There’s something about the sweet, buttery crumb of shortbread paired with bright, zesty orange that just feels like a little slice of sunshine. This Orange Shortbread Cookies Recipe is one of those simple pleasures that never gets old—and I’m excited to share how you can make them right in your own kitchen.
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Why You'll Love This Recipe
This recipe feels cozy and elegant all at once. It’s the kind of cookie that’s perfect for whenever you want to treat yourself or impress guests without a ton of fuss.
- Bright Flavor: Fresh orange zest infuses each bite with a refreshing, natural citrus punch.
- Buttery Perfection: The rich, tender shortbread texture melts in your mouth like little buttery clouds.
- Simple Ingredients: You probably already have everything on hand, making it a super easy recipe to pull together.
- Optional Chocolate Dip: Dunk these in melted dark or semi-sweet chocolate for a decadent twist that pairs beautifully with the orange.
Ingredients & Why They Work
The ingredients in this Orange Shortbread Cookies Recipe come together to create that perfect balance of sweet, citrusy, and buttery goodness. Each plays a key role, so I highly recommend using fresh orange zest and good quality butter for the best results.
- Granulated sugar: Mixing it with the orange zest releases all those fragrant oils that brighten the cookie flavor.
- Fresh orange zest: Always zest before juicing! Fresh zest is key for vibrant, clean citrus notes in cookies.
- Unsalted butter: Softened butter ensures that perfect tender crumb. If you only have salted butter, just adjust the added salt accordingly.
- Vanilla extract: Adds warm, familiar depth to balance the citrus brightness.
- Salt: Enhances all the flavors and balances the sweetness.
- All-purpose flour: Provides structure while keeping the delicate texture of the shortbread.
- Dark or semi-sweet chocolate (optional): Melting it for dipping adds richness and a beautiful finish—totally worth the extra step.
Make It Your Way
I like to keep these classic but sometimes switch things up to suit the mood or occasion. Don’t be shy to play around with add-ins or toppings; this recipe is a wonderful base to get creative.
- Variation: One time, I tossed in a teaspoon of finely chopped crystallized ginger with the orange zest for a little spicy kick that my family loved.
- Gluten-free Version: Substituting oat flour or a gluten-free blend works well—just be gentle when mixing the dough to keep that tender texture.
- Chocolate Dipped: Definitely try dipping half of each cookie in melted dark chocolate. It’s a personal favorite for gifting!
- Seasonal Twist: Add a sprinkle of cinnamon in the dough around the holidays for a cozy, festive update.
Step-by-Step: How I Make Orange Shortbread Cookies Recipe
Step 1: Infuse the Sugar with Zest
Start by stirring together the granulated sugar with the orange zest. I like to rub them between my fingers to really release those fragrant oils—you’ll smell that citrus magic right away. This step is key for bright, evenly distributed flavor.
Step 2: Cream Together Butter, Sugar, and Flavorings
Next, beat the softened butter with your orange-infused sugar, vanilla, and salt until everything looks creamy and well combined—about 2 minutes on medium speed. This creates a smooth, fluffy base for your cookies without overworking the butter.
Step 3: Gently Mix in Flour
Lower your mixer speed and add the flour slowly. Mix just until the dough forms large crumbs that hold together when pressed—don’t overmix! You want a dough that’s coming together but still tender.
Step 4: Shape and Chill the Dough Logs
Dump the crumbly dough onto a clean surface and gently bring it together into a ball. Then divide into two equal halves and roll each into a 5-inch log. Wrap them tightly in plastic and chill for at least an hour. This step is great for flavor development and gives you those nice round cookies.
Tip: Around 20 minutes into chilling, you can take the logs out and roll them a bit to round out any flat spots. It makes your cookies look more uniform and professional.
Step 5: Slice and Bake
Preheat your oven to 325°F (165°C). Line baking sheets with parchment paper. Using a sharp knife, cut the logs into ½-inch rounds and place them 2 inches apart on the sheets.
Bake for 14 to 15 minutes, just until they’re very lightly golden—watch closely, as they can color quickly towards the end. Let them cool for 5 minutes on the trays before transferring to a wire rack to cool completely. That cooling time is crucial for them to firm up with the perfect shortbread snap.
Top Tip
Over the years, I’ve learned a few little tricks that really elevate these Orange Shortbread Cookies and make the baking process smoother. Here’s what works best for me:
- Use Fresh Zest: I repeat this because it’s so important—frozen or dried zest won’t give the same vibrant aroma and flavor.
- Don’t Overwork the Dough: Mixing flour until just combined keeps the cookies tender instead of tough.
- Chill Twice If Needed: If your dough feels too soft before slicing, pop it back in the fridge a little longer. It makes slicing easier and keeps cookies from spreading too much.
- Watch Your Bake Time: Check the cookies early and keep an eye on the edges—they should just turn golden, not brown.
How to Serve Orange Shortbread Cookies Recipe
Garnishes
I usually keep it simple and elegant by dipping the cooled cookies halfway into melted dark or semi-sweet chocolate, then letting them set on parchment paper. Sometimes I sprinkle a pinch of flaky sea salt over the chocolate before it hardens—it’s a beautiful flavor contrast I highly recommend.
Side Dishes
These orange shortbread cookies are fantastic alongside a cup of Earl Grey tea or freshly brewed coffee. They’re also great with a glass of dessert wine or even a bright, citrusy cocktail for a grown-up treat.
Creative Ways to Present
For special occasions, I like to arrange these cookies on a pretty platter garnished with fresh orange slices and sprigs of rosemary. It adds a festive look and a subtle aromatic touch. Gift them in decorated tins with a ribbon for a sweet homemade present that folks always appreciate.
Make Ahead and Storage
Storing Leftovers
Store your cooled cookies in an airtight container at room temperature. I usually keep mine in a cool, dry spot to maintain that perfect crisp texture—the cookies will stay fresh and delicious for about a week.
Freezing
One of the best things about these cookies is how well they freeze. I lay them out in a single layer on a baking sheet, freeze until solid, then transfer into a freezer-safe bag or container. They keep beautifully for up to three months, making it easy to have a batch ready whenever you want.
Reheating
If you want to refresh frozen cookies, I gently warm them in a 300°F oven for 5–7 minutes. This restores some of their freshly baked crispness without drying them out. Just be careful not to overheat, especially if they’re chocolate dipped.
Frequently Asked Questions:
While orange extract can add some flavor, fresh orange zest gives a much brighter, fresher citrus note and essential oils that really make a difference in this recipe. If you must, use a small amount of extract but I recommend zest whenever possible.
Make sure the dough is well chilled before slicing and baking. Also, slice the logs into even rounds and space them at least 2 inches apart on the baking sheet. Avoid over-soft dough by chilling longer if necessary.
You can substitute vegan butter in place of unsalted butter—just choose one that behaves similarly in baking. The texture might be slightly different, but they’ll still be delicious. Keep in mind that fresh orange zest remains key for flavor.
Baking at 325°F allows the shortbread to cook gently and evenly, preserving its tender crumb and buttery texture without browning too fast. Shortbread benefits from a slower, lower bake to get that perfect melt-in-your-mouth feel.
Final Thoughts
This Orange Shortbread Cookies Recipe holds a special place in my heart for good reason. It’s straightforward, yet yields those tender, fragrant cookies that feel so special with minimal effort. I hope you find the same joy in making them as I do! Give it a try, and I promise these little gems will brighten your days and delight your taste buds.
Print
Orange Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in the zesty elegance of Orange Shortbread, a classic buttery cookie infused with fresh orange zest and a hint of vanilla. These crumbly, melt-in-your-mouth cookies are perfectly balanced with a touch of salt and can be optionally dipped in rich dark or semi-sweet chocolate for an indulgent twist.
Ingredients
Dry Ingredients
- ⅔ cup granulated sugar
- 2 tablespoons fresh orange zest
- ¾ teaspoons salt
- 1 ¾ cups all-purpose flour
Wet Ingredients
- ¾ cup unsalted butter, softened
- 1 teaspoon vanilla extract
Optional
- 8 ounces dark or semi-sweet chocolate, melted, for dipping
Instructions
- Combine Orange Sugar: In a small bowl, stir together the granulated sugar with the fresh orange zest or rub them together with your fingers until well combined, releasing the fragrant oils.
- Mix Butter and Flavorings: In a large bowl, beat the softened butter, orange-sugar mixture, vanilla extract, and salt at medium speed until creamy and well combined, about 2 minutes.
- Add Flour: Reduce the mixer speed to low and gradually mix in the all-purpose flour just until incorporated and the dough comes together. The dough should form large crumbs that hold together when pressed, with no visible flour remaining.
- Form Dough Logs: Transfer the dough onto a clean surface and bring it together into a ball without overworking. Divide the dough in half and roll each half into a 5-inch log. Wrap each log tightly in plastic wrap.
- Chill Dough: Refrigerate the wrapped dough logs for at least 2 hours. For rounder cookies, after about 20 minutes, take them out, roll to round out the flat sides, then return to the fridge for the remaining chilling time.
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit and line two baking sheets with parchment paper.
- Slice Cookies: Using a sharp knife, cut the chilled dough logs into ½-inch thick rounds. Place the rounds 2 inches apart on the prepared baking sheets.
- Bake: Bake the cookies for 15 minutes, until they are very lightly golden around the edges.
- Cool: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely before serving or dipping in melted chocolate.
Notes
- If using salted butter, omit the added salt in the recipe or reduce it to ¼ teaspoon to balance the flavor.
- Optional chocolate dipping adds approximately 60 calories per cookie and should be tempered for a smooth finish.
- Store in an airtight container at room temperature for up to 1 week or refrigerate if dipped in chocolate or in a warm environment, lasting about 10 days.
- Freeze cookies in a single layer initially on a baking sheet, then transfer to a freezer-safe container; they keep up to 3 months. Thaw at room temperature for 15–20 minutes before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 127 kcal
- Sugar: 7 g
- Sodium: 95 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
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