Orange Shortbread Cookies

There’s something magical about citrus desserts that instantly brightens my day, especially when they’re as simple and satisfying as these Orange Shortbread Cookies.

I first fell in love with this recipe during a rainy afternoon when I needed a pick-me-up (and, well, let’s just say one batch disappeared faster than I’d like to admit). These buttery, crumbly cookies pack a punch of fresh orange zest and juice, rolled in sparkly orange sugar for that extra zing. What I love most? They’re foolproof, naturally gluten-free, eggless, and easily vegan. Whether you’re craving a cozy treat or need a showstopper for holiday cookie tins, these melt-in-your-mouth gems never disappoint.

If you’re into bright, citrusy baked goods, you’ll definitely love these soft and zesty Lemon Raspberry Cookies. They blend tart lemon with sweet raspberries in a chewy cookie base, a perfect flavor sibling to orange shortbread.

Table of Contents

Why You’ll Love These Orange Shortbread Cookies

Trust me, these aren’t your average shortbread cookies. Here’s why you’ll keep coming back to this recipe:

• Melt-in-your-mouth magic: That perfect crumbly texture? It’s all about the butter-to-flour ratio my grandma swore by.
  For another buttery, delicate cookie with rich flavor, check out these Italian Rainbow Cookies. Though colorful and almond-based, they share that irresistible soft bite and layered sweetness that shortbread lovers truly appreciate.
• Sunshine in every bite: Fresh orange zest and juice give such a bright flavor, way better than artificial extracts!
• No fuss, all flavor: Simple pantry ingredients (you probably have everything right now).
• Dress them up or down: Fancy enough for holiday trays, casual enough for Tuesday afternoon cravings.
  These festive Christmas Shortbread Cookies are a must-try if you’re building a holiday cookie box. They share the same melt-in-your-mouth base as orange shortbread, with classic seasonal decor perfect for gifting or sharing.
• Gluten-free that doesn’t taste “healthy”: Even my wheat-loving friends can’t tell the difference.

Oh, and that sparkly orange sugar coating? Pure happiness. You’ll catch yourself sneaking pieces of dough, I won’t judge!

Ingredients for Orange Shortbread Cookies

Gather these simple ingredients; most are probably already in your pantry! The magic happens when these humble items come together:

• 2½ cups gluten-free all-purpose flour (with xanthan gum – don’t skip this if gluten-free!)
• ¾ cup powdered sugar, divided (½ cup for dry ingredients, ¼ cup for creaming)
• ½ tsp kosher salt (or ¼ tsp table salt)
• 1 cup unsalted butter or vegan baking stick, room temperature (this is crucial!)
• 1 Tbsp orange zest (from about 1 large orange)
• 2 Tbsp fresh orange juice (squeeze it right before using)
• 1 tsp vanilla extract (the good stuff makes a difference)
• 3 Tbsp granulated sugar + ½ tsp orange zest for that sparkly coating

For the optional glaze:

• 2½ cups powdered sugar
• 3 Tbsp fresh orange juice + 3 Tbsp water (add gradually)
• ½ tsp orange zest
• Orange sprinkles (because why not?)

Ingredient Notes & Substitutions

Here’s the scoop on making these cookies work for you:

• Flour: If you’re not gluten-free, regular all-purpose flour works perfectly. But if you are gluten-free, don’t skip the xanthan gum – it’s what gives structure to the cookies.
• Butter: I’ve tested this with both dairy and vegan butter (I like Miyoko’s or Earth Balance sticks). Just make sure whatever you use is at true room temp – you should be able to press your finger into it easily.
• Oranges: Please, please use fresh oranges! That bottled juice just doesn’t give the same bright flavor. Navel oranges work great, but blood oranges make a stunning (and slightly tangier) version.
• Vanilla: Yes, it seems odd in citrus cookies, but trust me – it rounds out the flavors beautifully. If you’re out, you can skip it.

How to Make Orange Shortbread Cookies

Okay, let’s get to the fun part! These cookies come together in just a few simple steps, but I’ll walk you through each one so they turn out perfect. Don’t worry – even if you’re new to baking, you’ve got this!

Step 1: Prep the Citrus

First things first – let’s get our oranges ready! You’ll need to zest and juice them. I like to do this first because fresh zest makes all the difference. Here’s how:

• Wash and dry your orange really well (you’re eating the zest, after all!)
• Use a microplane or fine grater to zest the orange – you’ll need 1 Tbsp for the dough, ½ tsp for the sugar coating, and ½ tsp for the glaze
• Cut the orange in half and juice it – you’ll need 2 Tbsp for the dough and 3 Tbsp for the glaze

Pro tip: Roll the orange on the counter first to get more juice out!

Step 2: Make the Dough

Now for the magic! In a medium bowl, whisk together the flour, ½ cup powdered sugar, and salt. Set this aside.

In a large bowl, cream the butter and remaining ¼ cup powdered sugar until it’s light and fluffy – about 2 minutes with a hand mixer. Then mix in the orange juice, 1 Tbsp zest, and vanilla. It might look a bit curdled – that’s okay!

Gradually add the dry ingredients, mixing just until combined. The dough should hold together when pinched but not be sticky.

Step 3: Chill and Shape

Here’s where patience comes in! Cover the dough and chill for 30 minutes – this helps the flavors meld and makes rolling easier.

While it chills, make your orange sugar: mix 3 Tbsp granulated sugar with ½ tsp orange zest.

After chilling, roll the dough into 1-inch balls (about the size of a walnut), then roll each in the orange sugar to coat completely. Place them 2 inches apart on lined baking sheets.

Step 4: Bake and Glaze

Bake at 325°F for 10-11 minutes until just set but not browned. Let cool completely before glazing.

For the glaze: whisk powdered sugar with orange juice, water (add gradually!), and zest until smooth. It should be thick but pourable – like honey. Dip each cookie top in the glaze, let excess drip off, then set on a rack to harden. Add sprinkles now if you’re using them!

Tips for Perfect Orange Shortbread Cookies

After making these cookies more times than I can count (for “quality control,” obviously), here are my foolproof tips:

• Dough too firm after chilling? Let it sit at room temp for 5-10 minutes. If it’s still crumbly, knead in 1 tsp orange juice at a time until pliable.
• Watch the clock! These bake fast – pull them at 10 minutes if your oven runs hot. They should look pale with just firm edges.
• Glaze too thick? Add water ½ tsp at a time. Too thin? More powdered sugar. Aim for honey-like consistency.
• Zest smart: Only grate the orange’s outer layer – the white pith underneath is bitter.
• Cookie hack: For extra sparkle, roll baked (but still warm) cookies in more orange sugar.

Remember: shortbread is forgiving! Even “mistakes” taste amazing with that buttery orange flavor.

Try pairing your cookies with this Homemade Lemon Curd (from the cheesecake recipe) as a dipping sauce or glaze, the tartness of lemon with buttery shortbread is an elevated twist that complements the orange beautifully.

Storage & Freezing Instructions

Here’s the good news: these orange shortbread cookies keep beautifully! I always make a double batch because they disappear fast in my house, but here’s how to keep them fresh if you have any leftovers (no judgment if you don’t).

• Room Temperature: Store glazed cookies in an airtight container at room temperature for up to 5 days. I like to layer them between sheets of parchment paper so the glaze doesn’t stick. The texture actually improves after a day as the flavors meld!
• Freezing Unbaked Dough: My secret weapon! Roll the dough balls in orange sugar, then freeze them in a single layer on a baking sheet before transferring to a freezer bag. They’ll keep for 1 month. When ready to bake, just add 1-2 minutes to the baking time – no need to thaw first.
• Freezing Baked Cookies: For best results, freeze the cookies without glaze. Once completely cooled, place them in a freezer-safe container with parchment between layers. They’ll keep for 1 month. Thaw at room temperature for 30 minutes before glazing.

Pro Tip: The orange sugar coating might lose some sparkle after freezing. Just roll thawed cookies in fresh orange sugar for that bright pop again!

Orange Shortbread Cookies FAQs

Nutritional Information

Just so you know – these numbers are ballpark estimates since ingredients vary by brand and how generous you are with that glaze (I won’t tell if you add extra!). One cookie has about 120 calories – totally worth it for that buttery citrus bliss. They’re naturally egg-free and can easily be made dairy-free too. Remember, homemade treats are about joy, not just numbers! That said, if you’re tracking for health reasons, always calculate with your exact ingredients.

Share Your Feedback

I’d love to hear how your orange shortbread cookies turned out! Did you add any fun twists? Snap a photo and tag me on Instagram. Nothing makes me happier than seeing your kitchen creations. Leave a star rating below if you tried the recipe, and don’t be shy with comments! Your feedback helps me (and fellow bakers) keep improving these recipes.

These Lemon Muffins make a perfect citrus companion to your orange shortbread cookies. Light, fluffy, and full of lemon zest, they turn any coffee break into a fragrant, sun-kissed citrus moment.

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