Description
Delightfully buttery and citrusy Orange Shortbread Cookies featuring a tender crumb infused with fresh orange zest and juice. Finished with a simple orange-flavored icing, these cookies are perfect for tea time or as a sweet treat any time of day.
Ingredients
Cookie Dough
- 1 cup unsalted butter (room temperature)
- 3/4 cup powdered sugar (sifted)
- Zest from 2 oranges (about 2 Tbsp)
- 1 Tablespoon fresh orange juice (about 1/2 an orange)
- 1/2 teaspoon vanilla paste
- 2 cups all-purpose flour
- 1 Tablespoon cornstarch
- 1/4 teaspoon salt
Orange Icing
- 1 cup powdered sugar
- 1 Tablespoon milk (any kind)
- 1 Tablespoon fresh orange juice
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 325°F (163°C) and line light baking pans with parchment paper to prevent sticking and facilitate easy removal of cookies.
- Cream Butter and Sugar: In a large bowl, use a handheld or stand mixer with paddle attachment to beat the unsalted butter and powdered sugar on high speed for 1 to 2 minutes until smooth and creamy.
- Add Flavorings: Incorporate the orange zest, fresh orange juice, and vanilla paste into the creamed butter and sugar mixture. Beat until thoroughly combined, scraping down the bowl’s sides as needed.
- Mix Dry Ingredients: With the mixer on low, gradually add the all-purpose flour, cornstarch, and salt. Continue mixing on low until the dough starts to come together, then increase speed to medium and beat until the dough begins to pull away from the bowl’s sides.
- Roll Out Dough: Lightly dust a piece of parchment paper or a clean counter with flour. Turn the dough onto it and roll it out with a floured rolling pin to about 1/2-inch thickness, shaping it into a circle or rectangle.
- Cut Out Cookies: Use a 2-inch cookie cutter to cut shapes from the dough. Gather any scraps, re-roll, and continue cutting until all dough is used.
- Bake: Arrange the cookies 1 to 2 inches apart on the prepared baking pans. Bake for 10-12 minutes or until edges are set and very lightly golden. Let cookies cool on the baking sheet for 5 minutes.
- Cool Completely: Transfer the cookies to a wire rack to cool fully before icing to prevent melting and ensure the icing sets properly.
- Prepare Icing: Whisk together powdered sugar, milk, and fresh orange juice until smooth in a small bowl.
- Ice the Cookies: Dip the top of each cooled cookie into the orange icing, then place back on the wire rack. Optionally, sprinkle with additional orange zest and coarse sugar.
- Set Icing: Allow the icing to set for 30 minutes to 1 hour before serving or storing.
Notes
- Use room temperature butter for easy creaming and smooth dough texture.
- If orange juice is too watery, reduce slightly to avoid overly soft dough.
- For a stronger orange flavor, add a bit more zest to the dough or sprinkle on icing.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a dairy-free version, substitute butter with vegan butter and milk with any plant-based milk.
- Make sure cookies are completely cool before icing to prevent melting.
