Orange Shortbread -

A stack of round shortbread cookies half dipped in chocolate with a bite taken out of the top one.

Orange Shortbread

These easy slice and bake orange shortbread cookies are crisp, buttery, and packed with zesty orange flavor. Chocolate coating optional but encouraged!

Prep Time 15

Cook Time 15

chilling time 2

Total Time 2 30

Servings cookies

Calories 127kcal

Author Ann Otis

Ingredients

2/3 cup granulated sugar
2 tablespoons fresh orange zest
3/4 cup unsalted butter softened*
1 vanilla extract
3/4 teaspoons salt
1 3/4 cups all-purpose flour
8 ounces dark or semi-sweet chocolate melted and tempered, for dipping (optional)

US Customary - Metric

Instructions

In a small bowl, stir together the granulated sugar with the orange zest (or rub them together with your fingers) until well combined.
Beat butter, orange-sugar mixture, vanilla, and salt in a large bowl at medium speed until creamy and well-combined, about 2 minutes. Reduce speed to low and slowly mix in flour just until incorporated and dough comes together. Dough should form large crumbs that hold together when pressed, and no visible flour should remain.
Scrape the dough onto a clean surface, and bring it together into a ball without overworking it. Divide the dough in half and roll each half into a 5-inch log. Wrap each log tightly in plastic wrap and chill for at least an hour in the refrigerator.
Tip: If you'd like your cookies to be as round as possible, take the dough out after about 20 minutes, when it has had a chance to firm up a little, roll the log a few times to round out the flat side, and return to the fridge for the rest of the chilling time.
Preheat the oven to 325F Line two baking sheets with parchment paper. Using a sharp knife, cut chilled logs into 1/2-inch rounds. Place rounds 2 inches apart on baking sheets.
Bake cookies for 14 to 15 minutes, until very lightly golden. Cool for 5 minutes on baking sheets, then transfer to a wire rack to cool completely.

Video

Notes

*If you use salted butter, you can either omit the salt from the recipe, or add 1/4 teaspoon for a little more flavor in your dough.

Nutrition information does not include optional chocolate. A half dip in dark chocolate, as shown in the photos will add about 60 calories per cookie (187 calories total per cookie). Note that this an estimate only and will vary depending on ingredient brands used!

Storage Instructions

Store the orange shortbread in an airtight container at room temperature for up to 1 week. Keep them in a cool, dry spot to maintain their crisp texture. If your kitchen is very warm or you’ve dipped the cookies in untempered melted chocolate, refrigerate them in an airtight container. They’ll stay fresh for about 10 days.

These orange shortbread cookies also freeze beautifully! Place them in a single layer on a baking sheet to freeze initially, then transfer them to a freezer-safe container or bag. They’ll keep for up to 3 months. Let them thaw at room temperature for about 15–20 minutes before enjoying.

Nutrition