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Orange Shortbread Chocolate Sea Salt Cookies

Rebecca | Roses & Whiskers
Buttery orange shortbread cookies, dipped in dark chocolate, sprinkled with sea salt and sandwiched together with a light, citrusy buttercream, clam-shell style.
prep, chilling, baking and decorating time 12 hrs
Servings 24 clam shell cookies


  • 2 cups gluten free 1-to-1 baking flour or substitute all-purpose flour for gluten-full cookies
  • 1/2 tsp salt
  • 2 large oranges zested
  • 1/2 cup unsalted butter softened to room temperature
  • 1/2 cup butter-flavored Crisco
  • 3/4 cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp freshly squeezed orange juice
  • 1 tsp vanilla extract
  • 10 oz. dark chocolate melting wafers
  • coarse sea salt to taste

Orange Buttercream Frosting Ingredients

  • 1/4 cup unsalted butter softened to room temperature
  • 2 tbsp Crisco
  • 2 cups powdered sugar
  • 1 tbsp heavy cream
  • 1 tbsp + 1 tsp freshly squeezed orange juice (or substitute partially or wholly for orange extract)
  • 1 tsp vanilla extract
  • Sprinkle Pop's "Mermaid Princess" sprinkle mix


  • Whisk together the flour, salt and orange zest in a medium bowl.
  • In a large bowl, cream the butter, Crisco and sugar until light and fluffy. Beat in the egg, making sure it's fully incorporated. Then mix in the orange juice and vanilla.
  • Fold in the flour mixture on low speed, until just combined. Cover and chill the dough overnight in the refrigerator, for at least 8 hours.
  • Roll out half of the chilled dough on a lightly floured surface, until it's 1/4-inch thick. (Leave the rest of the dough in the refrigerator.) Cut out shells or desired shape, and use a lightly floured spatula to transfer the cutouts to a baking sheet lined with parchment paper or a silicone mat. Don't put more than 12 cookies on a baking sheet.
  • Re-roll the scraps, and then roll out the remaining dough. Place the baking sheets (with the cookie cutouts on them) in the freezer for 15 minutes or in the refrigerator for 1 hour before preheating the oven to 375°F (190°C).
  • Bake the cookies for 8 to 10 minutes, or until the edges are lightly browned and the cookies are set. Let the cookies rest on the pan for 5 minutes before removing to a wire rack to cool completely.

Decorating the Cookies

  • Once the cookies are cool, melt the chocolate in a tall glass measuring cup according to the instructions on the bag. Let the melted chocolate rest for 5 minutes. Then, dip the end of each cookie in the chocolate and place on a sheet of wax paper to harden. Dip a few at a time, and sprinkle with sea salt before the chocolate hardens. (Use as much or as little sea salt as you want!)
  • Make the frosting while the chocolate sets. Cream the butter and Crisco until light and fluffy. Then mix in the powdered sugar, heavy cream, orange juice and vanilla on low speed until combined, before beating on high speed until light and fluffy. Feel free to substitute orange extract for the orange juice if you want an even stronger flavor. Color the frosting or leave it white.
  • Fit a piping bag with Wilton tip 1M and pipe a rosette on the back of one shortbread cookie. Add some sprinkles, and top with a second cookie to form a clam shell. Hold the cookie sandwich sideways so you can add sprinkles to the front of the frosting. Repeat with the remaining cookies.
  • Store the cookies in an airtight container and enjoy!