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Chocolate Orange Whipped Shortbread Cookies

Posted 12/7/2020

These are a variation of the whipped shortbread cookies my mom made every Christmas. I have made them every Christmas since I left home as well. I grew up with them, my kids grew up with them, and my grandkids will likely grow up with them as well. This version is a bit more sophisticated with the addition of orange zest, orange juice, and cocoa.

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Prep Time: 20 mins

Cook Time: 20 mins

Additional Time: 0 mins

Total Time: 40 mins

Servings: 60 cookies




1          lb         butter

2          tbsp     orange zest

2-3       tbsp     freshly squeezed orange juice

1          cup      icing sugar

1/2       cup      corn starch

2 2/3    cups     flour

1/3       cup      cocoa powder




Step 1: Whip butter, orange zest, and orange juice with an electric mixer until glossy.



Step 2: Add icing sugar and corn starch and whip for about 5 more minutes.


Step 3:  Combine flour and cocoa powder and add to the butter mixture in small amounts, while continuing to whip with mixer. Total whipping time should be around 15 minutes.

 * The final dough will be very thick and small hand mixers may not be strong enough when all the flour is added. If this is the case, finish stirring with a wooden spoon.


Step 4: Drop dough by teaspoon onto an ungreased cookie sheet.



Step 5: Garnish with orange sprinkles, candied cherry slivers, or pecans.


Step 6:  Bake at 300F until edges are barely turning color or cookies are slightly firm, about 12-15 minutes. It is very easy to over bake shortbread so err on the side of caution!



Note: If you prefer the more traditional white shortbread, substitute flour for the cocoa. You can also omit the orange zest and juice. These cookies freeze well if packed with wax paper to prevent crushing.




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