Orange Shortbread Cookies
Infused with the bright, citrusy essence of fresh oranges, these Orange Shortbread Cookies are a buttery, melt-in-your-mouth delight perfect for any occasion. Made with simple pantry staples like softened unsalted butter, all-purpose flour, and a touch of real vanilla, these cookies get their sunny flavor from freshly grated orange zest and a splash of orange juice. The dough is shaped into a log, chilled for easy slicing, and baked to golden perfection in just 15 minutes. For an extra touch of sweetness, a light dusting of powdered sugar makes these cookies as stunning as they are delicious. Whether enjoyed with a cup of tea or shared as an edible gift, these citrus shortbread cookies are sure to brighten your day. Perfect for holiday baking, afternoon snacks, or anytime you crave a zesty treat!
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Recipe Information
Ingredients
- 226 grams unsalted butter (softened)
- 100 grams granulated sugar
- 2 tablespoons orange zest
- 1 teaspoon pure vanilla extract
- 260 grams all-purpose flour
- 0.25 teaspoons salt
- 1 tablespoon orange juice (freshly squeezed)
- 2 tablespoons powdered sugar (for optional garnish)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed until light and fluffy (about 2-3 minutes).
Add the orange zest, orange juice, and vanilla extract to the butter mixture and mix until well combined.
In a separate bowl, whisk together the all-purpose flour and salt to evenly distribute the salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the dough comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and shape it into a log approximately 2 inches in diameter. Wrap the log in plastic wrap and refrigerate for at least 1 hour, or until firm.
Once the dough has chilled, use a sharp knife to slice it into 1/4-inch thick rounds and place them on the prepared baking sheets, spacing them about an inch apart.
Bake in the preheated oven for 12-15 minutes, or until the edges are just beginning to turn golden. Be careful not to overbake.
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.
For an optional garnish, dust the cooled cookies lightly with powdered sugar before serving.
Nutrition Facts
Calories |
3050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.4 g | 239% | |
| Saturated Fat | 116.4 g | 582% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 627 mg | 27% | |
| Total Carbohydrate | 320.7 g | 117% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 118.0 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 105 mg | 8% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 423 mg | 9% | |
*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.
