Description
These Orange Shortbread cookies blend the bright zest of fresh oranges with a buttery crumbly texture, making a delightful treat. Optionally dipped in dark chocolate, they offer a perfect balance of citrus and rich chocolate flavors, ideal for gifting or enjoying with tea.
Ingredients
Scale
Dry Ingredients
- 2/3 cup granulated sugar
- 2 tablespoons fresh orange zest
- 3/4 teaspoons salt
- 1 3/4 cups all-purpose flour
Wet Ingredients
- 3/4 cup unsalted butter softened
- 1 teaspoon vanilla extract
Optional
- 8 ounces dark or semi-sweet chocolate melted, for dipping
Instructions
- Combine Sugar and Zest: In a small bowl, stir together the granulated sugar with the orange zest (or rub them together with your fingers) until well combined to infuse the sugar with orange flavor.
- Mix Butter and Sugar: Beat butter, orange-sugar mixture, vanilla, and salt in a large bowl at medium speed until creamy and well-combined, about 2 minutes. This creates a smooth, flavorful base for the dough.
- Add Flour: Reduce speed to low and slowly mix in flour just until incorporated and dough comes together. The dough should form large crumbs that hold together when pressed, with no visible flour remaining.
- Form and Chill Dough: Scrape the dough onto a clean surface, and bring it together into a ball without overworking. Divide into two halves and roll each into a 5-inch log. Wrap logs tightly in plastic wrap and chill in the refrigerator for at least 1 hour. Optionally, after 20 minutes, roll the logs to round out flat sides and continue chilling.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 325°F (163°C). Line two baking sheets with parchment paper to prevent sticking.
- Slice and Arrange Cookies: Using a sharp knife, cut chilled logs into 1/2-inch rounds. Place cookie rounds 2 inches apart on prepared baking sheets to allow for spreading.
- Bake: Bake cookies for 15 minutes until they are very lightly golden around the edges. Baking time ensures a delicate, buttery texture.
- Cool: Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving or dipping in chocolate.
- Optional Chocolate Dip: Once cookies are cooled, dip half of each cookie into melted dark or semi-sweet chocolate. Allow chocolate to set before storing or serving.
Notes
- If using salted butter, omit the salt in the recipe or add only 1/4 teaspoon salt for flavor balance.
- Chilling the dough logs before slicing helps maintain shape and creates perfectly round cookies.
- Store cookies in an airtight container at room temperature for up to 1 week or refrigerate if kitchen is warm or after chocolate dipping to maintain freshness.
- Cookies freeze well—freeze in a single layer first, then store in a freezer-safe container for up to 3 months.
- Let frozen cookies thaw at room temperature for 15–20 minutes before serving.
- Nutrition info excludes chocolate dipping; dipping adds about 60 calories per cookie.
Nutrition
- Serving Size: 1 cookie
- Calories: 127 kcal
- Sugar: 7 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 22 mg
