shiny finish, while the rest are plain with a slightly crumbly pale yellow texture showing tiny bits of orange zest inside. Small bits of grated orange zest are scattered over both the dipped and plain cookies, adding bright orange specks. Three thick slices of fresh orange with a juicy, bright orange interior and white pith edges are placed around the cookies, adding fresh color to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup granulated sugar
Zest of 1 orange (orange part only, peeled with a vegetable peeler)
4 cups all-purpose flour
2 cups unsalted butter, softened
1/2 teaspoon salt
1 1/2 teaspoons orange extract (optional; vanilla extract can be used instead)
8 ounces dark or semi-sweet chocolate, cut into small pieces

Instructions

Step 1: Make the orange sugar by combining the granulated sugar and orange zest in the bowl of a food processor. Pulse until the zest is finely ground and the sugar looks moist and pale orange.
Step 2: Add the flour, softened butter, salt, and orange extract (if using) to the orange sugar in the processor. Pulse to combine, then run the machine until the dough comes together in a ragged clump, about under a minute.
Step 3: Turn the dough out onto a surface and bring it together with your hands to remove any crumbly parts. Divide the dough in half and shape each half into a 12-inch log. Wrap in plastic and refrigerate for about 2 hours until firm.
Step 4: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 5: Slice the chilled dough logs into 1/2-inch thick slices. Place the slices 2 inches apart on the prepared baking sheets.
Step 6: Bake the cookies for 10-12 minutes, until the edges just begin to turn golden but the tops remain pale. For crisper cookies, bake longer; for softer cookies, bake shorter.
Step 7: Let the cookies cool completely on a wire rack before dipping.
Step 8: Melt the chocolate in a double boiler or microwave—start with one minute, then heat in 15-second intervals, stirring well between each until smooth.
Step 9: Dip each cooled cookie halfway into the melted chocolate, allowing excess to drip off. Place the dipped cookies on parchment paper to harden. Optionally, sprinkle with additional orange zest while the chocolate is still wet.

Tips & Variations

For a more intense orange flavor, increase the orange zest or add a bit more orange extract to the dough.
Try using white chocolate instead of dark or semi-sweet for a different flavor profile.
Allow cookies to fully cool before dipping to prevent melting or cracking of the chocolate.

Storage

Store the cookies in an airtight container at room temperature for up to one week. If you prefer, keep them in the refrigerator to extend freshness up to two weeks. Reheat briefly in the microwave if you want the chocolate to soften before serving.

How to Serve

The image shows a cooling rack with about eighteen round cookies arranged closely together on a white marbled surface. The cookies have two styles: plain pale yellow with a crumbly texture and half-dipped in dark glossy chocolate, sprinkled with bright orange zest on top. The cookies are about one layer thick and oval-shaped with visible orange zest bits in the dough. Around the rack, there are fresh orange wedges with bright orange flesh and textured rind, adding a fresh look. The whole scene is bright and clean with a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh orange juice instead of zest or extract?

Fresh orange juice can add moisture and flavor, but it may alter the cookie texture. It’s best to stick with zest or extract to maintain the crispness of the shortbread.

What if I don’t have a food processor?

You can finely grate the orange zest into the sugar by hand and mix the dough using a pastry cutter or your hands, although the texture might be slightly different.