Chocolate-Dipped Orange Shortbread Cookies
These tender orange shortbread cookies dipped in rich dark chocolate combine buttery sweetness with zesty citrus and a touch of elegance — perfect for the holidays or anytime cravings hit.
Equipment
- 1 Mixing bowl Medium sized
- 1 Microwave safe bowl
- 1 Baking sheet lined with parchment paper
Ingredients
Main Ingredients
- ½ cup Salted butter at room temperature
- ⅓ cup Powdered sugar
- 1 tablespoon Powdered sugar
- 2 teaspoons Orange liqueur like Cointreau
- ¼ teaspoon Vanilla extract
- 1 cup Unbleached flour
- 1 teaspoon Orange zest
- 2 cups Dark chocolate morsels
Instructions
Instructions
- Preheat your oven to 325ºF and line a baking sheet with parchment paper.
- Cream the room-temperature butter with the powdered sugar in a medium bowl until light and fluffy.
- Add orange liqueur, vanilla extract, and orange zest. Mix until well combined.
- Add the flour and mix until the dough just holds together. Avoid overmixing.
- Roll the dough into a 2-inch diameter log. Wrap in plastic wrap and chill in fridge for at least 30 minutes.
- Slice chilled dough into ¼-inch thick cookies and arrange on the prepared baking sheet.
- Bake for 12 to 15 minutes or until edges are slightly golden.
- Cool cookies for 20 minutes before dipping.
- Melt dark chocolate in a microwave-safe bowl in 30-second increments, stirring between each, until smooth.
- Dip each cookie halfway into the melted chocolate and place on parchment or wax paper to harden.
Notes
Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate or freeze. Separate layers using wax paper to preserve chocolate coating.