Name: Orange Chocolate Shortbread Cookies 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 3/4 cups); 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 magical about the combination of bright citrus and rich chocolate in a buttery cookie. These Orange Chocolate Shortbread Cookies Recipe are exactly that: delicate, zesty shortbread layered with a luscious chocolate filling that feels both luxurious and comforting. Let me take you through why they're absolutely worth baking this weekend.

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 Chocolate Shortbread Cookies Recipe
Top Tip
How to Serve Orange Chocolate Shortbread Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Orange Chocolate Shortbread Cookies Recipe

Why You'll Love This Recipe

This Orange Chocolate Shortbread Cookies Recipe has all the right notes — buttery, tender shortbread infused with fresh orange zest and juice, and a rich, semi-sweet chocolate center that melts softly on your tongue. I’ve baked these countless times, and each batch feels like a little celebration.

Vibrant Flavor Contrast: The bright orange zest perfectly balances the deep chocolate, creating a cookie that’s anything but ordinary.
Buttery, Melt-in-Your-Mouth Texture: Thanks to the shortbread base, these cookies practically dissolve with each bite.
Elegant Yet Easy: Though they look fancy, these cookies are incredibly straightforward to make — perfect for impressing guests or gifting.
Customizable Touch: You can tweak the filling, add a hint of cardamom, or adjust the glaze for extra flair.

Ingredients & Why They Work

Each ingredient in this Orange Chocolate Shortbread Cookies Recipe was thoughtfully chosen to create harmony between bright citrus, rich chocolate, and buttery shortbread. Here are a few tips for the key players you don’t want to skip over:

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: Provides the perfect balance of sweetness without overpowering the orange or chocolate flavors.
Oranges (Zest & Juice): Fresh zest adds aromatic oils for bright flavor, while the juice lends moisture and tang. Using fresh is best — bottled just can’t compete.
Unsalted Butter: I always recommend softened, high-quality butter for that melt-in-your-mouth softness and richness.
Sea Salt: Enhances all the flavors, especially when paired with the sweetness of the glaze and chocolate filling.
Pure Vanilla Extract: Adds an extra warm note that deepens the complexity without stealing the show.
Egg Yolk: Helps give the dough its tender crumb and richness.
All Purpose Flour: The base of your shortbread — just be sure to measure by weight if you can for best results.
Semisweet Chocolate Chips or Chopped Chocolate: I like to chop a bar to get uneven bits, which melt beautifully and give varied texture inside the cookie.
Heavy Whipping Cream: Used to make a smooth, creamy chocolate filling that feels indulgent.
Ground Cardamom (Optional): Adds subtle warmth and spice — my little secret for depth, but totally optional.
Powdered Sugar & Orange Juice (For Glaze): The glaze adds a pretty, glossy finish and infuses even more orange flavor, plus a slight crunch when set.

📝

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

What I really love about this Orange Chocolate Shortbread Cookies Recipe is how flexible it is. You can tweak the spice, swap chocolate types, or even add a nutty twist to make them your own.

Cardamom Variation: I add a pinch of ground cardamom for a lovely warm aroma that complements the orange and chocolate, especially around the holidays.
Chocolate Swap: Using dark chocolate instead of semisweet amps up the bitterness and pairs beautifully with the citrus.
Nutty Boost: Mixing in finely chopped toasted almonds or pistachios adds a delightful crunch and nuttiness.
Extra Citrus Zing: You can double the orange zest in the dough and sprinkle some zest on top before glazing for an ultra-zesty final touch.
Gluten-Free Option: Try a 1:1 gluten-free flour blend, but be mindful to chill the dough well for easier handling.

Step-by-Step: How I Make Orange Chocolate Shortbread Cookies 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: Cream the Butter and Sugar

Start by beating the softened butter with the granulated sugar until the mixture is pale and fluffy. This usually takes about 3-4 minutes with an electric mixer. It’s key for that melt-in-your-mouth texture, so don’t rush it. I always pause to scrape down the bowl to make sure everything is mixed evenly.

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

Next, mix in the vibrant orange zest, fresh orange juice, egg yolk, and vanilla extract. This wet mixture carries all the bright, aromatic notes that make these cookies stand out. The egg yolk adds richness without making the dough too wet.

Step 3: Incorporate the Dry Ingredients

Gradually add the flour and sea salt (and cardamom if using) to the wet mixture, stirring gently until the dough just comes together. Overmixing here can make the cookies tough — I stop as soon as I see there's no dry flour left. The dough will be soft but firm enough to handle.

Step 4: Prepare the Chocolate Filling

While the dough chills, melt the chocolate and heavy cream together to create a silky ganache-like filling. I do this gently in a double boiler or microwave in short bursts. Stir until smooth, then let it cool slightly to thicken up—it should be spreadable but not runny.

Step 5: Shape and Assemble the Cookies

Roll out half the dough between parchment paper into a rectangle about ¼ inch thick. Spread the chocolate filling evenly over this layer, then top with the second rolled-out dough sheet. Press gently to seal, then chill to firm up (about 30 minutes). This step is key for clean edges when slicing.

Step 6: Slice and Bake

Use a sharp knife to slice the layered dough into your desired cookie shapes—traditionally either squares or rectangles. Arrange them on a parchment-lined baking sheet, then bake at 350°F (175°C) for about 12-15 minutes or until just lightly golden around the edges. Keep a close eye to avoid overbaking!

Step 7: Glaze and Cool

Once the cookies are cool, mix the powdered sugar with fresh orange juice to create a thin glaze and drizzle over the top. This final touch boosts the orange flavor and adds a lovely sparkle. Let them set for at least 20 minutes before serving.

Top Tip

I’ve found that chilling the assembled dough before baking makes all the difference between crumbly cookies and ones that keep their beautiful layers intact. Plus, using freshly zested and juiced oranges really lifts the whole thing beyond just another chocolate cookie.

Chill Time: Always chill the dough layers together for at least 30 minutes before slicing — it prevents spreading and keeps the layers neat.
Use Fresh Citrus: I use organic oranges to avoid any wax coatings, which means more vibrant zest flavor every time.
Gentle Folding: Mix your dough gently to avoid tough cookies — shortbread needs to stay tender.
Sharp Knife for Slicing: Clean, precise cuts ensure crisp edges and pretty layers, so wipe your knife between slices for best results.

How to Serve Orange Chocolate Shortbread Cookies Recipe

orange chocolate cookies - Serving Suggestion

Garnishes

I love finishing these cookies with a sprinkle of extra orange zest on top of the glaze for a pop of color and fragrant citrus oils. Sometimes I’ll dust a little powdered sugar for an elegant snowy look—especially during the holidays.

Side Dishes

These cookies are perfect alongside a cup of Earl Grey tea or a smooth latte. They also pair beautifully with a light, creamy dessert wine or a fresh fruit salad if you want to fancy up your dessert table.

Creative Ways to Present

For gift giving or special occasions, I stack the cookies in little clear boxes tied with a bright orange ribbon. You can also arrange them on a tiered dessert tray with sprigs of fresh mint or edible flowers for an eye-catching display.

Make Ahead and Storage

Storing Leftovers

These cookies stay fresh in an airtight container at room temperature for up to a week. I find placing parchment paper between layers helps keep that crisp shortbread texture intact without them sticking together.

Freezing

You can freeze unbaked dough logs wrapped tightly in plastic wrap, then slice and bake fresh whenever you want. Baked cookies freeze well too; just layer them with parchment in a sealed container. Thaw at room temp before serving.

Reheating

If you want to warm up leftovers, pop them in a 300°F oven for 5 minutes. This warms the chocolate slightly and revives that freshly-baked feel without softening the shortbread too much.

Frequently Asked Questions:

Can I use bottled orange juice instead of fresh?

While you technically can use bottled orange juice, I highly recommend fresh juice and zest for the most vibrant flavor and best texture. Bottled juice often lacks the aromatic oils that make the orange flavor pop.

How do I prevent the shortbread from being dry?

The key is not to overbake the cookies and to cream your butter and sugar well at the start. Also, chilling the dough helps keep moisture in and prevents spreading, so don’t skip that step. A tender, melt-in-your-mouth texture is all about balance.

Can I make these vegan or dairy-free?

You can experiment with vegan butter and dairy-free chocolate, but keep in mind that the texture might be different since traditional shortbread relies heavily on butter. Using a flax egg substitute could work in place of the yolk.

What grade or type of chocolate works best?

I prefer semisweet or bittersweet chocolate bars that I chop myself for this recipe. Chocolate chips work too, but bars melt more smoothly and allow for chunkier bits inside the cookie, adding wonderful texture.

Final Thoughts

These Orange Chocolate Shortbread Cookies Recipe are truly one of my favorite go-tos when I want a treat that looks impressive but feels homemade. The balance of buttery, zesty, and chocolate-y is just unbeatable, and the lovely glaze finishes them with a bright pop. I promise once you make them, you’ll want to bake them for every special occasion and maybe even just because. So grab those oranges and chocolate and lets bake some magic in your kitchen!