Name: Orange Shortbread Cookies with Chocolate Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: ½ cup granulated sugar; 2 large oranges (zested); 1 cup unsalted butter (softened); ½ teaspoon sea salt; 1 teaspoon pure vanilla extract; 1 tablespoon orange juice (freshly squeezed); 1 large egg yolk; 3 cups all-purpose flour (360g); 4 oz semisweet chocolate chips or chopped chocolate (about ¾ cup); ½ cup heavy whipping cream (about 32-35%); ¼ teaspoon ground cardamom (optional); ⅛ teaspoon sea salt; 1 cup powdered sugar; 2-4 tablespoons orange juice (squeezed from the zested oranges, as needed)

There’s something truly magical about the blend of citrus and chocolate, especially in a cookie. These Orange Shortbread Cookies with Chocolate Recipe bring that perfect balance of bright orange zest, buttery shortbread, and rich chocolate that's simply irresistible in every bite.

The image shows several round sandwich cookies with smooth light beige tops, each having a star-shaped hole in the center revealing dark chocolate filling inside. The cookies have slightly scalloped edges and a soft golden bottom layer. They are evenly spread on a textured paper with vintage print, decorated with two fresh green sprigs of rosemary placed among the cookies. On the left side, there is a half orange with bright, juicy, and translucent orange flesh, adding a pop of color to the scene. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Orange Shortbread Cookies with Chocolate Recipe
Top Tip
How to Serve Orange Shortbread Cookies with Chocolate Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Orange Shortbread Cookies with Chocolate Recipe

Why You'll Love This Recipe

I love sharing this recipe because it’s a total crowd-pleaser with a unique twist. The combination of fragrant orange and luscious chocolate feels special but is surprisingly easy to pull off, even on a busy day.

Bright Citrus Flavor: The orange zest and juice add fresh, zesty notes that lift the buttery shortbread to another level.
Decadent Chocolate Filling: The semisweet chocolate paired with a hint of cardamom creates a rich and surprising flavor punch.
Perfect Texture: Tender, crumbly shortbread cookies with a luscious filling make for a delightful mouthfeel every time.
Great for Any Occasion: Whether for holiday cookie exchanges or just a cozy afternoon treat, these cookies are sure to impress.

Ingredients & Why They Work

Every ingredient in this Orange Shortbread Cookies with Chocolate Recipe plays a key role—from the butter’s richness to the fresh oranges’ vibrant flavor. Knowing why they shine will help you appreciate the final results (and make substitutions confidently if needed!).

Flat lay of two bright fresh whole oranges with textured skin, a small pile of fine granulated sugar on a white ceramic plate, a soft square of pale unsalted butter on a white dish, a small mound of fine sea salt crystals, a small white bowl with clear vanilla extract liquid, a tiny white bowl holding freshly squeezed orange juice, one large whole egg with a clean shell, a neat heap of all-purpose flour on a white ceramic plate, a small white bowl filled with glossy dark semisweet chocolate chips, a small white bowl of thick heavy whipping cream, a pinch of ground cardamom powder arranged on a small white dish, a small pile of powdered sugar on a white plate, all ingredients carefully spaced and balanced symmetrically, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Granulated sugar: Sweetens the cookie dough and helps with crisp edges.
Oranges (zest and juice): Fresh zest gives bright aroma, while juice adds moistness and tang.
Unsalted butter: The backbone of shortbread, providing richness and a melt-in-your-mouth texture.
Sea salt: Balances sweetness and enhances all flavors—don’t skip it.
Pure vanilla extract: Adds warmth and depth, complementing citrus perfectly.
Egg yolk: Helps bind the dough and contributes to a tender crumb.
All-purpose flour: Structure for the cookies; be gentle when mixing to avoid toughness.
Semisweet chocolate chips or chopped chocolate: The chocolate star of the show, melting slightly in the filling for indulgence.
Heavy whipping cream: Creates the creamy ganache filling, adding luxuriously smooth texture.
Ground cardamom (optional): Adds an exotic, warm spice note that pairs beautifully with orange and chocolate.
Powdered sugar: Used in the glaze, giving a delicate sweetness and glossy finish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I often switch up the filling slightly depending on the season or my mood. Sometimes I add a pinch more cardamom for a spiced twist, or swap the semisweet chocolate for dark chocolate for a bolder flavor. You can even drizzle white chocolate on top for contrast if you like things extra festive.

Variation: One autumn, I added a sprinkle of finely chopped candied ginger into the filling, and it became an instant family favorite for its warm, spicy notes against the orange.

Step-by-Step: How I Make Orange Shortbread Cookies with Chocolate Recipe

The image shows round cookies with scalloped edges, each having two layers: a light beige bottom cookie and a matching top cookie with a star-shaped cutout in the center that reveals a dark chocolate filling between the layers. The top cookie is smooth and pale with a soft texture. Around the cookies, there are fresh orange slices with bright orange color and visible juicy segments. The cookies and orange slices are placed on a piece of light brown parchment paper printed with faded black text and drawings, all set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Zest, Juice, and Cream Butter

Start by zesting two large oranges and squeezing out fresh juice – this citrus magic will carry through your cookies. In a mixing bowl, cream the softened butter with granulated sugar and orange zest until light and fluffy. This takes about 3-4 minutes with an electric mixer. It’s a great way to wake up the kitchen with those fresh scents!

Step 2: Add the Egg, Vanilla, and Orange Juice

Mix in the egg yolk, vanilla extract, a tablespoon of your fresh orange juice, and sea salt. These liquid ingredients not only bring moisture but unite all the flavors beautifully. A good mix here helps your dough come together with lovely richness.

Step 3: Fold in the Flour

Gradually incorporate the all-purpose flour, mixing just until you see the dough forming. It should be soft but not sticky—overmixing will make your shortbread tough, so keep it gentle. Pop the dough in the fridge for at least 30 minutes if you have time; chilled dough is easier to handle and helps cookies maintain their shape.

Step 4: Prepare the Chocolate Cardamom Filling

Meanwhile, warm the heavy cream just until it simmers—don’t boil! Pour it over the semisweet chocolate and let it sit for a minute before stirring gently until silky smooth. Add the ground cardamom and a pinch of sea salt, then allow this ganache to cool but not harden, so it stays spreadable.

Step 5: Roll, Fill, and Bake

Divide the dough in half. Roll out one half on a lightly floured surface to about an eighth of an inch thick and transfer to a lined baking sheet. Spread a thin layer of the chocolate ganache evenly, then roll out the second half of the dough and place it gently on top, sealing the edges. Use cookie cutters or slice into shapes, then bake at 350°F (175°C) for about 15 minutes or until the edges are just golden. Keep an eye on them so they don’t brown too much!

Step 6: Glaze and Finish

Once cooled, whisk powdered sugar with a couple of tablespoons of orange juice to make a glossy glaze. Drizzle it over the cookies for that final sweet punch and a beautiful shine. Let them set before enjoying or packing up.

Top Tip

After making these cookies a few times, I learned that chilling the dough *really* helps keep their shape while baking. Also, don't skip setting the chocolate ganache until it’s cool enough to spread but not fully firm—that makes assembly and even baking easier.

Chill the Dough: It prevents spreading and keeps the cookie edges crisp and defined.
Temper the Ganache: Let the chocolate ganache cool before spreading to avoid melting the dough and losing shape.
Use Fresh Zest: Fresh orange zest gives the best aroma—dried zest just can’t compare.
Watch the Bake Time: Shortbreads are delicate; remove as soon as edges turn golden to keep that perfect tender crumb.

How to Serve Orange Shortbread Cookies with Chocolate Recipe

orange shortbread cookies - Serving Suggestion

Garnishes

I usually sprinkle a touch of finely grated orange zest or edible gold dust on top of the glaze for extra sparkle during holidays. It feels festive and enhances the orange aroma with every bite!

Side Dishes

These cookies pair beautifully with a smooth cup of Earl Grey tea or a creamy cappuccino. For a special brunch, serve alongside fresh fruit and a light citrus salad to echo those lovely orange notes.

Creative Ways to Present

For cookie exchanges, I love stacking them in little clear boxes tied with orange ribbon—that way the gorgeous cookies peek through. You can also arrange them on a festive platter with fresh orange slices and sprigs of rosemary for a holiday party centerpiece.

Make Ahead and Storage

Storing Leftovers

Store these cookies in an airtight container at room temperature for up to 5 days. I usually layer them with parchment paper to keep the glaze intact and prevent sticking. The flavors actually deepen after a day, so don’t feel the need to eat them all immediately!

Freezing

I’ve frozen these cookies several times without losing any texture. Just freeze them on a tray first, then transfer to a freezer bag. They stay fresh up to 3 months. Thaw at room temperature—avoid microwaving as it can soften the glaze too much.

Reheating

If you want to warm them slightly, pop cookies in a 300°F oven for 5 minutes. This revives that freshly baked feel without melting the chocolate or glaze. It’s lovely for serving guests or cozy afternoons.

Frequently Asked Questions:

Can I use bottled orange juice instead of fresh?

Fresh orange juice is really best here for the bright flavor and to complement the fresh zest. Bottled juice can work in a pinch, but the flavor won’t be as vibrant or aromatic. If you do use bottled juice, consider adding a bit more zest to boost that citrus punch.

What if I don’t have cardamom?

No worries! Cardamom is optional and adds a lovely warm note, but you can skip it or substitute with a pinch of cinnamon or nutmeg for a different but still tasty spice twist.

Can I make these cookies gluten-free?

You can substitute the all-purpose flour with a gluten-free baking flour blend, ideally one designed for cookies (that contains xanthan gum). Be mindful that texture might vary slightly, so chilling the dough well before baking is crucial for good results.

How do I prevent the glaze from becoming too runny?

Start with less orange juice and gradually add more until you reach a smooth but thick consistency. Too much juice will make the glaze run off the cookies. Also, applying glaze at room temperature cookies helps it set nicely without soaking in.

Final Thoughts

These Orange Shortbread Cookies with Chocolate Recipe have a special place in my kitchen rotation because they bring together simple ingredients into something truly memorable. I hope once you try making them, they’ll become one of your beloved go-to treats, too—perfect to share, gift, or savor with a warm drink anytime.