Name: Orange Shortbread Cookies Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 2/3 cup granulated sugar; 2 tablespoons fresh orange zest; 3/4 cup unsalted butter, softened; 1 teaspoon vanilla extract; 3/4 teaspoon salt; 1 3/4 cups all-purpose flour; 8 ounces dark or semi-sweet chocolate, melted for dipping

There’s something truly delightful about the bright, zesty scent of oranges combined with the buttery richness of a classic shortbread. This Orange Shortbread Cookies Recipe is my go-to when I want a treat that feels both nostalgic and a little special. These cookies practically melt in your mouth with a perfect hint of citrus that makes every bite feel sunshine-filled.

A stack of five round cookies sits in the center on a white marbled surface. Each cookie is half dipped in smooth dark chocolate, covering one side, while the other half shows a golden yellow baked surface with a slightly crumbly texture. The top cookie has a bite taken out, showing a soft, moist inside with little orange specks. Around the stack, there are more cookies and slices of bright orange, adding pops of color in the background. The image is bright and focused on the stack, with the background gently blurred. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Orange Shortbread Cookies Recipe
Top Tip
How to Serve Orange Shortbread Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Orange Shortbread Cookies Recipe

Why You'll Love This Recipe

I can’t get enough of how simple ingredients come together to create something so elegant and irresistible in this Orange Shortbread Cookies Recipe. It’s a recipe I return to for afternoon tea or when I want to impress friends with minimal effort but maximum flavor.

Bright citrus flavor: The fresh orange zest infuses the dough with a natural, uplifting aroma that feels fresh and homemade.
Simple ingredients: Just basic pantry staples, which means you can whip these up anytime.
Versatile finishing touches: Dipping the cookies in dark chocolate adds a gourmet touch, but it’s totally optional.
Perfect texture: The shortbread is tender but firm enough to hold its shape, giving you that satisfying crumbly bite we all love.

The image shows many round yellow cookies with a smooth, slightly crumbly texture. Some cookies are plain yellow, while others are half dipped in dark brown chocolate, creating a clear half-and-half contrast. The cookies are placed on a white marbled surface. Among the cookies are whole orange slices and orange wedges with a bright, juicy texture and vibrant color. The arrangement is scattered and casual, with the cookies and orange pieces overlapping slightly in some places. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient has its starring role here, creating a simple but harmonious dough that bakes up sweet, buttery, and just the right amount of crisp. Here’s a quick look at why each part matters — plus some shopping tips from my own experience making this recipe over and over.

Flat lay of a small white ceramic bowl filled with granulated sugar, a few bright fresh orange zest strips beside it, a whole stick of unsalted butter with a smooth pale yellow surface, one whole vanilla bean pod, a small white ceramic bowl containing fine salt crystals, a neat pile of all-purpose flour on a white ceramic plate, and a small white ceramic bowl holding glossy melted dark chocolate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Granulated sugar: I like using regular granulated because it blends well with the orange zest and gives a nice tender crumb without being too sweet.
Fresh orange zest: Fresh zest is key — it has a brightness and complexity you won’t get from extracts. Always zest before juicing to make the most of your oranges!
Unsalted butter: Butter is the heart of any shortbread. Use softened but still cool butter for best creaming results. If you only have salted butter, tweak the salt in the recipe a bit.
Vanilla extract: This adds a warm undertone that balances the citrus perfectly.
Salt: Just a pinch to enhance the sweetness and depth. It rounds out the flavor beautifully.
All-purpose flour: The sturdy backbone of the cookie, giving it structure without toughness.
Dark or semi-sweet chocolate (optional): For dipping — this brings a luxurious edge and pairs amazingly with the citrus. Quality chocolate really shines here.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Orange Shortbread Cookies Recipe is how easy it is to tweak to your own taste. I often add a little almond extract for a nutty twist or swap out part of the flour for a nut meal to give it more texture—and it still turns out fantastic.

Variation: I’ve tried rolling the dough logs into crushed pistachios before chilling—adds crunch and a lovely color contrast.
Dietary switch-up: For a dairy-free option, using vegan butter works well, just don’t skip chilling the dough to keep the consistency perfect.
Seasonal flair: Try adding a pinch of ground cardamom or cinnamon for festive occasions—it complements the orange so nicely.

Step-by-Step: How I Make Orange Shortbread Cookies Recipe

Step 1: Infusing the Sugar with Orange Zest

Start by rubbing the sugar and orange zest together in a small bowl. This is one of my favorite little rituals in baking—sniffing in those citrus oils mixing with sugar signals something delicious is on the way. It really releases the oils and ensures every bite has that bright orange pop.

Step 2: Cream Butter and Sugar Mix

Beat your softened butter with the orange-scented sugar, vanilla, and salt until the mixture is creamy and fluffy—about 2 minutes on medium speed. I use my stand mixer, but a hand mixer works just fine. Getting this creamy texture is key to light shortbread.

Step 3: Gently Mix in Flour

Switch to low speed and gradually add your flour just until the dough starts to come together. Don’t overmix here — you want large crumbs that hold when pressed, but no dry flour patches. This means your cookies will bake up tender, never tough.

Step 4: Form Logs and Chill

Turn the dough out onto a clean surface and gently bring it together into a ball—resist overworking it, which can make the cookies dense. Divide into two equal parts, roll each into a 5-inch log, wrap tightly in plastic wrap, and chill for at least an hour. This step is crucial for neat, round slices.

Pro tip: After about 20 minutes chilling, I sometimes take the logs out, roll them a few times to smooth any flattening, then stick them back in the fridge to finish firming up. It helps keep the perfect round shape.

Step 5: Slice and Bake

Preheat your oven to 325°F (165°C). Slice the chilled logs into ½-inch thick rounds using a sharp knife—sharpness matters here to avoid squashing the dough. Place rounds on parchment-lined baking sheets about 2 inches apart.

Bake for 14-15 minutes until the cookies just start to turn a very light golden color. That delicate color is your signal that they’re perfectly baked—too dark, and they risk losing that tender shortbread texture.

Let them cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.

Top Tip

I’ve baked these cookies dozens of times now, and a few little tricks make all the difference between “just okay” and “wow, these are amazing.” Here are my favorite tips to help you nail this Orange Shortbread Cookies Recipe every time.

Fresh Zest First: Always zest your oranges before you juice them. The oils in fresh zest elevate the flavor more than any extract.
Don’t Overwork the Dough: Handle it just enough to bring it together — overmixing can toughen the cookies.
Chill Properly: Chilling the dough logs is crucial to get clean slices and maintain shape. Impatience here means misshapen cookies.
Sharp Knife for Slicing: Use a razor-sharp blade and wipe it clean between cuts to keep those beautiful round cookies.

How to Serve Orange Shortbread Cookies Recipe

Garnishes

I love dipping about half of these cookies in melted dark chocolate—it’s a simple step that feels fancy and balances the citrus perfectly. You can also sprinkle a tiny bit of flaky sea salt on the chocolate before it sets for extra magic. For everyday treats, a light dusting of powdered sugar works beautifully to add charm without overpowering the orange flavor.

Side Dishes

These cookies pair perfectly with a hot cup of Earl Grey or chamomile tea—the bergamot in Earl Grey complements the orange notes so well. For brunch, I like serving them alongside fresh berries and a creamy yogurt dip to balance the buttery richness.

Creative Ways to Present

For a party or holiday gathering, arrange the orange shortbread cookies on a platter with sprigs of fresh rosemary or edible flowers for a festive touch. You can also stack them in pretty gift boxes or wrap in cellophane tied with a citrus-colored ribbon for gifting—they always get compliments!

Make Ahead and Storage

Storing Leftovers

I keep my orange shortbread cookies in an airtight container at room temperature, preferably somewhere cool and dry. This keeps them crisp and fresh for up to a week. If it’s warm or I've dipped in chocolate that isn’t tempered, I pop them in the fridge inside a sealed container to avoid any melting or stickiness.

Freezing

I’ve frozen these cookies several times with great results. Freeze them on a baking sheet first so they don’t stick together, then transfer to a freezer-safe bag or container. They keep up to 3 months this way. When you’re ready, just let them thaw on the counter for about 15–20 minutes.

Reheating

If they lose some crispness after storage, I give them a quick 3-4 minute toast in a 300°F oven to freshen up that delicate crunch and bring back the buttery aroma without burning.

Frequently Asked Questions:

Can I use dried orange zest instead of fresh?

While dried orange zest can add some flavor, I really recommend fresh zest for this Orange Shortbread Cookies Recipe because it releases essential oils that give the cookies their signature bright, fresh flavor.

How do I prevent my shortbread from crumbling too much?

Make sure you don’t overwork the dough and that you chill it properly before slicing. Overhandling can develop gluten and toughen the dough, causing it to crumble excessively. Also, slice your logs carefully with a sharp knife.

Can I make these cookies gluten-free?

You can substitute the all-purpose flour for a gluten-free blend that’s designed for baking. Just expect some differences in texture; adding a bit of xanthan gum can help keep the structure intact.

Is the chocolate dip necessary?

Not at all! The cookies are delicious on their own, but dipping them in melted dark or semi-sweet chocolate is a fun way to add a rich contrast and make them feel more special.

Final Thoughts

This Orange Shortbread Cookies Recipe holds a special place in my kitchen because it’s a simple reminder that small efforts can create big joys. Whether it’s the bright zest, the buttery melt-in-your-mouth bite, or the optional chocolate dip, these cookies always bring smiles. Give them a try—you might find they become your new favorite for afternoon snacks, coffee breaks, or gifting to friends who could use a little orange-scented sunshine.