Orange Shortbread Cookies

No ratings yet

These orange shortbread cookies are soft, buttery, and bright with fresh citrus flavor. The dough mixes in one bowl, rolls out easily, and bakes into perfectly tender, no-spread cookies with crisp edges and a melt-in-your-mouth center. A quick orange glaze adds even more brightness, making them a simple but standout cookie for any season.

PRINT RECIPE PIN RECIPE

Prep Time10

Cook Time12

Total Time22

Servings: cookies

Author: Molly Thompson

INGREDIENTS

1 cup unsalted butter room temperature
3/4 cup powdered sugar sifted
Zest from 2 oranges (about 2 Tbsp)
1 Tablespoon fresh orange juice (1/2 an orange)
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 Tablespoon cornstarch
1/4 teaspoon salt

Orange Glaze

1 cup powdered sugar
1 Tablespoon milk any kind
1 Tablespoon fresh orange juice

Standard - Metric

INSTRUCTIONS

Preheat oven to 325°F and line light baking pans with parchment paper.
In a large bowl with a handheld mixer, or stand mixer fitted with the paddle attachment, beat the butter and powdered sugar on high speed until smooth and creamy, 1-2 minutes. Add the orange zest, orange juice, and vanilla and beat until combined, scraping down the sides of the bowl as needed.
1 cup unsalted butter, 3/4 cup powdered sugar, Zest from 2 oranges, 1 Tablespoon fresh orange juice, 1/2 teaspoon vanilla extract
With the mixer on low, add the flour, cornstarch, and salt and beat until it comes together, then turn it up to medium and beat until it starts to come together and pull away from the sides of the bowl.
2 cups all-purpose flour, 1 Tablespoon cornstarch, 1/4 teaspoon salt
Dust a piece of parchment paper or clean counter with flour then turn the dough out onto it. Using a floured rolling pin, roll the dough out to 1/2-inch thick circle/rectangle.
Use a 2-inch cookie cutter to cut out the dough. Re-roll and cut the dough until it’s all used.
Arrange the cookie dough 1-2 inches apart and bake for 10-12 minutes, or until the edges are set and very light golden. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before icing.
To make the icing, whisk together the powdered sugar, milk, and orange juice. Dip the tops of the cooled cookies into the icing and place them back on the cooling rack. Sprinkle with orange zest and coarse sugar if desired then let it set for 30 minutes to 1 hour.
1 cup powdered sugar, 1 Tablespoon fresh orange juice, 1 Tablespoon milk

Notes

To make the dough ahead: Shortbread dough keeps in the fridge for 3–4 days tightly wrapped.

Freezing dough: Freeze cut cookies on a sheet pan, then store them in a freezer bag up to 2 months. Bake from frozen, adding 1–2 minutes.

Freezing baked cookies: Freeze unglazed cookies up to 3 months. Glaze after thawing.

Room-temp storage: Store glazed or unglazed cookies in an airtight container for 5–6 days. The glaze sets firm and won’t make them soggy.

Nutrition

Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!