Milk Chocolate Orange Shortbread Cookies

Try this recipe for Milk Chocolate Orange Shortbread Cookies.


Recipe by Mimi Council.


Easy and simple Milk Chocolate Orange Shortbread cookie recipe, using orange zest. This shortbread cookie recipe only has 6 ingredients. Easy and delicious cookies, citrus and milk chocolate make for the best combo #organiccookies #organicrecipe #shortbreadcookies #egglesscookies #milkchocolate #highaltitudebaking

Easy and simple Milk Chocolate Orange Shortbread cookie recipe, using orange zest. This shortbread cookie recipe only has 6 ingredients. Easy and delicious cookies, citrus and milk chocolate make for the best combo #organiccookies #organicrecipe #shortbreadcookies #egglesscookies #milkchocolate #highaltitudebaking

Milk Chocolate Orange Shortbreads

Makes 36


1 cup (226 grams) organic salted butter, softened

142 grams (1 cup) organic powdered sugar, sifted

1 tablespoon organic orange flavor (like Frontier Co-Op)

1 teaspoon organic vanilla extract (my favorite is Simply Organic)

255 grams (2 cups) organic all purpose flour

zest of 1 large organic orange

10 ounces (2 cups) organic milk chocolate, finely chopped


Method Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.


In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, organic flavor and vanilla extract. Mix on low just until you don’t see powdered sugar anymore, you will still see a few chunks of butter and that’s okay because it’s very soft.

Add the flour and orange zest and mix on low until combined into a smooth dough. It should feel like play dough in your hands.


Using your hands, form 36 cookie dough balls and place on parchment paper. Flatten slightly so they are about 1-3/4 inches in diameter.


Bake for 13 minutes or until golden brown around edges. Let cool completely on cookie sheets.


In a double boiler, add 80% of the milk chocolate. Melt completely until the temperature reaches 110°F on a chocolate thermometer. Remove from heat and immediately add the remaining milk chocolate and stir to combine completely. Let sit until the temperature has reached 89°F on a chocolate thermometer. The chocolate should be tempered now and ready to dip.


Dip the bottoms of each cookie into the milk chocolate and place chocolate side down back on the parchment paper lined cookie sheets. Place the cookie sheets in the fridge to set for about 1 hour.


Store in a cool dry place for up to 7 days.


Gluten Free – Replace the all purpose flour with 227 grams (1 1/2 scant cups) Namaste Organic Perfect Flour Blend plus 57 grams (1/2 cup plus 1 tablespoon) organic coconut flour.


High Altitude – Bake at 350°F for 12 minutes or until golden brown around edges. 


Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!