Name: Orange Shortbread Cookies with Chocolate 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 so utterly comforting about these Orange Shortbread Cookies with Chocolate Recipe. Imagine buttery, melt-in-your-mouth shortbread infused with bright orange zest and finished with a luxurious chocolate and cardamom filling—pure joy in every bite. Trust me, these cookies are worth every minute you spend baking them.

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 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’m really excited to share this Orange Shortbread Cookies with Chocolate Recipe because it strikes the perfect balance between citrus brightness and rich, indulgent chocolate. It feels fancy but is surprisingly easy to make, which is a win in my book!

Delightful Flavor Combination: The orange zest and chocolate pairing is bright and decadent, making these cookies stand out on any cookie tray.
Buttery, Tender Texture: Thanks to quality butter and simple shortbread technique, you get that classic crumbly, melt-in-your-mouth feel.
Versatile and Impressive: Great for holiday cookie exchanges, gifts, or a special treat with your afternoon tea or coffee.
Easy Yet Gourmet: With straightforward steps and ingredients, you’ll impress without stressing.

Ingredients & Why They Work

Every ingredient in this Orange Shortbread Cookies with Chocolate Recipe plays an important role. From the buttery base to the fresh orange zest and the silky chocolate filling, each component adds depth and richness. I always choose the freshest oranges and the best-quality butter I can find — it really makes a difference!

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 just enough sweetness and helps develop the cookie's tender crumb.
Oranges (zested and juiced): The zest delivers that fresh, citrusy aroma, while the juice adds bright flavor and moisture.
Unsalted Butter: Essential for the rich, melt-in-your-mouth texture; I always soften it to room temperature for easy mixing.
Sea Salt: Enhances the other flavors while balancing the sweetness.
Vanilla Extract: Adds subtle depth and warmth beyond just orange and chocolate.
Egg Yolk: Binds the dough while keeping it tender and rich.
All-Purpose Flour: The backbone of the shortbread, lends structure without toughness.
Semisweet Chocolate Chips or Chopped Chocolate: Use good-quality chocolate here because it becomes a luscious, melty filling.
Heavy Whipping Cream: Mixed into the chocolate for that silky ganache texture.
Ground Cardamom (optional): Adds a layer of warm, spicy complexity that beautifully complements both orange and chocolate.
Powdered Sugar: For the orange glaze, adding sweetness and helping it set smooth and shiny.

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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

I love tweaking this Orange Shortbread Cookies with Chocolate Recipe depending on the season or the mood. You can easily scale the spice or chocolate intensity, so feel free to get creative and make it your own.

Variation: I once added a pinch more cardamom and a splash of orange liqueur to the chocolate filling for a festive, adult twist. It was a hit at our holiday party!
Dietary Modifications: Swap butter for dairy-free margarine for a vegan-friendly version, and use a flax egg to bind.
Seasonal Changes: Try swapping orange for lemon zest and juice for a summery variation that’s just as delicious.

Step-by-Step: How I Make Orange Shortbread Cookies with Chocolate 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: Whisk Together Your Dry Ingredients & Make the Dough

Start by mixing the sugar and orange zest — the friction helps release the oils and amazing aroma that sets the tone for these cookies. Then, cream the softened butter and sugar mixture until light and fluffy. Add the egg yolk, vanilla, and orange juice, then gently fold in the flour and salt. Don’t over-mix here to keep the dough tender.

Step 2: Chill, Roll, and Cut the Cookies

Chilling the dough for at least 30 minutes helps prevent spreading and makes rolling easier. Roll the dough out evenly on a floured surface to about ¼ inch thickness, then cut into your favorite shapes — I like classic rounds or pretty scalloped edges. Transfer carefully to a baking sheet lined with parchment.

Step 3: Bake Until Just Golden

Bake your cookies at 350°F for about 12-15 minutes, until the edges just begin to turn golden. Keep a close eye — shortbread can go from perfect to overbaked quickly! Let them cool completely; they firm up as they cool.

Step 4: Make the Chocolate Filling with Cardamom

While the cookies are baking or cooling, melt the chocolate with heavy cream and a pinch of cardamom. Stir gently until smooth and glossy. This ganache-like filling is where the magic happens. Let it cool to a spreadable consistency so you can layer it between cookies without it running everywhere.

Step 5: Assemble and Glaze

Sandwich pairs of cookies with a generous dollop of the chocolate filling. Then, whisk together powdered sugar and fresh orange juice to create a light glaze. Drizzle it on top or dip the edges for extra sparkle and zing. The glaze adds that final pop of citrus flavor and a lovely, glossy finish.

Top Tip

From my experience baking these orange shortbread cookies, a few simple tips make all the difference in getting that perfect melt-in-your-mouth texture and stunning flavor balance.

Use Room Temperature Butter: It blends easier with sugar, resulting in an evenly creamy dough and tender cookies.
Don’t Skip the Zesting Step: The zest must be fresh and finely grated to infuse maximum citrus aroma—it’s what makes these cookies uniquely delicious.
Chill the Dough Thoroughly: It prevents spreading and helps keep clean cookie shapes—plus, it’s easier to work with when rolling out.
Temper Your Chocolate Filling: Letting the ganache cool to just the right thickness ensures it spreads perfectly without oozing out when cookies are joined.

How to Serve Orange Shortbread Cookies with Chocolate Recipe

Orange Shortbread Cookies - Serving Suggestion

Garnishes

I often sprinkle finely chopped candied orange peel or a dash of powdered sugar over the glaze. It adds visual interest and a bit of extra citrus sparkle. Sometimes, a sprinkle of flaky sea salt helps balance the sweetness and enhances the chocolate notes.

Side Dishes

These cookies pair beautifully with a cup of warm black tea or freshly brewed coffee. For a richer experience, try serving alongside a glass of chilled milk or a creamy hot chocolate—perfect for cozy afternoons.

Creative Ways to Present

I love arranging these cookies on a platter in a circular pattern with fresh orange slices and sprigs of rosemary for holidays. Or, package them in clear cellophane bags tied with orange ribbon—they make charming homemade gifts that always impress.

Make Ahead and Storage

Storing Leftovers

Store your baked and assembled cookies in an airtight container at room temperature. They stay fresh for about 4-5 days. I like placing a small piece of parchment between layers to prevent sticking and preserve that beautiful glaze.

Freezing

You can freeze the cookie dough unbaked, rolled and cut between sheets of parchment, for up to 3 months. Just thaw in the fridge overnight before baking. I’ve also frozen the assembled cookies briefly, but the glaze is best added fresh after thawing to keep it looking glossy.

Reheating

Since these are cookies, reheating isn’t usually necessary. But if you want to warm the chocolate filling slightly, a few seconds in the microwave (about 10-15 seconds) does wonders. Just don’t overheat or the glaze could melt and get messy.

Frequently Asked Questions:

Can I use something other than orange for the zest in this recipe?

Absolutely! While orange is the star flavor here, swapping with lemon or lime zest can bring a fresh twist to your cookies. Just adjust the juice quantity to balance the moisture.

What’s the best way to melt the chocolate filling without seizing?

Melting the chocolate gently over a double boiler or in short bursts in the microwave, stirring frequently, helps prevent seizing. Adding the cream while the chocolate is still warm creates a smooth, silky ganache texture.

Can I make these cookies gluten-free?

You can use a gluten-free all-purpose flour blend as a 1:1 substitute for the regular flour. Just make sure the blend contains xanthan gum or another binder to maintain the dough’s structure and texture.

How do I prevent the glaze from becoming too runny?

Start with less orange juice and gradually add more to the powdered sugar until you reach a spreadable but thick consistency. Chilling the glaze briefly before drizzling also helps it set nicely.

Final Thoughts

These Orange Shortbread Cookies with Chocolate Recipe remain one of my all-time favorites—not just because they taste incredible but because they feel like a little celebration baked right in your kitchen. They’re the kind of treat you’ll want to share with friends and family, and I promise they’ll ask for the recipe. Give them a try and see how a simple cookie can brighten your day!