Description
These Chocolate Dipped Orange Shortbread Cookies combine the buttery richness of classic shortbread with a bright hint of orange zest and a decadent dark chocolate coating. Perfectly crisp with a melt-in-your-mouth texture, they’re an irresistible treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 teaspoons orange zest (from 1 orange)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Chocolate Coating
- 1/2 cup dark or semi-sweet chocolate, melted
- Optional: orange sprinkles or additional orange zest for garnish
Instructions
- Prepare the Dough: In a large bowl, cream the softened butter and powdered sugar together until the mixture is light and fluffy. Add the orange zest and vanilla extract, mixing well to combine all the flavors evenly.
- Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour and salt together. Gradually add this dry mixture to the wet ingredients, stirring continuously until a smooth dough forms.
- Chill the Dough: Shape the dough into a 2-inch diameter log, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour to firm up for easier slicing.
- Bake: Preheat your oven to 350°F (175°C). Slice the chilled dough into thin rounds about 1/4-inch thick. Arrange the slices on a parchment-lined baking sheet and bake for 10 to 12 minutes, or until the edges just start to turn golden. Remove from the oven and cool completely on a wire rack.
- Dip in Chocolate: Once the cookies are fully cooled, dip half of each cookie into the melted dark or semi-sweet chocolate. Place them back on parchment paper to allow the chocolate to set. If desired, sprinkle additional orange zest or orange sprinkles on the chocolate coating for garnish while it’s still wet.
- Set and Serve: Let the chocolate hardened completely before serving or storing. Store the cookies in an airtight container to maintain freshness.
Notes
- Make sure the butter is softened but not melted for optimal dough texture.
- Chilling the dough is essential to maintain cookie shape during baking.
- You can substitute semi-sweet chocolate with milk chocolate or white chocolate, but dark chocolate complements orange flavor best.
- Store cookies in an airtight container at room temperature for up to one week.
