Name: Orange Shortbread Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 57 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 1 tablespoon orange zest (from about 1 large orange); 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1/4 teaspoon salt

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These orange shortbread cookies are buttery, tender, and lightly scented with fresh citrus. I love how simple they are to make, yet they feel elegant enough for holidays, afternoon tea, or a small homemade gift.

Why You’ll Love This Recipe

I love this recipe because it uses basic pantry ingredients and highlights the bright flavor of orange without being overpowering. The dough comes together quickly, and the cookies bake up with a delicate crumb that melts in my mouth. I also like that they’re not overly sweet, making them perfect with coffee or tea. Orange Shortbread Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

unsalted butter, softened
powdered sugar
orange zest
vanilla extract
all-purpose flour
salt

Directions

I start by creaming the softened butter and powdered sugar together until the mixture is smooth and pale. I then mix in the orange zest and vanilla extract, making sure the citrus oils are evenly distributed.

I gradually add the flour and salt, mixing just until a soft dough forms. I avoid overmixing so the cookies stay tender. I shape the dough into a log, wrap it, and chill it until firm.

Once chilled, I slice the dough into even rounds and place them on a baking sheet. I bake the cookies until the edges are just set and lightly golden, then let them cool completely so they can firm up.

Servings and Timing

I usually get about 24 cookies from this recipe.
Preparation time is around 15 minutes, chilling takes about 30 minutes, and baking time is 10 to 12 minutes per batch.

Variations

I sometimes dip half of each cookie in melted dark or white chocolate for an extra treat. For a deeper citrus flavor, I add a drop of orange extract to the dough. When I want a festive twist, I mix in finely chopped dried cranberries or sprinkle sugar on top before baking.

Storage/Reheating

I store these cookies in an airtight container at room temperature, where they keep well for up to a week. If I want to store them longer, I freeze them in a sealed container for up to three months. I don’t usually reheat shortbread, but I let frozen cookies come to room temperature before serving.

FAQs

Can I use orange juice instead of zest?

I prefer using zest because it gives strong orange flavor without adding extra liquid that could change the dough texture.

Why do my shortbread cookies spread too much?

I’ve found that warm dough causes spreading, so I always chill the dough well before slicing and baking.

Can I make the dough ahead of time?

I often make the dough a day in advance and keep it wrapped in the refrigerator until I’m ready to bake.

Are these cookies very sweet?

I like that they’re mildly sweet, which lets the buttery and orange flavors stand out.

Can I use salted butter?

I can use salted butter if that’s what I have, but I reduce or omit the added salt in the recipe.

Conclusion

These orange shortbread cookies are one of my favorite simple baking recipes because they’re reliable, flavorful, and easy to customize. I enjoy how the fresh orange zest brightens the classic shortbread base, making these cookies a treat I come back to again and again.