Pin it
This orange shortbread cookie recipe creates the perfect treat for dipping into coffee or tea. The bright citrus flavors shine through the buttery shortbread, while the chocolate-dipped ends add a touch of elegance that makes them perfect for gifting or special occasions.
I first made these for a holiday cookie exchange and everyone was shocked they were gluten-free. Now they've become my signature hostess gift during the winter months, packaged in a pretty jar with a ribbon.
Ingredients
- Caster sugar: Provides a finer texture than regular granulated sugar without disappearing into the dough
- Fresh orange zest: Creates bright citrus flavor throughout every bite
- Unsalted butter: Gives you control over the salt level while providing that classic shortbread richness
- Vanilla bean paste: Offers more intense flavor than extract while adding those lovely specks throughout
- Gluten free flour blend: Creates the structure without the gluten
- Cornstarch: Lightens the texture making these cookies melt in your mouth
- Xanthan gum: Provides structure that's missing without gluten
- Fresh orange juice: Reinforces the citrus flavor and helps bind the dough
- Dark chocolate with 60-70% cocoa solids: Balances the sweetness perfectly
- Coconut oil: Helps thin the chocolate for perfect dipping consistency
Step-by-Step Instructions
- Prepare the Aromatic Sugar Base:
- Rub the orange zest into sugar with your fingertips until fragrant and slightly damp. This crucial step releases essential oils from the zest, distributing orange flavor throughout every bite of shortbread. The sugar will become slightly clumpy and intensely aromatic.
- Create the Butter Base:
- Add softened butter and vanilla to the orange-infused sugar, mixing until just combined. Avoid creaming or aerating the mixture as this would cause the cookies to spread during baking. You want a smooth mixture without incorporating air.
- Form the Shortbread Dough:
- Sift in the dry ingredients and mix until crumbly, then add orange juice to bring everything together. The dough should hold together without being sticky. Unlike wheat-based doughs, you can knead this thoroughly without developing gluten, which ensures a perfectly smooth dough.
- Shape the Cookie Sticks:
- Roll dough between parchment to about 1cm thickness, trim to 12cm width, then cut into 1cm strips. This technique eliminates adding extra flour that could toughen the cookies. The uniform size ensures even baking and creates the perfect dipping sticks.
- Bake to Golden Perfection:
- Arrange sticks on a baking sheet and bake until light golden all over with slightly darker ends. This takes about 15-18 minutes at 350°F. The edges will become golden first, signaling they're nearly done. The cookies will still feel slightly soft but will firm up as they cool.
- Dip in Chocolate:
- Once cookies are completely cool, dip halfway into melted chocolate, gently shake off excess, and place on parchment to set. For the smoothest results, use tempered chocolate which sets with a shiny finish and clean snap.
Pin it
My favorite part about these cookies is the moment the orange zest hits the sugar. The aroma that fills my kitchen is incredible. My daughter always knows what I'm baking the moment she walks through the door when these are in the oven.
The Perfect Shortbread Texture
Achieving the ideal shortbread texture with gluten free flour can be challenging, but this recipe solves that problem beautifully. The combination of cornstarch and gluten free flour creates that signature sandy melt-in-your-mouth quality that defines great shortbread. When you take a bite, the cookie should hold together just long enough before dissolving with buttery richness. If your cookies turn out too crumbly, you might need a touch more orange juice. If they spread too much during baking, your butter was likely too warm when you started.
Flavor Variations
While orange creates a bright, vibrant shortbread, this recipe works beautifully with other citrus flavors. Try lemon zest for a sharper flavor profile, or lime for something unexpected. You can also experiment by adding complementary spices like cardamom, which pairs wonderfully with orange. For a more traditional shortbread, vanilla can be increased and the citrus reduced. The chocolate dipping is optional but highly recommended for the perfect balance of flavors.
Serving Suggestions
These elegant cookie sticks shine alongside afternoon tea or coffee. The narrow shape makes them perfect for dipping into hot beverages without falling apart. For entertaining, I arrange them standing upright in a tall glass or jar, chocolate-dipped ends facing up, creating a striking visual presentation. During the holidays, serve with hot chocolate topped with whipped cream for an extra-special treat that both adults and children adore.
Pin it
These cookies are a joy to make and even more delightful to share—simple elegance in every bite.
Frequently Asked Questions
- → Can I make these cookies with regular flour instead of gluten-free?
Yes, you can substitute regular all-purpose flour for the gluten-free flour blend. If using regular flour, omit the xanthan gum entirely as it's only needed for gluten-free baking. You'll likely need to reduce the orange juice slightly as regular flour typically absorbs less moisture than gluten-free blends.
- → How do I properly temper chocolate for dipping?
For properly tempered chocolate: chop dark chocolate and melt ⅔ of it to 115°F (46°C). Remove from heat, add remaining ⅓ chocolate and stir until completely melted and cooled to 88-90°F (31-32°C). This creates a smooth, glossy finish that snaps when broken and doesn't melt at room temperature.
- → Why do my cookie sticks spread during baking?
Spreading typically occurs if you've creamed or aerated the butter-sugar mixture excessively. For these shortbread sticks, simply mix ingredients until combined without incorporating air. Additionally, chilling the cut dough for 15-30 minutes before baking helps maintain their shape.
- → Can I use different citrus flavors instead of orange?
Absolutely! This recipe works beautifully with lemon, lime, or even grapefruit zest. Adjust the amount based on the citrus intensity you prefer—generally, lemon and lime may require slightly less zest than orange as they can be more potent.
- → How can I store these cookies for maximum freshness?
Store completely cooled cookie sticks in an airtight container, placing parchment paper between layers if stacking. Keep at room temperature in a cool, dry place away from direct sunlight. For extended storage, they can be frozen without the chocolate coating, then dipped after thawing.
- → What's the best way to achieve uniform cookie sticks?
Roll the dough between parchment paper to a precise thickness of 1cm (⅓-½ inch). Use a ruler and bench scraper or sharp knife to trim straight edges before cutting into equal-width sticks. For professional results, consider using a pizza cutter for clean, straight cuts.