If you’re searching for a sweet treat with a refreshing twist, these orange shortbread cookies are the perfect solution! Infused with vibrant orange zest and a hint of buttery goodness, they’re a delightful choice for any occasion. Whether you’re baking for a holiday, a tea party, or just to satisfy your sweet tooth, these cookies are simple to make and utterly irresistible.
Why You’ll Love These Orange Shortbread Cookies
These cookies combine the rich, crumbly texture of traditional shortbread with the bright, tangy flavor of fresh orange. A drizzle of citrusy glaze adds just the right amount of sweetness, making them both elegant and delicious. The best part? They’re incredibly versatile—you can prepare the dough ahead of time, so they’re ready to slice, bake, and serve whenever you need them!
Ingredients You’ll Need
- Butter: Softened butter forms the base of this cookie dough, giving it its melt-in-your-mouth texture.
- Sugar: Granulated sugar provides sweetness, while powdered sugar creates a silky glaze.
- Orange Zest & Juice: The zest infuses the dough with citrus flavor, while the juice brightens the glaze.
- Flour: All-purpose flour keeps the dough sturdy yet tender.
- Baking Powder & Salt: Baking powder adds a touch of lightness, while salt enhances the flavor.
Step-by-Step Guide to Perfect Orange Shortbread Cookies
- Prepare the Dough
Begin by creaming softened butter and sugar together until light and fluffy. This step ensures your cookies are tender and airy. Next, mix in the orange zest, which will release its fragrant oils into the dough. - Incorporate Dry Ingredients
Gradually add the flour, baking powder, and salt to the butter mixture. Stir until a cohesive dough forms. Don’t worry if it feels slightly crumbly; it will come together as you shape it. - Shape and Chill
Divide the dough into two portions and roll each into an 8-inch log using wax paper. Wrap the logs securely and refrigerate for at least 2 hours. If you’re in a rush, a quick 30-minute freeze will do the trick. - Slice and Bake
Preheat your oven to 300°F and line baking sheets with parchment paper. Slice the dough logs into ¼-inch rounds and arrange them on the baking sheets, leaving space between each cookie. Bake on the top oven rack for 22–26 minutes until the edges are lightly golden. - Glaze and Enjoy
Once the cookies have cooled, whisk together powdered sugar and orange juice to make a smooth glaze. Drizzle it over the cookies, allowing it to set before serving.
Pro Tips for Baking Success
- Chilling is Key: Chilled dough is easier to slice and holds its shape during baking.
- Knife Tips: Use a sharp knife to ensure clean cuts for evenly shaped cookies.
- Customize Your Glaze: For a thicker glaze, use less orange juice. Prefer a thinner drizzle? Add a splash more.
FAQs About Orange Shortbread Cookies
1. Can I make the dough ahead of time?
Absolutely! The dough can be prepared and chilled in the refrigerator for up to 2 days. You can also freeze the dough logs for up to 2 months. When ready to bake, simply slice and bake as directed—no need to thaw if frozen.
2. What can I use if I don’t have fresh oranges?
If fresh oranges aren’t available, you can substitute with bottled orange juice for the glaze and dried orange zest (found in the spice aisle). However, fresh zest gives the cookies the best flavor and aroma.
3. Why is my dough too crumbly to form logs?
If the dough feels too dry, add a teaspoon of orange juice at a time until it comes together. Be careful not to over-moisten, as the dough should still hold its shape.
4. How do I get perfectly round cookie slices?
The logs may flatten slightly while chilling. To keep them round, periodically roll them gently while in the fridge. Alternatively, you can use a paper towel roll as a mold to hold the shape.
5. Can I skip the glaze?
Yes, the cookies are delicious on their own! However, the glaze enhances the citrus flavor and adds a touch of sweetness. If skipping the glaze, consider adding an extra tablespoon of sugar to the dough for balance.
6. What’s the best way to store these cookies?
Store the baked and cooled cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them (with or without glaze) for up to 3 months.
7. Can I use other citrus fruits?
Definitely! Lemon, lime, or even grapefruit zest and juice can be used for a fun twist. Adjust the sweetness of the glaze to balance the flavor of the citrus you choose.
8. Why did my cookies spread too much during baking?
This could be due to overly soft butter or insufficient chilling time. Ensure the dough is thoroughly chilled before slicing and baking to help the cookies hold their shape.
9. How can I make the cookies gluten-free?
Use a 1:1 gluten-free flour substitute designed for baking. The texture might be slightly different, but they should still turn out delicious!
10. Can I double the recipe?
Yes, the recipe doubles beautifully. Just make sure you have enough fridge space to chill the dough logs and use multiple baking sheets for even baking.
With their buttery texture, vibrant citrus flavor, and elegant glaze, these orange shortbread cookies are sure to impress. Make them your go-to recipe for any special occasion—or just a treat-yourself day!
Orange Shortbread Cookies
Ingredients
- – 1 cup butter softened (2 sticks)
- – ½ cup sugar
- – 2 tablespoons orange zest
- – 2 cups flour
- – 1 teaspoon baking powder
- – ¼ teaspoon salt
- – 1 ½ cups powdered sugar
- – 2–3 tablespoons orange juice
Instructions
- Using an electric mixer, cream the butter and sugar until light and fluffy. Mix in the orange zest.
- Add the flour, baking powder, and salt. Stir until a dough forms.
- Divide the dough in half. On wax paper, shape each half into an 8-inch log. Wrap the logs in the wax paper and chill for at least 2 hours or overnight. If short on time, freeze for 30 minutes. Don’t worry if the logs aren’t perfectly round—they still work!
- Preheat the oven to 300°F. Line baking sheets with parchment paper.
- Slice the logs into ¼-inch-thick rounds with a sharp knife. Place them 2 inches apart on the baking sheets.
- Bake on the top oven rack for 22–26 minutes. Transfer the cookies to wire racks to cool.
- Combine powdered sugar and orange juice. Drizzle over the cooled cookies. Let them set flat, then enjoy!
