These Dark Chocolate Orange Shortbread Cookies are the ultimate holiday treat! Made with a rich, buttery shortbread dough, bright orange zest, and melty dark chocolate chips, they strike the perfect balance between sweet, citrusy, and indulgent.
The Perfect Cookie for Christmas (or Anytime!)
It’s Christmas cookie season and citrus season — what better time to bring the two together? These cookies are inspired by that classic chocolate-orange holiday candy, and they deliver the same crave-worthy flavor in buttery, crisp cookie form. Think: ultra-tender shortbread with just the right amount of chew, kissed with bright orange zest and rich chocolate in every bite.
Whether you’re baking for a cookie exchange, filling up a holiday cookie box, or just want something cozy with your coffee or tea, these shortbread cookies will hit the spot.
Why You’ll Love This Recipe
- Buttery and rich: Classic shortbread texture with soft centers and crisp edges.
- Chocolate + citrus magic: Dark chocolate chips balance beautifully with fresh orange zest.
- Festive and bright: Perfect for Christmas, but also delicious all winter long.
- No artificial flavoring: Only real orange zest for the best natural flavor.
Ingredients You’ll Need
- Salted butter: Softened to room temperature. Adds flavor and richness.
- Granulated + light brown sugar: For sweetness and depth.
- Vanilla extract: Optional to sub with orange extract for extra citrus pop.
- All-purpose flour: Just enough to form the dough without making it dry.
- Dark chocolate chips: You can swap for semi-sweet if preferred.
- Fresh orange zest: Adds brightness and real citrus flavor.
- Egg wash: Helps the turbinado sugar stick.
- Turbinado sugar: Adds a crunchy, sparkly coating.
How to Make Dark Chocolate Orange Shortbread Cookies
Step 1: Make the Dough
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar for about 5 minutes, until fluffy. Mix in the vanilla extract.
Add the flour slowly, mixing on low until just combined. Stir in the orange zest and dark chocolate chips. The dough should feel soft but not sticky.
Step 2: Shape and Chill
Divide the dough into two portions. Shape each into a log (about 2 inches in diameter) using plastic wrap to roll and secure. Chill in the fridge for at least 2 hours (or overnight) to firm up.
Step 3: Slice and Bake
Preheat your oven to 350°F (175°C).
Remove one dough log from the fridge. Brush the outside with egg wash, then roll it in turbinado sugar for a crunchy coating.
Slice the log into ½-inch thick rounds using a sharp knife. Place cookies on a parchment-lined baking sheet about 2 inches apart.
Bake for 12–14 minutes until the edges are just turning golden. The centers may still look a bit soft — that’s perfect! Let them cool on the pan for 10 minutes before transferring to a cooling rack.
Step 4: Garnish
Once cool, sprinkle with extra orange zest and a touch of flaky sea salt. For extra flair, drizzle with melted dark chocolate.
Tips for Success
- Chill is key: The dough must be chilled or the cookies will spread too much.
- Slice confidently: Use a sharp knife and cut with firm, even pressure.
- Keep them round: Use a round cookie or biscuit cutter to gently shape the cookies while they’re still warm.
- Use crunchy sugar: Turbinado sugar gives these cookies their signature crispy edges.
- Don’t skip the zest: It adds essential brightness. Zest extra for garnish!
Make Ahead + Storage
You can prep the dough a day in advance and chill overnight. Baked cookies will stay fresh in an airtight container at room temperature for up to 2 days.
Dark Chocolate Orange Shortbread Cookies
Yield: 16 cookies
Prep Time: 20 minutes
Cook Time: 12–14 minutes
Chill Time: 2 hours
Total Time: 2 hours 32 minutes
Ingredients
- 1 cup (2 sticks) salted butter, softened
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar
- 1 tsp vanilla extract (or orange extract for more citrus flavor)
- 2 1/4 cups all-purpose flour
- 1 cup dark chocolate chips (semi-sweet works too)
- 2 tsp fresh orange zest, plus more for garnish
- 1 egg, for egg wash
- 1–2 cups turbinado sugar, for rolling
Instructions
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar for about 5 minutes, until light and fluffy.
- Mix in the vanilla (or orange) extract until just combined.
- Add the flour gradually on low speed, mixing until fully incorporated.
- Stir in chocolate chips and orange zest until evenly distributed.
- Divide dough in half and roll each half into a log using plastic wrap. Chill in the fridge for at least 2 hours (or overnight).
- Preheat oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
- Beat the egg to create an egg wash. Remove chilled dough logs, brush with egg wash, and roll in turbinado sugar.
- Slice cookies into ½-inch thick rounds with a sharp knife.
- Place on baking sheet about 2 inches apart.
- Bake for 12–14 minutes, or until edges are golden brown.
- Let cool on the pan for 10 minutes, then transfer to a cooling rack.
- Garnish with extra orange zest and flaky sea salt. Optional: drizzle with melted dark chocolate.