Marry Thompson This Orange Shortbread Cookies Recipe is a buttery and tender recipe, which is made with fresh orange zest and real butter. It’s a great choice for holiday parties, ready in about 1 hour and 45 minutes.
Jump to RecipeOrange Shortbread Cookies Recipe Ingredients
FOR THE COOKIES:
- 2 1/4 cups Unbleached All-purpose Flour
- 1 Tbsp. Cornstarch
- 1/4 tsp. Salt
- 1/2 cup Packed Light Brown Sugar
- 2 sticks Unsalted Butter, Softened
- 1 tsp. Pure Vanilla Extract
- 2 tsp. Orange Extract
- 1 Orange, Zested
FOR THE TOPPING:
- 1 cup Semisweet Chocolate Chips Or Chunks
- 1 cup White Chocolate Chips
How To Make Orange Shortbread Cookies Recipe
- Combine Dry Ingredients: In a medium-sized mixing bowl, add the all-purpose flour, cornstarch, and salt. Mix together with a rubber spatula and set aside.
- Cream Butter and Sugar: In a large mixing bowl, use an electric hand mixer to cream the softened butter and brown sugar together until light and fluffy. Add the vanilla extract and orange extract and mix thoroughly.
- Make the Dough: Add the orange zest and half of the flour mixture to the creamed butter. Mix with a rubber spatula until just combined. Add the remaining flour and continue to combine with the spatula until a cohesive dough forms. Do not over-mix.
- Shape and Chill the Logs: Divide the cookie dough in half. Using your hands, form each half into a rough log shape. Place each one onto a piece of plastic wrap and seal. Roll the logs on your counter to create a smooth, even log shape that is about 7 inches long. Refrigerate the dough for at least 30 minutes, or up to overnight, until firm.
- Slice and Bake: Preheat your oven to 350ºF. Line a large cookie sheet with parchment paper. Remove the chilled dough from the refrigerator and slice it into ¼-inch thick rounds. Place the cookies on the prepared cookie sheet. Bake for 9–10 minutes, until the edges are just lightly golden.
- Cool the Cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire cooling rack to cool completely.
- Melt and Decorate: Place the semisweet chocolate and white chocolate chips into separate microwaveable bowls. Heat in the microwave in 15-second intervals, stirring in between, until melted and smooth. Transfer each type of chocolate to a separate piping bag or zippered plastic bag and snip a tiny corner off. Drizzle the melted chocolates over the cooled shortbread cookies.
- Set and Store: Place the decorated cookies in the refrigerator for a few minutes to help the chocolate harden and set quickly.
Recipe Tips
- How do I get a tender, not tough, shortbread? The key is to not over-mix the dough once the flour is added. Mixing with a spatula just until the flour disappears prevents the gluten from overdeveloping, which keeps the cookies tender and crumbly.
- Why do I need to chill the dough? Chilling the dough is a crucial step for slice-and-bake cookies. It solidifies the butter, which prevents the cookies from spreading too much in the oven and allows you to get clean, neat slices.
- My dough is crumbly. What should I do? This is normal for a classic shortbread dough. As you work it with your hands to form the log, the warmth from your hands will help the butter soften slightly and bring the dough together.
- Can I use a different kind of citrus? Yes, this recipe is wonderful with other citrus flavors. You can easily substitute the orange zest and extract with lemon or lime for a different bright, zesty cookie.
What To Serve With Orange Shortbread Cookies
These buttery, citrus-scented cookies are perfect for an afternoon treat or a holiday platter.
- A hot cup of Earl Grey tea
- A strong cup of black coffee or an espresso
- A cold glass of milk
How To Store Orange Shortbread Cookies
Room Temperature: Store the cookies in an airtight container at room temperature, with layers of parchment paper between them to prevent the chocolate from sticking. They will stay fresh for up to one week. Freeze: For best results, freeze the un-decorated, baked cookies for up to 3 months. You can also freeze the raw, un-sliced dough logs for up to 3 months. Thaw in the refrigerator before decorating or slicing and baking.
Orange Shortbread Cookies Nutrition Facts
- Serving: 1 cookie
- Calories: 160kcal
- Protein: 1g
- Fat: 9g
- Carbohydrates: 18g
- Sugar: 10g
- Sodium: 25mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Cornstarch is the secret ingredient to achieving a very tender, delicate, and melt-in-your-mouth texture. It inhibits gluten development in the flour, which is what keeps the cookies from becoming tough.
Absolutely. The orange shortbread cookies are delicious on their own. You could also finish them with a simple orange glaze made from powdered sugar and orange juice if you prefer.
is essential for two reasons: it makes the logs firm and easy to slice into neat rounds, and it prevents the cookies from spreading out and becoming too thin in the oven.
Try More Recipes:
Orange Shortbread Cookies Recipe
Course: DessertCuisine: AmericanDifficulty: Easy48
servings3
hours20
minutes10
minutes160
kcalClassic, buttery, and tender shortbread cookies infused with bright orange flavor and finished with a festive drizzle of both dark and white chocolate.
Ingredients
2 1/4 cups All-purpose Flour
1 Tbsp. Cornstarch
1/2 cup Light Brown Sugar
2 sticks Unsalted Butter, Softened
1 tsp. Vanilla Extract & 2 tsp. Orange Extract
Zest of 1 Orange
1 cup each of Semisweet and White Chocolate Chips for topping
Directions
- Whisk together the dry ingredients (flour, cornstarch, salt).
- In a separate large bowl, cream the butter and sugar. Mix in the extracts.
- Using a spatula, gently mix in the orange zest and the dry ingredients until a cohesive dough forms.
- Divide the dough in half, roll each half into a 7-inch log using plastic wrap, and chill for at least 30 minutes until firm.
- Preheat oven to 350ºF. Slice the chilled logs into ¼-inch thick rounds and place on a parchment-lined cookie sheet.
- Bake for 9–10 minutes, until the edges are lightly golden. Cool completely on a wire rack.
- Melt both types of chocolate in separate bowls. Drizzle the melted chocolates over the cooled cookies.
- Refrigerate for a few minutes to allow the chocolate to set.
Notes
- Chilling the dough logs until firm is the most important step for cookies that hold their shape and slice cleanly.
- Do not over-mix the dough once the flour is added; this is the key to a tender, melt-in-your-mouth shortbread texture.
- For the strongest citrus flavor, rub the orange zest into the sugar with your fingers before creaming it with the butter.
- The cookies are done when the edges are just barely golden. Be careful not to let them brown.