Description
Delight in these buttery Chocolate Orange Shortbread Cookies, combining classic shortbread with zesty orange and rich melted chocolate for a sophisticated twist on a traditional favorite. Perfectly crisp and flavorful, they make an ideal treat for any occasion.
Ingredients
Scale
Shortbread Dough
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon fresh orange zest
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Chocolate Coating
- 1 cup semi-sweet or dark chocolate chips
- 1 teaspoon coconut oil or butter (optional, for smoother melting)
Instructions
- Prepare the Dough: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture becomes light and fluffy, which helps create a tender texture in the cookies.
- Add Flavorings: Mix in the fresh orange zest, vanilla extract, and salt to the creamed butter-sugar mixture, blending well to distribute the flavor evenly.
- Incorporate Flour: Gradually add the all-purpose flour, mixing gently just until combined without overworking the dough to maintain a tender crumb.
- Chill the Dough: Shape the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour to firm up the dough for easier shaping and to help the cookies hold their shape while baking.
- Preheat Oven & Prepare Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Shape the Cookies: On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness. Use cookie cutters to cut into desired shapes and transfer the cookies carefully to the prepared baking sheet, spacing them slightly apart.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn a light golden color, indicating they are perfectly baked.
- Cool: Remove the cookies from the oven and transfer them to a wire rack, allowing them to cool completely to room temperature before adding chocolate.
- Melt Chocolate: Place the chocolate chips in a microwave-safe bowl and heat in 20-second intervals, stirring between each until smooth. Optionally, stir in coconut oil or butter to achieve a shinier, smoother melted chocolate.
- Decorate Cookies: Dip half of each cooled cookie into the melted chocolate or drizzle the chocolate over the tops using a spoon for a decorative effect.
- Set Chocolate: Place the chocolate-coated cookies onto a parchment-lined tray and let the chocolate set at room temperature or refrigerate briefly until firm.
Notes
- For best results, do not overmix the dough once the flour is added to prevent tough cookies.
- Refrigerating the dough is essential for easier handling and to maintain the shape during baking.
- You can substitute semi-sweet chips with dark chocolate for a richer flavor or milk chocolate for a sweeter taste.
- If desired, use orange-flavored extract in addition to or instead of fresh zest for a more intense citrus flavor.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
