Description
Delight in these buttery, tender Orange Shortbread cookies infused with fresh orange zest and a hint of vanilla. Perfectly crisped to a light golden hue, these cookies offer a refreshing citrus twist on a classic shortbread. Optionally dipped in bittersweet chocolate, they make an elegant treat for any occasion.
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 and for dipping
Instructions
- Combine Orange Sugar: In a small bowl, stir together the granulated sugar with the fresh orange zest, rubbing them together with your fingers until the mixture is well combined and fragrant.
- Mix Dough Ingredients: 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 mixer speed to low and gradually add the all-purpose flour, mixing just until the dough forms and no visible flour remains. The dough should form large crumbs that hold together when pressed.
- Form and Chill Dough Logs: Scrape the dough onto a clean surface, gently bring it together into a ball without overworking. Divide into two equal portions. Roll each half into a 5-inch log and wrap tightly with plastic wrap. Chill in the refrigerator for at least 1 hour. For rounder cookies, after 20 minutes of chilling, lightly roll the logs to round flat sides and return to chill for the remaining time.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 325 degrees Fahrenheit. Line two baking sheets with parchment paper.
- Slice and Arrange Cookies: Using a sharp knife, cut the chilled dough logs into 1/2-inch thick rounds. Place each round 2 inches apart on the prepared baking sheets.
- Bake Cookies: Bake for 15 minutes, or until cookies are very lightly golden at the edges. Let cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Optional Chocolate Dip: Once cooled, dip the bottoms or halves of cookies into melted dark or semi-sweet chocolate, then allow the chocolate to set before serving.
Notes
- If using salted butter, omit the 3/4 teaspoon salt or reduce it to 1/4 teaspoon to adjust flavor.
- The optional chocolate dip adds approximately 60 calories per cookie if dipped halfway.
- Store the cookies in an airtight container at room temperature up to 1 week; refrigerate if kitchen is warm or cookies are dipped in chocolate.
- These cookies freeze well; freeze first on a baking sheet, then store in a freezer-safe container 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: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 25 mg
