These Melt-In-Your-Mouth Orange Shortbread Cookies are as buttery and tender as they come, with a refreshing burst of orange flavor in every bite. Simple enough for a beginner baker to tackle, this recipe perfectly balances sweetness and citrus. The light, crumbly texture, and bright orange taste make these cookies an irresistible choice for any time of year.
Let me share a few shortbread cookies from the site I love. Rye shortbread cookies, raspberry almond shortbread bites, stamped lemon shortbread cookies, and shortbread cookies with edible flowers are all cookies you need to add to your baking list.
Ingredients
- Oranges- we will use them for zest and juice in these cookies. The combination of both give these cookies the perfect, bright orange flavor.
- Sugar- both granulated sugar and raw sugar for rolling the cookies in.
- All-purpose flour- you can also use whole wheat pastry flour if you want a whole-grain flour.
- Salt- Kosher salt is my preferred.
- Egg
- Vanilla
How To Make
Zest your oranges. If you have a big orange, it might only take one to get 2 tablespoons of zest. Mix the zest with the granulated sugar.
Top tip: mixing the zest with the granulated sugar will help to evenly distribute the zest in your cookie dough.
Mix the flour and salt in small bowls and set this aside. In a medium-size bowl cream the butter and sugar for about 1 minute. To this mixture, add the egg, vanilla, and orange juice. Mix only until it is combined. Next in is the flour mixture. Again, mix to combine. This will be a thick dough, so don’t stress if it is a little hard to mix.
On your surface, sprinkle the coarse sugar. Roll your dough into a log over the sugar, letting it coat the outside. You will want a log that is about 3-4 inches round. Wrap the log in plastic wrap and place it on a baking sheet and into the refrigerator to chill for at least 2 hours or up to 3 days.
When you are ready to bake, cut into ½-inch pieces. Place them on a parchment-lined baking sheet for 10-12 minutes. The edges should be a light golden brown. Do not overbake or the cookies will be too crispy. Once they are removed from the oven, let them cool on a cooling rack.
How to freeze
Freezing the Dough (Before Baking)
Freezing shortbread dough in a log is an excellent way to prepare ahead. Here's how to do it:
- Prepare the Dough: Shape the dough into a log as directed in your recipe, ensuring it’s tightly packed and even in diameter.
- Wrap It Tightly: Wrap the log in plastic wrap, ensuring no part of the dough is exposed. For added protection, wrap it again in aluminum foil or place it in a freezer-safe bag.
- Label and Freeze: Write the date and type of cookie on the wrapping or bag. Freeze the dough for up to 3 months.
- Slicing and Baking:
- When ready to bake, remove the log from the freezer and let it sit at room temperature for about 5-10 minutes to soften slightly for easier slicing.
- Slice the dough into cookies and bake as directed, adding 1-2 minutes to the baking time if the slices are still slightly frozen.
Freezing After Baking
Freezing baked cookies ensures you always have a treat ready to go. Here's how to do it:
- Cool Completely: Allow the cookies to cool completely to prevent condensation and sogginess during freezing.
- Layer and Protect: Place cookies in a single layer on a baking sheet to freeze individually for 1-2 hours. Then stack them in an airtight container or freezer-safe bag with parchment or wax paper between layers.
- Seal and Label: Seal the container or bag tightly, label it with the date, and freeze for up to 2 months.
- Thawing and Serving:
- To serve, remove the cookies from the freezer and let them thaw at room temperature for about 20-30 minutes.
- Optionally, refresh them in a 300°F (150°C) oven for 5 minutes to restore crispness.
More cookie recipes
Melt-In-Your-Mouth Orange Shortbread Cookies
Ingredients
- ⅔ cup granulated sugar
- 3 tablespoons orange zest
- ¼ cup orange juice
- 1 cup softened butter
- 1 egg
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¼ cup coarse sugar
Instructions
- Zest your oranges. If you have a big orange, it might only take one to get 2 tablespoons of zest. Mix the zest with the granulated sugar and set the small bowl aside.
- Mix the flour and salt in a small bowl and set this aside. In a medium-size bowl cream the butter and sugar for about 1 minute. To this mixture, add the egg, vanilla, and orange juice. Mix only until it is combined. Next in is the flour mixture. Again, mixing to combine. This will be a thick dough, so don’t stress if it is a little hard to mix.
- On your surface, sprinkle the coarse sugar. Roll your dough into a log over the sugar, letting it coat the outside. You will want a log that is about 3-4inches round. Wrap the log in plastic wrap and place it on a baking sheet and into the refrigerator to chill for at least 2 hours or up to 3 days.
- When you are ready to bake, cut into ½-inch pieces. Place them on a parchment-lined baking sheet for 10-12 minutes. They edges should be a light golden brown. Do not overbake or the cookies will be too crispy. Once they are removed from the oven, let them cool on a cooling rack.
Did you make this recipe? Let me know!