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.
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!).
- 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.
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
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
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:
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.
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.
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.
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.
Print
Orange Shortbread Cookies with Chocolate Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Orange Shortbread Cookies are buttery and zesty with a decadent chocolate cardamom filling, topped with a sweet orange glaze. Perfect for festive occasions and holiday cookie exchanges, these gourmet cookies combine rich chocolate, fresh orange zest, and aromatic cardamom for an irresistible treat.
Ingredients
Cookie Dough
- 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)
Chocolate Filling
- 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
Orange Glaze
- 1 cup powdered sugar
- 2-4 tablespoons orange juice (squeezed from the zested oranges, as needed)
Instructions
- Prepare the Cookie Dough: In a large bowl, cream the softened unsalted butter with granulated sugar until light and fluffy. Add the orange zest, sea salt, vanilla extract, freshly squeezed orange juice, and egg yolk, mixing well to combine. Gradually add the all-purpose flour and mix until just combined to form a dough.
- Chill the Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up, which will make it easier to roll and cut.
- Make the Chocolate Filling: In a small saucepan, heat the heavy whipping cream until it just begins to simmer. Pour the hot cream over the semisweet chocolate chips in a heatproof bowl and let it sit for a minute. Add ground cardamom and sea salt, then stir until smooth and glossy. Let it cool slightly to thicken.
- Roll and Cut Cookies: Preheat the oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to about ¼ inch thickness. Use a cookie cutter to cut out cookies. Place half of the cookies on a baking sheet lined with parchment paper.
- Assemble Cookies: Spoon or pipe a thin layer of the chocolate filling onto each cookie base, then top with the remaining cookies, gently pressing to sandwich the filling.
- Bake the Cookies: Bake in the preheated oven for 15 minutes or until the edges are lightly golden. Remove from the oven and cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Prepare the Orange Glaze and Decorate: In a small bowl, whisk together powdered sugar with 2 tablespoons of orange juice, adding more juice as needed to reach a smooth, drizzle-able consistency. Drizzle the glaze over the cooled sandwich cookies.
- Serve and Store: Allow the glaze to set before serving. Store cookies in an airtight container at room temperature for up to one week.
Notes
- Use freshly zested oranges for the brightest flavor.
- If you don’t have cardamom, you can omit it without sacrificing much flavor.
- Make sure the butter is softened but not melted for proper dough texture.
- Chilling the dough helps prevent spreading during baking.
- The glaze consistency can be adjusted by adding more powdered sugar or orange juice to achieve desired thickness.
- These cookies make an excellent gift when packaged nicely for the holidays.
Nutrition
- Serving Size: 1 cookie
- Calories: 208 kcal
- Sugar: 11 g
- Sodium: 64 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 34 mg
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