Orange Shortbread Cookies

Name: Orange Shortbread Cookies
Prep time: 20 min
Cook time: 18 min
Total time: 1 h 38 min
Yield: 3 dozen cookies
Ingredients: ¾ cup sugar; Zest from 2 large oranges; 2 sticks unsalted butter; 1 ½ teaspoons pure vanilla extract; 1 egg; 2 ½ cups all purpose flour; ¾ teaspoon salt; coarse sugar for rolling

User Reviews

4.4

498 reviews

Good

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
1 hr 38 mins
Servings
3 dozen cookies
Course
Baked Goods

Orange Shortbread Cookies

Iris Warren

Report

Orange shortbread cookies couldn’t be easier or more delicious. Pair them with a mug of tea and your afternoon is complete!

Share:

I Made This!

373 people made this

Print

100 people printed this

Save this

298 people saved this

Ingredients

Servings

¾ cup sugar
Zest from 2 large oranges
2 sticks unsalted butter softened
1 ½ teaspoons pure vanilla extract
1 egg
2 ½ cups all purpose flour
¾ teaspoon salt
coarse sugar for rolling optional

Add to Shopping List

Instructions

In a medium bowl, combine the sugar and orange zest. Use a fork to work the zest into the sugar until the sugar becomes moist and fragrant.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter and sugar until light and fluffy. Add vanilla and egg and beat until incorporated.
In a medium bowl, whisk together the flour and salt.
With the mixer on low, gently add dry ingredients into the butter mixture. Mix until ingredients are well combined and a stiff dough is formed.
Cut two large pieces of plastic wrap. Divide dough in half placing one half of the dough on each piece of plastic wrap. Use your hands to form two 1 ½-inch diameter logs. Open the plastic wrap and sprinkle logs with sanding sugar (if using) and roll a bit more to coat the logs well in the sugar. Wrap logs tightly in the plastic wrap, place on baking sheet and freeze logs for 1 hour or until firm.
Preheat oven to 375°F. Line two baking sheets with parchment paper.
Remove dough logs from the freezer and remove the plastic wrap. Slice dough into ¼ inch thick slices and place on prepared baking sheets 1 inch apart.
Bake until cookies are just golden at the edges, about 16-18 minutes. Allow cookies to cool on wire racks.
Store cookies in an airtight container for up to 4 days.