Chocolate-Dipped Orange Shortbread Cookies

Chocolate orange shortbread cookies

Between work and other commitments, I haven’t had much time for baking over the past couple of weeks. But yesterday I was feeling inspired (and I had a free afternoon…and a bowl of navel oranges waiting on my countertop!) so I decided to give chocolate-dipped orange shortbread cookies a try.

These were inspired by a recipe from Sally’s Baking Addiction. I followed Sally’s recipe almost exactly. The only tweak I made was to add about 1/4 teaspoon of Lorann Oils 100% pure blood orange oil to the cookie dough, to make the orange flavor a bit more pronounced. Also, Sally’s recipe recommends chilling the dough for a minimum of four hours; I chilled mine for about 2.5 hours, and the cookies turned out perfectly.

These shortbread cookies look, smell, and taste amazing! They pair perfectly with a cup of black tea, which I’m enjoying as I write this post!

Chocolate orange shortbread cookies

Shortbread Cookie Tips & Tricks

Like any simple recipe, the key to this one is using high-quality ingredients. In addition to pure blood orange oil, I used Grand Aroma dark chocolate coverture from Santa Barbara Chocolate, and finished my cookies with a sprinkling of Halen Mon Welsh sea salt.

Chocolate orange shortbread cookies

Chocolate orange shortbread cookies

Chocolate orange shortbread cookies

Chocolate orange shortbread cookies

Chocolate orange shortbread cookies

Chocolate orange shortbread cookies

Chocolate orange shortbread cookies

Chocolate orange shortbread cookies

Chocolate orange shortbread cookies

Chocolate orange shortbread cookies

Need more cookie inspiration? Check out my archive of delicious cookie recipes. And don’t forget to tag @bastecutfold or use the hashtag #bastecutfold if you give any of them a try!

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