Description
These orange shortbread cookies are soft, buttery, and bursting with fresh citrus flavor. Made with simple ingredients and a one-bowl dough, they roll out easily and bake into tender cookies with crisp edges and a melt-in-your-mouth center. Topped with a bright orange glaze, they’re a perfect treat for any season.
Ingredients
Cookie Dough
- 1 cup unsalted butter, room temperature
- 3/4 cup powdered sugar, sifted
- Zest from 2 oranges (about 2 tablespoons)
- 1 tablespoon fresh orange juice (from 1/2 an orange)
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
Orange Glaze
- 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 ensure even baking.
- Cream Butter and Sugar: In a large bowl using a handheld mixer or stand mixer with paddle attachment, beat the unsalted butter and powdered sugar on high speed until the mixture is smooth and creamy, about 1-2 minutes. This step ensures a light texture for the cookies.
- Add Flavorings: Add the orange zest, fresh orange juice, and vanilla extract to the creamed butter mixture. Beat until fully combined, scraping down the sides of the bowl as needed for an even mix.
- Incorporate Dry Ingredients: With the mixer on low speed, add the all-purpose flour, cornstarch, and salt. Beat just until the dough comes together and starts pulling away from the sides of the bowl. Then increase to medium speed briefly until the dough forms a cohesive mass. Avoid overmixing to keep the texture tender.
- Roll Out Dough: Lightly dust a piece of parchment paper or a clean countertop with flour. Turn out the dough onto it and, using a floured rolling pin, roll the dough to about 1/2-inch thickness into a circular or rectangular shape suitable for cutting cookies.
- Cut Cookies: Use a 2-inch cookie cutter to cut shapes from the rolled dough. Re-roll the scraps and continue cutting until all dough is used. This ensures minimal waste and consistent cookie sizes.
- Bake Cookies: Arrange the cut cookies 1-2 inches apart on the prepared baking pans. Bake for 10-12 minutes or until the edges are set and just beginning to turn a very light golden color. This baking time produces tender cookies with crisp edges.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely before applying glaze. Cooling fully prevents the icing from melting.
- Prepare Orange Glaze: In a small bowl, whisk together the powdered sugar, milk, and fresh orange juice until smooth. This glaze will add a bright citrus finish to the cookies.
- Glaze Cookies: Dip the tops of the cooled cookies into the orange glaze and return them to the wire rack. Optionally, sprinkle with extra orange zest and coarse sugar for added texture and flavor.
- Set Glaze: Allow the glaze to set for 30 minutes to 1 hour before serving to ensure a firm, glossy finish.
Notes
- Use room temperature butter to ensure easy creaming with sugar.
- Sifting powdered sugar prevents lumps in both dough and glaze.
- Be careful not to overmix the dough once flour is added to avoid tough cookies.
- Rolling dough to an even 1/2-inch thickness helps cookies bake uniformly.
- Cooling cookies completely before glazing prevents the icing from running.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well before glazing; thaw completely before applying glaze.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
