Orange Shortbread
Delightfully buttery and with a zesty citrus twist, this Orange Shortbread recipe is the perfect marriage of classic shortbread and bright, tangy flavors. Infused with fresh orange zest and juice, these tender, melt-in-your-mouth cookies boast a subtle sweetness balanced by a hint of vanilla. Each batch comes together effortlessly in just 20 minutes of prep time and bakes to golden perfection in under 12 minutes. Perfect for holiday gatherings, teatime indulgences, or a simple snack on a sunny afternoon, these cookies combine simplicity with elegance. With a quick chill to ensure crisp, clean edges on every cookie cutter shape, this recipe creates professional-quality results at home. Store these citrus-kissed treats in an airtight container to savor their freshness for days! Keywords: orange shortbread recipe, citrus cookies, buttery shortbread, easy shortbread cookie recipe, orange zest cookies.
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Recipe Information
Ingredients
- 240 grams all-purpose flour
- 227 grams unsalted butter
- 100 grams powdered sugar
- 1 tablespoon fresh orange zest
- 1 tablespoon fresh orange juice
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the unsalted butter with the powdered sugar using a hand or stand mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Stir in the orange zest, orange juice, vanilla extract, and salt, mixing until fully incorporated.
Gradually add the all-purpose flour to the mixture, stirring on low speed until a soft dough forms. Be careful not to overmix.
Transfer the dough to a lightly floured surface and roll it out to about 1/4 inch (6 mm) thickness.
Use cookie cutters to cut the dough into your desired shapes and place them onto the prepared baking sheets, leaving a little space between each cookie.
Chill the cookie shapes in the refrigerator for 10 minutes to help them hold their shape while baking.
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are just starting to turn golden brown.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
1287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.5 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1186 mg | 52% | |
| Total Carbohydrate | 286.3 g | 104% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 100.3 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 309 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
