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!
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.
- 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.
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
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
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:
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.
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.
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.
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!
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Orange Shortbread Cookies with Chocolate Filling Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Orange Shortbread Cookies are buttery and zesty with a decadent chocolate cardamom filling and a sweet orange glaze. Perfect for holiday cookie boxes and festive celebrations, they offer a gourmet twist on classic shortbread with fresh orange zest, rich semisweet chocolate, and a hint of cardamom, making them both flavorful and visually stunning.
Ingredients
Cookie Dough
- 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)
Chocolate Filling
- 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
Orange Glaze
- 1 cup powdered sugar
- 2-4 tablespoons orange juice (squeezed from the zested oranges, as needed)
Instructions
- Prepare the dough: In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Stir in the orange zest, sea salt, pure vanilla extract, freshly squeezed orange juice, and the large egg yolk, mixing well to combine the flavors evenly.
- Incorporate flour: Gradually add the all purpose flour to the wet ingredients, mixing gently until a smooth, cohesive dough forms. Be careful not to overmix to keep the cookies tender.
- Make chocolate filling: In a small saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer. Remove from heat and pour over the semisweet chocolate chips and ground cardamom (if using). Let sit for a minute, then stir until smooth. Add sea salt and mix well. Allow the ganache to cool and thicken slightly until spreadable.
- Assemble cookies: Roll out the dough on a lightly floured surface to about ¼-inch thickness. Cut into desired shapes, then place half of the cookies on a baking sheet. Spread a thin layer of the chocolate filling over these cookies and top with the remaining cookies, gently pressing edges to seal.
- Bake: Preheat your oven to 350 degrees Fahrenheit. Bake the assembled cookies for 15 minutes or until edges are lightly golden. Remove from the oven and allow to cool completely on a wire rack.
- Prepare glaze: In a small bowl, whisk the powdered sugar with 2 tablespoons of the freshly squeezed orange juice. Add more orange juice one teaspoon at a time if needed until the glaze reaches a smooth, drizzleable consistency.
- Glaze cookies: Once the cookies have cooled, drizzle the orange glaze on top for a bright, flavorful finish. Let the glaze set before serving or storing.
Notes
- For best flavor, use freshly zested and juiced oranges.
- The ground cardamom in the filling is optional but adds a lovely warm spice.
- If the chocolate ganache is too thin, refrigerate for 10-15 minutes to thicken before assembling.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- These cookies make a delightful gift and are perfect for holiday cookie exchanges.
Nutrition
- Serving Size: 1 cookie
- Calories: 208 kcal
- Sugar: 11 g
- Sodium: 64 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 34 mg
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