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These melt-in-your-mouth orange shortbread cookies bring a burst of citrus sunshine to the classic buttery treat. The delicate crumb pairs perfectly with fragrant orange zest, making them an irresistible companion to a cup of tea or a sweet ending to any meal.
I stumbled upon this recipe when craving something homemade during a rainy weekend. Ever since that afternoon, these cookies have become my go-to for bake sales and holiday tins.
Ingredients
- Unsalted butter: Soft for easy creaming and the melt-in-your-mouth base
- Powdered sugar: Gives the cookies their extra tender crumb
- Granulated sugar: Adds structure with a hint of crispness
- Zest of two oranges: Brings natural aroma and vibrant citrus notes. Choose deep orange fruit with fragrant skin
- Vanilla extract: Enhances sweetness and rounds out the flavor. Pure extract is worth it
- All purpose flour: Creates the shortbread’s classic sandy texture. Sift for best results
- Salt: Sharpens and balances the sweetness. Use fine sea salt for even flavor
- Extra powdered sugar: Optional but makes them look bakery worthy. Use the freshest sugar for fluffy tops
Step-by-Step Instructions
- Prepare the Oven and Tray:
- Preheat your oven to 350 degrees Fahrenheit or 175 Celsius and line a baking sheet with parchment paper. Make sure your oven is fully heated before you start baking for even results.
- Cream the Butter and Sugars:
- In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter with the powdered sugar and granulated sugar. Beat them together until the mixture turns light and fluffy, which usually takes three to five minutes. Proper creaming helps make the cookies soft and delicate.
- Add the Orange Zest and Vanilla:
- Mix in all the zest from your two oranges and the vanilla extract. Stir well to blend these flavors thoroughly through the butter mixture so the citrus aroma is in every bite.
- Combine Dry Ingredients Separately:
- In a separate medium bowl, whisk together the all purpose flour and salt. This step ensures the salt is distributed evenly before adding to the other ingredients.
- Form the Dough:
- Gradually add the flour mixture to your butter mixture. Start on low speed to avoid flying flour. Mix until you see a soft but not sticky dough forming and all flour has disappeared.
- Shape Cookies:
- Roll small portions of dough between your hands into balls about one inch wide. Place them spaced slightly apart on your lined baking sheet. Use the bottom of a glass or your palm to gently press them flatter, but do not overwork the dough, which can toughen them.
- Bake:
- Put the sheet in the center of your preheated oven. Bake for twelve to fifteen minutes. Check that the edges are just starting to turn golden while the centers still look a little soft. The cookies will finish setting as they cool.
- Cool and Dust with Sugar:
- Allow the cookies to cool on the sheet for about five minutes so they hold together when moved. Then transfer to a wire rack to finish cooling. Once cool, dust with extra powdered sugar if desired for a classic finish.
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I always look forward to zesting the oranges for this recipe. The kitchen fills with bright citrus scent and it takes me right back to winter holidays spent baking with my mom and sisters every December.
Storage Tips
Store cooled cookies in an airtight container at room temperature and they will stay fresh for five days. For longer storage, freeze the undusted cookies in layers separated with parchment for up to three months. When you want a treat, just thaw and dust with fresh sugar.
Ingredient Substitutions
If you run low on oranges, lemon zest makes a lively swap for a different twist. For dairy free cookies, swap in a plant based butter but keep in mind the flavor and texture may change very slightly. You can use gluten free all purpose flour blend in a one to one ratio for a gluten sensitive crowd.
Serving Suggestions
Pile the cookies onto a platter alongside hot tea or coffee and they will disappear fast. Double the citrus by pairing with orange marmalade. Or sandwich two cookies together with a little cream cheese frosting for a special dessert.
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These cookies are my family’s favorite treat, bursting with orange flavor and buttery goodness.
Frequently Asked Questions
- → How can I enhance the orange flavor?
Use freshly grated zest and opt for organic oranges if possible, as this intensifies the citrus aroma throughout the dough.
- → Can these cookies be frozen?
Absolutely. Store baked cookies in an airtight container and freeze for up to 2 months. Thaw at room temperature when ready to enjoy.
- → What texture should I expect?
These cookies are tender and crumbly, with a soft bite and a delicate, melt-in-your-mouth feel.
- → Must I use both sugars?
The combination of powdered and granulated sugars produces the signature shortbread crumb. For optimal texture, it's best to include both.
- → How do I prevent overbaking?
Watch for lightly golden edges and remove from the oven even if the centers seem soft—they'll firm up as they cool.