Chocolate-Dipped Orange Shortbread Cookies
These buttery shortbread cookies are infused with fresh orange zest and dipped in rich dark chocolate for a perfect holiday treat. Tender on the inside with crisp golden edges, they’re easy to make and sure to impress.
Equipment
- 1 Mixing bowl
- 1 Baking sheet lined with parchment
- 1 Plastic wrap for dough log
- 1 Wire rack for cooling
- 1 Microwave-safe bowl or double boiler for melting chocolate
Ingredients
Main Ingredients
- ½ cup Salted butter 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 fresh if you got it
- 2 cups Dark chocolate morsels for dipping
- Parchment paper for baking sheet lining
- Plastic wrap to chill the dough log
- Salt Optional pinch to balance sweetness
Instructions
Instructions
- Preheat your oven to 325°F (165°C). Line your baking sheet with parchment paper.
- Cream the butter and powdered sugar in a bowl until light and fluffy.
- Stir in the orange liqueur, vanilla extract, and orange zest.
- Gradually add the flour into the mix. Stop once the dough comes together.
- Roll the dough into a log and wrap tightly with plastic wrap. Chill in fridge for 30 minutes.
- Slice the chilled dough into ¼ inch rounds and place on the prepared cookie sheet.
- Bake for 12-15 minutes until the edges are lightly golden. Cool on wire rack completely.
- While cookies cool, melt the chocolate in microwave-safe dish or double boiler. Stir until smooth.
- Dip half of each cookie in the melted chocolate and set on parchment to cool.
- Let the cookies sit until the chocolate is fully set before serving or storing.
Notes
Let the chocolate fully set for crack-free texture. Store cookies in airtight container. You can freeze the dough for easy slicing any time.