Description

Delight in the zesty and buttery goodness of Orange Shortbread cookies. These tender, crumbly treats combine fresh orange zest with rich butter and a hint of vanilla, baked to a delicate golden perfection. For an extra indulgence, dip them in dark or semi-sweet chocolate. Perfect as a snack or dessert, these cookies offer a refreshing twist on classic shortbread.

Ingredients

Scale

Orange Sugar Mixture

2/3 cup granulated sugar
2 tablespoons fresh orange zest

Dough

3/4 cup unsalted butter, softened
1 teaspoon vanilla extract
3/4 teaspoon salt
1 3/4 cups all-purpose flour

Optional

8 ounces dark or semi-sweet chocolate, melted for dipping

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Instructions

Prepare Orange Sugar: In a small bowl, stir together the granulated sugar with the orange zest, rubbing them together with your fingers until well combined to infuse the sugar with bright citrus flavor.
Make the Dough: In a large bowl, beat the softened butter, orange-sugar mixture, vanilla extract, and salt at medium speed until creamy and well-combined, about 2 minutes. Reduce speed to low and slowly mix in the flour just until incorporated and the dough comes together. The dough should form large crumbs that hold together when pressed, with no visible flour remaining.
Shape and Chill: Scrape the dough onto a clean surface and bring it together into a ball without overworking. Divide the dough in half and roll each half into a 5-inch log. Wrap each log tightly in plastic wrap and chill in the refrigerator for at least 1 hour. For rounder cookies, after about 20 minutes of chilling, reshape the logs to round out any flat sides and return to the fridge for the remaining time.
Preheat Oven and Prepare Baking Sheets: Preheat your oven to 325 degrees Fahrenheit and line two baking sheets with parchment paper.
Slice and Arrange: Using a sharp knife, cut the chilled dough logs into 1/2-inch rounds. Place the rounds 2 inches apart on the prepared baking sheets to allow for slight spreading.
Bake the Cookies: Bake for 14 to 15 minutes until the cookies are very lightly golden around the edges. Let them cool for 5 minutes on the baking sheets, then transfer to a wire rack to cool completely.
Optional Chocolate Dip: Once cooled, dip the cookies halfway in melted dark or semi-sweet chocolate if desired. Allow the chocolate to set before serving.

Notes

If using salted butter, omit the added salt or reduce it to 1/4 teaspoon to avoid oversalting the dough.
Chocolate dipping adds about 60 calories per cookie; omit for a lighter option.
Store the cookies in an airtight container at room temperature for up to 1 week. Keep them in a cool, dry spot to maintain crispness.
If your kitchen is warm or the cookies are dipped in untempered chocolate, refrigerate in an airtight container to prolong freshness for about 10 days.
Cookies freeze well: freeze in a single layer on a baking sheet, then transfer to a freezer-safe container or bag for up to 3 months. Thaw at room temperature for 15–20 minutes before serving.

Nutrition

Serving Size: 1 cookie
Calories: 127 kcal
Sugar: 7 g
Sodium: 85 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 1 g
Protein: 1 g
Cholesterol: 25 mg