Name: Orange Shortbread Cookies with Chocolate Filling 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 ¾ cup); 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 magical about the combination of citrus and chocolate, and these Orange Shortbread Cookies with Chocolate Filling Recipe embody that perfectly. Imagine buttery shortbread infused with bright orange zest, filled with a luscious, spiced chocolate center—it’s like a little burst of joy with every bite!

The image shows several round cookies with scalloped edges, each having two layers: a light golden beige top layer with a star-shaped cutout in the center that reveals a dark brown filling underneath. The cookies are placed on a sheet of vintage-style printed paper with sprigs of fresh green rosemary scattered around. A bright orange half is also visible, adding a vibrant pop of color. The surface under the paper appears as a white marbled texture. The overall look is warm and inviting, with a mix of smooth and textured elements. 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 Filling Recipe
Top Tip
How to Serve Orange Shortbread Cookies with Chocolate Filling Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Orange Shortbread Cookies with Chocolate Filling Recipe

Why You'll Love This Recipe

I first baked these cookies during the holiday season, and they quickly became a favorite for cookie exchanges and gifts. The balance of buttery shortbread with zesty orange and rich chocolate filling really sets this recipe apart—plus they’re surprisingly simple to make at home!

Bright citrus flavor: The fresh orange zest and juice bring a lively brightness that cuts through the rich chocolate and butter.
Decadent yet light filling: The chocolate filling is creamy and smooth, with just a hint of cardamom to add warmth and depth.
Perfect texture contrast: Crispy shortbread on the outside gives way to a soft, velvety chocolate center—comfort in every bite.
Great for gifting or sharing: These cookies look beautiful and taste gourmet, making them ideal for holiday cookie boxes or special occasions.

Ingredients & Why They Work

The magic in this Orange Shortbread Cookies with Chocolate Filling Recipe lies in the harmony between simple, high-quality ingredients. Each component plays a role in achieving that perfect balance of flavor and texture.

Flat lay of two whole fresh oranges with bright orange skin and a few zest strips nearby, a small white ceramic bowl of granulated sugar, a block of unsalted butter with a smooth pale yellow surface, a small white ceramic bowl with fine sea salt, a small white ceramic bowl containing clear orange juice, one large whole brown egg with a clean shell, a small white ceramic bowl of sifted all-purpose flour, a small white ceramic bowl filled with glossy semisweet chocolate chips, a small white ceramic bowl of thick heavy cream, a small white ceramic bowl with ground cardamom powder, a small white ceramic bowl of fine powdered sugar, and a small white ceramic bowl of pure vanilla extract 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: Adds just the right amount of sweetness and helps create the tender crumb of the shortbread.
Oranges (zested and juiced): Fresh zest delivers intense citrus oils, while the juice adds moisture and brightness to the dough and glaze.
Unsalted butter: The cornerstone of true shortbread—softened to cream perfectly with sugar, giving buttery richness.
Sea salt: Enhances the flavors, balancing sweetness and amplifying chocolate notes.
Vanilla extract: Provides warmth and a subtle background flavor that complements the orange and chocolate.
Egg yolk: Adds richness and helps bind the dough for that delicate, crumbly texture.
All-purpose flour: The base for the cookie's structure, making it tender yet sturdy enough to hold the filling.
Semisweet chocolate chips (or chopped chocolate): Melts smoothly for the decadent filling; I always prefer chopped chocolate for a bit more luxurious melt.
Heavy whipping cream: Combined with chocolate to create a luscious ganache filling that's creamy, not too sweet.
Ground cardamom (optional): Adds a unique, slightly spicy note that elevates the chocolate filling in a subtle way.
Powdered sugar: For the glaze—it dissolves quickly and creates a silky, sweet finish with orange juice.

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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

What I love about this recipe is how easy it is to personalize. Whether you want to amp up the citrus, swap the chocolate for something darker or milkier, or add a sprinkle of nuts, it invites you to play around.

Variation: I sometimes add chopped pistachios to the chocolate ganache for a lovely crunch that pairs beautifully with the orange. It’s a personal favorite twist!
Dietary modification: You can swap out the butter for a vegan alternative and use dairy-free chocolate and coconut cream instead of heavy cream for a plant-based version.
Seasonal adjustments: During winter, a pinch of cinnamon or nutmeg can cozy up the filling for a holiday feel.

Step-by-Step: How I Make Orange Shortbread Cookies with Chocolate Filling Recipe

The image shows round sandwich cookies with three layers: a light golden brown base cookie, a middle dark chocolate filling, and a top cookie with a white icing covering and a star-shaped hole in the center revealing the chocolate layer below. The top cookie's edges are scalloped, giving a decorative look. The cookies are placed on crumpled brown paper with black text, and next to them are bright orange slices showing their juicy texture. The whole scene is set against a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cream the butter, sugar, and orange zest

Start by softening your unsalted butter, then beat it together with granulated sugar and freshly grated orange zest until light and fluffy. This step really wakes up those citrus oils, giving the dough a fragrant, buttery aroma. I usually use a mixer on medium speed—just be patient; this part sets the tone for tender cookies.

Step 2: Mix egg yolk, vanilla, and orange juice

Add the egg yolk, vanilla extract, and fresh orange juice to your creamed mixture. This not only adds richness but also helps bind the dough just right. Be sure to mix until everything’s incorporated evenly—no streaks of yolk!

Step 3: Fold in flour and salt gently

Sift your all-purpose flour along with the sea salt, then fold it gently into the wet ingredients. Don’t overwork the dough here—you want to keep it tender and crumbly, so stop mixing as soon as it comes together.

Step 4: Chill the dough

Wrap your dough in plastic and chill it for at least 30 minutes—this makes it easier to roll out and helps keep the cookies from spreading too much in the oven. I’ve found that reheating the dough can be messy, so don’t skip this step!

Step 5: Prepare the chocolate filling

While the dough chills, make the chocolate filling. Heat the heavy cream until it’s just simmering, then pour it over the semisweet chocolate and stir until smooth. Stir in the cardamom and a pinch of sea salt for that subtle warmth I love. Let this cool until it thickens up slightly—it should be creamy but not runny.

Step 6: Assemble the cookies

Roll out the chilled dough on a lightly floured surface to about ⅛ inch thick. Cut out pairs of shapes using a cookie cutter—you’ll sandwich the chocolate ganache between two cookie shapes. Spoon a small dollop of chocolate filling onto one cookie, then gently press the matching cookie on top, sealing the edges lightly.

Step 7: Bake and glaze

Bake your cookies at 350°F (175°C) for about 12-15 minutes, until the edges just start to turn golden. Then, let them cool completely on a wire rack before glazing. Whisk powdered sugar with orange juice to create a smooth glaze and brush over the cooled cookies for a shiny, flavorful finish.

Top Tip

I’ve made these cookies dozens of times and learned that the dough’s chill time is non-negotiable for the best texture. Also, using real orange zest and fresh juice—from organic oranges if possible—adds a vibrancy you can’t fake with extracts.

Chill Smart: Wrap the dough tightly and chill for at least 30 minutes; overnight works even better and intensifies flavor.
Chocolate Ganache Texture: Let the ganache cool to room temperature and thicken slightly so it doesn’t ooze out when sandwiching the cookies.
Rolling Ease: Dust your rolling surface lightly with flour, but don’t overdo it or the dough will dry out and crack.
Glaze Application: Apply glaze after cookies cool completely; otherwise, it will melt and run off.

How to Serve Orange Shortbread Cookies with Chocolate Filling Recipe

orange shortbread cookies - Serving Suggestion

Garnishes

I usually sprinkle a few finely grated orange zest shavings on top of the glaze before it sets, just for that extra pop of color and zing. Sometimes a dusting of extra powdered sugar or a few edible gold flakes turn these into real showstoppers, perfect for holiday occasions.

Side Dishes

These cookies pair beautifully with a cup of strong black tea, Earl Grey, or a rich espresso. For a special brunch, I like serving them alongside fresh fruit salad or a cheese platter with mild cheeses to balance sweetness.

Creative Ways to Present

I’ve gifted these cookies stacked neatly in festive tins with tissue paper, tied with orange ribbon. For parties, arranging them with fresh orange slices and sprigs of rosemary on platters makes a stunning presentation that guests always comment on.

Make Ahead and Storage

Storing Leftovers

I store these cookies in an airtight container at room temperature. They stay fresh and preserve their delicate texture best this way—usually for up to 4-5 days. If you notice the chocolate getting too firm, just let them sit at room temp for a bit before serving.

Freezing

These cookies freeze wonderfully! I freeze them unglazed to avoid any texture issues with the glaze. When ready to enjoy, thaw overnight in the refrigerator and then glaze fresh. This way you get that perfect glossy finish every time.

Reheating

To warm up cookies and soften any hardened filling, pop them in a 300°F oven for about 5 minutes. Just be careful not to heat too long or the filling may melt and ooze out. A few seconds in the microwave can also help but keep it brief.

Frequently Asked Questions:

Can I make these cookies gluten-free?

Absolutely! Substitute the all-purpose flour for a gluten-free blend designed for baking, ideally one with xanthan gum to keep the dough’s structure intact. Keep in mind the texture may be slightly different but still delicious.

How do I prevent the chocolate filling from leaking?

Make sure the ganache cools and thickens before sandwiching your cookies. Also, seal the edges gently but firmly so the filling stays inside while baking. Chilling assembled cookies before baking can help reduce leakage.

Can I use milk chocolate instead of semisweet?

Yes! Milk chocolate will make the filling sweeter and creamier. If you prefer a less sweet treat, stick to semisweet or even dark chocolate. Adjust your glaze sweetness accordingly to keep the balance right.

How long do these cookies keep fresh?

Stored in an airtight container at room temperature, these cookies stay fresh for about 4-5 days. If you want to keep them longer, freezing is a great option. Always keep them covered to preserve moisture and prevent them from drying out.

Final Thoughts

These Orange Shortbread Cookies with Chocolate Filling Recipe have a special place in my baking repertoire because they never fail to impress guests and bring a little cheerful warmth to any gathering. Whether you’re baking for the holidays, a gift, or just to treat yourself, these cookies are an absolute winner. I can’t wait for you to try them and find your own favorite twist!