Bits of Chocolate, Bursts of Orange
If you’re craving a buttery cookie with a citrusy twist but don’t want to spend hours in the kitchen, these quick and easy orange chocolate chip shortbread cookies are your answer. Packed with fresh orange zest and studded with rich chocolate chips, they strike the perfect balance between sweet and refreshing.
With no eggs and minimal ingredients, this recipe is all about bold flavour with zero fuss. Whether you’re baking for a cozy afternoon snack or a last-minute treat, these cookies are ready in under 30 minutes — and they taste like sunshine in every bite.
Let’s bake!
Why You’ll Love this Recipe
- Bright Citrus Flavour – Fresh orange zest brings a refreshing twist that pairs beautifully with rich chocolate chips.
- Buttery, Crisp Texture – Classic shortbread crumb with a satisfying crunch and melt-in-your-mouth finish.
- Simple Pantry Ingredients – No eggs or hard-to-find ingredients—just the basics with a citrusy upgrade.
- Make-Ahead Friendly – The dough chills beautifully, so you can prep it in advance and bake whenever you’re ready.
- Slice-and-Bake Ease – Shaped into a log and sliced, there’s no rolling or cookie cutters involved.
- Perfect for Any Occasion – Whether it’s tea time, holiday gifting, or just a cozy treat, these cookies always impress.
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Ingredients in this Orange Chocolate Chip Shortbread Cookie Recipe
At a glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.
- Unsalted Butter – Adds richness and flavor, creates a tender, crumbly texture by coating flour and limiting gluten development.
- Icing Sugar – Sweetens while keeping texture smooth and delicate; dissolves easily for a melt-in-the-mouth feel.
- Orange Zest – Provides concentrated citrus aroma and flavour through natural oils.
- Fresh Orange Juice – Adds moisture and a fresh citrus note; balances sweetness with slight acidity.
- Cake Flour – Low protein for a soft, tender crumb; minimises gluten formation.
- Cornflour – Further reduces gluten; ensures a light, melt-in-the-mouth texture.
- Orange Extract – Boosts orange flavour without adding extra liquid.
- Dark Chocolate Chips – Adds rich chocolate bursts that contrast with the citrus flavour.
How to Make Orange Chocolate Chip Shortbread Cookies
- Zest one orange using a fine zester.
- Squeeze the juice, 60 ml, around 1 orange.
- In a medium mixing bowl, add the softened unsalted butter and icing sugar.
- Beat at medium speed with a hand mixer until light and pale.
- Then, add the orange zest.
- Add the freshly squeezed orange juice.
- And add the orange extract.
- Mix well. At this stage, the liquid ingredients may not fully combine with the butter mixture, and that’s normal. Once you add the dry ingredients, the dough will come together.
- Place a sieve on top of the mixing bowl, add the cake flour, cornflour and salt.
- Sift in the dry ingredients to remove any lumps.
- Start mixing the mixture by hand using a spatula.
- Mix and press the dry ingredients into the wet mixture.
- Keep mixing and pressing until almost fully incorporated.
- Add the dark chocolate chips. (see *Notes in the recipe card)
- Continue to mix and press the chocolate chips into the mixture.
- Mix until there are no dry unmixed areas remaining.
- Sandwich half of the dough between two sheets of parchment paper. Roll into 6mm thickness. Repeat this step for the rest of the dough.
- Place both rolled dough portions onto a baking sheet / pan to chill for at least 30 minutes or until firm to touch (to give sharp edges when you cut).
- This is the cookie cutter, 55mm in diameter, I used in this recipe.
- Use the cookie cutter to cut out the cookies.
- Place each on a lined baking sheet, around an inch apart. They won’t spread much. You can gather the leftover dough together and roll it out again between the parchment paper until all the dough is cut.
- Bake in the preheated oven at 170°C (350°F) for 20 minutes or until the edges turn slightly golden brown.
- Once done, let the cookies sit in the pan for 10 minutes to set.
- Then transfer them onto a wire rack to cool completely. Enjoy with a cup of tea or coffee!
Tips for Making the BEST Orange Chocolate Chip Shortbread Cookies
- Use Fresh Orange Zest – The zest carries the most intense citrus oils, giving your cookies that vibrant, fresh orange flavor. Avoid the bitter white pith underneath.
- Don’t Skip Chilling – Chilling the dough after rolling helps the cookies hold their shape and gives you clean, sharp edges when cutting.
- Roll Between Parchment Sheets – This prevents sticking and eliminates the need for extra flour, which can dry out the dough.
- Weigh Your Ingredients – If possible, use a digital scale for accuracy. It makes a big difference in shortbread texture.
- Mix Gently – After adding the flour, mix just until everything comes together. Overmixing can lead to tough cookies.
- Use Good Quality Chocolate Chips – Dark or semi-sweet chips balance the sweetness and complement the citrus beautifully.
- Add Orange Extract – This boosts the orange flavour without making the dough too wet from extra juice.
- Watch the Bake Time – Bake just until the edges are lightly golden. The cookies will continue to set as they cool and remain tender inside.
- Cool on the Tray First – Letting the cookies sit in the pan for 10 minutes helps them firm up before transferring to a rack, preventing breakage.
How to Serve these Orange Chocolate Chip Shortbread Cookies
- With Tea or Coffee – These cookies are perfect alongside a hot cup of Earl Grey, black coffee, or even a creamy latte—the citrus and chocolate pair beautifully with warm drinks.
- As a Light Dessert – Serve a few cookies with a scoop of vanilla or chocolate ice cream for a simple but elegant treat.
- On a Holiday Cookie Platter – Their crisp texture and unique flavour make them stand out among classic cookie favourites.
- For Gifting – Wrap a stack of cookies in parchment and twine or pop them into a decorative tin for a thoughtful homemade gift.
- Dipped in Chocolate (Optional Twist) – For a fancier presentation, dip one end of each cookie in melted dark chocolate and let it set—perfect for parties or special occasions.
How to Store these Orange Chocolate Chip Shortbread Cookies
- At Room Temperature – Store the baked cookies in an airtight container for up to 1 week. Keep them in a cool, dry place to maintain their crisp texture.
- In the Fridge – The raw dough can be wrapped tightly in plastic wrap and stored in the fridge for up to 3 days before baking.
- In the Freezer –
- For Dough – Freeze the shaped dough log (wrapped well in plastic and placed in a freezer-safe bag) for up to 1 month. When ready to bake, let it thaw slightly so it’s easier to slice.
- For Baked Cookies – Freeze in a single layer, then transfer to a container or freezer bag. They’ll keep for up to 2 months. Let thaw at room temperature before enjoying.
Frequently Asked Questions
No, chilling is essential.
This step firms up the dough, making it much easier to cut clean shapes with crisp edges. If you skip it, the dough will be too soft to handle neatly, and your cookies may lose their shape in the oven. Chilling helps the cookies bake evenly and gives them that sharp, classic shortbread look.
Yes, you can substitute all-purpose flour, but the texture will be slightly firmer. Cake flour gives these cookies a more delicate, tender crumb.
Fresh orange juice is recommended for the best flavour and natural aroma. Bottled juice often contains added sugar or preservatives, which may affect the taste.
Absolutely! Just make sure they’re chopped small enough so the dough rolls out smoothly and cuts cleanly.
Yes, they are completely egg-free—perfect for those with egg allergies or looking for an eggless cookie recipe.
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Orange Chocolate Chip Shortbread Cookies
- Prep Time: 20 mins
- Chill Time: 30 mins
- Cook Time: 20 mins
- Total Time: 1 hour 10 minutes
- Yield: 30 servings 1x
- Category: Cookies, Biscuits
- Method: Bake
- Cuisine: Scottland
Description
Buttery, crumbly, and bursting with citrusy goodness — these orange shortbread cookies are a delightful twist on a classic shortbread. Infused with fresh orange zest and studded with dark chocolate chips, they offer the perfect balance of bright fruity flavour and indulgent richness.
Ingredients
- 150 g unsalted butter – softened
- 40 g icing sugar – sifted
- 1 zest of orange freshly grated
- 60 ml orange juice, freshly squeezed
- 255 g cake flour – sifted
- 18 g cornflour
- 1 tsp orange extract
- 1/4 tsp salt
- 100 g dark chocolate chips
Instructions
- Preheat the oven to 170°C (350°F) and line the baking tray with parchment paper.
- Zest one orange and juice it. Set aside.
- In a medium mixing bowl, beat the softened unsalted butter and sugar with a hand mixer at medium speed until light and pale.
- Add in the orange juice, orange zest and orange extract. Mix well.
- Sift in cake flour, cornflour and salt.
- Mix and press the dry ingredients into the wet mixture until almost fully incorporated.
- Fold in the chocolate chips and continue to mix until there are no dry unmixed areas remaining.
- Sandwich half of the dough between two sheets of parchment paper. Roll into 6mm thickness. Repeat this step for the rest of the dough.
- Place both rolled dough portions onto a baking sheet / pan to chill for at least 30 minutes or until firm to touch (to give sharp edges when you cut).
- Use your desired cookie cutter to cut out the cookies. Place each on a lined baking sheet, around an inch apart. They won’t spread much. You can gather the leftover dough together and roll it out again between the parchment paper until all the dough is cut.
- Bake in the preheated oven at 170°C (350°F) for 20 minutes or until the edges turn slightly golden brown.
- Once done, let the cookies sit in the pan for 10 minutes to set, then transfer them onto a wire rack to cool completely. Enjoy with a cup of tea or coffee!
Notes
- I use a 55mm in diameter circular cookie cutter in this recipe but you can be creative with shapes!
- You can roll out the dough to your desired thickness, but be sure to adjust the baking time accordingly. Thinner dough will bake faster, while thicker pieces may need a few extra minutes.
- I use dark chocolate chips in this recipe, but feel free to use milk, white, or mix with any type of chocolate chips you like — or leave them out entirely if you prefer. The cookies are still delicious without them!
Nutrition
- Serving Size: 1 serving
- Calories: 93kcal
- Sugar: 3g
- Sodium: 4mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 11mg
Final Thoughts
These orange chocolate chip shortbread cookies are a little buttery bite of joy — crisp on the edges, tender in the centre, with just the right mix of zesty citrus and melty chocolate. They’re simple to make, easy to store, and perfect for everything from afternoon tea to thoughtful homemade gifts.
Taking the time to chill the dough may seem like an extra step, but it’s what gives these cookies their signature clean edges and beautiful texture — totally worth it. Whether you’re baking for yourself or sharing with others, this recipe is one you’ll want to keep coming back to.
So roll, chill, slice, and bake — your next favourite cookie is just a few simple steps away.
Thanks for joining me in the kitchen today. Hope you’ll love this! Enjoy and keep baking! 💛
