In a large bowl, I beat 1 cup softened butter and ½ cup powdered sugar on medium-high until light and fluffy, creating a tender base for these Chocolate Dipped Orange Shortbread Cookies.

I mix in 1 tbsp orange zest and 1 tsp vanilla extract, infusing the dough with citrusy warmth for these buttery citrus shortbreads.

I whisk 2 cups flour and ¼ tsp salt, then add to the butter mixture, stirring gently until a soft dough forms, avoiding overmixing for these chocolate-dipped treats.

I divide the dough in half, shape into logs or discs, wrap in plastic, and refrigerate for 30 minutes to firm up for easy slicing of these orange chocolate cookies.

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment. I slice logs into ¼-inch rounds or roll out discs to cut shapes, placing cookies 1 inch apart. I bake for 10–12 minutes until edges are golden, then cool completely on a wire rack for these citrus shortbread treats.

In a microwave-safe bowl, I melt 6 oz chocolate with 1 tsp coconut oil in 20-second bursts, stirring until smooth. I dip each cooled cookie halfway, let excess drip off, and place on parchment to set, adding optional flaky sea salt for these chocolate-dipped treats.