Chocolate Orange Shortbread

Chocolate and orange are a match made in dessert heaven, and this chocolate orange shortbread brings the two together in the most fabulous way. Buttery dough is infused with vibrant orange zest and studded with chunks of rich dark chocolate, creating a cookie that is as indulgent as it is pretty!

Powdered sugar in the dough ensures the cookies are soft and crisp with that signature shortbread melt-in-your-mouth texture. Whether dipped in extra chocolate or enjoyed plain, these cookies are perfect for gifting, cookie exchanges, or satisfying your holiday sweet tooth. The slice-and-bake method makes this recipe a breeze—perfect for busy days!

Shortbread, at its core, is a simple combination of fat, sugar, and flour, and getting the proportions just right is what makes it tender, buttery, and melt-in-your-mouth delicious.

Also, this ratio-based approach means you can rely on the same foundational recipe for endless variations, simply swapping in your favorite flavors or mix-ins. It’s consistent, foolproof, and versatile—a formula I trust every time I want a batch of perfect shortbread cookies like these cranberry pistachio shortbread.

Why you'll love this recipe

• Flavor: Combination of zesty orange and rich dark chocolate is perfectly balanced and irresistible! Buttery dough enhances the natural sweetness of the orange and the bittersweet notes of the chocolate. Check out my orange chocolate chip muffins too
• Ease: Quick to mix and shape, making it a great last-minute recipe for holiday gatherings. Slice-and-bake makes the process simple and ensures consistent results.
• Texture: Tender with a delicate crumb that melts in your mouth. The chocolate chunks add a satisfying pop of richness in every bite. If you love shortbread texture cinnamon shortbread is amazing.

Equipment

A super sharp, non-serrated knife is crucial for slicing clean, even cookies without crushing the dough. It creates neat edges and ensures your cookies bake evenly.

Ingredients

What you'll need for orange shortbread cookies!

• Salted Butter: Provides a rich, savory undertone that balances the sweetness. If using unsalted butter, add ½ teaspoon of kosher salt to the flour mixture for proper flavor.
• Dark Chocolate or Semi-Sweet Chocolate: Both work beautifully, depending on your taste preference. Dark chocolate adds a more intense, slightly bitter flavor, while semi-sweet chocolate is a bit sweeter but still balanced.
• Orange Zest: Adds a bright, citrusy flavor that pairs perfectly with the chocolate. To zest an orange: Use a microplane zester. Wash and dry the orange, then gently grate the outer orange layer, avoiding the bitter white pith underneath. Chocolate orange cake with ganache also has great orange flavor.
• Powdered Sugar: Contains cornstarch, which helps prevent the cookies from spreading and gives them their melt-in-your-mouth, crumbly texture.

See recipe card below for quantities.

Substitutions

Chocolate orange shortbread variations

• Chocolate: Use white or milk chocolate instead of dark chocolate for a sweeter flavor.
• Zest: Swap orange zest for lemon zest for a citrusy twist.
• Spice: Ground cardamom would be so cozy and amazing in this recipe! Check out my lemon cardamom cookies!
• Extract: Add a splash of orange extract for extra intensity or almond for a fun flavor combo.
• Salt: Sprinkle the cookies with flaky sea salt before baking for a gourmet touch.

This chocolate orange shortbread recipe has not been tested with other substitutions. These are just suggestions.

Instructions

Let's make chocolate orange cookies:

Step 1. First, place the butter, orange zest, vanilla, and powdered sugar in a medium bowl.

Step 2. Using beaters or the paddle attachment, beat until fluffy, about 2-3 minutes.

Step 3. Mix together the flour and kosher salt (add ½ teaspoon extra of kosher salt if you do not have salted butter) Add to the butter mixture. Beat until the dough is shaggy. Add the chopped chocolate. The chocolate in this photo is too big, it should be chopped smaller.

Step 4. Beat until combined and a dough forms. Place a large piece of plastic wrap on the counter, place half of the dough on top. Repeat with the other half. Form the dough into 8 inch logs, roll it a bit to make it round. Wrap it tightly.

Step 5. Place the logs in tall glasses to prevent the round log from getting a dent on the bottom to maintain the round shape. Refrigerate for 2 hours or until thoroughly cold.

Step 6. Preheat the oven to 350°F. Cut the log into ⅓ of an inch discs. Place on a parchment lined cookie sheet. Bake for 15-17 minutes or until the edges are just golden brown. Let cool on the baking sheet. They will be crisp when completely cooled down.

Hint: Use a sharp knife to slice the shortbread orange cookies, do not saw, slice straight down for a clean looking cut that won't make the dough crumble.

Pro tips

• Chill the dough: Keeps the cookies from spreading in the oven.
• Don’t over mix: Overworking the dough will make the cookies tough and lose their delicate texture.
• Prep the Chocolate: Chop chocolate into small, evenly sized pieces. Avoid using large chunks, as they can make slicing the dough more difficult and lead to uneven baking.
• Cream ingredients correctly: Beat orange zest with butter and powdered sugar first to release the oils and maximize flavor.
• Use parchment paper: Lining your baking sheets ensures easy removal and prevents sticking.
• Shape the dough carefully: Chill logs upright in a tall glass to maintain a round shape like in my peppermint shortbread cookies.

FAQ

Storage

Refrigeration: Refrigerate the dough logs for up to 2 days in the refrigerator, just slice and bake when you want to enjoy. I don't recommend refrigerating the baked cookies, as it can alter the texture and dry the cookies out.

Room temperature: Store the baked cookies in a cookie tin for up to four days.

Freezing: Keep the cookies in an airtight container for up to two months; thaw at room temperature before serving. You can freeze the dough logs in an airtight container for up to 2 months, thaw in the refrigerator before slicing and baking.

Related

Looking for other recipes like this? Try these:

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📖 Recipe

Chocolate Orange Shortbread

Amanda Valsamis

Chocolate orange shortbread! Buttery dough is infused with vibrant orange zest and studded with chunks of rich dark chocolate, creating a cookie that is as indulgent as it is pretty!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine American

Servings 30 cookies

Equipment

• Microplane zester
• Measuring cups or kitchen scale
• Measuring Spoons
• Handheld or stand mixer
• Mixing bowls

Ingredients

  

• 16 tablespoons (220 grams) salted butter room temperature (add an extra ½ teaspoon of kosher salt if you do not have salted butter)
• ¾ cup (88 grams) powdered sugar
• 2 medium oranges zested (zest only)
• 1 teaspoon vanilla extract
• 2 cups (260 grams) all purpose flour
• ¼ teaspoon kosher salt
• 1 cup (145 grams) chopped dark chocolate must be chopped into small ⅛th inch pieces, you can also use mini chocolate chips

Instructions

 

• The dough needs to chill in the refrigerator for 2 hours before baking.
• Place the butter, orange zest, vanilla, and powdered sugar in a medium bowl.
• Using beaters or the paddle attachment, beat until fluffy, about 2-3 minutes.
• Mix together the flour and kosher salt (add ½ teaspoon extra of kosher salt if you do not have salted butter)
• Add to the butter mixture.
• Mix until the dough is shaggy. Add the chopped chocolate, mix until well combined and a dough forms.
• Place a large piece of plastic wrap on the counter, place half of the dough on top. Repeat with the other half. Form the dough into 8 inch logs, roll it a bit to make it round. Wrap it tightly.
• You can place the logs in tall glasses to prevent the round log from getting a dent on the bottom to maintain the round shape.
• Refrigerate for 2 hours or until thoroughly cold.
• Preheat the oven to 350°F. Cut the log into ⅓ of an inch discs. Place on a parchment lined baking sheet. Bake for 13-15 minutes or until the edges are just golden brown. Let cool on the baking sheet.
• They will be crisp when completely cooled down.
• See storage in notes below.

Notes

Chill the dough: Keeps the cookies from spreading in the oven.

Don’t over mix: Overworking the dough will make the cookies tough and lose their delicate texture.

Prep the Chocolate: Chop chocolate into small, evenly sized pieces. Avoid using large chunks, as they can make slicing the dough more difficult and lead to uneven baking.

Cream ingredients correctly: Beat orange zest with butter and powdered sugar first to release the oils and maximize flavor.

Use parchment paper: Lining your baking sheets ensures easy removal and prevents sticking.

Shape the dough carefully: Chill logs upright in a tall glass to maintain a round shape.

Storage

Refrigeration: You can refrigerate the dough logs for up to 2 days in the refrigerator, just slice and bake when you want to enjoy. I don't recommend refrigerating the baked cookies, as it can alter the texture and dry the cookies out.

Room temperature: Store the baked cookies in a cookie tin for up to four days.

Freezing: Keep the cookies in an airtight container for up to two months; thaw at room temperature before serving. You can freeze the dough logs in an airtight container for up to 2 months, thaw in the refrigerator before slicing and baking.