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These chocolate orange shortbread sticks are a fun and elegant twist on classic shortbread cookies—crispy, buttery, and dipped in rich, dark chocolate for the perfect holiday treat. They’re simple to make, beautiful to look at, and impossible to resist with a cup of tea or coffee.

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About This Recipe

Shortbread cookies are known for their buttery texture and delicate snap, and this version stays true to that classic while adding a bright citrus twist. Instead of shaping the dough into traditional rounds, the cookies are cut into slim sticks, making them feel a little more playful and extra special—especially for holiday cookie boxes.

The dough itself is based on my go-to shortbread recipe (the same one I use for my Twix cookies), but with fresh orange zest mixed right in. The zest adds a strong, natural orange flavor without the need for any artificial extracts. Once baked, the cookies are dipped halfway into melted dark chocolate, creating that iconic chocolate-orange combination that truly feels like a match made in heaven.

These cookies are buttery, crisp, and have that perfect shortbread snap, while the dark chocolate balances out the sweetness beautifully. If you’re unsure about fruit and chocolate together, let this recipe change your mind—orange and chocolate just work. The stick shape also makes them ideal for dipping into hot tea or coffee, which makes them as cozy as they are cute.

What You Need To Make Chocolate Orange Shortbread Sticks

Ingredients:

Unsalted butter
Granulated sugar
All-purpose flour
Salt
Fresh orange zest
Dark chocolate

Substitutions & Variations:

Use milk chocolate instead of dark chocolate for a sweeter finish
Shape the dough into classic round cookies instead of sticks if preferred
Add a pinch of espresso powder to the chocolate for a deeper flavor
Sprinkle extra orange zest or flaky salt on the chocolate before it sets

Equipment For This Recipe

Pro Tips

When zesting oranges, only zest the bright orange peel—avoid the white pith underneath, as it can add bitterness.
Chill the dough slightly before shaping if it feels too soft; this helps keep the stick shape neat.
Use good-quality dark chocolate for dipping—it makes a big difference in flavor and texture.
If making these for cookie boxes, let the chocolate fully set before stacking or packaging.
For clean chocolate edges, gently tap off excess chocolate before placing the cookies down to set.
Make sure your butter is softened—not melted—for the correct shortbread texture.
Roll the dough to an even thickness so all the sticks bake at the same rate.
Use a ruler for neat, uniform sticks, but they don’t have to be perfect to taste great.
If your kitchen is warm, set the dipped cookies in the fridge so the chocolate firms up properly.
The cookies keep well in an airtight container for several days. You can also freeze the unbaked dough sticks.

How To Store Chocolate Orange Shortbread Sticks

Store baked cookies in an airtight container at room temperature for up to 5 days.

For longer storage, freeze the baked (undipped) shortbread cookies for up to 2 months. Thaw completely, then dip in chocolate before serving.

Once dipped, keep them in a cool place so the chocolate doesn’t soften.

FAQ’s

Can I make these cookies in advance?

Yes! You can make the dough ahead of time and refrigerate it for up to 3 days, or bake the cookies in advance and dip them in chocolate closer to serving.

Do I have to make them stick-shaped?

Not at all. While the stick shape is adorable and perfect for dipping, you can absolutely make classic round shortbread cookies and dip half of each cookie in chocolate.

Can I use orange extract instead of zest?

Fresh orange zest is highly recommended for the best flavor, but you can use orange extract in a pinch—just use a very small amount.

Why dark chocolate instead of milk chocolate?

Dark chocolate balances the sweetness of the shortbread and pairs beautifully with orange, but milk chocolate works too if you prefer a sweeter cookie.

These chocolate orange shortbread sticks are proof that simple ingredients can create something truly special. They’re buttery, crisp, lightly citrusy, and finished with rich chocolate—perfect for holiday cookie boxes, gifting, or cozy afternoons with a warm drink. Whether you stick with the fun stick shape or go classic with rounds, this recipe is an easy, elegant bake that always impresses.

If you loved these, be sure to check out my other holiday cookie recipes like Twix Cookies, Chocolate Biscoff Linzer Cookies, Gingerbread Latte Cookies, Jam-Filled Shortbread Cookies, and Double Chocolate Peppermint Cookies—there’s something for everyone!

Chocolate Orange Shortbread Sticks

These chocolate orange shortbread sticks are a fun, elegant twist on classic shortbread cookies, crispy, buttery, and dipped in rich dark chocolate for the perfect holiday treat. They’re simple to make, beautiful to look at, and impossible to resist with a cup of tea or coffee.

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Prep Time 30

Cook Time 15

Chill Time 30

Total Time 1 15

Course Dessert

Cuisine British

Servings 38 cookies

Calories 94 kcal

Equipment

1 Large bowl
Electric hand/stand mixer
Bench scrapper or knife
2 Medium-sized trays lined with parchment paper
Baking sheet lined with parchment paper
Microwave-safe bowl
1 Tall glass
Zest grater
Clean ruler

Ingredients

For the Orange Shortbread Dough

100 g granulated sugar (1/2 cup)
200 g unsalted butter softened (3/4 cup + 2 tbsp)
1 tbsp orange zest
300 g all-purpose flour (1 ¾ cups + 2 tbsp)
½ tsp salt

Additional Ingredients

100 g dark chocolate (3.5 oz) or as needed
2 tsp vegetable oil
orange zest optional

Instructions

Make the Cookie Dough

In a large bowl, combine the granulated sugar, softened butter, and orange zest. Beat with an electric hand mixer or stand mixer on medium speed until the mixture is creamy and well combined.
Add the flour and salt, then mix on low speed. The dough will look crumbly at this stage—that’s completely normal. Switch to your hands and gently knead the mixture until it comes together into a smooth dough.

Shape and Cut the Dough

Transfer the dough to a lightly floured surface and roll it into a rectangle measuring roughly 9 × 7.5 inches. If you like, use a bench scraper to help straighten the edges, though precision isn’t essential as the sides will be trimmed later.
Cut the rectangle in half lengthwise to create two long rectangles. Trim the edges of both pieces slightly to sharpen the shape.
Using a ruler, mark ½-inch intervals along the long sides of both rectangles. Use a bench scraper or a sharp knife to cut the dough into uniform sticks.
Carefully transfer the cut pieces to a parchment-lined tray and chill them for 30–60 minutes, or until firm.

Bake

Once chilled, preheat your oven to 160°C (320°F) and line a baking sheet with parchment paper.
Arrange the cold cookie sticks on the sheet, leaving about ½ inch of space between each one. Bake in the center of the oven for 15-17 minutes, or until the edges look set and lightly golden.
If the cookies have spread a bit too much on the sides, immediately after they come out of the oven use 2 bench srappers to push the sides in and sharpen the ides.
Allow the cookies to cool on the baking sheet for 10 minutes before moving them to a wire rack to cool completely.

Assemble

To assemble, melt the dark chocolate in the microwave in 30-second intervals (stirring between each) or over a double boiler. Stir in the vegetable oil until smooth and glossy, then pour the chocolate into a tall glass.
Line a tray with parchment paper and zest a fresh orange if you’d like to add zest on top.
Dip half or one-third of each cooled shortbread stick into the melted chocolate, letting the excess drip off against the rim of the glass.
Place the dipped cookies onto the prepared tray and sprinkle a little orange zest over the chocolate.
Allow the chocolate to set in the refrigerator for about 20 minutes, or at room temperature until firm. Enjoy!