Orange Shortbread Cookie Recipe
Bright, buttery, and wonderfully unfussy, these orange shortbread cookies are proof that simple baking can still feel a little magical. With just 7 basic ingredients, you’ll get cookies that bake up crisp at the edges, tender and melt-in-your-mouth in the center, and bursting with fresh orange flavor.
Servings: 24 cookies
Equipment
- Microplane Grater/Zester
Ingredients
- 8 oz unsalted butter room temperature
- ⅔ cup granulated sugar
- 4 teaspoon orange zest from 2 large oranges
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- 2 ¼ cup all-purpose flour
- 2 tablespoon cornstarch
- Extra granulated sugar for topping
Instructions
- Cream wet ingredients together - Add softened butter, sugar, orange zest, vanilla and salt to a stand mixer bowl fitted with the paddle attachment. Beat on medium speed until the mixture is thoroughly incorporated and creamy.8 oz unsalted butter, ⅔ cup granulated sugar, 4 teaspoon orange zest, 1 teaspoon pure vanilla extract, ¼ teaspoon kosher salt
- Add dry ingredients - Sift flour and cornstarch into another mixing bowl and whisk to distribute evenly. Add the mixture into the stand mixer bowl with the creamed butter. Stir to combine, then increase the mixer speed and beat until no trace of flour remains and the dough is formed.2 ¼ cup all-purpose flour, 2 tablespoon cornstarch
- Form the logs - Place 2 long pieces of plastic wrap flat on the countertop. Divide cookie dough into 2 equal portions. Roll each portion on top of the plastic wrap into a log about 6” in length. Wrap it up and refrigerate for at least 1 hour before baking. You shouldn’t need additional flour for rolling but you can use some flour if necessary.
- Slice the cookies - Use a sharp knife to slice each cookie dough log into 12 cookies about ½” thick. Rewrap in the same plastic and place them into the freezer for about 15 minutes, while the oven preheats.
- Preheat the oven - Set the oven rack in the middle of the oven and preheat to 350°F.
- Bake - Place 12 cookies on a large lined baking sheet, about 2 inches apart. Sprinkle granulated sugar on top and bake 1 batch at a time for about 23 minutes, until the edges on the cookies are golden brown.Extra granulated sugar for topping
- Cool - Remove the baking sheet from the oven, but allow the cookies to sit on the baking sheet to finish baking from the residual heat for 5-10 minutes before removing them to a wire rack to cool completely.
Notes
- Storing baked cookies: store your orange shortbread cookies in an airtight container at room temp for up to a week.
- Storing cookie dough: I typically like to prep the dough the night before to make ahead. Unbaked shortbread dough can be kept refrigerated for 3-4 days, or slice and freeze for 3-6 months.
- Baking frozen dough: no need to thaw frozen cookie dough, you can bake directly from the freezer.
Nutrition
Calories: 135kcal | Carbohydrates: 15g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 26mg | Potassium: 16mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 238IU | Vitamin C: 0.5mg | Calcium: 5mg | Iron: 1mg
